Crockpot Potato Soup
Crockpot Potato Soup is the ultimate comfort food! Easy to make, it features rich, bold flavors and a creamy texture for a cheesy potato soup that can’t be beat. Serve it with crackers, bread, and more for a hearty meal that will warm you up and leave your belly feeling full!
Prep Time15 minutes mins
Cook Time3 hours hrs
Total Time3 hours hrs 15 minutes mins
Course: Appetizer, dinner, lunch
Cuisine: American
Keyword: comfort food, crockpot recipes, crockpot soup, potato soup, slow cooker recipe, slow cooker soup, soup
Servings: 6 servings
- 8-10 medium Yukon gold potatoes peeled and chopped
- 1 medium yellow onion diced
- 6 cloves garlic minced
- 3 teaspoons sea salt + more or less to taste
- 1 teaspoon ground black pepper more or less to taste
- 1 teaspoon dried oregano
- 4 cups chicken broth or broth of choice
- 3 Tablespoons cornstarch
- 3 Tablespoons water
- 1 cup sour cream
- 1 cup plain Greek yogurt
- 2 cups Cheddar cheese shredded
- Optional: green onions bacon, shredded cheese for garnish
Peel and chop the potatoes into 1-inch cubes.
8-10 medium Yukon gold potatoes
In the bowl of the crockpot, add the potatoes, onions, garlic, salt, pepper, oregano, and broth. Cover, and cook on high for 3 ½ hours.
1 medium yellow onion, 6 cloves garlic, 3 teaspoons sea salt + more or less to taste, 1 teaspoon ground black pepper more or less to taste, 1 teaspoon dried oregano, 4 cups chicken broth or broth of choice
Using a potato masher, gently mash the potatoes until the desired consistency is reached.
In a small bowl, whisk the cornstarch and water until smooth. Pour the mixture into the crockpot. Add the sour cream, yogurt, and cheese, stirring until well combined and creamy.
3 Tablespoons cornstarch, 3 Tablespoons water, 1 cup sour cream, 1 cup plain Greek yogurt, 2 cups Cheddar cheese
Cover, and cook for an additional 30 minutes or until heated through.
Garnish with toppings of choice, and serve warm.
Optional: green onions
Store in an airtight container in the fridge up to 5 days.
Stovetop Option:
- In a pot over medium-high heat, add 1 Tablespoon of olive oil and 1 Tablespoon of butter.
- Add the onion and garlic, and sauté 2-3 minutes or until translucent. Add the garlic, salt, pepper, oregano, potatoes, and broth.
- Cover, and reduce the heat to medium. Cook until the potatoes are fork-tender.
- Use a potato masher to mash the potatoes until the desired consistency is reached.
- In a small bowl, whisk the cornstarch and water until smooth. Pour the mixture into the soup along with the sour cream, yogurt, and cheese.
- Stir until smooth and creamy, and let simmer until the mixture is heated through.
Serving: 1serving | Calories: 471kcal | Carbohydrates: 51g | Protein: 20g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 66mg | Sodium: 2033mg | Potassium: 1107mg | Fiber: 6g | Sugar: 6g | Vitamin A: 654IU | Vitamin C: 47mg | Calcium: 400mg | Iron: 2mg