There’s just something about a creamy soup on a chilly day, right? Especially when it’s so easy you can practically make it in your sleep! That’s where the slow cooker comes in – total game-changer. And that’s how my love affair with Crockpot Potato Soup began. I remember the first time I tried it; my grandma swore by it. She’d whip it up every Sunday, and the whole house would smell amazing. It’s easily one of the best, easiest meals you can make—and it’s so incredibly creamy and satisfying with just a few simple ingredients.

Now, it’s *my* go-to, too!

Why You’ll Love This Crockpot Potato Soup

Okay, so why *this* Crockpot Potato Soup recipe? Trust me, I’ve tried a bunch, and this one is seriously the best. Here’s why:

So easy, it’s almost embarrassing: Seriously, dump everything in, turn it on, and walk away.
Minimal effort, maximum flavor: You get that cozy, comforting potato soup taste without spending hours in the kitchen.
Family-friendly = win! Even picky eaters love this one (add bacon bits, and they’ll *really* be happy).
Customize it to your heart’s content: Cheese, toppings, veggies… the possibilities are endless!

Ingredients for Your Crockpot Potato Soup

Alright, let’s talk ingredients! Nothing fancy here, just good ol’ basics that come together to make magic. You will need:

5 cups cubed potatoes (that’s about 4 large potatoes, give or take – I usually use Russets, but Yukon Golds work great too!)
1 cup chopped onion (yellow or white, whatever you’ve got!)
4 cups chicken broth (low sodium is my go-to, so *you* control the salt)
1 teaspoon salt (adjust to taste, of course!)
½ teaspoon pepper (freshly ground is always best, if you have it)
½ cup (1 stick) butter (yes, the *real* stuff – it makes a difference!)
½ cup all-purpose flour (for thickenin’!)
2 cups milk (I usually use 2%, but whole milk will make it even creamier. YUM!)
1 cup shredded cheddar cheese (sharp cheddar gives it a nice little kick!)
½ cup sour cream (for that perfect tangy finish!)

How to Make Crockpot Potato Soup: Step-by-Step Instructions

Okay, friend, let’s get cookin’! Here’s the lowdown on how to make this dreamy Crockpot Potato Soup happen. Don’t worry; it’s easier than folding laundry (and way more rewarding!).

Dump it in! Seriously, just toss the cubed potatoes, chopped onion, chicken broth, salt, and pepper into your crockpot. Give it a little stir to make sure everything’s cozy together.
Slow cookin’ magic. Pop the lid on and set it to low for 6-8 hours or high for 3-4 hours. The potatoes need to be fork-tender –that’s how you know they’re ready! You’ll want to check on them halfway through, just to be safe – every slow cooker is different, ya know?
Milk mixture moment! About 30 minutes before serving, grab a saucepan. Melt that butter over medium heat, then whisk in the flour until it’s smooth – we’re talkin’ no lumps! Gradually whisk in the milk, stirring constantly until it thickens up. This usually takes about 5-7 minutes. Careful, don’t let it burn!
Soup meets sauce. Pour that lovely milk mixture into the crockpot with the potatoes. Stir it all together really well!
Cheese, please! Now, stir in the shredded cheddar cheese and sour cream. Keep stirring until the cheese is melted and everything’s smooth and creamy. If it’s not quite melted, just let it sit for a few more minutes with the lid on – the residual heat will do the trick.
Serve it up! Ladle that gorgeous Crockpot Potato Soup into bowls and get ready for happy faces!

Tips for the Best Crockpot Potato Soup

Want to take your Crockpot Potato Soup from “good” to “OMG, this is amazing!”? Here are a few tricks I’ve learned over the years:

Potato Power: Russets are classic, but Yukon Golds give a creamier texture. Either way, make sure they’re all cut about the same size, so they cook evenly!
Curdling Concerns?: Nobody wants lumpy soup! Add the milk mixture gradually and stir gently to avoid curdling. Using whole milk can also help prevent this.
Thickening Things Up: If your soup isn’t thick enough, mix a tablespoon of cornstarch with a tablespoon of cold water. Stir it into the soup during the last 30 minutes of cooking time. Boom! Thickened.
Taste Test Time!: Always, *always* taste and adjust the seasoning at the end. A little extra salt, pepper, or even a pinch of garlic powder can really make a difference!

Variations for Your Crockpot Potato Soup

Okay, so you’ve got the basic Crockpot Potato Soup down. Now, let’s get a little wild and crazy! Here are some of my favorite ways to mix things up – because who wants the *same* soup every time?

Cheese, please!: Swap out the cheddar for Monterey Jack, pepper jack (for a little kick!), or even some crumbled blue cheese if you’re feeling fancy.
Top it off!: Bacon bits are a classic, but don’t stop there! Green onions, chives, a dollop of Greek yogurt (healthier than sour cream!), or even some crushed tortilla chips are amazing.
Add some meat!: Diced ham, leftover shredded chicken, or even some browned sausage crumbles would be delicious in this soup.
Veggie Mania!: Toss in some corn, peas, or diced carrots for extra veggies and a pop of color.
Go Vegetarian!: Just swap out the chicken broth for vegetable broth, and you’ve got a totally delicious vegetarian Crockpot Potato Soup! Easy peasy!

Serving Suggestions for Crockpot Potato Soup

Crockpot Potato Soup is pretty amazing on its own, but sometimes ya just need a little somethin’ somethin’ on the side, right? Here’s what I love to serve with it:

Crusty bread or homemade biscuits for dippin’ (obviously!).
A simple side salad with a light vinaigrette – gotta get those greens in!
Grilled cheese sandwiches. Okay, maybe that’s overkill, but OMG, so good!

How to Store and Reheat Crockpot Potato Soup

Okay, so you’ve made a big batch of Crockpot Potato Soup (good for you!), and now you’ve got leftovers. No problem! Here’s how to keep that potato-y goodness fresh and ready for round two (or three!):

Fridge-tastic!: Let the soup cool down completely (this is important!), then pop it into an airtight container and stash it in the fridge. It’ll keep for about 3-4 days.
Freezer Fanatic!: Want to keep it longer? Freeze it! Again, cool it completely first. Then, pour it into freezer-safe containers or bags (leave a little room at the top, since liquid expands when frozen). It’ll be good for up to 2-3 months. Thaw overnight in the fridge before reheating – trust me, it’s worth the wait!
Reheating Routines: Stovetop is my favorite – gently heat it over medium-low heat, stirring occasionally, until it’s warmed through. Microwave works too, just nuke it in 1-minute intervals, stirring in between, so it heats evenly. And maybe add a splash of milk if it seems too thick after chilling!

Frequently Asked Questions About Crockpot Potato Soup

Got questions about making the best Crockpot Potato Soup ever? Don’t worry, I’ve got answers! Here are a few of the most common things people ask me:

Can I use different types of potatoes?

Absolutely! Russets are classic and give you that fluffy texture, but Yukon Golds are my personal fave for extra creaminess. Red potatoes will work in a pinch, but they don’t break down as much, so your soup will be a bit chunkier (not necessarily a bad thing!). Just avoid waxy potatoes like new potatoes, they don’t really work, trust me!

Can I make this ahead of time?

You betcha! This Crockpot Potato Soup is actually even better the next day, after the flavors have had a chance to meld together. Just follow the storage instructions above, and you’re good to go!

Can I freeze this soup?

Yep, you can, but be warned: the texture might change a little. Potatoes tend to get a bit grainy after freezing, so it won’t be *quite* as creamy as the fresh stuff. But hey, it’s still delicious! Just make sure to thaw it completely before reheating.

Can I use milk alternatives?

Sure thing! Almond milk, soy milk, or even oat milk will work in this recipe. Just keep in mind that they’ll change the flavor slightly. And be careful not to let it boil, especially with almond milk, as it can sometimes curdle. Nobody wants curdled soup!

Do I have to use cheddar cheese?

Nope! Get creative! I love sharp cheddar, but Monterey Jack, pepper jack, or even a little bit of parmesan would be yummy. It’s your soup, so make it your own!

Nutritional Information for Crockpot Potato Soup

Just a little heads-up: the nutrition info below is an estimate. It depends on the exact brands and ingredients you use! So, don’t take it as gospel, okay?