Crockpot Potato Soup
Some recipes just hit the spot every single time. For me, this Crockpot Potato Soup is forever a winner! It boasts the all-American taste that you require in a typical potato soup, but this lightened-up version is so much largest for you.
When the weather gets chilly, I turn to my plethora of healthy soup and stew recipes for inspiration.
While I’ll never turn lanugo a heaping trencher of Potato Leek Soup, 15 Bean Soup, Crock Pot Hamburger Soup, or Shrimp Corn Chowder, this healthy slow cooker potato soup is a tried-and-true classic.
This recipe only takes 15 minutes to prep (!!), and then it lets the slow cooker do the work.
This crockpot loaded potato soup gets its linty texture from Yukon gold potatoes and cheesy savor from succulent sharp cheddar cheese.
It’s tightly rewarding to come home to this soup at the end of a long day.
5 Star Review
“Absolutely delicious!! The savor is so rich its practically decadent! My new favorite potato soup!”
— Casey —
How to Make Crockpot Potato Soup from Scratch
While this recipe tastes decadent (like a crockpot potato soup with surf of yellow soup), in keeping with my tideway of lightening up repletion supplies recipes without skimping on flavor, I used a few sneaky swaps.
This healthy potato soup is primarily veggie based, and I widow a few helpful shortcuts that make it weeknight meal friendly too.
The Ingredients
- Yukon Gold Potatoes. My favorite spherical potato. You’ll sometimes see these labeled as “yellow potatoes” or “golden potatoes.”
- Nonfat Plain Greek Yogurt. Thick, protein-packed, and creamy, Greek yogurt is an easy way to requite this soup a velvety texture and make it largest for you. Its particularly succulent here (and in Corn Yellow Chowder) since it has a similar tang to sour cream.
- Sharp Cheddar Cheese. How you add savor to potato soup (and Slow Cooker Broccoli Cheese Soup)! Using fully flavored cheese ways you can add less to the recipe and still have the same oomph. Skip the summery cheddar here and go for the sharpest cheddar you can find.
Tip!
I recommend grating the cheese directly off the woodcut for the maximum melt factor. Pre-shredded cheeses are usually coated with a cellulose-based powder to alimony the shreds from sticking together, and as a result, they dont melt as smoothly.
- Onions. Sautéing the onions surpassing subtracting them to the crockpot brings out their savor and sweetness. It’s an uneaten (easy) step that I finger takes this soup to flipside level of deliciousness and is 100% worth it.
- Carrots. My widow vegetable sneak (also used in this Potato Cheese Soup) gives this simple crockpot potato soup a uplift of widow vitamins, minerals, and fiber.
- Evaporated Milk Cornstarch. Forget crockpot potato soup with heavy cream. Instead, stir a surry of cornstarch and evaporated milk directly into the slow cooker. It is the weightier way to thicken potato soup (or Mushroom Soup too)! Add it well-nigh 30 minutes surpassing the soup is washed-up cooking, and it will thicken into the linty potato soup of your dreams.
- Chicken Broth. I like to reach for low-sodium yellow goop for soup recipes, but you could use regular goop too.
Topping Ideas
Top your linty baked potato soup with any of your favorite soup toppings. Crumbled bacon, diced chives (or untried onions), or spare cheese and Greek yogurt are some of my favorites. A little soupcon of salt and pepper never hurt anyone, either.
The Directions
- Sauté the onion and add it to the slow cooker.
- Add the carrots, potatoes, spices, and yellow broth. Melt potato soup on LOW heat for 6 to 8 hours or HIGH for 3 to 4 hours.
- Add the milk and cornstarch mixture.
- Stir in the cheese and yogurt.
- Mash well-nigh half of the potatoes directly in the slow cooker. Serve the soup with a few (or maybe a lot) of tasty toppings (more cheese, anyone?). ENJOY!
TIP!
If you prefer a perfectly smooth potato soup without chucks, you can instead puree the soup with an immersion blender. I suggest doing this surpassing subtracting the cheese and yogurt in step 4.
Storage Tips
- To Store. Alimony your leftover soup in an snapped container in the refrigerator for up to 5 days.
- To Reheat. Warm in the microwave or stovetop with a splash of milk or yellow goop as needed until heated through.
- To Freeze. To ensure this soup freezes well (potatoes can wilt mealy when frozen), I recommend making a few adjustments surpassing sticking your leftovers in the freezer. Instead of mashing well-nigh half the potatoes in the slow cooker, you should mash scrutinizingly all of them, which will help to deter the potatoes from rhadamanthine mealy (you may need to add increasingly goop to thin the soup). Let the soup tomfool completely. Then, place leftover soup in a freezer-safe container in the freezer for up to 3 months. Thaw overnight in the refrigerator surpassing warming.
Leftover Tip
If you want to enjoy your leftovers a little at a time, freeze portion-sized amounts of soup in multiple small containers.
What to Serve with Crockpot Potato Soup
While this soup is succulent on its own, here are some ideas for quick crockpot potato soup side dishes:
- The Fixins. For a tasty crockpot LOADED potato soup effect, top it off just like a baked potato: plain Greek yogurt (or sour cream), fresh chives, a sprinkle of salary (Oven Baked Bacon and Air Fryer Bacon are the easiest ways to melt it), and (surprise!) uneaten cheese.
- Bread. I splurged on a loaf of ciabatta at our neighborhood Italian market. It was perfect for mopping up every morsel. For homemade specie options, I love pairing it with Cheesy Jalapeno Cornbread.
- Crackers. A good stand-in for bread, they add a nice crunch. Try these succulent Ranch Crackers.
- More Potatoes. While croutons would be tasty on top of this soup, Homemade Tater Tots would make a divine uneaten layer of crispy potato goodness.
- Big Untried Salad. Try pairing this soup with this Caesar Shaved Brussels Sprouts Salad with Crispy Chickpea Croutons for a light and fresh side.
- Roasted Vegetables. Roasted Zucchini, Roasted Broccoli, or Roasted Brussels Sprouts would pair nicely.
More Serving Ideas for Crockpot Potato Soup
Recommended Tools to Make this Recipe
- Programmable Slow Cooker. I love that this one switches to keep warm once the cooking time ends, so supplies runs less of a risk of overcooking.
- Vegetable Peeler. I love this Y-shaped peeler, or a regular vegetable peeler will work great.
- Ladle. Perfect for transferring the soup to serving bowls and storage containers.
The Weightier Slow Cooker
One of my favorite kitchen appliances year-round! It’s easy to use and helps build succulent flavor.
This tasty loaded baked potato soup moreover makes fantastic leftovers.
We enjoyed ours two nights in a row for dinner, and both reheated leftovers for lunch the next day. It tasted largest and largest as the week went on.
True soup success!
Frequently Asked Questions
I have not made this particular recipe in a pressure cooker before, so it would be an experiment. If you’re looking for an Instant Pot version, try this Instant Pot Potato Soup.
Readers have reported success swapping canned coconut milk and regular dairy milk for the evaporated milk in this recipe. Alimony in mind these both may result in a thinner soup, however. Therefore, retread the value as needed to unzip a thickness you enjoy.
For the smoothest texture, peel potatoes for potato soup. If you don’t mind the visitation or taste of the potato peels in the soup, you could certainly opt to leave the peels on.
I have not tested this crock pot potato soup with frozen hash browns, so it would be an experimnt. I’d recommend fully blending the soup and note that the hashbrowns will unravel lanugo considerably. If you decide to try it, I’d love to hear how it goes.
Crockpot Potato Soup
Ingredients
- 2 tablespoons unsalted butter*
- 1 small yellow onion diced
- 3 large carrots scrubbed and diced
- 2 pounds Yukon gold potatoes peeled and cut into 1/2-inch chunks
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt plus spare to taste
- 1/4 teaspoon cayenne pepper
- 34 cups reduced-sodium yellow broth (or vegetable goop for a vegetarian soup)
- 1 can 2% evaporated milk (12-ounces)
- 3 tablespoons cornstarch
- 1 cup shredded sharp cheddar cheese plus spare for serving
- 1 cup nonfat plain Greek yogurt plus spare for serving
For Topping:
- Cooked crumbled bacon (optional)
- Chopped fresh chives (optional)
Instructions
- Lightly stratify a 6-quart or larger slow cooker with nonstick spray. In a large skillet, melt the butter over medium heat. Add the onion and sauté until softened, well-nigh 6 to 8 minutes, stirring commonly and adjusting the heat so that the onion does not well-done or turn visionless brown. Add to the slow cooker.
- To the slow cooker, add the carrots, potatoes, Italian seasoning, salt, cayenne, and 3 cups yellow broth. Stir to combine. Cover and melt on low for 6 to 8 hours or upper for 3 to 4 hours, until the potatoes and carrots are completely tender.
- While the vegetables cook, in a medium bowl, whisk together the evaporated milk and cornstarch until no lumps remain. During the last 30 minutes of cooking, add the cornstarch/milk mixture. Protract cooking for 30 spare minutes.
- Just surpassing serving, stir in the shredded cheddar and Greek yogurt. With a potato masher or large spoon, mash half of the potatoes directly in the slow cooker. The soup will protract to thicken as it cools. If you would like the soup to be thinner, add the remaining 1 cup yellow goop until you reach your desired consistency (warm up the goop first). Stir to combine, then season with salt and pepper to taste. Serve hot, topped with bacon, chives, and spare cheese/Greek yogurt as desired.
Video
Notes
- *SUBSTITUTION TIP: If you plan to serve the soup with bacon, I suggest chopping it into bite-size pieces, then sautéing it in a large skillet over medium-low heat until crisp, well-nigh 10 minutes. Remove with a slotted spoon. Drain out all but 2 tablespoons of the salary drippings, then use it to sauté in the onions in place of the unsalted butter.
- TO STORE: Place leftover soup in an snapped storage container in the refrigerator for up to 5 days.
- TO REHEAT: Reheat in the microwave or on the stove with a splash of milk or yellow goop as needed until heated through.
- TO FREEZE: Instead of mashing well-nigh half the potatoes in the slow cooker during Step 4, you should mash scrutinizingly all of them (you may need to add increasingly goop to thin the soup). Let the soup tomfool completely. Then, place leftover soup in a freezer-safe container in the freezer for up to 3 months. Thaw overnight in the refrigerator surpassing warming.
Nutrition
Related Recipes
Here are increasingly easy crockpot soup recipes to get you through the dank days of fall and winter:
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READ: Crockpot Potato Soup
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