Crockpot Potato Soup

Crockpot potato soup is thick, creamy, and packed with tender potatoes, savory bacon, melted cheddar, and a few extra vegetables for flavor. Slow-cooked to perfection, it fills the house with an irresistible aroma while making dinner effortless. Perfect for busy days when you want a comforting, hands-off meal everyone will love.

Love More Soup Recipes? Try My Loaded Potato Soup or this Roasted Garlic Tomato Soup next.

Why You’ll Love This Recipe

Creamy and satisfying without feeling heavy, Greek yogurt adds a light, tangy richness and extra protein. Effortless to make, it cooks in the crockpot while you take care of other tasks. Packed with vegetables, hearty potatoes, and flavorful broth, it’s a comforting family favorite that tastes even better when made ahead.

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Ingredient List

Main Ingredients:

• 2 tablespoons unsalted butter
• 1 small yellow onion, diced
• 3 large carrots, scrubbed and diced
• 2 pounds Yukon Gold potatoes, peeled and cut into ½-inch chunks
• 1 teaspoon Italian seasoning
• 1 teaspoon kosher salt (plus more to taste)
• ¼ teaspoon cayenne pepper
• 3–4 cups reduced-sodium chicken broth (or vegetable broth for vegetarian version)
• 12 oz can of evaporated milk (2%)
• 3 tablespoons cornstarch
• 1 cup shredded sharp cheddar cheese (plus extra for serving)
• 1 cup nonfat plain Greek yogurt (plus extra for topping)

Optional Toppings:

• Cooked crumbled bacon
• Chopped fresh chives
• Extra cheese
• Extra Greek yogurt

Swaps I’ve tested: Vegetable broth works great if you skip meat. My lactose-intolerant sister uses coconut milk and nutritional yeast instead of cheese – still delicious.

Why These Ingredients Work

Here’s the deal with these ingredients – I picked every single one for a reason. Those Yukon Gold potatoes aren’t just pretty; they’re naturally buttery and break down just enough to thicken everything up without turning into baby food. I learned this the hard way after making gluey messes with russets.

Evaporated milk gives you that rich mouthfeel without the calories, and Greek yogurt is my not-so-secret weapon. It adds tang, creaminess, and a protein boost that keeps you full longer. That sautéed onion step? Don’t you dare skip it. I tried once when I was lazy and the soup tasted flat. Those caramelized flavors are everything.

Essential Tools and Equipment

• 6-quart (or larger) slow cooker
• Medium skillet for sautéing
• Potato masher or large spoon
• Whisk for the cornstarch mixture
• Sharp knife and cutting board
• Can opener

How To Make Crockpot Potato Soup

Step 1: Prep the Crockpot

Spray your slow cooker – seriously, don’t skip this. I’ve scraped enough burnt bits to know better.

Step 2: Cook the Onion

Heat butter in your skillet and cook that onion until it smells amazing, about 6-8 minutes. This step separates mediocre soup from incredible soup.

Step 3: Add Base Ingredients

Dump the cooked onions into your slow cooker with carrots, potatoes, seasonings, and 3 cups broth. Stir it up.

Step 4: Cook Low and Slow

Set it and forget it! LOW for 6-8 hours or HIGH for 3-4 hours until everything’s fork-tender.

Step 5: Thicken the Soup

Half an hour before eating, whisk evaporated milk with cornstarch until smooth. No lumps allowed. Stir this into the soup and let it thicken up.

Step 6: Finish with Dairy

Turn off the heat, then add cheese and Greek yogurt. Mash about half the potatoes with a masher right in the pot. This creates the perfect chunky-smooth texture.

Step 7: Season to Taste

Taste and fix it – more salt, pepper, or broth if it’s too thick.

Step 8: Serve

Load it up with toppings and enjoy!

You Must Know

Timing matters here. Add dairy too early and you’ll get chunky, weird soup – learned this during my first disaster attempt. Always stir in cheese and yogurt at the end when heat’s off.

Personal Secret: Keep warm broth nearby. Soup gets thick sitting around, and cold broth makes it taste weird. Warm broth brings it back to life.

Common Mistakes to Avoid: Don’t add dairy early (it curdles), don’t cut potatoes huge (they won’t cook through), don’t skip cornstarch (watery soup), and don’t keep cooking after adding yogurt (it separates).

Pro Tips & Cooking Hacks

• Sauté that onion – flavor difference is huge
• Cut potatoes same size or some cook faster than others
• Whisk cornstarch completely – lumps suck
• Use immersion blender before adding dairy for super smooth texture
• Taste as you go – my crockpot runs hot, yours might not

Flavor Variations & Suggestions

Want different flavors? Try loaded baked potato style with extra cheese and bacon. Add herbs like thyme or dill at the end. Throw in smoked paprika and sausage for smoky vibes. Corn and peas make it more veggie-packed. Jalapeños if you like heat.

Make-Ahead Options

Prep vegetables the night before and refrigerate. Morning dump everything in the crockpot – done. You can even freeze chopped vegetables in bags. Dump frozen veggies, add broth, cook normally.

Recipe Notes & Baker’s Tips

Yukon Golds work best, but russets are fine if that’s what you have. Start with 3 cups broth, add more if needed. Let Greek yogurt sit out 30 minutes before adding so it doesn’t shock from temperature change.

Serving Suggestions

Serve with crusty sourdough for dunking, simple salad to cut richness, grilled cheese for ultimate comfort, or cornbread muffins if you’re feeling Southern.

Load it up with sharp cheddar, bacon bits, chives, and Greek yogurt dollop. I use wide shallow bowls so everyone sees the pretty toppings – makes it feel fancier than it really is.

How to Store Your Crockpot Potato Soup

Fridge: Keeps 5 days covered. Add splash of milk or broth when reheating if it got thick.

Freezer: Mash most potatoes before freezing for better texture. Freezes 3 months. Thaw overnight before reheating.

Reheating: Low heat on stove, stir often. Microwave works but stir every 30 seconds.

Allergy Information

Has: Dairy stuff (milk, cheese, yogurt) Gluten-Free: Yeah, just check your broth label

No Dairy?: Use coconut milk instead of evaporated milk, skip cheese or use plant versions, swap Greek yogurt for cashew cream.

Questions I Get Asked A Lot

Can I freeze Crockpot Potato Soup?

Yeah, but mash most potatoes first for better texture. Freezes 3 months.

How do I reheat Crockpot Potato Soup?

Stove on low, stir lots. Microwave works, stir every 30 seconds. Add splash of broth if thick.

Can I cook this on the stove?

Sure! Sauté veggies in big pot, add broth, simmer 20-25 minutes until soft. Same thickening steps.

My soup’s too thin – what happened?

Use the cornstarch mixture and let it cook longer. Mash more potatoes too.

Can I use heavy cream instead?

Yeah, about 1 cup works, but you lose the healthier part.

This better become your new favorite! Nothing beats homemade soup that tastes like you slaved over it but was actually zero effort. Hope your family loves it as much as mine does!

💬 Made this recipe? Drop a comment and rate it! Tell me what toppings you used or if you changed anything up!