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Easy Crockpot Potato Soup

A rich, creamy, and comforting potato soup that requires minimal effort and ingredients, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 8 servings
Course: Main Course, Soups
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Soup Base
  • 2.5-3 lbs russet or Yukon gold potatoes, peeled and diced into 1/2-inch cubes
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth (or vegetable broth for vegetarian)
  • 1 cup milk (whole or 2%)
  • 1 cup half-and-half (or heavy cream for extra richness)
  • 3 tbsp butter
  • 1 tsp kosher salt, plus more to taste
  • 1/2 tsp black pepper
  • 1/2 tsp dried thyme (optional but lovely)
  • 1 leaf bay leaf (optional)
  • 1/2 cup sour cream (for finishing)
  • 2 tbsp cornstarch + 2 tbsp water (slurry, optional for extra thickening)
Toppings
  • Crispy bacon, crumbled Highly recommended
  • Shredded sharp cheddar Highly recommended
  • Sliced green onions or chives Highly recommended
  • Extra sour cream Optional
  • Cracked black pepper, hot sauce, or crushed red pepper Optional

Method
 

Load the crockpot
  1. Add potatoes, onion, garlic, broth, salt, pepper, thyme, bay leaf, and butter. Give it a quick stir.
Cook low and slow
  1. Cover and cook on Low for 6–8 hours or on High for 3–4 hours, until the potatoes are very tender. They should mash easily with a spoon.
Thicken and creamify
  1. Remove the bay leaf. Use a potato masher directly in the crockpot to mash about half the potatoes for a creamy base while keeping some chunks. If you like it extra thick, stir in the cornstarch slurry and cook 10–15 minutes.
Add dairy
  1. Stir in milk, half-and-half, and sour cream. Warm on Low for 10–15 minutes, stirring occasionally, until heated through. Do not boil.
Taste test
  1. Adjust salt and pepper. If it needs more depth, add a splash of broth or a pinch of garlic powder. If too thick, thin with extra milk or broth.
Serve
  1. Ladle into bowls and top with bacon, cheddar, green onions, and a dollop of sour cream. Consider a few drops of hot sauce for added flavor.

Notes

Cool completely before refrigerating in an airtight container for 3–4 days. Reheat gently, adding milk or broth to loosen if necessary. To freeze, omit dairy and cook the base for up to 2 months then add dairy during reheating.