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–+ servings
Crockpot Potato Soup 1

Crockpot Potato Soup

This creamy, hearty potato soup simmers slowly in your slow cooker, developing rich flavors while you attend to other parts of your day. Perfect for busy weeknights, weekend gatherings, or meal prep sessions, this soup combines convenience with classic comfort food appeal.
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Prep Time 15 minutes
Cook Time 4 hours
Final Thickening Time 30 minutes
Total Time 4 hours 15 minutes
Course Main Course, Soup
Cuisine American, Comfort Food
Servings 6 servings
Calories 385 kcal

Equipment

  • Crockpot/Slow Cooker
  • Potato Masher
  • Cutting Board
  • Sharp Knife
  • Measuring Cups and Spoons

Ingredients
  

Base Soup Ingredients

  • 2 pounds russet potatoes peeled and diced into 1-inch cubes (about 6-7 medium potatoes)
  • 1 medium onion finely diced
  • 3 cloves garlic minced
  • 4 cups chicken broth vegetable broth works for vegetarian option
  • 2 tablespoons butter
  • 1 teaspoon dried thyme
  • 1 teaspoon salt adjust to taste
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg adds depth without being noticeable
  • 1 cup heavy cream half-and-half works for a lighter option
  • 2 tablespoons cornstarch mixed with 2 tablespoons water to make slurry

Garnish Options

  • 1 cup cheddar cheese shredded
  • 6 slices bacon cooked crisp and crumbled
  • 3 green onions thinly sliced
  • sour cream for dolloping

Instructions
 

  • Peel and dice the potatoes into 1-inch cubes. Finely dice the onion and mince the garlic.
  • Add the diced potatoes, onion, garlic, dried thyme, salt, pepper, and nutmeg to the crockpot. Pour in the chicken broth and stir to combine. Cut the butter into small pieces and scatter over the top.
  • Cover the crockpot and cook on HIGH for 4 hours or LOW for 7-8 hours, until the potatoes are fork-tender.
  • About 30 minutes before serving, use a potato masher to partially mash some of the potatoes directly in the crockpot. Leave some chunks for texture—about 60% mashed and 40% chunks creates the ideal consistency.
  • In a small bowl, mix cornstarch with 2 tablespoons cold water to create a slurry. Stir the slurry into the soup and then add the heavy cream.
  • Cover and cook on HIGH for an additional 20-30 minutes until the soup has thickened.
  • Just before serving, taste and adjust seasoning as needed. Ladle the hot soup into bowls and set out garnishes (shredded cheese, bacon crumbles, green onions, and sour cream) for everyone to customize their portion.

Notes

This soup stores beautifully in the refrigerator for 3-4 days and often tastes even better the next day as flavors continue to develop. For freezing, it's best to freeze without the dairy, then add cream after reheating.
For a lighter version, substitute evaporated milk or half-and-half for the heavy cream, or replace 1/3 of the potatoes with cauliflower for fewer carbs.
Different slow cooker models vary in temperature, so for first-time preparation, check doneness at the earlier end of the time range.

Nutrition

Calories: 385kcalCarbohydrates: 38gProtein: 12gFat: 22gSaturated Fat: 13gCholesterol: 68mgSodium: 820mgPotassium: 890mgFiber: 3gSugar: 3gVitamin A: 15IUVitamin C: 45mgCalcium: 18mgIron: 8mg
Keyword Crockpot Potato Soup, Slow Cooker Soup, Comfort Food, Potato Soup, Easy Dinner
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