Creamy Crockpot Potato Soup

There’s nothing quite like a warm bowl of potato soup to take the chill out of a cold day. But we’re not talking about the stuff that comes from a can. This Creamy Crockpot Potato Soup is made entirely from scratch with fresh, wholesome ingredients—no canned cream of anything here!

This recipe combines tender chunks of potato, sautéed onions and garlic, and a dreamy cheese-cream blend to deliver a soul-soothing meal straight from your slow cooker. It’s the kind of comfort food that doesn’t require hours of hands-on effort—just a bit of prep and your crockpot does the rest.

Whether you’re meal-prepping for a busy week, hosting a cozy dinner at home, or simply looking for a budget-friendly, belly-warming recipe, this one’s a keeper.

Why You’ll Love This Potato Soup

• Ultra creamy without using canned soups

• Budget-friendly with pantry staples and fresh produce

• Customizable with toppings like green onions, cheese, or sour cream

• Perfect for chilly days or make-ahead freezer meals

• Free of bacon, pork, wine, and alcohol—yet full of flavor

Ingredients

Here’s what you’ll need to make this rich and creamy crockpot potato soup from scratch:

Base Ingredients

• 2.5 lbs (1.1 kg) russet or Yukon gold potatoes, peeled and diced

• 1 medium yellow onion, diced

• 3 cloves garlic, minced

• 4 cups low-sodium vegetable or chicken broth

• 2 teaspoons salt

• ½ teaspoon freshly ground black pepper

• 1 teaspoon dried thyme

• 1 teaspoon onion powder

• 1 teaspoon garlic powder

• 1 tablespoon olive oil or unsalted butter

For Creaminess

• 1½ cups whole milk or half-and-half

• 1 cup heavy cream

• 1½ cups shredded sharp cheddar cheese (plus more for topping)

• ¼ cup plain Greek yogurt or sour cream (for extra tang and body)

• 1 tablespoon cornstarch (optional, for thickening)

Toppings (Optional but Recommended)

• Shredded cheddar cheese

• Chopped green onions or chives

• Sour cream or Greek yogurt

• Cracked black pepper

• Paprika or smoked paprika (for color and depth)

Note: This version contains no bacon or pork. You can add vegetarian bacon-style toppings if desired, or skip entirely.

Instructions

Prep the Base

1. Sauté the aromatics (optional but recommended):
   In a small skillet over medium heat, warm the olive oil or butter. Add diced onions and sauté for 5–6 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.

2. Add everything to the slow cooker:
   Place diced potatoes into the crockpot. Add sautéed onions and garlic. Pour in the broth. Stir in salt, pepper, thyme, onion powder, and garlic powder.

3. Cook:
   Cover and cook on Low for 6–7 hours or High for 3–4 hours, until potatoes are fork-tender.

Blend to Desired Consistency

4. Mash or blend:
   Once the potatoes are fully cooked, use a potato masher to partially mash the soup inside the crockpot. For a smoother texture, blend 2–3 cups of the soup using an immersion blender or transfer to a blender and pulse, then return to crockpot.

Pro Tip: Keep some potato chunks for texture—it’s more satisfying than a completely pureed soup.

Add the Creamy Elements

5. Add milk, cream, and cheese:
   Stir in the milk or half-and-half, heavy cream, and shredded cheddar. Mix well until cheese melts into the soup.

6. Thicken (optional):
   If the soup is thinner than desired, dissolve 1 tablespoon cornstarch in 2 tablespoons cold water, stir into the soup, and let it cook on High for 15 more minutes.

7. Stir in Greek yogurt or sour cream:
   This adds richness and a slight tang to balance the creamy flavors.

Final Touches

8. Taste and adjust:
   Add more salt or pepper if needed. If you like spice, add a pinch of cayenne or smoked paprika.

9. Serve hot:
   Ladle into bowls and garnish with shredded cheddar, chopped green onions, sour cream, and a sprinkle of black pepper or paprika.

10. Enjoy with:
    Crusty bread, garlic toast, or a green salad on the side.

Tips and Tricks

Choosing the Right Potatoes

• Russet potatoes break down more, making the soup creamier.

• Yukon Gold potatoes hold their shape a bit more and offer a buttery texture.

• You can also mix both for the best of both worlds.

Dairy Alternatives

• Use evaporated milk or plant-based milk (like oat or almond) for lighter options.

• Coconut cream can be substituted for heavy cream in vegan versions (though it will change the flavor slightly).

Cheese Tips

• Use freshly shredded cheese for best melting and flavor—pre-shredded cheese contains anti-caking agents.

• Want extra richness? Stir in a small amount of cream cheese at the end.

Make It Ahead

• Make the soup up to 3 days in advance and reheat gently on the stovetop or in a crockpot.

• Store in the fridge for up to 4 days or freeze in airtight containers for up to 2 months.

Variations and Add-Ins

Add Protein

• Stir in shredded rotisserie chicken at the end for a heartier soup.

• Add sautéed mushrooms or chickpeas for vegetarian protein.

Make it Spicy

• Add diced jalapeño or a dash of hot sauce.

• Smoked paprika adds a spicy depth without heat.

Herb Upgrades

• Fresh thyme or rosemary (tied in a bundle and removed after cooking) boosts flavor.

• A handful of chopped parsley or dill before serving adds brightness.

Frequently Asked Questions

Can I make this potato soup without cream?

Yes! You can use whole milk, evaporated milk, or even unsweetened plant-based milk instead of cream. It won’t be as rich, but still delicious. Add extra cheese or mashed potatoes to compensate for creaminess.

Can I freeze this soup?

Yes, but dairy-based soups can sometimes separate after freezing. Let the soup cool completely before storing in freezer-safe containers. Reheat slowly and stir well. If texture changes, blend briefly to restore smoothness.

Can I make this soup vegetarian or vegan?

Yes. Use vegetable broth and replace dairy products with plant-based alternatives:

• Use coconut milk or cashew cream for richness

• Vegan cheddar-style shreds for topping

• Skip sour cream or use a dairy-free alternative

How do I make the soup thicker?

Use less broth to start, or add a cornstarch slurry near the end of cooking. You can also blend more of the soup or stir in mashed potatoes or a bit of flour.

Can I cook this on the stove instead?

Absolutely. Simmer potatoes, onions, garlic, and broth in a large pot for 25–30 minutes until tender. Follow the same blending and creamy finish steps as described.

Nutrition (Estimated per Serving)

• Calories: 350–400

• Fat: 20–25g

• Protein: 8–10g

• Carbs: 30–35g

• Fiber: 3–4g

• Sugar: ~4g (mostly from dairy and onions)

Nutritional values vary based on ingredients and portion size. This soup is naturally gluten-free and can be adapted to be dairy-free or vegetarian.

Final Thoughts

This Creamy Crockpot Potato Soup is everything a cozy meal should be: warm, comforting, easy to make, and deeply satisfying. By skipping canned soups and making it from scratch, you get all the rich, creamy flavor with none of the preservatives or heaviness.

It’s a budget-friendly, family-approved classic that earns its spot in your cold-weather rotation. Whether you’re making it for a quiet Sunday supper or prepping lunches for the week, this soup will fill bellies and warm hearts.