Crockpot Potato Soup

4.67 from 3 votes

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

Cook Time3

Total Time3 15

Course: Appetizer, dinner, lunch

Cuisine: American

Keyword: comfort food, crockpot recipes, crockpot soup, potato soup, slow cooker recipe, slow cooker soup, soup

Servings: servings

Equipment

1 Potato Peeler
1 Crockpot
1 Potato Masher
1 Mixing Bowl

Ingredients

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

US Customary - Metric

Instructions

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.

Notes

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.

Nutrition