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! 

Crockpot Potato Soup

Is there anything more comforting than a piping hot bowl of freshly made cheesy potato soup? It’s one of our all-time favorite recipes, especially on a cold winter’s day. However, we don’t always have the time (or patience) to stand by a stove waiting for it to cook all day. That’s where this crockpot potato soup comes into play! Made with all the same rich flavors you love, it comes together with half the work. All you have to do is prepare the ingredients, add them to your crockpot, and come home to dinner waiting for you. Recipes don’t get better than that! 

Key Ingredients You’ll Need

Just a handful of budget-friendly ingredients combine to create the creamiest, most flavorful easy potato soup recipe you’ll ever taste! Here’s what you’ll need: 

  • Potatoes – We prefer to use Yukon gold potatoes (also known as yellow potatoes or golden potatoes) for their buttery flavor and soft, creamy texture. 
  • Onion and Garlic – These help add a savory flavor similar to garlic mashed potatoes
  • Broth – We use chicken broth, but any broth you have on hand will work. We recommend using low-sodium varieties for the best result. 
  • Seasonings – Salt, pepper, and oregano combine to enhance the rest of the ingredients. 
  • Cheese – The addition of shredded Cheddar cheese takes the flavor to a whole new level! For the boldest taste, use cheese shredded straight from the block. 
  • Sour Cream – Full-fat sour cream creates an extra creamy texture. 
  • Yogurt – Plain yogurt adds just a hint of tang. 
  • Cornstarch and Water – Used to thicken the cheesy potato soup. 

Topping Ideas

When it comes to toppings, you really can’t go wrong! Load up your crockpot potato soup with all your favorite potato toppings like: 

  • Green Onions
  • Bacon 
  • Shredded Cheese
  • Sour Cream or Greek Yogurt 

How to Make Easy Potato Soup in the Crockpot

Once you learn how easy this recipe is to make, you’ll never go back to stovetop recipes again! 

  1. Prepare the Potatoes. Wash the potatoes thoroughly, removing them of any dirt or debris. Then, peel and chop them into 1-inch cubes. 
  2. Combine and Cook. Add the potatoes, onions, garlic, seasoning, and broth to the bowl of your crockpot. Then, cover and cook until the potatoes are tender. 
  3. Mash. Use a potato masher to create a smooth consistency. Or, if you prefer, leave your potatoes a bit chunky. 
  4. Add the Remaining Ingredients. In a small bowl, whisk together the cornstarch and water to form a sort of slurry. Then, add it to the crockpot along with the remaining ingredients. Cover, and simmer until heated through. 
  5. Garnish. Divide your crockpot potato soup into bowls, add your favorite toppings, and dig in while it’s warm! 
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09/27/2023 02:17 am GMT

How to Store and Reheat

Go ahead and make a double batch of this easy potato soup! It comes in handy on days when you can’t be bothered to cook. Just be sure to follow the storage tips below to keep it fresh. 

Refrigerator: Once fully cooled, transfer your crockpot potato soup to an airtight container, and store it in the fridge for up to 5 days

Freezer: Store leftovers in a freezer-safe container for up to 6 months. 

Reheat: Thaw your soup in the fridge overnight. Then, warm it up in the microwave, crockpot, or on the stovetop until your desired temperature has been reached. Add an extra splash of broth as needed to thin out the broth. 

Serving Suggestions

Of course, this crockpot potato soup is super filling on its own. However, if you want to prepare a full spread, try serving it with: 

Crockpot Potato Soup Common Questions

Can you put uncooked potatoes in a slow cooker? 

Yes! The potatoes are cooked long and slow, allowing them to soften to tender perfection.

Why isn’t my cheesy potato soup creamy? 

If your soup isn’t creamy enough for you, feel free to add an extra dollop of sour cream or yogurt. Or, stir in a dash of milk. 

Do I have to peel the potatoes? 

No. We prefer to peel the potatoes completely because it makes for an extra smooth and creamy texture. However, if you prefer your crockpot potato soup on the chunkier side, feel free to leave the skin intact. 

More Comforting Soup Recipes

Looking for more cozy soup ideas? We’ve got you covered with great options below! 

Crockpot potato soup topped with green onions, cheese, and bacon

Crockpot Potato Soup

4.50 from 2 votes
Author: Food Dolls
Servings: 6 servings
Prep: 15 minutes
Cook: 3 hours
Total: 3 hours 15 minutes
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!


  • 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.
  • 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.
  • 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.
  • Cover, and cook for an additional 30 minutes or until heated through.
  • Garnish with toppings of choice, and serve warm.
  • Store in an airtight container in the fridge up to 5 days.


Stovetop Option: 
  1. In a pot over medium-high heat, add 1 Tablespoon of olive oil and 1 Tablespoon of butter. 
  2. Add the onion and garlic, and sauté 2-3 minutes or until translucent. Add the garlic, salt, pepper, oregano, potatoes, and broth. 
  3. Cover, and reduce the heat to medium. Cook until the potatoes are fork-tender. 
  4. Use a potato masher to mash the potatoes until the desired consistency is reached. 
  5. 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. 
  6. 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

Nutrition information is automatically calculated, so should only be used as an approximation.

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Meet Alia & Radwa

Welcome to Food Dolls! We’re so glad you found us. We are Alia and Radwa, sisters who want to share simple and easy recipes with you. We hope you find recipes here that you enjoy making as much as we do! Learn more about us!

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Recipe Rating


  1. 4 stars
    Super easy, super tasty but way too salty (for me anyway). Will cut back on both the salt and pepper next time.