Easy Crockpot Potato Soup
Velvety slow-cooker potato soup with sharp cheddar and cream, customizable from chunky to smooth. The ultimate cozy, hands-off meal.
Ingredients
- For the Soup Base:
- 6 medium russet potatoes peeled and diced
- 1 medium onion diced
- 3 cloves garlic minced
- 4 cups low-sodium chicken or vegetable broth
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp dried thyme
- ¼ tsp smoked paprika optional
- For the Creamy Finish:
- 1 cup heavy cream
- 1½ cups shredded sharp cheddar
- 4 oz cream cheese cubed
- ⅓ cup sour cream optional
Instructions
- Add potatoes, onion, garlic, broth, and seasonings to 6-quart slow cooker.
- Cook on LOW 7–8 hrs or HIGH 3½–4 hrs until tender.
- Stir in cream, cheddar, and cream cheese.
- Blend to desired texture with immersion blender.
- Stir in sour cream (if using); rest 10–15 min on WARM.
- Serve with toppings.
Notes
- Add dairy only in the last 30 minutes to prevent curdling.
- Freeze in portions; reheat with a splash of milk.
- For thicker soup, remove lid for the previous 30 minutes on HIGH.
- Freshly shredded cheese melts smoothly than pre-shredded.
- Adjust salt at the end—broth and cheese add sodium.