What you need
Potato soup is one of the simplest slow cooker soups. The base is potatoes, onion, broth and something creamy. Most of the work is peeling and cubing, and the slow cooker does the rest. It is part of our wider collection of easy crockpot soups.
Easy crockpot potato soup recipe
Serves about 6. Prep 15 minutes. Cook 6 to 8 hours on low or 3 to 4 hours on high, depending on your cooker.
Ingredients:
- About 2 pounds potatoes, peeled and cut into 1/2 to 3/4 inch cubes
- 1 medium onion, diced
- 2 to 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 teaspoon salt, plus more to taste (use less if your broth is salty)
- 1/2 teaspoon black pepper
- 4 tablespoons butter, optional
- 1 cup milk, half-and-half or cream
- 4 ounces cream cheese or 1 cup shredded cheddar, optional
- Toppings: bacon, chives or green onions, cheese, sour cream
Steps:
- Add the potatoes, onion, garlic, broth, salt and pepper to the slow cooker.
- Cover and cook until the potatoes are very tender when pierced with a fork.
- Mash some of the potatoes right in the pot with a potato masher, leaving some chunks. For a smoother soup, use an immersion blender.
- Stir in the milk or cream and the cream cheese or cheddar. Cover for 15 to 30 minutes so it warms through.
- Taste, adjust the salt and pepper, and serve with toppings.
Few-ingredient shortcut version
If you only want four or five ingredients, a common shortcut uses:
- Frozen diced potatoes or hash browns
- Chicken broth
- Cream cheese
- Cheddar cheese
- Optional: a seasoning packet such as ranch, or bacon
Combine the frozen potatoes and broth, cook until soft, then stir in the cream cheese and cheddar until melted. It is less from-scratch and can be saltier depending on the packaged items, so taste before adding extra salt.
Best potatoes for soup
- Yukon Gold: medium starch, creamy, and generally hold their shape reasonably well while still mashing smoothly. A popular all-around choice.
- Russet: starchy and fluffy. They break down more, which thickens the soup naturally but can lead to a grainier or mushier result.
- Red potatoes: waxy and firm. They keep their shape but make a less creamy soup.
Peeling is optional. Leaving the skin on adds texture and saves time, though it makes a less smooth soup.
Keeping it from tasting bland
If you wonder about a secret ingredient for the best potato soup, it is usually a combination of small things rather than one trick:
- Use broth instead of water.
- Add butter, and cook the onion and garlic first if you have a few minutes.
- Season at the end. Potatoes absorb salt, so you may need more than you expect.
- Add cream cheese, a spoonful of sour cream or a splash of cream for richness.
- Finish with something sharp or fresh, such as chives or a little hot sauce.
Why potatoes turn mushy, and how to fix it
Potatoes can break down if cubes are cut too small, if a very starchy variety is used, or if the soup cooks much longer than needed. Use uniform, larger cubes, check them toward the end of the cooking window, and if they do get soft, lean into it and blend part of the soup into a creamy texture.
Thickening or thinning
- Thicker: mash more of the potatoes, stir in instant potato flakes a spoonful at a time, or whisk a tablespoon of cornstarch with cold water and stir it in while the soup is hot.
- Thinner: add a little warm broth or milk until you like the consistency.
Variations
- Loaded: bacon, cheddar, sour cream and green onions.
- Ham and potato: diced cooked ham added at the start.
- Cheddar broccoli: add chopped broccoli in the last hour so it stays green.
- Dairy-light: use plant milk and blend part of the potatoes for body.
Storing and reheating
Cool leftovers and refrigerate them within about two hours. They generally keep for three to four days in a sealed container. Reheat gently on the stove or in the microwave until steaming, stirring often and adding a splash of milk or broth, since the soup thickens as it sits.
Potato soup can turn grainy after freezing, especially dairy-heavy versions. If you plan to freeze it, consider freezing the base before adding the cream and cheese, then stirring those in as you reheat.
FAQ
Is this gluten-free? The basic recipe uses no flour, but check broth, seasoning packets and toppings for gluten ingredients.
What can I serve with it? A green salad, crusty bread or a grilled cheese sandwich all work well.
Want something heartier or lighter? Try slow cooker lentil soup for a protein-rich, dairy-free alternative.