Crock pot potato soup is a classic comfort food that's warm, creamy, and filled with cozy flavor. With just 5 minutes of prep this soup comes together in your slow cooker.
Making potato soup in the crock pot is a total game changer because you only need 5 minutes of prep and a handful of simple ingredients. Frozen hash browns are my secret ingredient to cut way down on prep time and get dinner started ASAP!
Make crock pot potato soup for busy weeknight meals or a lazy Sunday dinner. It's great topped with crumbled bacon, shredded cheese, chives, and garlic butter croutons.
Ingredients and substitutions
- Potatoes - To reduce prep time, I'm using a bag of frozen diced potatoes. Refrigerated diced potatoes also work. If you'd like to use fresh potatoes, simply clean, peel, and dice your potatoes into bite size cubes. I recommend yukon gold potatoes because they tend to hold their shape after cooking better than russet potatoes.
- Aromatics - Onion and garlic add flavor to the soup. I don't recommend omitting either of these ingredients.
- Broth - Regular chicken broth adds savory flavor to the soup. I don't recommend using a low sodium broth unless you must for dietary reasons. If using a low sodium broth, I recommend doubling the listed herbs and spices to make up for the lost flavor.
- Seasoning - Salt, pepper, chili powder, and thyme add flavor to the soup. The small amount of chili powder adds mild, savory flavor and doesn't make the soup spicy.
- Heavy cream - Makes your soup thick and creamy. Heavy cream can be substituted with half & half or whole milk for a slightly thinner soup.
- Cornstarch - Thickens the soup. I don't recommend omitting this ingredient.
- Cheese - I used sharp cheddar cheese, but any melty cheese grated from a block works great in this recipe. I recommend monterey jack, gruyere, or pepper jack cheese. I don't recommend using bagged, pre-shredded cheeses. They're often coated in anti-clumping powders that add a grainy texture to homemade soups.
Tips and tricks
- Dicing your own potatoes? - Chop your potatoes into small cubes, just like the bags of potatoes you find in the freezer section. Large cubes take longer to cook through and will increase your cooking time.
- Shred your own cheese - Shred your own cheese from a block instead of using a bag of pre-shredded cheese. Bagged cheeses are coated in anti-clumping powders that don't melt well and add a grainy texture.
- Use a whisk - Whisk the cornstarch into the heavy cream until smooth. Otherwise, unincorporated cornstarch can create lumps in your soup.
- Add more flavor - This soup has a mild, savory flavor as written. It's perfect for the whole family. If you're looking for more flavor or a little heat, feel free to add extra chili powder, a dash of hot sauce, or some fresh chopped herbs.
Frequently asked questions
You'll need a 2.5 to 3-quart slow cooker for this recipe.
Leftover potato soup will keep for 3 to 4 days in a tightly sealed container in the refrigerator and reheats well on the stovetop over medium heat or in the microwave.
I don't recommend freezing cream based soups because they tend to thaw with a grainy texture.
The cornstarch and heavy cream are the two ingredients in this recipe that thicken your soup. Omitting either will cause your soup to turn out thin. Substituting heavy cream with another dairy product like milk will cause your soup to turn out thinner than shown in the photos.
Yes. If your potato soup cooks for too long, the potatoes will get soft and fall apart. If this happens, your soup is still edible and can be enjoyed as is (but with less bite to the potatoes). You could also blend the soup until smooth, like my Irish potato soup recipe.
Yes, fresh diced potatoes work in this recipe. Dice your potatoes into small cubes, just like the bagged potatoes you'd find in the freezer section.
This potato soup is hearty and filling with a mild flavor. It's great for sick days, it's kid friendly, and can easily be customized with a variety of toppings. Here are a few of my favorites:
Crumbled bacon/bacon bits
Shredded cheddar cheese
Shredded pepper jack cheese
Yes, with adjustments. I'd recommend melting ¼ cup of unsalted butter in a stock pot, sautéing the onions until translucent, then adding the garlic for 30 seconds. Add ¼ cup of flour (omitting the listed cornstarch below) and cooking for 1 minute to create a roux. Then add the potatoes, broth, and seasoning, simmering until the potatoes are fork tender. Last add the heavy cream and cheese, stirring until melted and hot.
Crock Pot Potato Soup
- 32 ounces frozen cubed hash brown potatoes
- 1 small onion, diced
- 2 cloves garlic, minced
- 32 ounces chicken broth
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- ½ teaspoon chili powder
- ½ teaspoon thyme
- 8 ounces heavy cream
- 3 tablespoons cornstarch
- 8 ounces sharp cheddar cheese, freshly grated
- In a 3 quart slow cooker, add hash brown potatoes, onion, garlic, broth, salt, pepper, chili powder, and thyme. Stir to combine.
- Cover and cook on low for about 4 hours (or high for about 2 hours), or until potatoes are fork tender.
- In a bowl, whisk together heavy cream and cornstarch. Pour into slow cooker along with shredded cheese. Stir to combine.
- Cover and cook for an additional 30 minutes, or until soup is hot and cheese is melted.
- Top with your favorite soup toppings, like crumbled bacon, shredded cheese, chives, and croutons.
- If you plan to incorporate other salty ingredients to your soup, like parmesan cheese or crumbled bacon, I recommend reducing the listed salt slightly.
- If you need to use low sodium broth, I recommend doubling the chili powder and thyme to make up for the lost flavor.
- Leftover soup will keep for 3-4 days in a tightly sealed container in the refrigerator and reheats well on the stovetop over medium heat or in the microwave.
- Frozen hash browns can be substituted with refrigerated hash browns or fresh diced potatoes.
- If using table salt, reduce the listed salt by ¼ teaspoon.