Creamy Crockpot Potato Soup: Simple Homestyle Comfort (Print Version)

Warm up with this creamy Crockpot Potato Soup recipe. Simple ingredients, minimal fuss, and deeply satisfying for any weeknight.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 4 Hours minutes
Total Time: 24 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Base Ingredients

01 - 2 lbs Russet potatoes, peeled and 1-inch diced
02 - 1 medium yellow onion, finely chopped
03 - 3 cloves garlic, minced
04 - 4 cups vegetable broth

→ Flavor Boosters & Seasonings

05 - 4 tbsp unsalted butter
06 - 1/4 cup all-purpose flour
07 - 2 cups whole milk (or 2%)
08 - 1/2 cup heavy cream
09 - 1 tsp salt (or to taste)
10 - 1/2 tsp black pepper (or to taste)
11 - 1/2 tsp dried thyme
12 - 1/4 tsp smoked paprika

→ Garnish & Toppings

13 - 1 cup shredded sharp cheddar cheese
14 - 1/2 cup cooked crispy bacon, crumbled (optional)
15 - 2 tbsp fresh chives, chopped
16 - Sour cream, for serving

→ Optional Extras

17 - Diced cooked ham
18 - Pinch of cayenne pepper

# Instructions:

01 - First things first, get those potatoes peeled and diced into roughly 1-inch cubes. You want them fairly uniform so they cook evenly. I usually just eyeball it, but try not to make them too tiny or they'll turn to mush. Chop your onion and mince that garlic. Toss all of that into your 6-quart slow cooker. Pour in the vegetable broth, add a good pinch of salt and pepper, and that lovely dried thyme. Give it a good stir. Honestly, this is where I usually get distracted by something shiny, but it's important to get it all in there!
02 - Cover your slow cooker and let it do its thing. Cook on low for 6-8 hours or on high for 3-4 hours. You want those potatoes fork-tender, falling apart with just a little nudge. Don't peek too much; every time you lift that lid, you lose heat, and it takes longer! I've made that mistake more times than I care to admit, thinking I could speed things up. Just trust the process. You'll start to smell that amazing aroma filling your kitchen, and that's your sign it's working.
03 - When the potatoes are tender, it's time for the magic. In a separate medium saucepan, melt the unsalted butter over medium heat. Once it's all bubbly, whisk in the all-purpose flour. Stir constantly for about 1-2 minutes until it forms a thick paste and smells slightly nutty. This is your roux, and it's what makes this Crockpot Potato Soup so wonderfully creamy. Don't let it burn! I once walked away for 'just a second' and came back to a dark, smoking mess. Learn from my oops!
04 - Slowly, and I mean slowly, pour the milk into the roux, whisking continuously to prevent lumps. It'll be thick at first, then it will smooth out into a lovely sauce. Keep whisking until it's thick and bubbly, about 3-5 minutes. Then, remove it from the heat and stir in the heavy cream and smoked paprika. This step builds so much flavor and richness into your Crockpot Potato Soup. It's truly satisfying to watch it come together.
05 - Carefully pour the creamy mixture from your saucepan into the slow cooker with the cooked potatoes. Give it a good stir to combine everything. Now, grab a potato masher and gently mash about half to two-thirds of the potatoes right in the slow cooker. You want some chunks left for texture, but enough mashed to give it that hearty, thick consistency. This is where you can really customize your Crockpot Potato Soup to be as chunky or smooth as you like. I like mine with some good potato bits!
06 - Stir everything together one last time. Cover the slow cooker again and let the Crockpot Potato Soup simmer on high for another 20-30 minutes, or until it's heated through and nicely thickened. Taste and adjust seasonings – it might need more salt or pepper. Ladle into bowls and get ready for pure bliss! Top with shredded cheddar, crispy bacon (if you’re feeling fancy), fresh chives, and a dollop of sour cream. It should look, smell, and taste like pure, unadulterated comfort.

# Notes:

01 - Don't skip the roux! It makes all the difference for a creamy Crockpot Potato Soup.
02 - This Crockpot Potato Soup freezes surprisingly well if you leave out the cream until reheating.
03 - Swap russets for Yukon Golds for a slightly sweeter, buttery flavor in your Crockpot Potato Soup.
04 - Serve with crusty bread to soak up every last drop of this delicious Crockpot Potato Soup.

# Equipment Needed:

01 - 6-quart slow cooker (crockpot)
02 - large saucepan
03 - potato masher
04 - whisk

# Nutrition (Per Serving):

Calories: 450
Total Fat: 28g
Total Carbohydrate: 35g
Protein: 12g

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