Crockpot Potato Soup (Creamy, Cheesy & Comforting)

ByFoodarshia

So you’re craving something warm, cozy, and borderline irresistible… but you’re also not in the mood to babysit a pot on the stove, right? Same. That’s exactly why this Crockpot Potato Soup exists. It’s creamy, cheesy, soul-hugging, and honestly? It’s the culinary equivalent of wearing fuzzy socks and ignoring your responsibilities for a bit.

Why This Recipe is Awesome

This soup is basically comfort food wrapped in a warm, cheesy blanket. It’s thick, hearty, and ridiculously easy. Like, you-don’t-even-have-to-chop-fancy easy. You dump, you wait, you eat. Legendary. It’s also one of those meals that somehow tastes better the next day—if you have leftovers, which is unlikely.

Course: Dinner / Main

Cuisine: American Comfort Food

Difficulty: Easy (like… really easy)

Servings: 6 bowls of happiness

Prep Time: 10 minutes

Cooking Time: 6 hours (low), 3 hours (high)

Calories: About 320 per serving (worth it)

Total Time: Around 6 hours and 10 minutes

Ingredients You’ll Need

  • 6 cups diced potatoes (Russet or Yukon Gold—don’t stress it)
  • 1 small onion, chopped (crying optional)
  • 4 cups chicken broth
  • 1 cup heavy cream (because we respect dairy here)
  • 1 cup shredded cheddar cheese
  • 3 cloves garlic, minced
  • 1 tsp salt (or more, follow your heart)
  • 1/2 tsp black pepper
  • 4 tbsp butter
  • 1/2 cup sour cream (for that perfect tang)
  • Optional toppings: bacon bits, green onions, extra cheese (always extra cheese)

Step-by-Step Instructions

  1. Add your diced potatoes, onions, garlic, and chicken broth into the crockpot. Mix it like you mean it.
  2. Cover and cook on low for 6 hours or high for 3 hours until your potatoes are super soft and mashable.
  3. Lightly mash some of the potatoes inside the crockpot. You’re not making mashed potatoes—just helping the soup thicken.
  4. Stir in butter, heavy cream, cheddar cheese, salt, and pepper. Watch it melt into creamy perfection.
  5. Add sour cream and mix until smooth and dreamy. Taste and adjust seasoning. (Yes, tasting is mandatory.)
  6. Serve hot with your favorite toppings. Pretend you’re on a cooking show while doing it.

Common Mistakes to Avoid

  • Not mashing some potatoes: If you skip this, your soup stays watery. Nobody wants watery potato soup. Nobody.
  • Using low-fat cheese: It doesn’t melt right and honestly tastes sad.
  • Adding sour cream too early: It can curdle. And curdled soup is just… no.
  • Forgetting toppings: What are you even doing? Toppings are half the fun.

Alternatives & Substitutions

  • Swap heavy cream for half-and-half if you want it slightly lighter. (Keyword: slightly.)
  • Use veggie broth instead of chicken broth if you’re keeping things vegetarian.
  • Add cooked bacon directly into the soup for bonus flavor. IMO, this is the move.
  • Want it thicker? Stir in a little mashed potato flakes. Works like magic.

FAQ (Frequently Asked Questions)

Can I use frozen potatoes?

Yes! Frozen diced potatoes or hash browns totally work. Lazy cooks unite.

Can I thicken the soup more?

Sure. Mash more potatoes or add a little cornstarch slurry. Easy.

Can I make this ahead of time?

Absolutely. It tastes even better the next day. Meal prep win.

Can I freeze it?

Technically yes, but dairy-based soups can get grainy. If you don’t mind that, go wild.

Can I skip the sour cream?

You can, but why rob yourself of joy?

Can I make it spicy?

Yes! Add paprika, chili flakes, or a little hot sauce. Live dangerously.

What toppings go best?

Bacon, cheese, green onions, more cheese… you know, the good stuff.

Final Thoughts

And there you go—your soon-to-be favorite Crockpot Potato Soup. It’s creamy, cheesy, comforting, and honestly impossible to mess up. Now go impress someone with your slow-cooking skills—or just make it for yourself and enjoy every cozy bite. You deserve it.

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