Crockpot Potato Soup

Crockpot Potato Soup is a warm, creamy bowl of comfort. This slow-cooked soup fills the house with a cozy smell. People love it for its simple taste and creamy texture. Make it on cold nights or when you want a low-effort meal. It pairs well with easy sides like cheesy ranch potatoes and smoked sausage for a hearty dinner.

Why make this recipe

This recipe is very easy. It uses basic ingredients you likely have at home. You can set the crockpot and walk away. That saves time on busy days. It feeds a family without much fuss. It also costs little to make. Beginners find it forgiving and hard to mess up.

What makes Crockpot Potato Soup special

The slow cooking brings out the potato flavor. The soup becomes rich without heavy cream. Mashing some potatoes gives a chunky, homey texture. The cheese and sour cream add creaminess and tang. Bacon bits add a smoky bite. Overall, it tastes like home-cooked comfort food.

Is Crockpot Potato Soup healthy

This soup uses real food with little processing. Potatoes give fiber and vitamin C. The onion adds flavor without extra calories. Use low-fat sour cream or less cheese to cut fat. Watch portion size if you count calories. The homemade version avoids additives found in some canned soups. I am not giving medical advice; talk to a professional for specific dietary needs.

How to make Crockpot Potato Soup

The method is simple and hands-off. Add the chopped potatoes, onion, and broth to the crockpot. Let it cook slowly until the potatoes are tender. Mash a few potatoes for texture. Stir in the sour cream and cheese at the end. The whole process is low skill. It takes time, not effort. If you like a different texture, you can mash more or less. For a lighter base, use a lower-fat dairy or a milk substitute.

Ingredients

• 6 medium potatoes, peeled and diced
• 1 medium onion, chopped
• 2 cups vegetable broth
• 1 cup sour cream
• 1 cup shredded cheddar cheese
• 1/2 cup bacon bits
• Salt and pepper to taste
• Chives for garnish (optional)

Directions

1. Put the diced potatoes, chopped onion, and vegetable broth into a crockpot.
2. Cook on low for 6–8 hours or on high for 3–4 hours, until the potatoes are tender.
3. When the potatoes are soft, mash some of them with a fork to make a chunky texture.
4. Stir in the sour cream and cheddar cheese until the cheese melts and the soup is smooth.
5. Add the bacon bits. Season with salt and pepper to taste.
6. Serve hot. Garnish with chives if you like.

How to serve Crockpot Potato Soup

Serve this soup hot in deep bowls. Add extra bacon bits or shredded cheese on top. Crusty bread or a simple green salad makes a good side. For a lighter meal, serve with steamed vegetables. For a more filling meal, pair it with roasted potatoes or a sheet-pan dinner like lemon garlic chicken sheet pan with potatoes and broccoli. You can also top the soup with a spoonful of sour cream or a sprinkle of chives.

 

Best occasions to make Crockpot Potato Soup

Make it for a weeknight family dinner. It works well for a casual get-together. It is great for potlucks and lunch boxes. Use it for a cozy weekend meal or when guests stay overnight. It also fits meal prep plans since it reheats well. For a party with many dishes, you can set it in a slow cooker and keep it warm, just like the cheesy ranch potatoes and smoked sausage idea.

How to store Crockpot Potato Soup

Let the soup cool slightly before storing. Refrigerate in an airtight container for up to 4 days. Freeze in freezer-safe containers for up to 3 months. When refrigerated, cool completely and cover. Reheat on the stove over low heat or in the microwave, stirring until hot. If the soup thickens after cooling, stir in a little broth or milk while reheating.

Can you make Crockpot Potato Soup ahead of time

Yes. You can chop the potatoes and onion a day ahead and store them in the fridge. Cook the soup ahead and reheat before serving. If freezing, cool first, then freeze in portions. Thaw in the fridge overnight before reheating.

Tips to make Crockpot Potato Soup

• Cut potatoes into similar sizes for even cooking.
• Mash only part of the potatoes for a chunky texture.
• Add cheese at the end to avoid curdling.
• Taste and season after adding dairy.
• Use warm broth to speed up cooking slightly on high.

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Variation

• Add cooked, diced ham for more protein.
• Use smoked paprika or mustard for a flavor twist.
• Swap sour cream for plain Greek yogurt for a tangy, higher-protein option.
• Make it vegetarian by using plant-based bacon bits or skipping bacon.
• Serve with a Japanese touch alongside a simple miso soup like simple miso soup or a heartier bowl such as miso udon noodle soup with teriyaki mushrooms for a mix of flavors.

FAQs

Q: Can I use sweet potatoes instead of regular potatoes?

A: Yes. Sweet potatoes will change the flavor and color. They work well but may cook at a slightly different rate.

Q: How long does Crockpot Potato Soup keep in the fridge?

A: Store it in an airtight container for up to 4 days.

Q: Can I make Crockpot Potato Soup without dairy?

A: Yes. Use dairy-free sour cream and dairy-free shredded cheese, or stir in a bit of coconut milk for creaminess.

Q: Will the potatoes fall apart if I cook too long?

A: Potatoes will get very soft if overcooked. You can mash more for a thicker soup. If you want firmer chunks, check earlier.

Q: Can I add other vegetables to Crockpot Potato Soup?

A: Yes. Carrots or celery work well if you like more vegetables.