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 crave in a typical potato soup, but this lightened-up version is so much better for you.
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When the weather gets chilly, I turn to my plethora of healthy soup and stew recipes for inspiration.
While I’ll never turn down a heaping bowl 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 creamy texture from Yukon gold potatoes and cheesy flavor from delicious sharp cheddar cheese.
It’s deeply rewarding to come home to this soup at the end of a long day.
5 Star Review
“Absolutely delicious!! The flavor is so rich it’s 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 cream of chicken soup), in keeping with my approach of lightening up comfort food recipes without skimping on flavor, I used a few sneaky swaps.
This healthy potato soup is primarily veggie based, and I added a few helpful shortcuts that make it weeknight meal friendly too.
The Ingredients
- Yukon Gold Potatoes. My favorite all-around 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 give this soup a velvety texture and make it better for you. It’s particularly delicious here (and in Corn Chicken Chowder) since it has a similar tang to sour cream.
- Sharp Cheddar Cheese. How you add flavor to potato soup (and Slow Cooker Broccoli Cheese Soup)! Using fully flavored cheese means you can add less to the recipe and still have the same oomph. Skip the mild cheddar here and go for the sharpest cheddar you can find.
Tip!
I recommend grating the cheese directly off the block for the maximum melt factor. Pre-shredded cheeses are usually coated with a cellulose-based powder to keep the shreds from sticking together, and as a result, they don’t melt as smoothly.
- Onions. Sautéing the onions before adding them to the crockpot brings out their flavor and sweetness. It’s an extra (easy) step that I feel takes this soup to another level of deliciousness and is 100% worth it.
- Carrots. My added vegetable sneak (also used in this Potato Cheese Soup) gives this simple crockpot potato soup a boost of added vitamins, minerals, and fiber.
- Evaporated Milk + Cornstarch. Forget crockpot potato soup with heavy cream. Instead, stir a slurry of cornstarch and evaporated milk directly into the slow cooker. It is the best way to thicken potato soup (or Mushroom Soup too)! Add it about 30 minutes before the soup is done cooking, and it will thicken into the creamy potato soup of your dreams.
- Chicken Broth. I like to reach for low-sodium chicken broth for soup recipes, but you could use regular broth too.
Topping Ideas
Top your creamy baked potato soup with any of your favorite soup toppings. Crumbled bacon, diced chives (or green onions), or additional cheese and Greek yogurt are some of my favorites. A little dash 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 chicken broth. Cook 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 about 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 before adding the cheese and yogurt in step 4.
Storage Tips
- To Store. Keep your leftover soup in an airtight container in the refrigerator for up to 5 days.
- To Reheat. Warm in the microwave or stovetop with a splash of milk or chicken broth as needed until heated through.
- To Freeze. To ensure this soup freezes well (potatoes can become mealy when frozen), I recommend making a few adjustments before sticking your leftovers in the freezer. Instead of mashing about half the potatoes in the slow cooker, you should mash almost all of them, which will help to deter the potatoes from becoming mealy (you may need to add more broth to thin the soup). Let the soup cool completely. Then, place leftover soup in a freezer-safe container in the freezer for up to 3 months. Thaw overnight in the refrigerator before 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 delicious 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 bacon (Oven Baked Bacon and Air Fryer Bacon are the easiest ways to cook it), and (surprise!) extra cheese.
- Bread. I splurged on a loaf of ciabatta at our neighborhood Italian market. It was perfect for mopping up every morsel. For homemade bread options, I love pairing it with Cheesy Jalapeno Cornbread.
- Crackers. A good stand-in for bread, they add a nice crunch. Try these delicious Ranch Crackers.
- More Potatoes. While croutons would be tasty on top of this soup, Homemade Tater Tots would make a divine extra layer of crispy potato goodness.
- Big Green 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 food 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.
This tasty loaded baked potato soup also makes fantastic leftovers.
We enjoyed ours two nights in a row for dinner, and both reheated leftovers for lunch the next day. It tasted better and better 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. Keep in mind these both may result in a thinner soup, however. Therefore, adjust the amount as needed to achieve a thickness you enjoy.
For the smoothest texture, peel potatoes for potato soup. If you don’t mind the appearance 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 experiment. I’d recommend fully blending the soup and note that the hashbrowns will break down considerably. If you decide to try it, I’d love to hear how it goes.
While this particular recipe is not vegan, try this Vegan Potato Soup!
Crockpot Potato Soup
Video
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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 additional to taste
- ¼ teaspoon cayenne pepper
- 3–4 cups reduced-sodium chicken broth (or vegetable broth for a vegetarian soup)
- 1 can 2% evaporated milk (12-ounces)
- 3 tablespoons cornstarch
- 1 cup shredded sharp cheddar cheese plus additional for serving
- 1 cup nonfat plain Greek yogurt plus additional for serving
For Topping:
- Cooked crumbled bacon (optional)
- Chopped fresh chives (optional)
Instructions
- Lightly coat 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, about 6 to 8 minutes, stirring frequently and adjusting the heat so that the onion does not crisp or turn dark brown. Add to the slow cooker.
- To the slow cooker, add the carrots, potatoes, Italian seasoning, salt, cayenne, and 3 cups chicken broth. Stir to combine.
- Cover and cook on low for 6 to 8 hours or high 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. Continue cooking for 30 additional minutes.
- Just before 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 continue to thicken as it cools.
- If you would like the soup to be thinner, add the remaining 1 cup chicken broth until you reach your desired consistency (warm up the broth first). Stir to combine, then season with salt and pepper to taste. Serve hot, topped with bacon, chives, and additional cheese/Greek yogurt as desired.
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, about 10 minutes. Remove with a slotted spoon. Drain out all but 2 tablespoons of the bacon drippings, then use it to sauté in the onions in place of the unsalted butter.
- TO STORE: Place leftover soup in an airtight 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 chicken broth as needed until heated through.
- TO FREEZE: Instead of mashing about half the potatoes in the slow cooker during Step 4, you should mash almost all of them (you may need to add more broth to thin the soup). Let the soup cool completely. Then, place leftover soup in a freezer-safe container in the freezer for up to 3 months. Thaw overnight in the refrigerator before warming.
Nutrition
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Related Recipes
Here are more easy crockpot soup recipes to get you through the chilly days of fall and winter:
This was amazing!! Super affordable and so comforting on a cold day! I halved the cayenne due to my daughter and she declared it was “a little spicy, but a really good spicy”
Thanks for another winner Erin!! ?
Thanks for reporting back, Trish! I’m glad the recipe is a winner!
We made this this weekend, it was so good! Not only is it economical, its absolutely delicious! Thanks for another win Erin!! :)
So excited to hear that Trish, THANK YOU!
This potato soup was delicious! It’s hard to believe it’s not loaded with heavy cream!!!
I could cozy up to a bowl of this ANY day of the week!
I make this again and again! A real family favorite.
I loved how comforting it is! My family enjoyed it!
Any idea what the sodium amount is?
Hi Lisa! You can use an online calculator like MyFitnessPal to estimate the sodium. I hope that can be a helpful resource for you!
This is making me SOOO hungry. So good.
Another winner! I made this for friends on a very snowy night here is Seattle. I was gone in a flash and several friends asked for the recipe. My slow cooker died just as I got everything in the pot (I had used to make chili earlier in the day, so I have no idea what happened), so I tossed in a pot on the stove, simmered for about 4o min until the potatoes and carrots started to soften then followed the rest of the recipe. Excellent. I’ve tried so many of your recipes and have never had one fail. Thank you so much for being such a great resource when I need inspiration or something fool proof and yummy.
Jerda, I’m glad this soup hit the spot! Thank you for taking the time to leave this awesome review. Stay warm over there!
And thank you for the lovely response! I should maybe note that I doubled the amount of Italian Seasoning and added and extra dash of thyme, because I love thyme! And I didn’t peel the potatoes because I like the skin. I’m thinking of changing up the seasonings a bit next time – exchanging the Italian herbs for cumin and coriander and adding roasted green chilies, diced Serranos, and shredded chicken. Do you think that’ll tun out or am I just going to make a mess?
Thanks for sharing your extra notes, Jerda! I think experimenting with the flavors sounds delicious—if you decide to give it a try, I’d love to hear how it goes.
Going to make this today! Could I use dairy milk instead of the evaporated milk? Just don’t have any on hand!
Hi Rachelle! Yes, you can use regular milk, although you might find that the soup is a bit more thin. I hope you enjoy it!
This soup was amazing considering how easy it was to put together. I did substitute cream cheese for the cheddar because I am a dirty dish minimalist (if that’s a thing) and really didn’t want to dirty the cheese grater haha. Definitely will make it again.
I’m glad you enjoyed it, Meghan! Thanks for taking the time to leave this review!
Meant to say this soup is amazing ESPECIALLY considering how easy it was to put together. My husband was shocked when I told him it didn’t have much cheese in it. He’s from Madison, WI so he thinks every meal should be based around cheese haha.
This was awesome! I cooked it on the stove. Boiled the potatoes and carrots in chicken stock. Added more salt than what the recipe called for and added pepper. Next time I will cook the onions in the bacon grease and add it all. Loved it!!! Thanks for sharing!
Renee, thank YOU for taking the time to leave this review! I’m glad to hear you enjoyed the soup.
I recon this would taste good with Stilton Cheese. I think I will do yours then if I do not screw that up :-) try Stilton.
Thank you for your comment, James! If you try the recipe with Stilton, I’d love to hear how it goes. I hope you love the recipe!
Erin, after trying your salmon in foil and it turned out so yummy I had discount gold potatoes in the fridge so thought I’d try your soup. Went back to the grocery for the rest of the ingredients spent $10.
Cooked on high in the Crock-Pot for 3 hours. Other than the chopping, it was so simple and easy and totally yummy!
Your instructions were perfect to a tee. I mashed the potatoes at the end. The Cayenne gave it nice little kick!
I ate a big bowl for dinner last night with a salad. And froze six individual freezer portions.
By my calculations, this yummy soup cost under $2 a serving, can’t beat that!
Thank you for taking the time to share this kind review, Kathleen! Im SO happy to hear that both this soup and the salmon recipe were a hit!
So yummy! Thanks for this amazing recipe!!! I planned on making it all week as I had a huge bag of shredded cheddar, chicken bone broth, and two big Russet potatoes lying around which turned out great although I will try with Golds next time. My only complaints were having to scroll to the ingredients in the grocery store many time (you don’t happen to have any app developer friends do you?…jk?) and that my bf ate the whole baguette before the soup was done!
Hi Iliana! Thank you for taking the time to share this kind review! I’m so happy you enjoyed this recipe! For future recipes, you can click the “Jump to Recipe” button at the top of every blog post, which will skip the content and take you right to the recipe itself. I hope this helps!
Hi Erin, this looks great! Is there an adaptation to make it in the Instant Pot instead of a slow cooker?
Hi Jeanine! Thank you for your kind comment! I have not tried this recipe in the Instant Pot, so I’m afraid I don’t have any specific advice to offer. If you don’t have a slow cooker, other readers have reported success with making this recipe on the stovetop. I hope this helps!
I made this last week, and yum!! It was delicious! And I love that it’s made in a crock-pot! I cut back slightly on the cayenne – it’s really not very spicy, but my toddler is sensitive to “spicy” things.
I’m so happy this recipe was a hit, Trina! Thank you for taking the time to share this kind review!
If you can’t find Yukon gold potatoes what would be the next closest potato you would recommend using? Thank you!
Hi Erica! You can make this soup with Russet potatoes. I hope you enjoy the recipe!
The flavors were great but mine came out a bit mealy from the start. I’m not sure if it was something I did ? Anyway, tasted good anyway!
Hi Victoria! I’m sorry to hear the texture wasn’t to your taste. What type of potatoes did you use? I’m happy you still enjoyed the flavors!
I used gold. Is that the same as Yukon gold?
Yes Victoria, that’s perfect!
This was delicious and super easy! Everyone loved it! Didn’t miss the cream AT ALL!
I’m so happy to hear that this was a hit, Lindsey! Thank you for taking the time to share this kind review!
So tasty!
I’m so pleased to hear that this recipe was a success! Thank you for sharing this kind review, Jasmine!
Absolutely fabulous! I was looking for new, simple crockpot recipes for the cooler weather, and I came across this one. So happy that I did! Will definitely have this in my rotation. Thank you so much for sharing!
I’m so happy that you enjoyed it, Mary! Thank you for sharing this kind review!
I’m excited to try this tomorrow! The potatoes go into the slow cooker raw, correct?
That’s correct, Elise. I hope you enjoy the recipe!
I’m usually weary of soup recipes because they never turn out for me … but I made this last night and WOW! It turned out SO good. I’m currently eating leftovers and it tastes even better than yesterday.
I followed the recipe to a tee and it turned out perfectly. The consistency is spot on (more thick than thin, as a potato soup should be) and the cheese & Greek yogurt give it just the right amount of tang. I will definitely be adding this into my regular fall recipe rotation.
Be sure to add the bacon and green onions/chives before serving too, it rounds it out perfectly :)
I’m so happy that you enjoyed it, Brandon! Thank you for sharing this kind review!
Wow this was really delicous. Very thick and creamy. I will definitely make this again.
I’m so happy that you enjoyed it, Patty! Thank you for sharing this kind review!
Too many carrots. The first time we made it, it.was so carrot-y. We made it a 2nd time with only one carrot and it was so much better. Will be making this again many times!
I’m so happy that you enjoyed it the second time, Beth! Thank you for sharing this kind review!
I’m a big fan of potato soup and anything slow cooker so I just had to try this one. Yum! I made it for my family last night and it was a big hit. I followed the recipe without any additions or changes. I used 2% evaporated milk and the thickness was just perfect. Loved the heat from the cayenne pepper and the tang of the sharp cheese. Topped with crumbled bacon (your Baked Bacon recipe is perfect!) this soup got a thumbs-up from everyone.
I’m SO happy that you enjoyed it, Jean! Thank you for sharing this wonderful review!
The whole family loved this recipe. So great leftover and super easy to make! A new favorite.
I’m so happy that you enjoyed it, Christine! Thank you for sharing this kind review!
I was skeptical of the Greek yogurt substitution but it wound up being perfect.This was delicious and very easy!
I’m so happy that you enjoyed it, Lauren! Thank you for sharing this kind review!
This was a great, stick-to-your-ribs dinner for a cold rainy and dark day. I used veggie broth to make it vegetarian, and it was delicious. I’m looking forward to leftovers for lunches this week. Thanks for a great recipe!
I’m so happy that you enjoyed the recipe, Vivian! Thank you for sharing this kind review!
Hi can I double the recipe would like to have left overs?
Hi Nancy! I haven’t doubled the recipe myself, but as long as everything fits nicely in your slow cooker, it should work fine. I hope you enjoy it!
Love this in the crockpot! Has anyone tried making it in the instant pot? I’d still love to make it on days when I’m a little less prepared as well!
Hi Megan! Other readers have reported success with making this on the stovetop. I also have an Instant Pot Potato Soup on my site that you might want to try. I hope you enjoy it if you try it!
Amazed at the amount of very easy, healthy recipes that Erin churns out. This was a keeper and even better reheated!
I’m so happy that it was a hit, Lauren! Thank you for sharing this wonderful review!
Made this for dinner tonight and it was a hit with the fam! I substituted canned coconut milk for the evaporated milk (dairy intolerance) and added spinach (always have on hand) & some roasted broccoli (left over from dinner last night) because well, more veggies are always better in my opinion. Also, i made it in my Instapot to cut down on the cook time. 30 for 1st part of the recipe & 15 min for the milk/cornstarch mixture (45 min total) and I had a delicious and hearty soup ready to go! Thank you for sharing this fantastic recipe.
I’m so happy that you enjoyed it, Christie! Thank you for sharing this kind review!
Could you use sour cream rather than yogurt?
Definitely, Jo! I hope you enjoy it!
This was a delicious savory potato soup! My family loved it.
Hooray! So glad to hear it, thank you!
Absolutely delicious!! The flavor is so rich it’s practically decadent! My new favorite potato soup!
Hi Casey! So glad you enjoyed the soup recipe! Thank you for this kind review!
Hi Erin,
How will the taste change if I don’t peel the potatoes? Thanks!
Hi Michael! I’ve only tested the recipe as written so it would be hard to say how it would taste with the skin on. If you decide to experiment, let me know how it goes!
Fantastic recipe! I made as directed except for adding yogurt (I have lactose intolerant family members). I drained most of the cooked potatoes, and mashed (I prefer thick soup vs chunky).
Definitely adding to my soup collection!! Thank you
Hi Michelle! So glad you enjoyed the recipe! Thank you for this kind review!
I don’t like using canned milk. Can I substitute something else?
Hi Alice, you can swap in regular milk (it may result in a thinner soup; if doing this, I suggest making your crockpot potato soup with whole milk). Hope this helps!
I made this for dinner again last night. It is super delicious!
Hi Patty! So glad you enjoyed the recipe! Thank you for this kind review.
How well does this soup “hold” in the crock pot. We have a Football Friday with a variety of soups the day after Thanksgiving. Thought this would be a great addition. Thanks for all of the fabulous recipes, Erin!
Hi Karen, this is really going to depend on your slow cooker. If it switches to “keep warm” my hunch is it would hold for a few hour, if it doesn’t it will continue to cook and be overcooked. Hope you enjoy it!
Can’t wait to try this – could you add shredded chicken to this for extra protein?
Hi Lindsey, you probably could, I just haven’t tested it out myself. If you decide to experiment, I’d love to know how it goes!
Would it be possible to leave out the Greek yogurt? Or will that make the soup too thin?
Hi Emily, I’m not sure how it will work but I don’t think it will make it too thin, I think it just won’t be as creamy as the final result here.
Can i put cream cheese in as a substitute for greek yogurt
Hi Wyatt, I haven’t tested it this way but you probably could. If you decide to experiment, I’d love to know how it goes!
This soup is fabulous and oh so creamy! It’s a fave in my house. I usually add half-n-half (lower sodium) vs canned milk. I used a mix of orange and white sharp cheddar this time and it added even more creaminess :) This recipe is often doubled at my house and cooks up well on the stovetop bc my crockpot won’t hold it.
Hi Christine! So glad you enjoyed the recipe! Thank you for this kind review!
Can you add broccoli to this soup?
Hi! I haven’t tried it myself but I’d say yes. The broccoli won’t need to cook as long as the recipe of the soup, I am using my broccoli cheddar soup as kind of a reference. I’d add it in with 2 hours left if cooking on high and 4 hours left if cooking on low. If you decide to experiment, let me know how it goes!
This is my first recipe from this chef. I am very impressed with the flavors in this soup. I did combine some of the chef’s notes from her cheese potato soup, so I added a jalapeño, 2 cloves of garlic, plus heavy cream and Labne (yogurt cheese) because thats all I had on hand. Oh, wow! I did the happy dance! Excellent! Thank you Erin!
Hi Claudia! So glad you enjoyed the recipe! Thank you for this kind review!
I made this soup today and it was absolutely delicious!! Everything about it was perfect. Only little thing I added was some bacon to the soup. I had about 6 slices I had already cooked that was in my freezer and I wanted to use up so I threw them in with the potatoes. The seasoning was right on too. Thanks for a great recipe of comfort food!!
Hi Barbara! So glad you enjoyed the recipe! Thank you for this kind review!
I made this soup for my St Patrick’s Day themed Bunco. It was easy to make and tasted delicious! I did not change a thing. I was asked for the recipe!
Hi Kim! So glad you enjoyed the recipe! Thank you for this kind review!
The best one I’ve tried! Creamy and flavorful.
Hi Danielle! So glad you enjoyed the recipe! Thank you for this kind review!
We love potato soup and this recipe looks delicious. Is there a way to make this without dairy? My daughter is lactose intolerant. Thank you.
Hi Joanne! Readers have reported success swapping canned coconut milk for the evaporated milk in this recipe. Keep in mind these both may result in a thinner soup, however. Therefore, adjust the amount as needed to achieve a thickness you enjoy. You can also use any kind of lactose free milk as well. Hope this helps!
I made is using evaporated coconut milk that I found at my local Superstore – it worked great!
Great to hear, thank you for the feedback Kim!
This was delicious! One of my first recipes I made from Well Plated.
Is it easy to convert it to stove top?
Hi Jessica! So glad you enjoyed it! It should be! It would be similar to the method in my potato leek soup recipe: https://www.wellplated.com/potato-leek-soup/ Enjoy!
Amazing. My husband and I both loved it!
Hi Mary! So glad you enjoyed the recipe! Thank you for this kind review!
Made this today. Very yummy. I have a few Bowls left over and that is in the freezer!
I did not revise the recipe.
Not sure if I would change anything. The cayenne pepper gave it a nice bite (not too much) just right.
Great to hear! Thank you Jill!
Excellent soup! Got the thumbs up from my volleyball before her practice! Tasted decadent even with the Greek yogurt and evaporated milk. Wouldn’t know there was no cream.
Happy to hear that Cheryl! Thank you!
Could I do this in the instant pot instead? For how long?
Hi Kim! I have an Instant Pot version right here: https://www.wellplated.com/instant-pot-potato-soup/
For the double portion – it calls for 6-8 cups of chicken broth but recipe only calls for 3-4.
Hi Brittany, when you click double or triple the recipe the directions don’t always update. It’s a plugin issue and not something I can fix on my end. Hope this helps!
Fantastic recipe.
I used frozen cubed potatoes and cooked in a large pan on the stove.
I melted the butter on med-low heat. Next I added 1/2 tsp onion powder (instead of diced onions), the Italian seasoning, cayenne pepper and kosher salt. I then cooked that for about 2 minutes. I then added the frozen cubed potatoes, sliced carrots and 4 cups of chicken broth. I covered the pan and let simmer for 1.5 hours.
Next, I stirred in the evaporated milk corn starch mixture and let simmer for 15 minutes.
Final step was to add the yogurt and cheese.
This is a keeper for sure!
So glad you enjoyed it, Tanya!
What can I substitute the Greek yogurt with?
Michelle, sour cream works great!
My second time making this soup. It is so delicious. The Greek yogurt gives the soup some twang which really works well.
Yay! Great to hear! Thank you Lauren!
Would I like it if I don’t like yogurt?
Hi Amy, it’s plain, so you are really tasting it. You could probably use sour cream. Enjoy!
Hi, would this recipe fit my 4 qt crockpot? Could I double it?
Thanks
Hi Marita, I’ve only tested it in my 6qt. It might, just not sure. It definitely could not be doubled unless you have a bigger crockpot. Hope this helps!
This soup is so good! Super flavorful, and so easy to prepare. I will definitely be making this recipe again! If you have been turned off by bland potato soups in the past, give this one a try; it really is great!
Yay! Great to hear! Thank you Kim!
Can I use a liner in my crockpot when making this soup? I’m very anxious to try this soup! Sounds yummy!
Thank you!
I’m sure you could, I just haven’t tried it myself. Enjoy Susan!
I made this for a group and every single person raved about how good it was! I put all the toppings out to let each person add to their own taste. I cannot post a picture because there wasn’t a drop left! Truly the best potato soup I’ve ever had!
Thank you Victoria!
Hello,
Where can I find the nutritional information for this soup? Like the carbs, proteins, sugar and fat per serving?
Thank you,
Sherie Guillory
Hi Sherie, all nutritional information is located at the end of every recipe card. If you click the “jump to recipe” button at the top of the screen, it can help you navigate there quickly.
I made this for dinner and my family loved it! Such a delicious soup!!! I followed the instructions precisely for 4 servings. This made enough soup for leftovers, which is great! One thing I noticed though, if you change the serving number to 1 or 2, the site actually increases the broth to 8 or 17 cups! Obviously that’s incorrect. Just wanted to let you know. :)
So glad to hear you enjoyed the recipe, Jen! Thank you, it should definitely only be 6-8 cups. Looks so tasty!
ThisPotatoe soup is absolutley delicous. Going in our regular rotation. So delightfully delicous! My husband loves it. Easy to make ! Thanks for sharing this recipe.
Thank you so much, Cathy!
Made this soup for the first time and oh my god! Was it ever so delicious. I added some shredded chicken for protein and homemade bread on the side.
One to make this winter over and over!
Thank you Monica!
I was kind of disappointed in the texture of this soup. To me it came out a lot runnier than I wanted or expected it to. I weighted my potatoes because I had a 5lb bag of yellow potatoes. I put 2.14 pounds cut up in my crockpot with the 3 diced carrots, 1 small diced onion, 3 cups of low sodium chicken broth, and the can on evaporated milk with cornstarch mixture. But the soup ended up being so watery that I wish I didn’t add so much chicken broth or that I added more potatoes. I tried to wait even longer to see if it would thicken up but it never did. The other pictures look like the texture I was expecting so not sure what happened.
I”m sorry to hear you had trouble with the recipe, Natalie. Yellow potatoes are considered a waxy potato that is low in starch and high in moisture, while a Yukon gold potatoes are medium starchy and moisture levels, so I feel like this might be where the first issue comes into place. It also looks like, it should have cooked longer. Maybe my crockpot runs hotter than yours. How long did you cook it for? Also the soup thickens up as it cools. Is the photo of hot soup or cooled down soup? Thank you!
So glad I decided to make this yesterday since it was rainy and somewhat chilly. I couldn’t have been more pleased with the outcome! This is most definitely a keeper. I opted to use sour cream in place of yogurt and whole milk in place of evaporated. And, since I had no cheddar, I used a combination of Fontina and smoked Gouda. Oddly enough, it worked really well! And, don’t leave the cayenne out! Thank you so much for this recipe. I’m making your Red Lentil Curry with Sweet Potatoes today!
So glad you enjoyed the soup, Chari! Thank you!
This is the best potato soup recipe I’ve ever used. The only variation was that I used sour cream since we didn’t have yogurt. Erin’s recipes are always a favorite for our family!
So glad to hear you enjoyed the soup, Shawna! Thank you!
I have adult children (with very different taste buds), all of whom texted me with rave reviews! After years of trying (and being disappointed with) various potato soup recipes that were remotely healthy, this one will be my go to! Cooked exactly as described (except did it on the stove top rather than the crockpot). Perfect way to use a surplus of potatoes from my CSA membership!
Makes me so happy to hear, thank you Kelly!
I’m so glad you said that bc I just found it at 430 at night and don’t have time for the crockpot! I’m sending it!!!
Let us know how it goes!
I have been making a different crockpot potato soup for years, but decided to give this a try because it didn’t require half a block of cream cheese! This recipe is lighter but still creamy and delish! Next time I make it I’ll be sure to use my immersion blender so make it a little smoother!
Great to hear, thanks Brenna!
Loved this recipe!! Every crockpot potato soup recipe I came across either had tons of cream cheese in it or canned cream of chicken. I was looking for something on the lighter side and this was the perfect recipe! I did not end up adding any salt because I thought it was perfect without. We also used Kettle and Fire chicken bone broth for added protein! Topped w/ bacon and served with some garlic bread. So perfect for Halloween night when we got back!
Makes me so happy to hear! Thank you Megan!
Wow, given I’m not really a great cook but I’m trying harder now that I’m semi-retired, but this is one of the best things I have made. My wife and I loved it and I took some to my son the next day. Topped with bacon and green onions. I’m adding this to my recipe folder and will make again
Makes me so happy to hear! Thank you Jeff!
If I wanted to add boneless chicken breast chunks for protein, would it be okay to add with everything else timing wise, or should I cook seperately and just add in when its done?
Hi Gwen! I’ve only tested the recipe as written so it would be hard for me to say for sure. If you decide to experiment with it, let me know how it goes! Hope you enjoy it!
I would make this recipe again. My entire family enjoyed it. I doubled the recipe so we could have it for a few days. It tasted great reheated the next day.
So great to hear, Lyndi! Thank you!
Tastes like a cross between baked potato soup and beer cheese soup. My husband does not like carrots or onions, so I used an immersion blender at the end to thoroughly puree everything in the pot. I boiled a couple of extra potatoes cut into chunks to add back in since that was easier than pulling some out before I puréed. I also added some fat-free milk to thin the soup instead of chicken broth. The end result was thick, creamy, decadent, and delicious. My husband couldn’t believe there were carrots in it. This is definitely a recipe I will be making again! So glad I found this page!
Yay! So happy to hear, thank you Kimberly!
Can I use fat free evaporated milk?
Hi Kimberly, while I haven’t tried it myself, another reader has with great success! Let us know how it goes!
A delicious and satisfying soup! I’m a vegetarian so I used vegetable broth. Love the tangy kick of the Greek yogurt and cayenne combo. Two yums up!!
So glad to hear, thank you Trish!
Very good!
Thank you Chelsey!
I do not have a large crockpot. How could I make this on the stove?
Hi Kathy! I don’t have the stovetop version but I have something similar that may help guide you: https://www.wellplated.com/potato-leek-soup/ Enjoy!
Very flavorful, the cayenne pepper gives a nice kick. It’s a keeper
Thank you Julie!
Just delicious! Warm, comforting & filling! Very generous portions. I had such a craving for potato soup, but I’ve been dieting and really didn’t want to blow it to pieces. I searched for lightened up potato soup recipes and found three of them were well rated and looked good. This recipe looked to be the best of the bunch nutrition-wise so I gave it a try and I’m so glad I did! It certainly satisfied my craving and without heavy cream! Definitely a keeper! Thanks for a great recipe.
So glad you did too, Sandy! Thank you!
This was delicious – best potato soup I’ve made. I did substitute half and half for the evaporated milk – perfect for a cool fall / winter night. Thank you for sharing this recipe!
Makes me so happy to hear, Miranda! Thank you!
Tried this recipe tonight… I think I must have done something wrong since it turned out a bit orange (maybe a bit too many carrots? lol) but tastes AMAZING! Will happily make this many more times in the future, thank you!
Carrots will definitely do that! Glad you enjoyed it Victoria!
If I double this batch can I use the same size Crock-Pot still?
Hi Jennifer! We’ve had other readers say they doubled the recipe with great success. You’ll need to make sure your crockpot is 6qt or larger. Enjoy!