Slow cooked to perfection, Easy Crockpot Potato Soup, with its velvety smooth, creamy broth and rich, hearty flavor, will soon be a regular in your winter soup rotation. Think baked potato with all the fixin's that gets mashed and then mixed with a creamy, cheesy, herb seasoned broth. Then imagine each warm, delicious, savory spoonful...
This set it and forget it crockpot potato soup is literally warm hugs in a bowl at the end of a busy day. So creamy, cheesy, and potato-y, it's simply perfect.
And here's the great news: this is a cream soup you can feel good about--not just because it's supremely delicious and packed with vitamins and protein, but also because it's a lighter alternative to many potato soup recipes you'll find.
Just like with my Cream of Roasted Asparagus Soup, this easy recipe uses no heavy cream, but instead a combination of light cream and reduced fat sour cream to deliver a velvety smooth base. Trust me, it works--and you won't miss the extra fat and calories.
Chopped baby carrots are added for a pop of color and a little bit of sweetness, making this savory soup a winner with the kids.
Top crockpot potato soup with some extra cheddar, chives, and bacon, then serve with crusty bread or my easy cornbread recipe, plus a tossed salad, and dinner is done!
Jump to:
👪Why you'll love it
| Easy prep- Peel the potatoes, chop all the veggies and place all the ingredients in the slow cooker (minus the creams and cheese), then set it and forget it! So customizable- This yummy soup can be a starter for so many delicious and nutritious add-ins. From ham and corn, to broccoli, cauliflower and more, you can make this potato soup extra flavorful and a little different each time! Keeps well- If you're lucky to have leftovers, the soup can be stored in the fridge for up to 5 days; it also freezes well for up to 3 months. |
🥘Ingredients
- yellow potatoes- also known as Yukon Gold, these buttery golden potatoes are the absolute best for this recipe due to their great taste and texture
- baby carrots- these are already skinned, plus they're easy to chop; I like them for added sweetness, vitamins, and color
- fresh dill- this adds a slight aromatic accent to the broth, and provides flecks of color
- onion powder, salt, pepper, cayenne pepper- seasonings for the broth
- butter- just a little is needed for added savoriness
- low sodium chicken broth- while you can use vegetable broth, I prefer chicken because it comes in a low sodium option
- extra sharp cheddar cheese- shred off the block for best taste and meltability
- light cream- this is found with the heavy cream in the store, but has far less fat
- reduced fat sour cream- adds a little tang and texture
- chives, real bacon crumbles, additional cheddar cheese- optional toppings
See recipe card for quantities.
🔪Instructions
- Step 1: Place chopped potatoes, carrots, and dill in slow cooker.
- Step 2: Sprinkle with seasonings; add cubed butter and broth. Cover and cook on low for 6.5 hours.
- Step 3: Uncover; slightly mash about ⅓ of the potatoes; remove ½ cup of broth for next step.
- Step 4: Add shredded cheese to the pot; in a small bowl whisk together light cream, sour cream, and warm broth before adding. Cover and cook for an additional ½ hour.
Hint: It's important to remove some of the warm broth to mix with the creams in order to prevent curdling and white flecks. By introducing some of the soup's warmth to the cream products before they're added, it takes the temperature shock away and ensures a smoother texture.
🥣Substitutions
- Potatoes - you can use Russet or red instead, but they lack the rich, creamy texture of yellow potatoes
- Dill - if you don't have fresh, use dried dill, parsley, or thyme
- Sour cream - swap this for nonfat plain Greek yogurt
📖Variations
- Spicy - add additional cayenne pepper and smoked paprika to suit your taste; another fun option is 1 tablespoon Cajun seasoning, along with a dash of hot sauce
- Super veggie - add 1 cup chopped cauliflower and/or broccoli
- Protein - 1-2 cups cubed, precooked ham or smoked turkey are two of our favs (add when you pour in the cream mixture)
See Slow Cooker Split Pea and Ham Soup for another savory smooth, veggie crockpot creation!
🍽Equipment
- 6 quart slow cooker (lined or greased)
- vegetable peeler
- cutting board and chef's knife
- measuring cups and measuring spoons
- cheese grater
- small bowl
- whisk
- stirring spoon
- ladle
🍶Storage
Easy Crockpot Potato Soup can be stored in an airtight container for up to 5 days and can be frozen for up to 3 months in proper packaging (defrost overnight in the fridge).
Warm leftovers in the microwave or stovetop. Having a little chicken broth or milk on hand is sometimes helpful for thinning leftovers.
💭Top tip
To get a good consistency, only add 3 cups chicken broth to the crockpot at the start. After adding the cream mixture later on, determine if you need to add any more broth. This should only be done if you want to thin the soup further. Warm the broth in the microwave before whisking it into the crockpot; then follow recipe directions and cook for the remaining ½ hour on low before serving.
🗨️FAQ
I peel them because I don't like seeing skins in my soup. If that doesn't bother you, and you're going for more of a rustic vibe, leave them on.
You absolutely can, especially since it doesn't curdle easily. You can swap it for the light cream in this recipe if that's what you have on hand.
If you need to, add 1-2 tablespoon cornstarch. Make a slurry by mixing it with some of the warm broth before adding to the crockpot.
🥄Related
Looking for other recipes like this? Try these:
🍴Pairing
These are my favorite dishes to serve with Easy Crockpot Potato Soup:
📋Recipe
Easy Crockpot Potato Soup
Equipment
- 6 quart slow cooker (lined or greased)
- vegetable peeler
- cutting board
- chef's knife
- measuring cups
- measuring spoons
- cheese grater
- small bowl
- whisk
- stirring spoon
- ladle
Ingredients
- 2 lbs yellow potatoes scrubbed, peeled, and sliced into 1 inch cubes
- 1 cup baby carrots chopped
- 2 tablespoon fresh dill chopped into fine pieces
- 1 teaspoon onion powder may substitute 1 cup chopped white onion
- 1 teaspoon salt
- 1 teaspoon ground pepper
- ¼ teaspoon cayenne pepper
- 2 tablespoon butter cut into cubes
- 3 cups low sodium chicken broth
- 1 cup extra sharp cheddar cheese freshly grated
- 1 cup light cream
- 1 cup reduced fat sour cream
- chives, real bacon crumbles, additional cheddar cheese optional toppings
Instructions
- Add potatoes, carrots, and dill to well greased crockpot.
- Combine onion powder, salt, pepper, and cayenne pepper; sprinkle over vegetables.
- Arrange cubed butter over seasoned vegetables.
- Pour broth on top; gently mix with whisk.
- Cover and cook on low for 6.5-7 hours.
- Remove lid; mash about ⅓ potatoes with potato masher. Remove ½ cup broth from slow cooker and place in small mixing bowl (momentarily set aside).
- Add freshly grated cheddar to the crockpot and then place the lid back on to keep warm.
- In a small bowl, gently whisk together ½ cup warm broth, light cream, and sour cream, then add this mixture to the crockpot. (This step is important in order to avoid flecks of cream in the soup.)
- Cover and cook on low for an additional ½ hour. Keep warm until ready to serve.
- Ladle into bowls; optional to top with chives, bacon, and more shredded cheddar.
Comments
No Comments