Some recipes just hit the spot every single time. For me, this Crockpot Potato Soup is forever a winner! It boasts the all-American taste that you crave in a typical potato soup, but this lightened-up version is so much better for you.
When the weather gets chilly, I turn to my plethora of healthy soup and stew recipes for inspiration.
This recipe only takes 15 minutes to prep (!!), and then it lets the slow cooker do the work.
This crockpot loaded potato soup gets its creamy texture from Yukon gold potatoes and cheesy flavor from delicious sharp cheddar cheese.
It’s deeply rewarding to come home to this soup at the end of a long day.
5 Star Review
“Absolutely delicious!! The flavor is so rich it’s practically decadent! My new favorite potato soup!”
— Casey —
How to Make Crockpot Potato Soup from Scratch
While this recipe tastes decadent (like a crockpot potato soup with cream of chicken soup), in keeping with my approach of lightening up comfort food recipes without skimping on flavor, I used a few sneaky swaps.
This healthy potato soup is primarily veggie based, and I added a few helpful shortcuts that make it weeknight meal friendly too.
- Yukon Gold Potatoes. My favorite all-around potato. You’ll sometimes see these labeled as “yellow potatoes” or “golden potatoes.”
- Nonfat Plain Greek Yogurt. Thick, protein-packed, and creamy, Greek yogurt is an easy way to give this soup a velvety texture and make it better for you. It’s particularly delicious here (and in Corn Chicken Chowder) since it has a similar tang to sour cream.
- Sharp Cheddar Cheese. How you add flavor to potato soup (and Slow Cooker Broccoli Cheese Soup)! Using fully flavored cheese means you can add less to the recipe and still have the same oomph. Skip the mild cheddar here and go for the sharpest cheddar you can find.
I recommend grating the cheese directly off the block for the maximum melt factor. Pre-shredded cheeses are usually coated with a cellulose-based powder to keep the shreds from sticking together, and as a result, they don’t melt as smoothly.
- Onions. Sautéing the onions before adding them to the crockpot brings out their flavor and sweetness. It’s an extra (easy) step that I feel takes this soup to another level of deliciousness and is 100% worth it.
- Carrots. My added vegetable sneak (also used in this Potato Cheese Soup) gives this simple crockpot potato soup a boost of added vitamins, minerals, and fiber.
- Evaporated Milk + Cornstarch. Forget crockpot potato soup with heavy cream. Instead, stir a slurry of cornstarch and evaporated milk directly into the slow cooker. It is the best way to thicken potato soup (or Mushroom Soup too)! Add it about 30 minutes before the soup is done cooking, and it will thicken into the creamy potato soup of your dreams.
- Chicken Broth. I like to reach for low-sodium chicken broth for soup recipes, but you could use regular broth too.
Top your creamy baked potato soup with any of your favorite soup toppings. Crumbled bacon, diced chives (or green onions), or additional cheese and Greek yogurt are some of my favorites. A little dash of salt and pepper never hurt anyone, either.
- Sauté the onion and add it to the slow cooker.
- Add the carrots, potatoes, spices, and chicken broth. Cook potato soup on LOW heat for 6 to 8 hours or HIGH for 3 to 4 hours.
- Add the milk and cornstarch mixture.
- Stir in the cheese and yogurt.
- Mash about half of the potatoes directly in the slow cooker. Serve the soup with a few (or maybe a lot) of tasty toppings (more cheese, anyone?). ENJOY!
If you prefer a perfectly smooth potato soup without chucks, you can instead puree the soup with an immersion blender. I suggest doing this before adding the cheese and yogurt in step 4.
- To Store. Keep your leftover soup in an airtight container in the refrigerator for up to 5 days.
- To Reheat. Warm in the microwave or stovetop with a splash of milk or chicken broth as needed until heated through.
- To Freeze. To ensure this soup freezes well (potatoes can become mealy when frozen), I recommend making a few adjustments before sticking your leftovers in the freezer. Instead of mashing about half the potatoes in the slow cooker, you should mash almost all of them, which will help to deter the potatoes from becoming mealy (you may need to add more broth to thin the soup). Let the soup cool completely. Then, place leftover soup in a freezer-safe container in the freezer for up to 3 months. Thaw overnight in the refrigerator before warming.
If you want to enjoy your leftovers a little at a time, freeze portion-sized amounts of soup in multiple small containers.
What to Serve with Crockpot Potato Soup
While this soup is delicious on its own, here are some ideas for quick crockpot potato soup side dishes:
Recommended Tools to Make this Recipe
The Best Slow Cooker
One of my favorite kitchen appliances year-round! It’s easy to use and helps build delicious flavor.
This tasty loaded baked potato soup also makes fantastic leftovers.
We enjoyed ours two nights in a row for dinner, and both reheated leftovers for lunch the next day. It tasted better and better as the week went on.
True soup success!
Frequently Asked Questions
I have not made this particular recipe in a pressure cooker before, so it would be an experiment. If you’re looking for an Instant Pot version, try this Instant Pot Potato Soup.
Readers have reported success swapping canned coconut milk and regular dairy milk for the evaporated milk in this recipe. Keep in mind these both may result in a thinner soup, however. Therefore, adjust the amount as needed to achieve a thickness you enjoy.
For the smoothest texture, peel potatoes for potato soup. If you don’t mind the appearance or taste of the potato peels in the soup, you could certainly opt to leave the peels on.
I have not tested this crock pot potato soup with frozen hash browns, so it would be an experiment. I’d recommend fully blending the soup and note that the hashbrowns will break down considerably. If you decide to try it, I’d love to hear how it goes.
- 2 tablespoons unsalted butter*
- 1 small yellow onion diced
- 3 large carrots scrubbed and diced
- 2 pounds Yukon gold potatoes peeled and cut into 1/2-inch chunks
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt plus additional to taste
- 1/4 teaspoon cayenne pepper
- 3–4 cups reduced-sodium chicken broth (or vegetable broth for a vegetarian soup)
- 1 can 2% evaporated milk (12-ounces)
- 3 tablespoons cornstarch
- 1 cup shredded sharp cheddar cheese plus additional for serving
- 1 cup nonfat plain Greek yogurt plus additional for serving
- Cooked crumbled bacon (optional)
- Chopped fresh chives (optional)
Lightly coat a 6-quart or larger slow cooker with nonstick spray. In a large skillet, melt the butter over medium heat. Add the onion and sauté until softened, about 6 to 8 minutes, stirring frequently and adjusting the heat so that the onion does not crisp or turn dark brown. Add to the slow cooker.
To the slow cooker, add the carrots, potatoes, Italian seasoning, salt, cayenne, and 3 cups chicken broth. Stir to combine. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the potatoes and carrots are completely tender.
While the vegetables cook, in a medium bowl, whisk together the evaporated milk and cornstarch until no lumps remain. During the last 30 minutes of cooking, add the cornstarch/milk mixture. Continue cooking for 30 additional minutes.
Just before serving, stir in the shredded cheddar and Greek yogurt. With a potato masher or large spoon, mash half of the potatoes directly in the slow cooker. The soup will continue to thicken as it cools. If you would like the soup to be thinner, add the remaining 1 cup chicken broth until you reach your desired consistency (warm up the broth first). Stir to combine, then season with salt and pepper to taste. Serve hot, topped with bacon, chives, and additional cheese/Greek yogurt as desired.
- *SUBSTITUTION TIP: If you plan to serve the soup with bacon, I suggest chopping it into bite-size pieces, then sautéing it in a large skillet over medium-low heat until crisp, about 10 minutes. Remove with a slotted spoon. Drain out all but 2 tablespoons of the bacon drippings, then use it to sauté in the onions in place of the unsalted butter.
- TO STORE: Place leftover soup in an airtight storage container in the refrigerator for up to 5 days.
- TO REHEAT: Reheat in the microwave or on the stove with a splash of milk or chicken broth as needed until heated through.
- TO FREEZE: Instead of mashing about half the potatoes in the slow cooker during Step 4, you should mash almost all of them (you may need to add more broth to thin the soup). Let the soup cool completely. Then, place leftover soup in a freezer-safe container in the freezer for up to 3 months. Thaw overnight in the refrigerator before warming.
Serving: 1of 4 (about 2 1/4 cups; without bacon or chives)Calories: 506kcalCarbohydrates: 64gProtein: 24gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 61mgPotassium: 1316mgFiber: 7gSugar: 16gVitamin A: 9553IUVitamin C: 49mgCalcium: 346mgIron: 3mg
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