Crock Pot Potato Soup: 5-Ingredient Comfort in 4 Hours

There’s something magical about coming home to the smell of Crock Pot Potato Soup simmering away. It’s one of those recipes that feels like a warm hug on a chilly day—simple, hearty, and oh-so comforting. I’ve been making this soup for years, and it’s become my go-to for busy weeknights or lazy Sundays when I want something delicious without a lot of fuss.

What I love most about this soup is how effortless it is. You just toss a few ingredients into the crock pot, let it work its magic, and come back to a pot of creamy, cheesy goodness. It’s the kind of meal that brings everyone to the table, whether it’s my kids begging for seconds or friends stopping by for a cozy catch-up. And honestly, there’s something so satisfying about knowing you’ve got a pot of comfort food ready and waiting.

This recipe has been a lifesaver on countless occasions—sick days, snow days, or just those evenings when I need a little extra comfort. It’s proof that the best meals don’t have to be complicated. So grab your crock pot and let’s make something that’ll warm your soul!

Why You’ll Love This Crock Pot Potato Soup

This soup is pure comfort in a bowl, and here’s why it’s a forever favorite in my kitchen:

• Set it and forget it: Dump the ingredients in the crock pot and let it do all the work—perfect for busy days when you don’t have time to babysit a pot.
• Ultra-creamy without the fuss: The heavy cream and cheddar melt into the potatoes, creating a rich, velvety texture that’s downright luxurious.
• Weeknight savior: It’s hearty enough to be a meal on its own, especially when paired with crusty bread or a simple salad.
• Crowd-pleaser magic: Kids, picky eaters, and guests always go back for seconds—it’s that good.
• Better the next day: The flavors deepen overnight, making leftovers taste even more incredible (if there are any left!).

Trust me, once you try this soup, it’ll become your cozy go-to all season long.

Ingredients for Crock Pot Potato Soup

Here’s what you’ll need to make this cozy, creamy soup:

• 4 cups peeled and diced potatoes – I like using Yukon Golds for their buttery texture, but Russets work great too.
• 1 cup chopped onion – Yellow or white onions add that perfect savory base.
• 2 cloves minced garlic – Fresh garlic is a must for that aromatic punch.
• 4 cups chicken broth – Use low-sodium if you’re watching salt levels.
• 1 cup heavy cream – This is what makes the soup luxuriously creamy.
• 1 cup packed shredded cheddar cheese – Sharp cheddar melts beautifully and adds a rich flavor.
• 1/2 teaspoon salt – Adjust to taste, especially if your broth is salty.
• 1/4 teaspoon black pepper – A little goes a long way to balance the creaminess.
• 1/4 teaspoon paprika – Adds a subtle smoky warmth.

That’s it! Simple, pantry-friendly ingredients that come together to create something truly special.

How to Make Crock Pot Potato Soup

Making this soup is as easy as 1-2-3, but I’ll walk you through each step so it turns out perfect every time. The best part? Most of the work happens while you’re off doing other things—or better yet, relaxing!

1. The Slow-Simmering Base

First, toss those peeled and diced potatoes into your crock pot—no fancy layering needed. Scatter the chopped onion and minced garlic right on top. Pour in the chicken broth (it should just cover the potatoes—don’t worry if some peek through). Give it a quick stir, then pop the lid on. Here’s where the magic starts: cook on low for 6-8 hours or high for 3-4 hours. You’ll know it’s ready when the potatoes are fork-tender and practically melting.

2. Thickening It Up

Now for my favorite part—the texture! Grab a potato masher and gently press down about halfway through the potatoes. Don’t go wild—you’re aiming for a chunky, creamy mix, not baby food. This step makes the soup hearty without needing flour or cornstarch. (If you prefer ultra-smooth soup, blend half of it with an immersion blender—just be careful with the hot liquid!)

3. The Creamy Finish

Time to make it luxurious! Stir in the heavy cream, shredded cheddar, salt, pepper, and paprika. The cheese will melt into silky ribbons—resist the urge to stir too much or it might break down. Cover and let it all cozy up together on low for another 15-20 minutes. This quick final simmer blends the flavors beautifully.

That’s it—your kitchen now smells like comfort central. Ladle it into bowls while it’s piping hot. Watch how the soup clings to the spoon just right—that’s how you know it’s perfect!

Tips for the Perfect Crock Pot Potato Soup

After making this soup more times than I can count, I’ve picked up a few tricks that take it from good to wow:

• Vegetarian? No problem! Swap chicken broth for vegetable broth—it’s just as delicious and keeps the soup hearty.
• Creaminess level up: For extra velvetiness, blend half the soup before adding the cream and cheese. (Careful—hot soup splatters!)
• Garnish game strong: Top with extra shredded cheddar, crispy bacon bits, or a handful of fresh chives or green onions for color and crunch.
• Cheese melt magic: Let the soup sit for 5 minutes after adding cheese—it’ll thicken slightly and the flavors will meld beautifully.
• Spice it your way: A dash of cayenne or smoked paprika adds a nice kick if you like a little heat.

These little touches make each bowl feel special—and trust me, they’re worth the tiny bit of extra effort!

Variations of Crock Pot Potato Soup

One of the best things about this soup is how easily you can make it your own! Here are some of my favorite twists:

• Loaded baked potato style: Stir in crumbled bacon and top with sour cream and chives—just like your favorite spud.
• Cheese lover’s dream: Swap cheddar for pepper jack, gouda, or a mix of your favorite melty cheeses.
• Herb-infused: Add a sprig of fresh rosemary or thyme while cooking—it adds such a cozy aroma.
• Extra veggie boost: Toss in chopped carrots or celery with the potatoes for more texture and nutrition.
• Spicy kick: A pinch of red pepper flakes or a dash of hot sauce gives it a nice warmth.

Don’t be afraid to play around—that’s how the best kitchen creations happen!

Serving Suggestions for Crock Pot Potato Soup

This soup is a meal all on its own, but I love pairing it with a few extras to make it even more special. Crusty bread is a must—it’s perfect for dunking into that creamy goodness. A simple side salad with a tangy vinaigrette balances the richness, or go all out with warm cornbread for the ultimate comfort food combo. Honestly, it’s the kind of meal that makes you want to curl up on the couch with a blanket and savor every bite!

Storage and Reheating Instructions for Crock Pot Potato Soup

Got leftovers? Lucky you! This soup keeps beautifully in the fridge for up to 3 days. Just let it cool completely, then transfer it to an airtight container. When you’re ready to reheat, pop it in the microwave or gently warm it on the stovetop over low heat. Stir occasionally to keep it smooth—the cream and cheese can separate if it gets too hot. If it thickens up, just add a splash of broth or milk to bring it back to perfect soup consistency. Trust me, it’s just as good (if not better) the next day!

Nutritional Information for Crock Pot Potato Soup

Here’s a breakdown of the typical nutritional values per serving (about 1 cup) of this creamy, comforting soup. Keep in mind, these are estimates—actual values may vary depending on the ingredients and brands you use. For example, using low-fat cheese or broth can change the numbers slightly. Always check labels if you’re tracking specific nutrients.

• Calories: 320
• Fat: 18g (10g saturated, 6g unsaturated)
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 8g
• Sodium: 450mg
• Sugar: 4g
• Cholesterol: 45mg

While it’s rich and indulgent, this soup also delivers a good dose of potassium and vitamin C from the potatoes. Enjoy it as part of a balanced meal—you deserve it!

Frequently Asked Questions About Crock Pot Potato Soup

Over the years, I’ve gotten so many questions about this soup—here are the answers to the ones I hear most often:

Can I use frozen potatoes instead of fresh?

Absolutely! Frozen diced potatoes work great in a pinch. No need to thaw—just toss them straight into the crock pot. They might release a bit more liquid, so you may want to mash them more or simmer uncovered for the last 30 minutes if the soup seems too thin.

How can I make this soup dairy-free?

Easy swaps make it work! Use full-fat coconut milk instead of heavy cream, and skip the cheese or use a dairy-free alternative. The soup will still be creamy and delicious—just with a slightly different flavor profile.

Why did my cheese clump up?

This happens if you add cheese to boiling liquid. Always stir it in at the end when the soup is just simmering, and let it melt gently. If it does clump, a quick blend with an immersion blender will save the day!

Can I freeze leftovers?

Honestly, I don’t recommend it. Dairy-based soups can separate when frozen and thawed. But it keeps so well in the fridge for 3 days that freezing usually isn’t necessary.

Got more questions? Ask away in the comments—I’m happy to help troubleshoot!

Share Your Experience with Crock Pot Potato Soup

I’d love to hear how your Crock Pot Potato Soup turned out! Did you add any fun twists? Did it become an instant family favorite? Drop a comment below and let me know—I read every one. And if you loved it as much as I do, please give it a star rating or share it with your friends on social media. Happy cooking, and enjoy every cozy bite!

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