Crockpot Potato Soup is a comforting and hearty dish that warms you up on a chilly day. Made with simple ingredients and cooked slowly, this recipe allows the flavors to blend beautifully. It’s perfect for busy weeknights or a cozy weekend meal.
Why Make This Recipe
This Crockpot Potato Soup is not only easy to prepare but also allows you to set it and forget it. With minimal hands-on time, you can enjoy a delicious and creamy soup without spending hours in the kitchen. The combination of potatoes, carrots, and cheese creates a deliciously satisfying meal, while the low-sodium chicken broth keeps it light yet flavorful. Perfect for families or anyone looking for a wholesome dish!
How to Make Crockpot Potato Soup
Ingredients:
- 6 Yukon Gold potatoes (peeled and cut into ½-inch cubes)
- 40 ounces low-sodium chicken broth
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- ⅛ teaspoon crushed red pepper flakes
- 6 carrots (peeled and thinly sliced)
- ½ sweet yellow onion (diced)
- 2 cloves garlic (peeled and minced)
- 2 tablespoons olive oil
- 1 teaspoon Parisien Bonnes Herb (a blend of chives, French tarragon, basil, and dill)
- 1½ cups fat-free half-and-half
- 1½ cups shredded low-fat cheddar cheese
- 2 tablespoons chopped fresh chives
- Low-fat sour cream (for serving)
- Turkey bacon (cooked and crumbled, for serving)
- Sliced green onions (for garnish)
- Chopped fresh chives (for garnish)
Directions:
- Spray the inside of the slow cooker with cooking spray and set the temperature to HIGH.
- Pour the diced potatoes, chicken broth, salt, pepper, and red pepper flakes into the slow cooker.
- Sauté the sliced carrots in 2 tablespoons of olive oil for 3 minutes.
- Add the diced onion to the carrots and cook on medium-high until the onion is translucent.
- Add the minced garlic and sauté for 30 seconds more.
- Add the sautéed carrots, onion, and garlic to the potato broth mixture in the slow cooker.
- Cook on HIGH for 2-3 hours or until the potatoes have softened.
- Using a potato masher, mash part of the cooked vegetables while they are still in the slow cooker. Only mash down on the vegetables 3-4 times for a chunky texture.
- Add the herbs, half-and-half, cheese, and chives. Mix well.
- Once the cheese has melted, ladle the soup into bowls and garnish with sour cream, turkey bacon, extra cheese, and chives or green onions.
How to Serve Crockpot Potato Soup
Serve this creamy potato soup hot in bowls, garnished with a dollop of low-fat sour cream, crumbled turkey bacon, and a sprinkle of chives or green onions. Pair it with crusty bread or a fresh salad for a complete meal.
How to Store Crockpot Potato Soup
To store leftover potato soup, let it cool completely, then transfer it to an airtight container. Store it in the fridge for up to 3 days. If you’d like to keep it longer, you can freeze it for up to 3 months. To reheat, simply warm it on the stove or in the microwave, adding a splash of broth or water if needed.
Tips to Make Crockpot Potato Soup
- For a thicker soup, mash more of the potatoes as they cook.
- Experiment with different herbs like thyme or rosemary for added flavor.
- Use different types of cheese for a unique twist—try Monterey Jack or gouda!
Variation
Add cooked and shredded chicken for extra protein, or substitute half of the potatoes with cauliflower for a lighter version. You can also throw in other veggies like corn or bell peppers for more taste and color.
FAQs
Q: Can I make this soup ahead of time?
A: Yes, you can prepare it a day in advance and reheat it when you’re ready to serve.
Q: Can I use regular cream instead of half-and-half?
A: Yes, but keep in mind that it will make the soup richer and higher in calories.
Q: Is this recipe gluten-free?
A: Yes, as long as you use gluten-free chicken broth. All the ingredients in this recipe are naturally gluten-free.
Crockpot Potato Soup
Ingredients
Main Ingredients
- 6 units Yukon Gold potatoes (peeled and cut into ½-inch cubes)
- 40 ounces low-sodium chicken broth
- 6 units carrots (peeled and thinly sliced)
- ½ units sweet yellow onion (diced)
- 2 cloves garlic (peeled and minced)
- 2 tablespoons olive oil
- 1.5 cups fat-free half-and-half
- 1.5 cups shredded low-fat cheddar cheese
- 2 tablespoons chopped fresh chives
Seasonings and Garnishes
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- ⅛ teaspoon crushed red pepper flakes
- 1 teaspoon Parisien Bonnes Herb a blend of chives, French tarragon, basil, and dill
Instructions
Preparation
- Spray the inside of the slow cooker with cooking spray and set the temperature to HIGH.
- Pour the diced potatoes, chicken broth, salt, pepper, and red pepper flakes into the slow cooker.
- Sauté the sliced carrots in 2 tablespoons of olive oil for 3 minutes.
- Add the diced onion to the carrots and cook on medium-high until the onion is translucent.
- Add the minced garlic and sauté for 30 seconds more.
- Add the sautéed carrots, onion, and garlic to the potato broth mixture in the slow cooker.
Cooking
- Cook on HIGH for 2-3 hours or until the potatoes have softened.
- Using a potato masher, mash part of the cooked vegetables while they are still in the slow cooker. Only mash down on the vegetables 3-4 times for a chunky texture.
- Add the herbs, half-and-half, cheese, and chives. Mix well.
- Once the cheese has melted, ladle the soup into bowls and garnish with sour cream, turkey bacon, extra cheese, and chives or green onions.
