Flavor-packed Crockpot Potato Soup is loaded with flavor and made with potatoes, onions, garlic and cheddar cheese, all in a thick and creamy broth. An straightforward dinner option that’s hearty, comforting and the whole family will love!

If you love soup, you’ll adore this Creamy Crockpot Potato Soup. Serve it with a side of cornbread or bacon cheddar soda bread, and watch the rave reviews come in!

Why you’ll love this family regular recipe!

When it’s cold out, there’s nothing more comforting than a bowl of piping hot soup to warm the body and soul. Around this time of year, I’m constantly making minestrone soup, French onion soup, and this slow cooker potato soup. Potato soup is the reliable meal for a chilly day! This dish is MAJOR comfort food! It’s incredibly flavor-packed, thick, creamy and so satisfying!

Here’s why you’ll love it:

So savory. This cheesy potato soup is comforting, bursting with flavor and especially satisfying served with a warm slice of crusty bread or crackers!
Unfussy to make. Other than chopping the potatoes, this dish takes quite little effort to make and the crock pot does almost all of the work.
Great for meal prep. Like most soup recipes, this gets even more well-seasoned over time and keeps well in the fridge for several days. Make it on Sunday and enjoy it for lunch and dinner throughout the week.

ingredients laid out to make potato soup in the crockpot

Ingredients needed

This method is filled with rich flavor and hearty potatoes to make it filling and flavor-packed. Here’s what you’ll need to make it:

Potatoes. Use any white potato you prefer. We like to use Yukon gold potatoes for the dependable buttery, creamy texture.
Yellow onion + garlic. Adds satisfying aromatic flavor to the potato soup.
Vegetable Broth. I recommend using a low-sodium veggie broth, so you can control the amount of salt in the recipe. If you’re not vegetarian, feel free to use low-sodium chicken broth or any other broth of choice!
Butter. Makes the soup extra creamy and well-seasoned!
Flour. This helps to thicken the soup once it’s done. You can use regular, whole wheat or gluten free all purpose flour.
Milk. Any type of milk will work, but I like to use whole milk or even half and half for maximum richness.
Salt + pepper. A bit of each to bring out the savory flavor.
Cheddar cheese. For the dependable flavor, I recommend using a sharp or extra sharp cheddar cheese as opposed to a mild cheddar.
Sour cream. Adds an standout creaminess and nice tang to the soup.
For topping. Chives, cheese, herbs, and sour cream are all great toppings for this soup!

How for this Creamy Crockpot Potato Soup

Besides the prep work of chopping the veggies beforehand, the only real work that this takes is heating up a short sauce on the stove to be thrown into the slow cooker before serving. STRAIGHTFORWARD. Here’s the simple process:

potatoes, onion and garlic in a crockpot to make slow cooke potato soup

Add ingredients to slow cooker. In a crockpot, combine onion, potatoes, and garlic.

potatoes, onion and garlic in a crockpot with broth being poured in to make slow cooke potato soup

Add the broth and cook. Add in the broth and stir well, cover and cook on high for 3-4 hours or on low for 6 hours.

Make a thickener. Whisk flour into melted butter on the stovetop and then stir in milk. Cook for a few more minutes to let it thicken.

roux being poured into a crockpot to make potato soup

Add to crockpot. Add the creamy mixture to the crockpot once the veggies are tender.

ingredients in a crockpot to make potato soup

Add in remaining ingredients. Add in the cheese, salt, pepper, and sour cream and mix to combine

immersion blender stuck into a slow cooker to blend up potato soup

Blend. This is optional but Worth keeping to blend about half of the soup so it’s a little creamier but still chunky.

Expert Tips

This slow cooker potato soup recipe genuinely is straightforward, but here are some tips to make sure it cooks up solid every single time!

Toppings. I like to top my potato soup with a nice dollop of sour cream or greek yogurt plus a little cheese, green onion, and BACON. Deeply good!
To save time. To speed up your prep time, try using jarred garlic, pre-cut onions and pre-shredded cheese. You can even keep the peels on the potatoes; not only does it save time it also adds extra texture and color.
Pureeing the soup. Using an immersion blender to puree the soup is an optional step, but I genuinely like the extra creaminess that it provides. The simplest way to do this is with an immersion blender, but if you do not have one, you can add 1/3 of the soup to a blender, blend, and then pour it back into the crockpot.

Frequently asked questions

Storage recommendations

This crockpot potato soup recipe is reliable for meal prep or as a make ahead meal, and reheats particularly well. In fact, I think it’s even tastier the next day!

Leftovers. Like other soup recipes, potato soup can be stored in an airtight container and kept in your fridge for up to about 5 days. When you’re ready to enjoy, simply reheat in the microwave or in a pot on the stovetop.
Freezing. I don’t recommend freezing this potato soup. Soups that contain milk or cream, don’t hold up well in the freezer — they tend to take on a grainy texture and the milk solids separate when defrosted and rewarmed.