25 Delicious Crockpot Potato Soup Recipes Easy

Unwrap the comfort of home cooking with our roundup of 25 Delicious Crockpot Potato Soup Recipes! Perfect for those chilly evenings or when you’re craving something hearty without the hassle, these easy-to-follow recipes promise to warm your soul and simplify your meal prep. Dive into a world of creamy, savory goodness that’ll make your slow cooker your new best friend. Keep reading to find your next favorite bowl of comfort!

Creamy Crockpot Potato Soup

Perfect for those chilly evenings when you’re craving something comforting yet easy to whip up, this Creamy Crockpot Potato Soup has become my go-to. I remember the first time I made it; the aroma filled the house, and my family knew dinner was going to be special.

Ingredients

• 6 cups peeled and diced potatoes
• 1 cup diced onion
• 1 cup diced celery
• 1 cup diced carrots
• 4 cups chicken broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 2 cups milk
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream

Instructions

1. Place the potatoes, onion, celery, carrots, chicken broth, salt, and black pepper into the crockpot.
2. Cover and cook on low for 7-8 hours or on high for 3-4 hours, until the vegetables are tender.
3. About 30 minutes before serving, melt the butter in a saucepan over medium heat.
4. Stir in the flour to create a roux, cooking for 1-2 minutes until golden.
5. Gradually whisk in the milk, ensuring no lumps form, and cook until the mixture thickens, about 5 minutes.
6. Pour the milk mixture into the crockpot, stirring to combine.
7. Add the cheddar cheese and sour cream, stirring until the cheese is melted and the soup is creamy.
8. Let the soup cook for an additional 20 minutes on low to blend the flavors.

This soup turns out luxuriously creamy with a rich, comforting flavor that’s hard to resist. Try topping it with extra cheese, crispy bacon bits, or fresh chives for an extra touch of indulgence.

Loaded Crockpot Potato Soup

Mmm, there’s nothing quite like the comfort of a warm bowl of potato soup on a chilly evening. I remember the first time I made this Loaded Crockpot Potato Soup; it was a hit with my family, and now it’s a staple in our home during the colder months. The best part? It’s incredibly easy to throw together and let the crockpot do all the work.

Ingredients

• 6 cups peeled and diced potatoes
• 1 cup diced yellow onion
• 4 cups chicken broth
• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 2 cups whole milk
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 6 slices cooked bacon, crumbled
• 2 tbsp chopped fresh chives
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Place the diced potatoes, onion, and chicken broth into the crockpot. Cover and cook on high for 4 hours or until the potatoes are tender.
2. In a saucepan over medium heat, melt the butter. Whisk in the flour until smooth to create a roux, cooking for 1 minute to remove the raw flour taste.
3. Gradually whisk in the milk, ensuring no lumps form, and cook until the mixture thickens, about 5 minutes.
4. Stir the milk mixture into the crockpot with the potatoes. Add the cheddar cheese, sour cream, salt, and pepper, stirring until the cheese is melted and the soup is well combined.
5. Cover and cook on low for an additional 30 minutes to allow the flavors to meld.
6. Serve the soup hot, garnished with crumbled bacon and chopped chives.

Just like that, you’ve got a creamy, dreamy potato soup that’s packed with flavor and texture. The bacon and chives add a nice crunch and freshness, making each spoonful a delight. Try serving it in a bread bowl for an extra special touch that’ll impress your guests.

Cheesy Crockpot Potato Soup

Believe it or not, the first time I made Cheesy Crockpot Potato Soup, it was a happy accident. I had a bunch of potatoes about to go bad and a craving for something comforting. Little did I know, this soup would become a staple in my winter meal rotation.

Ingredients

• 4 cups peeled and diced potatoes
• 1 cup diced onions
• 2 cloves minced garlic
• 4 cups chicken broth
• 1 cup heavy cream
• 2 cups shredded cheddar cheese
• 1/2 cup sour cream
• 1/4 cup butter
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp paprika

Instructions

1. Place the peeled and diced potatoes, diced onions, and minced garlic into the crockpot.
2. Pour the chicken broth over the vegetables in the crockpot.
3. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes are tender. Tip: Stirring is not necessary during this time.
4. Use a potato masher to mash the potatoes to your desired consistency. Tip: Leaving some chunks adds a nice texture.
5. Add the heavy cream, shredded cheddar cheese, sour cream, butter, salt, black pepper, and paprika to the crockpot.
6. Stir until all the cheese is melted and the ingredients are well combined. Tip: For extra creaminess, let the soup sit for 10 minutes before serving.
7. Cover and cook on high for an additional 15-20 minutes, stirring occasionally.

Ladling this soup into bowls, the creamy texture and rich, cheesy flavor are immediately inviting. For a twist, top with crispy bacon bits or green onions before serving to add a crunchy contrast to the velvety soup.

Bacon Crockpot Potato Soup

Fall is just around the corner, and there’s nothing like a warm bowl of potato soup to welcome the season. I remember the first time I made this Bacon Crockpot Potato Soup; it was a chilly evening, and the aroma filling the kitchen was absolutely heavenly. It’s become a staple in my home, especially on those busy days when I crave something comforting but don’t want to spend hours in the kitchen.

Ingredients

• 6 cups potatoes, peeled and diced
• 1/2 pound bacon, chopped
• 1 cup onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1/2 cup sour cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp thyme
• 1/2 tsp paprika
• 1 cup cheddar cheese, shredded
• 2 tbsp green onions, chopped

Instructions

1. In a large skillet over medium heat, cook the chopped bacon until crispy, about 8-10 minutes. Transfer to a paper towel-lined plate to drain, reserving 2 tbsp of bacon grease in the skillet.
2. Add the diced onion to the skillet with the reserved bacon grease and sauté until translucent, about 5 minutes. Tip: Stir occasionally to prevent burning.
3. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
4. Transfer the onion and garlic mixture to a crockpot. Add the diced potatoes, chicken broth, salt, black pepper, thyme, and paprika. Stir to combine.
5. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes are tender. Tip: The soup is ready when you can easily pierce a potato with a fork.
6. Use a potato masher to slightly mash the potatoes in the crockpot, leaving some chunks for texture.
7. Stir in the heavy cream, sour cream, and half of the cooked bacon. Cover and cook on high for an additional 15 minutes.
8. Ladle the soup into bowls and top with shredded cheddar cheese, the remaining bacon, and chopped green onions. Tip: For an extra kick, add a dash of hot sauce or a sprinkle of red pepper flakes.

Just imagine the creamy texture of this soup, with the smoky flavor of bacon and the sharpness of cheddar cheese coming through in every bite. Serve it with a side of crusty bread for dipping, or for a lighter option, a crisp green salad. It’s the perfect dish to cozy up with as the leaves start to turn.

Vegan Crockpot Potato Soup

Remember those chilly evenings when all you crave is something warm, hearty, and comforting? That’s exactly what inspired me to perfect this Vegan Crockpot Potato Soup. It’s a dish that brings back memories of family gatherings and the simple joy of sharing a meal made with love.

Ingredients

• 4 cups diced potatoes
• 1 cup chopped onions
• 2 cloves minced garlic
• 4 cups vegetable broth
• 1 cup unsweetened almond milk
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika

Instructions

1. Heat the olive oil in a skillet over medium heat, then sauté the onions and garlic until translucent, about 5 minutes.
2. Transfer the sautéed onions and garlic to the crockpot, adding the diced potatoes, vegetable broth, salt, black pepper, and smoked paprika.
3. Cover and cook on low for 6 hours or on high for 3 hours, until the potatoes are tender.
4. Use an immersion blender to puree the soup until smooth, then stir in the almond milk to achieve a creamy consistency.
5. Adjust the seasoning if necessary, then let the soup warm through for another 10 minutes before serving.

This soup turns out luxuriously creamy with a hint of smokiness from the paprika. Try topping it with crispy roasted chickpeas or a drizzle of truffle oil for an extra layer of flavor that’ll impress any guest.

Spicy Crockpot Potato Soup

Last week, as the evenings started to hint at the coming fall, I found myself craving something warm, comforting, and with just the right kick to remind me of summer’s spice. That’s when I decided to whip up this Spicy Crockpot Potato Soup, a dish that’s as easy to make as it is delicious to eat.

Ingredients

• 4 cups diced potatoes
• 1 cup diced onions
• 2 cloves minced garlic
• 4 cups chicken broth
• 1 cup heavy cream
• 2 tbsp butter
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp cayenne pepper
• 1/2 tsp paprika

Instructions

1. Heat the olive oil and butter in a skillet over medium heat until the butter is melted.
2. Add the diced onions and minced garlic to the skillet, sautéing until the onions are translucent, about 5 minutes.
3. Transfer the sautéed onions and garlic to the crockpot.
4. Add the diced potatoes, chicken broth, salt, black pepper, cayenne pepper, and paprika to the crockpot, stirring to combine.
5. Cover and cook on low for 6 hours or on high for 3 hours, until the potatoes are tender.
6. Use an immersion blender to puree the soup until smooth, or leave it chunky if you prefer.
7. Stir in the heavy cream and cook for an additional 30 minutes on low.

Out of the crockpot, this soup is velvety with a warmth that builds with each spoonful. The cayenne and paprika give it a vibrant color and a spice that’s balanced by the creaminess of the potatoes and heavy cream. Serve it with a dollop of sour cream and a sprinkle of chives for an extra layer of flavor.

Healthy Crockpot Potato Soup

Very few things are as comforting as a bowl of warm, creamy potato soup, especially when it’s made effortlessly in the crockpot. I remember the first time I tried making this Healthy Crockpot Potato Soup; it was a chilly evening, and I wanted something hearty without spending hours in the kitchen. This recipe has since become my go-to for busy weeknights.

Ingredients

• 4 cups diced potatoes
• 1 cup diced onions
• 2 cloves minced garlic
• 4 cups chicken broth
• 1 cup milk
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme

Instructions

1. Heat 1 tbsp olive oil in a skillet over medium heat.
2. Add 1 cup diced onions and 2 cloves minced garlic to the skillet; sauté until translucent, about 5 minutes.
3. Transfer the sautéed onions and garlic to the crockpot.
4. Add 4 cups diced potatoes, 4 cups chicken broth, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp dried thyme to the crockpot.
5. Cover and cook on low for 6 hours or high for 3 hours, until potatoes are tender.
6. Use an immersion blender to puree the soup until smooth, or leave it chunky if preferred.
7. Stir in 1 cup milk and cook for an additional 15 minutes on high.

One of the best things about this soup is its velvety texture and the way the thyme subtly enhances the potatoes’ natural sweetness. Serve it with a sprinkle of fresh chives or a dollop of Greek yogurt for an extra touch of creaminess.

Slow Cooker Potato Leek Soup

Very few things comfort the soul quite like a bowl of creamy potato leek soup, especially when it’s been simmering away in the slow cooker all day. I remember the first time I made this; the aroma filled the house, and by dinner time, we were all eagerly waiting to dig in. It’s become a staple in my home during the cooler months, and I love how simple yet satisfying it is.

Ingredients

• 4 cups peeled and diced potatoes
• 2 cups sliced leeks, white and light green parts only
• 4 cups chicken broth
• 1 cup heavy cream
• 2 tbsp unsalted butter
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp dried thyme

Instructions

1. In a slow cooker, combine the diced potatoes, sliced leeks, chicken broth, salt, pepper, and dried thyme.
2. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes are tender.
3. Use an immersion blender to puree the soup until smooth. Tip: If you don’t have an immersion blender, carefully transfer the soup in batches to a blender.
4. Stir in the heavy cream and butter until fully incorporated. Tip: For a lighter version, you can substitute half-and-half for the heavy cream.
5. Cover and cook on high for an additional 15-20 minutes, until heated through. Tip: Taste and adjust seasoning if necessary before serving.

The soup is luxuriously creamy with a subtle sweetness from the leeks, perfect for a chilly evening. I love serving it with a sprinkle of fresh chives and a side of crusty bread for dipping.

Crockpot Sweet Potato Soup

On a chilly evening like this, nothing warms the soul quite like a bowl of homemade sweet potato soup. I remember the first time I tried making it in my crockpot; the aroma filled the house, making it impossible to resist sneaking a taste before dinner.

Ingredients

• 2 cups peeled and diced sweet potatoes
• 1 cup chopped onion
• 2 cloves minced garlic
• 4 cups vegetable broth
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt to taste

Instructions

1. Heat the olive oil in a skillet over medium heat. Add the onion and garlic, sautéing until translucent, about 5 minutes.
2. Transfer the sautéed onion and garlic to the crockpot. Add the sweet potatoes, vegetable broth, cumin, and smoked paprika.
3. Cover and cook on low for 6 hours or on high for 3 hours, until the sweet potatoes are tender.
4. Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender.
5. Season with salt to taste before serving.

Perfectly creamy with a hint of smokiness from the paprika, this soup is a comforting bowl of goodness. Try topping it with a dollop of sour cream or some crispy bacon bits for an extra layer of flavor.

Garlic Crockpot Potato Soup

Warm, comforting, and incredibly easy to make, this Garlic Crockpot Potato Soup has become my go-to recipe on chilly evenings. There’s something magical about how the garlic infuses the soup with its aromatic flavor, making the whole house smell amazing. I love pairing it with a crusty piece of bread for dipping—it’s simple, satisfying, and always hits the spot.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 4 cloves garlic, minced
• 4 cups chicken broth
• 4 large potatoes, peeled and cubed
• 1 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme

Instructions

1. Heat 2 tbsp olive oil in a skillet over medium heat. Add 1 medium diced onion and sauté until translucent, about 5 minutes.
2. Add 4 cloves minced garlic to the skillet and cook for 1 minute, stirring constantly to prevent burning.
3. Transfer the onion and garlic mixture to a crockpot. Add 4 cups chicken broth, 4 large peeled and cubed potatoes, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp dried thyme.
4. Cover and cook on low for 6 hours or high for 3 hours, until the potatoes are tender.
5. Use an immersion blender to puree the soup until smooth, or leave it chunky if you prefer. Tip: For extra creaminess, blend half the soup and mix it back in.
6. Stir in 1 cup heavy cream and cook for an additional 30 minutes on low. Tip: Warm the cream slightly before adding to prevent curdling.
7. Adjust seasoning if necessary. Tip: A splash of lemon juice can brighten the flavors.

Perfectly creamy with a robust garlic flavor, this soup is a comforting bowl of goodness. Try topping it with crispy bacon bits or a sprinkle of cheddar cheese for an extra layer of flavor. It’s also fantastic served with a dollop of sour cream and fresh chives for a bit of freshness.

Herbed Crockpot Potato Soup

Unbelievably easy and packed with flavor, this Herbed Crockpot Potato Soup has become my go-to recipe for those chilly evenings when I crave something comforting yet don’t want to spend hours in the kitchen. I remember the first time I made it; the aroma of herbs filled my tiny apartment, making it feel like a cozy cabin in the woods.

Ingredients

• 4 cups peeled and diced potatoes
• 1 cup diced onion
• 2 cloves minced garlic
• 4 cups chicken broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 cup heavy cream
• 2 tbsp butter
• 1/4 cup chopped fresh parsley

Instructions

1. Place the diced potatoes, onion, and minced garlic into the crockpot.
2. Pour the chicken broth over the vegetables, ensuring they are fully submerged.
3. Add the salt, black pepper, dried thyme, and dried rosemary to the crockpot. Stir to combine all ingredients evenly.
4. Cover and cook on low for 6 hours or on high for 3 hours, until the potatoes are tender. Tip: For a smoother soup, mash some of the potatoes against the side of the crockpot before adding the cream.
5. Stir in the heavy cream and butter until fully incorporated. Tip: For a richer flavor, you can substitute half of the heavy cream with sour cream.
6. Continue to cook on high for an additional 30 minutes, allowing the soup to thicken slightly.
7. Garnish with chopped fresh parsley before serving. Tip: For an extra crunch, top with crispy bacon bits or croutons.

Kick back and enjoy the creamy texture and herby goodness of this soup, perfect with a slice of crusty bread or as a starter for a hearty meal. The blend of thyme and rosemary gives it a fragrant depth that’s hard to resist, making it a favorite among my friends and family.

Crockpot Potato Corn Chowder

Diving into the cozy embrace of a warm bowl of chowder is my idea of comfort, especially on a chilly evening. This Crockpot Potato Corn Chowder has been my go-to for years, blending simplicity with heartiness in a way that never fails to delight.

Ingredients

• 4 cups diced potatoes
• 2 cups corn kernels
• 1 cup diced onions
• 1/2 cup diced celery
• 1/2 cup diced carrots
• 4 cups chicken broth
• 1 cup heavy cream
• 2 tbsp butter
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp thyme

Instructions

1. Place the diced potatoes, corn kernels, onions, celery, and carrots into the crockpot.
2. Pour the chicken broth over the vegetables, ensuring they are fully submerged.
3. Cover and cook on low for 6 hours, or until the vegetables are tender. Tip: Stirring is not necessary, but if you’re around, giving it a quick stir halfway through can help distribute the flavors.
4. Once the vegetables are tender, stir in the heavy cream, butter, salt, black pepper, and thyme. Tip: For a richer flavor, you can substitute half of the heavy cream with cream cheese.
5. Cover and cook on high for an additional 30 minutes, allowing the flavors to meld together. Tip: If the chowder is too thick for your liking, you can thin it with a little extra chicken broth or milk.

This chowder boasts a creamy texture with chunks of tender vegetables in every bite, offering a perfect balance of sweetness from the corn and earthiness from the potatoes. Try serving it with a sprinkle of crispy bacon or a handful of shredded cheddar on top for an extra layer of flavor.

Crockpot Potato and Sausage Soup

Warmth is what comes to mind when I think of this Crockpot Potato and Sausage Soup. It’s the kind of dish that fills your kitchen with an inviting aroma, promising comfort in every spoonful. I remember the first time I made it; the simplicity of tossing everything into the crockpot and coming back to a hearty meal was a game-changer for my busy weeknights.

Ingredients

• 1 lb smoked sausage, sliced
• 4 cups potatoes, diced
• 1 cup onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 2 cups kale, chopped

Instructions

1. In a large skillet over medium heat, brown the sliced sausage for about 5 minutes, stirring occasionally.
2. Transfer the browned sausage to a 6-quart crockpot.
3. Add the diced potatoes, chopped onion, minced garlic, chicken broth, salt, black pepper, and dried thyme to the crockpot.
4. Cover and cook on LOW for 7 hours or HIGH for 3.5 hours, until the potatoes are tender.
5. Stir in the heavy cream and chopped kale during the last 30 minutes of cooking.
6. Ladle the soup into bowls and serve hot.

Key to this soup’s charm is its creamy texture, with the kale adding a slight crunch for contrast. The smoked sausage infuses the broth with a depth of flavor that’s both rustic and refined. Try topping it with a sprinkle of grated Parmesan or a dollop of sour cream for an extra layer of indulgence.

Crockpot Potato Bacon Chowder

Warmth fills the kitchen as the crockpot hums away, transforming simple ingredients into a comforting bowl of Crockpot Potato Bacon Chowder. It’s one of those dishes that reminds me of chilly autumn evenings, where the only thing better than the aroma is the first creamy, savory spoonful.

Ingredients

• 6 cups diced potatoes
• 1 cup diced onions
• 1/2 cup diced celery
• 1/2 cup diced carrots
• 1/2 lb cooked bacon, crumbled
• 4 cups chicken broth
• 1 cup heavy cream
• 2 tbsp butter
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder

Instructions

1. In a large crockpot, combine the diced potatoes, onions, celery, carrots, and crumbled bacon.
2. Pour the chicken broth over the ingredients in the crockpot, ensuring everything is submerged.
3. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes are tender. Tip: Stirring is not necessary, but if you’re around, giving it a quick stir halfway through can help distribute flavors evenly.
4. Once the potatoes are tender, stir in the heavy cream, butter, salt, black pepper, and garlic powder. Tip: For a thicker chowder, mash some of the potatoes against the side of the crockpot before adding the cream.
5. Cover and cook for an additional 30 minutes on high, allowing the flavors to meld together. Tip: If the chowder is too thick, add a little more chicken broth until you reach your desired consistency.

Every spoonful of this chowder is a perfect balance of creamy and hearty, with the smoky bacon adding depth to each bite. Serve it with a sprinkle of fresh chives or a side of crusty bread for dipping, and watch it disappear before your eyes.

Crockpot Potato and Kale Soup

Diving into the cozy embrace of a warm bowl of soup is my favorite way to unwind after a long day, especially when it’s as hearty and nourishing as this Crockpot Potato and Kale Soup. I remember the first time I whipped this up on a chilly evening, the aroma filling the kitchen was nothing short of magical, promising a comforting meal that’s both simple to make and deeply satisfying.

Ingredients

• 4 cups diced potatoes
• 1 cup chopped kale
• 1/2 cup diced onions
• 2 cloves minced garlic
• 4 cups vegetable broth
• 1 cup heavy cream
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Heat 2 tbsp olive oil in a pan over medium heat until shimmering.
2. Add 1/2 cup diced onions and sauté until translucent, about 5 minutes.
3. Stir in 2 cloves minced garlic and cook for another minute until fragrant.
4. Transfer the onion and garlic mixture to the crockpot.
5. Add 4 cups diced potatoes, 1 cup chopped kale, and 4 cups vegetable broth to the crockpot.
6. Season with 1 tsp salt and 1/2 tsp black pepper, then stir to combine.
7. Cover and cook on low for 6 hours or high for 3 hours, until the potatoes are tender.
8. Stir in 1 cup heavy cream during the last 30 minutes of cooking.
9. For a smoother texture, blend half of the soup before adding the cream.
10. Ladle the soup into bowls and serve hot.

Every spoonful of this soup is a creamy, velvety delight, with the kale adding a slight crunch and a pop of color. Try topping it with crispy bacon bits or a sprinkle of grated cheddar for an extra layer of flavor that’ll make this dish unforgettable.

Crockpot Potato and Cheese Soup

Deliciously creamy and comforting, this Crockpot Potato and Cheese Soup is my go-to recipe for those chilly evenings when only a bowl of warmth will do. I remember the first time I made it; the aroma filled the house, and my family knew dinner was going to be something special.

Ingredients

• 4 cups peeled and diced potatoes
• 1 cup diced onion
• 2 cloves minced garlic
• 4 cups chicken broth
• 1 cup heavy cream
• 2 cups shredded cheddar cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup all-purpose flour
• 1/4 cup melted butter

Instructions

1. Place the diced potatoes, onion, garlic, and chicken broth into the crockpot.
2. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes are tender.
3. In a small bowl, whisk together the melted butter and flour to create a roux.
4. Stir the roux into the soup to thicken it, then add the heavy cream, salt, and pepper.
5. Continue to cook on high for an additional 30 minutes, stirring occasionally.
6. Gradually add the shredded cheddar cheese, stirring until fully melted and incorporated.
7. For a smoother texture, use an immersion blender to puree part of the soup before adding the cheese.
8. Ensure the soup is hot but not boiling when adding cheese to prevent separation.
9. Let the soup sit for 5 minutes after cooking to allow the flavors to meld together.

Flavorful and rich, this soup boasts a velvety texture that’s perfectly balanced by the sharpness of the cheddar. Serve it with a sprinkle of extra cheese and a side of crusty bread for dipping, and watch it disappear before your eyes.

Crockpot Potato and Ham Soup

Remember those chilly evenings when all you crave is something warm and comforting? That’s exactly when my Crockpot Potato and Ham Soup comes to the rescue. It’s a hearty, no-fuss dish that fills the kitchen with an inviting aroma, promising a cozy meal ahead.

Ingredients

• 4 cups diced potatoes
• 2 cups diced ham
• 1 cup diced onions
• 2 cloves minced garlic
• 4 cups chicken broth
• 1 cup heavy cream
• 2 tbsp butter
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme

Instructions

1. In a crockpot, combine the diced potatoes, ham, onions, and minced garlic.
2. Pour in the chicken broth, ensuring all ingredients are submerged.
3. Add the butter, salt, black pepper, and dried thyme to the crockpot.
4. Cover and cook on low for 6 hours or on high for 3 hours, until the potatoes are tender. Tip: Stirring is not necessary, but if you’re around, giving it a quick stir halfway through can help distribute the flavors evenly.
5. Once the potatoes are tender, use a potato masher to lightly mash some of the potatoes in the pot. This will thicken the soup slightly. Tip: For a smoother texture, you can blend a portion of the soup and stir it back in.
6. Stir in the heavy cream and let the soup cook for an additional 30 minutes on low. Tip: If the soup is too thick, you can thin it with a little extra chicken broth or water to reach your desired consistency.

Perfectly creamy with chunks of tender potatoes and savory ham, this soup is a bowl of comfort. Serve it with a sprinkle of fresh herbs or a side of crusty bread for dipping, and watch it disappear in no time.

Crockpot Potato and Carrot Soup

Perfect for those chilly evenings when you’re craving something hearty yet simple, this Crockpot Potato and Carrot Soup has become my go-to. I remember the first time I made it; the aroma filled the house, and my family knew dinner was going to be special.

Ingredients

• 4 cups potatoes, peeled and diced
• 2 cups carrots, peeled and sliced
• 1 large onion, diced
• 4 cups chicken broth
• 1 cup heavy cream
• 2 tbsp butter
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp thyme

Instructions

1. Place the diced potatoes, sliced carrots, and diced onion into the crockpot.
2. Pour the chicken broth over the vegetables, ensuring they are fully submerged.
3. Add the butter, salt, black pepper, and thyme to the crockpot.
4. Cover and cook on low for 6 hours or on high for 3 hours, until the vegetables are tender. Tip: Stirring is not necessary, but if you’re around, giving it a quick stir halfway through doesn’t hurt.
5. Once the vegetables are tender, use an immersion blender to puree the soup until smooth. Tip: For a chunkier texture, blend only half of the soup.
6. Stir in the heavy cream and cook for an additional 30 minutes on low. Tip: If the soup is too thick, add a little more chicken broth to reach your desired consistency.
7. Serve hot, garnished with a sprinkle of thyme or a dollop of sour cream if desired.

Rich and creamy, this soup pairs wonderfully with a slice of crusty bread for dipping. The sweetness of the carrots balances the earthiness of the potatoes, creating a comforting bowl that’s sure to warm you up from the inside out.

Crockpot Potato and Broccoli Soup

Believe it or not, the first time I made this Crockpot Potato and Broccoli Soup, it was a complete accident. I was trying to clear out my fridge and ended up creating a family favorite. Now, it’s my go-to recipe for chilly evenings when I crave something comforting but don’t want to spend hours in the kitchen.

Ingredients

• 4 cups peeled and diced potatoes
• 3 cups chopped broccoli florets
• 1 cup diced onion
• 2 cloves minced garlic
• 4 cups vegetable broth
• 1 cup heavy cream
• 2 tbsp butter
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme

Instructions

1. In a large crockpot, combine the potatoes, broccoli, onion, garlic, and vegetable broth.
2. Cover and cook on low for 6 hours or on high for 3 hours, until the vegetables are tender. Tip: Stirring is not necessary, but if you’re around, giving it a quick stir halfway through can help distribute the flavors.
3. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches if you don’t have one. Tip: For a chunkier soup, blend only half of the mixture.
4. Stir in the heavy cream, butter, salt, pepper, and thyme. Cover and cook on high for an additional 30 minutes. Tip: The butter adds a rich flavor, but you can omit it for a lighter version.
5. Serve hot. The soup should be creamy and velvety, with the earthy flavors of broccoli and potato shining through. Try topping it with shredded cheddar cheese or crispy bacon bits for an extra layer of flavor.

Rich and comforting, this soup is perfect for those days when you need a little warmth in your life. The creamy texture pairs wonderfully with a crusty piece of bread, making it a meal you’ll want to come back to again and again.

Crockpot Potato and Cauliflower Soup

Perfect for those chilly evenings when you’re craving something hearty yet healthy, this Crockpot Potato and Cauliflower Soup has become a staple in my kitchen. I remember the first time I whipped it up on a whim, using whatever veggies I had on hand, and it’s been a family favorite ever since.

Ingredients

• 4 cups diced potatoes
• 3 cups chopped cauliflower
• 1 cup diced onion
• 2 cloves minced garlic
• 4 cups vegetable broth
• 1 cup heavy cream
• 2 tbsp butter
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp thyme

Instructions

1. Place the diced potatoes, chopped cauliflower, diced onion, and minced garlic into the crockpot.
2. Pour the vegetable broth over the vegetables, ensuring they are fully submerged.
3. Cover and cook on low for 6 hours or on high for 3 hours, until the vegetables are tender. Tip: Stirring occasionally can help ensure even cooking.
4. Use an immersion blender to puree the soup until smooth. Tip: For a chunkier texture, blend only half of the soup.
5. Stir in the heavy cream, butter, salt, black pepper, and thyme. Cover and cook for an additional 30 minutes on high. Tip: Adjust the seasoning according to your preference before the final cook.
6. Serve hot, garnished with a sprinkle of fresh thyme or a dollop of sour cream if desired.

The soup boasts a velvety texture with a rich, comforting flavor that’s perfectly balanced by the earthiness of the cauliflower. Try serving it with a side of crusty bread for dipping, or top it with crispy bacon bits for an added crunch.

Crockpot Potato and Mushroom Soup

Sometimes, all I crave is a bowl of something warm, hearty, and effortlessly made—enter this Crockpot Potato and Mushroom Soup. It’s the kind of recipe that feels like a hug, especially on those days when the weather can’t decide what it wants to do, and neither can I.

Ingredients

• 4 cups diced potatoes
• 2 cups sliced mushrooms
• 1 cup diced onion
• 2 cloves minced garlic
• 4 cups vegetable broth
• 1 cup heavy cream
• 2 tbsp butter
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp thyme

Instructions

1. In a crockpot, combine the diced potatoes, sliced mushrooms, diced onion, and minced garlic.
2. Pour the vegetable broth over the vegetables, ensuring they are fully submerged.
3. Set the crockpot to cook on low for 6 hours or high for 3 hours, until the potatoes are tender. Tip: Stirring is not necessary, but if you’re around, giving it a quick stir halfway through can’t hurt.
4. Once the vegetables are cooked, use an immersion blender to puree the soup to your desired consistency. Tip: For a chunkier soup, blend only half the mixture.
5. Stir in the heavy cream, butter, salt, black pepper, and thyme until well combined and the butter is melted.
6. Let the soup cook on high for an additional 30 minutes to allow the flavors to meld together. Tip: Taste and adjust the seasoning before serving, but remember the flavors will intensify as the soup sits.

Rich and creamy with a earthy depth from the mushrooms, this soup is a comforting bowl of goodness. Serve it with a sprinkle of fresh thyme or a dollop of sour cream for an extra touch of indulgence.

Crockpot Potato and Spinach Soup

Every time the weather starts to turn, I find myself craving something warm, comforting, and easy to make. That’s when my trusty crockpot comes out, and this Potato and Spinach Soup becomes a staple in my kitchen. It’s the kind of dish that fills the house with an inviting aroma, promising a cozy meal ahead.

Ingredients

• 4 cups peeled and diced potatoes
• 1 cup chopped onion
• 2 cloves minced garlic
• 4 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 2 cups fresh spinach
• 1 cup heavy cream
• 2 tbsp butter

Instructions

1. In your crockpot, combine the diced potatoes, chopped onion, minced garlic, vegetable broth, salt, black pepper, and dried thyme.
2. Cover and cook on low for 6 hours or on high for 3 hours, until the potatoes are tender. Tip: Stirring is not necessary, but if you’re around, giving it a quick stir halfway through can help distribute the flavors.
3. Once the potatoes are tender, use a potato masher to lightly mash some of the potatoes right in the crockpot. This will thicken the soup slightly while leaving plenty of chunks for texture.
4. Add the fresh spinach, heavy cream, and butter. Stir until the spinach wilts and the butter is fully melted, about 5 minutes. Tip: If you prefer a smoother soup, you can blend it with an immersion blender before adding the spinach.
5. Let the soup sit for 5 minutes after adding the spinach to allow the flavors to meld together. Tip: Taste and adjust the seasoning with more salt and pepper if needed, but remember the spinach will also add a bit of natural saltiness.

The soup turns out creamy with a hearty texture from the potatoes, and the spinach adds a fresh, slightly earthy note. I love serving it with a sprinkle of grated Parmesan on top and a side of crusty bread for dipping.

Crockpot Potato and Lentil Soup

Very few things compare to the comfort of a warm bowl of soup on a chilly evening, and this Crockpot Potato and Lentil Soup has become my go-to for those days when I need both comfort and convenience. I remember the first time I made it; the aroma filled my kitchen, promising a hearty meal with minimal effort. It’s perfect for busy weeknights or lazy weekends when you want something satisfying without spending hours in the kitchen.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onion
• 2 cloves garlic, minced
• 4 cups diced potatoes
• 1 cup dried lentils, rinsed
• 6 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme

Instructions

1. Heat the olive oil in a skillet over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
2. Add the minced garlic to the skillet and cook for another 30 seconds, until fragrant.
3. Transfer the onion and garlic mixture to the crockpot.
4. Add the diced potatoes, rinsed lentils, vegetable broth, salt, black pepper, and dried thyme to the crockpot. Stir to combine.
5. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the lentils and potatoes are tender. Tip: If you prefer a thicker soup, mash some of the potatoes against the side of the crockpot before serving.
6. Once cooked, taste and adjust seasoning if necessary. Tip: For an extra flavor boost, stir in a splash of lemon juice or a handful of chopped fresh herbs before serving.
7. Serve hot. Tip: This soup pairs wonderfully with a slice of crusty bread or a dollop of sour cream on top for added richness.

After simmering all day, the lentils and potatoes meld together into a creamy, comforting texture, while the thyme adds a subtle earthiness that makes this soup truly special. I love topping mine with a sprinkle of crispy bacon or a handful of sharp cheddar for an extra layer of flavor.

Crockpot Potato and Chicken Soup

Sometimes, all you need is a comforting bowl of soup to turn a dreary day around, and that’s exactly what this Crockpot Potato and Chicken Soup does for me. It’s my go-to recipe when I’m craving something hearty yet simple to make, especially on those busy days when I just want to set it and forget it.

Ingredients

• 2 lbs boneless, skinless chicken breasts
• 4 cups diced potatoes
• 1 cup diced carrots
• 1 cup diced celery
• 1/2 cup diced onion
• 4 cups chicken broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1 cup heavy cream
• 2 tbsp butter
• 2 tbsp all-purpose flour

Instructions

1. Place the chicken breasts at the bottom of the crockpot.
2. Add the diced potatoes, carrots, celery, and onion on top of the chicken.
3. Pour the chicken broth over the ingredients in the crockpot.
4. Season with salt, black pepper, and dried thyme.
5. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and easily shreds.
6. Remove the chicken from the crockpot and shred it using two forks.
7. Return the shredded chicken to the crockpot.
8. In a small saucepan, melt the butter over medium heat.
9. Whisk in the flour until smooth to create a roux, cooking for about 1 minute to remove the raw flour taste.
10. Slowly whisk in the heavy cream until the mixture is smooth and thickened.
11. Stir the cream mixture into the crockpot to thicken the soup.
12. Cover and cook on high for an additional 15-20 minutes, until the soup is heated through and slightly thickened.

Just like that, you’ve got a creamy, comforting soup that’s packed with flavor and texture. The potatoes are tender, the chicken is juicy, and the creamy broth ties it all together beautifully. Serve it with a sprinkle of fresh herbs or a side of crusty bread for the ultimate comfort meal.

Crockpot Potato and Turkey Soup

Yesterday, as the crisp autumn air began to whisper through the trees, I found myself craving something hearty yet simple to make. That’s when I decided to whip up my favorite Crockpot Potato and Turkey Soup, a dish that never fails to warm the soul and simplify my busy evenings.

Ingredients

• 1 tbsp olive oil
• 1 lb ground turkey
• 1 cup diced onions
• 2 cloves garlic, minced
• 4 cups chicken broth
• 3 cups peeled and diced potatoes
• 1 cup diced carrots
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup milk
• 2 tbsp all-purpose flour

Instructions

1. Heat 1 tbsp olive oil in a skillet over medium heat. Add 1 lb ground turkey and cook until no longer pink, about 5-7 minutes. Tip: Breaking the turkey into small pieces as it cooks ensures even browning.
2. Transfer the cooked turkey to a crockpot. Add 1 cup diced onions, 2 cloves minced garlic, 4 cups chicken broth, 3 cups diced potatoes, 1 cup diced carrots, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Stir to combine.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes and carrots are tender. Tip: For a thicker soup, mash some of the potatoes against the side of the crockpot before adding the milk and flour.
4. In a small bowl, whisk together 1 cup milk and 2 tbsp all-purpose flour until smooth. Stir into the soup. Cover and cook on high for an additional 15-20 minutes, until the soup has thickened slightly. Tip: This step adds a creamy texture without overpowering the soup’s hearty flavors.

Gently ladle the soup into bowls and notice how the creamy broth hugs each spoonful, with the tender potatoes and turkey offering a comforting bite. For an extra touch, sprinkle with fresh parsley or serve alongside crusty bread for dipping.

Conclusion

Mouthwatering and effortless, these 25 crockpot potato soup recipes are a treasure trove for any home cook looking to warm up their meal rotation. We hope you find a new favorite among them! Don’t forget to leave a comment sharing which recipe you loved the most and pin this article on Pinterest to spread the comfort of delicious, easy-to-make soups. Happy cooking!

Bella Bacinos