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 crave in a typical potato soup, but this lightened-up version is so much better 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 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.

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.

• 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.

The Directions

1. Sauté the onion and add it to the slow cooker.

2. 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.

3. Add the milk and cornstarch mixture.

4. Stir in the cheese and yogurt.
5. 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!

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.

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

Salads

Arugula Salad

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Quick Breads

Beer Bread Recipe

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Muffins

Cornbread Muffins

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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!

Review Save Recipe SavedPrint

Crockpot Potato Soup

4.76 from 70 votes

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The easiest crockpot potato soup recipe that's healthy too! Made with evaporated milk, this crockpot potato soup is gluten free & vegetarian.

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Prep: 15 minutes mins

Cook: 7 hours hrs

Total: 8 hours hrs

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Servings: 4 servings

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Ingredients

  

1x2x3x

• 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
• 1/4 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)

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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.
  

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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

Serving: 1of 4 (about 2 1/4 cups; without bacon or chives)Calories: 506kcalCarbohydrates: 64gProtein: 24gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 61mgPotassium: 1316mgFiber: 7gSugar: 16gVitamin A: 9553IUVitamin C: 49mgCalcium: 346mgIron: 3mg

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