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A creamy Crockpot potato soup simmering in a slow cooker.

Classic Creamy Crockpot Potato Soup

Warm up with a bowl of comforting Classic Creamy Crockpot Potato Soup. This easy-to-make recipe features tender Yukon Gold potatoes, savory broth, and a touch of cream for a velvety smooth finish. Perfect for a cozy night in!
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Prep Time 15 minutes
Cook Time 10 hours
Total Time 10 hours 15 minutes
Servings: 6 people
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2-3 pounds Yukon Gold potatoes peeled and diced into 1-inch cubes
  • 1 large yellow onion diced
  • 2-3 cloves garlic minced
  • 4-6 cups chicken or vegetable broth low-sodium
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • Salt to taste
  • 1 cup heavy cream or half-and-half
Optional Garnishes
  • Cooked bacon bits
  • shredded cheddar cheese
  • sliced green onions
  • a dollop of sour cream

Equipment

  • Slow cooker
  • Potato masher or immersion blender

Method
 

Preparation
  1. Peel and dice the potatoes into 1-inch cubes, dice the onion, and mince the garlic.
Cooking
  1. Add the prepared potatoes, onion, garlic, broth, thyme, and pepper to the slow cooker and stir to combine.
  2. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are very tender.
  3. During the last 30 minutes of cooking, or just before serving if you prefer, stir in the heavy cream or half-and-half.
Finishing Touches
  1. For desired thickness, use a potato masher or immersion blender to lightly mash some of the potatoes, leaving some chunks for body if preferred.
  2. Taste the soup and adjust salt and pepper if needed.
  3. Ladle the soup into bowls and garnish with your favorite toppings such as bacon bits, shredded cheese, green onions, or sour cream.

Notes

For a heartier soup, consider adding cooked and crumbled sausage or ham. If you prefer a completely smooth soup, blend all of the potatoes with an immersion blender or in batches in a regular blender.