There are some recipes that just hit the spot every single time. For me, this Crockpot Potato Soup is forever a winner! The soup gets its creamy texture from Yukon gold potatoes and cheesy flavor from delicious sharp cheddar cheese. 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 starts to get chilly, I turn to my plethora of healthy soup and stew recipes for inspiration.
This recipe only takes 15 minutes to prep (!!), and then it lets the crockpot do the cooking.
It’s deeply rewarding to come home to it, like a warm and cozy soup welcome at the end of a long day.
In addition to the personal satisfaction that comes along with prepping dinner ahead (walk into your kitchen to a done-deal dinner and give yourself a hearty pat on the back, you organizational god/goddess!), everyone at your dinner table will be pleased with this recipe.
Crockpot loaded potato soup is definitely a house favorite around here!
Along with its intrinsic appeal (creamy, cheesy potatoes are disliked by exactly no one), this potato soup comes with a wide array of topping options to customize each bowl. It’s a sure way to satisfy everyone’s tastebuds.
5 Star Review
“Absolutely fabulous! I was looking for new, simple crockpot recipes for the cooler weather, and I came across this one. Will definitely have this in my rotation.”— Mary —
How to Make Potato Soup from Scratch
While this recipe tastes decadent, like a crockpot potato soup with heavy cream or crockpot potato soup with cream of chicken soup, in keeping with my approach of lightening up recipes without skimping on flavor, I used a few sneaky swaps.
In fact, this soup has a rich, creamy texture without any heavy cream at all. You’ll be fooled!
This simple potato soup is primarily veggie based, and I added a few helpful shortcuts that make it weeknight meal friendly too.
Here are my tricks to a healthy slow cooker potato soup that tastes cheesy, creamy, and rich but stays comparably light!
- Yukon Gold Potatoes. While you can make this recipe with russet or red potatoes, Yukon golds have my vote as the best for potato soup. See more below.
- Nonfat Plain Greek Yogurt. Thick, protein-packed, and creamy, Greek yogurt is an easy way to give the soup velvety texture and make it better for you. It’s particularly delicious here since it has a similar tang to sour cream, a classic potato pairing.
- Good Quality Sharp Cheddar Cheese. How you add flavor to potato soup! Using fully flavored cheese means that you can add less to the recipe and still have the same taste oomph.
I recommend grating the cheese directly off the block for the maximum melt-factor. Pre-shredded cheeses are usually coated with a powder meant to keep the shreds from sticking together, so they don’t melt as smoothly.
- 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. If you want to make this crockpot potato soup without evaporated milk, 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).
- Sauté the onion in butter, then add it to the slow cooker. Add the carrots, potatoes, spices, and chicken broth. Cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours.
- Whisk together the milk and cornstarch. Add towards the end of cooking time.
- 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?) and DIG IN!
The Best Potato for Potato Soup
While you can use almost any variety of potato for potato soup—including russet potatoes, red potatoes, or Yukon gold—Yukon gold potatoes far and away have my vote for creamy potatoes soups like this one.
- Yukon golds are naturally buttery in flavor, so they make the soup taste rich.
- They’re super creamy when cooked, so they give the soup fantastic texture.
You may also see Yukon golds called “golden potatoes” or “yellow” potatoes.
- To Store. Keep your leftover soup in an airtight storage container in the refrigerator for up to 5 days.
- 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, and reheat in the microwave or on the stove with a splash of milk or chicken broth as needed.
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 sides:
- The Fixin’s. 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 and it was perfect for mopping up every last 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. Instead of serving this easy crockpot potato soup with frozen hash browns, try it with these Homemade Tater Tots.
- Big Green Salad. For a light and fresh side, try pairing this soup with Anytime Arugula Salad or Caesar Shaved Brussels Sprouts Salad with Crispy Chickpea Croutons.
- Roasted Vegetables. Roasted Zucchini, Roasted Broccoli, or Roasted Brussels Sprouts would pair nicely.
Recommended Tools to Make Crockpot Potato Soup
- 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 crockpot potato soup also makes fantastic leftovers. We enjoyed ours two nights in a row for dinner and both reheated leftovers for lunch. It tasted better and better as the week went on. True soup success!
Crockpot Potato Soup
- 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
- 1 (12-ounce) can 2% evaporated milk
- 3 tablespoons cornstarch
- 1 cup shredded sharp cheddar cheese plus additional for serving
- 1 cup nonfat plain Greek yogurt plus additional for serving
- Cooked crumbled bacon
- Chopped fresh chives
- 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.
- *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 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 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, and reheat in the microwave or on the stove with a splash of milk or chicken broth as needed.
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