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Best Easy Crock Pot Potato Soup

My Best Easy Crock Pot Pota­to Soup is hearty, knock-your-socks-off deli­cious! Rus­tic chunks of pota­to nes­tled into thick, lus­cious, creamy and fla­vor­ful veg­etable broth nev­er tast­ed so good. You’re gonna love it!

Crockpot Potato Soup garnished with grated cheddar, bacon and chives. Soup is served in a white ceramic bowl on a concrete countertop with a blue and white print fabric napkin and a buttered biscuit sitting nearby.
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I LOVE pota­toes! Give me a pota­to any­thing. Heaven!

But, I’ve nev­er been a fan of pota­to soup. Most seem bland and fla­vor­less, to me. which is just a crime against pota­toes. So sad. 

I’ve tried a vari­ety of dif­fer­ent recipes over the years, but none I ever cared to make again.

The only excep­tion has been my Col­can­non Soup. But, that’s not tech­ni­cal­ly a plain pota­to soup. It gets lots of fla­vor from cab­bage, too. And it’s scrump­tious! But, it’s not the pota­to only soup I’m look­ing for. 

Every­one else seems to love pota­to soup. Where is that amaz­ing recipe they’re all enjoy­ing? lol Why is it elud­ing me?

The oth­er issue is that I’m not a huge fan of smooth cream soups. I need tex­ture. See how picky I am? lol

So, I devel­oped this recipe as a chal­lenge to myself to cre­ate a rich and fla­vor­ful pota­to soup that every­one (includ­ing me) would love and that would be super easy to make.

You are going to flip for this deli­cious slow cook­er pota­to soup. It’s warm and com­fort­ing and LOADED with flavor. 

Crock Pot Pota­to Soup is easy to make and loved by adults and kids, alike. Easy on the gro­cery bud­get, this deli­cious pota­to soup recipe is eco­nom­i­cal, gluten free and com­plete­ly veg­e­tar­i­an, as written.

It’s every­thing pota­toes love to be. lol I can’t wait for you to taste it!

The Ingredients

Crockpot Potato Soup ingredients on a concrete countertop
  • Baby Pota­toes I have used both baby red pota­toes and baby yel­low pota­toes. I have even mixed them. They both work equal­ly well.
  • Red Onion You know my pen­chant for red onion. I love it for a lit­tle sweet­ness and lots of col­or. Any onions you have will work, however.
  • Cel­ery I real­ly would­n’t leave this out. Onion, cel­ery and car­rots are sort of the Mid­west trin­i­ty of base fla­vors in soup and stew. You lose the rich and savory lay­ers of fla­vor they cre­ate by omit­ting one of them.
  • Car­rots Col­or and slight sweet­ness to bal­ance some savory umami­ness. Again, I would­n’t leave them out.
  • Veg­etable Broth It did­n’t make it into the pic­ture for some rea­son, but you need broth in your Crock­pot Pota­to Soup. You can sub in chick­en broth if that’s what you have on hand. My home­made veg­etable broth will rock your world in this soup, though. Just sayin’. 🙂
  • Sea­son­ings A great fla­vor com­bo of minced gar­lic, pars­ley, thyme, rose­mary, salt, pep­per and chipo­tle pow­der.
  • Heavy Cream
Crockpot Potato Soup garnished with grated cheddar, bacon and chives. Soup is served in a white ceramic bowl on a concrete countertop with a blue and white print fabric napkin and a buttered biscuit sitting nearby.

Choosing Your Potatoes

When I said I love pota­toes, I was­n’t kid­ding. Baked pota­toes, boiled pota­toes, fried pota­toes, mashed pota­toes, pota­to sal­ad, loaded baked pota­to sal­ad and even air fried pota­toes with green beans and bacon. I nev­er met a pota­to I could­n’t be friends with.

There are so many dif­fer­ent vari­eties of pota­toes to choose from. And some work bet­ter in spe­cif­ic preparations.

The most com­mon vari­eties we find here in the Unit­ed States are Rus­set Pota­toes, Ida­ho Pota­toes (which are tech­ni­cal­ly Rus­sets), Red Pota­toes, Yukon Gold pota­toes, and sweet potatoes/yams. Occa­sion­al­ly, I will run across pur­ple pota­toes. But, they are def­i­nite­ly more of a novelty.

pile of different varieties of raw unpeeled potatoes on a white counter top

We can pur­chase pota­toes fresh, frozen, dehy­drat­ed and canned. We have options and all of them have their place.

For mak­ing soup in a crock pot / slow cook­er, where the soup will cook for many hours, it’s impor­tant to use fresh pota­toes to get the opti­mal tex­ture. And starchy pota­toes won’t hold up as well as waxy for the extend­ed cook­ing time.

Rus­set and Ida­ho Pota­toes will break down too quick­ly. And when over­cooked, both become unpleas­ant­ly mealy and mushy.

If I was mak­ing this soup on the stove top where it would cook for a short­er amount of time, I could get away with using a starchi­er pota­to like Rus­set pota­toes or Ida­ho potatoes. 

Baby Golden Potatoes in a black crock pot liner.

But, for slow cook­ing, I pre­fer baby red pota­toes or baby gold­en pota­toes. You could chop up the full size of these pota­toes, too, if you pre­fer. I was just going for quick and easy.

And I pre­fer to leave the skins on. Not only does this add to the nutri­tion, but it also helps the pota­to pieces hold their shape. 

Also, the skins are thin enough that some of them can still be eas­i­ly blend­ed when I use half the pota­toes to cre­ate the creamy base for the Crock Pot Pota­to Soup.

The Tools I Use

You can always find my favorite tools, appli­ances, hard to find ingre­di­ents and kitchen gad­gets by vis­it­ing my Ama­zon store front. You’ll find my top picks for slow cook­ers, there, along with oth­er tools for mak­ing Crock Pot Pota­to Soup, like ladles, wood­en spoons, cut­ting boards and knives. 

Image of Glenda Embree Blog Amazon Store Front

How to Make Crock Pot Potato Soup

  1. Wash the baby pota­toes and cut them in halves or quar­ters. Go for bite-sized pieces that are all rough­ly the same size.
  2. Mince onion, cel­ery, car­rots and gar­lic. I make quick work of this task by chop­ping them fine­ly in my food proces­sor. I want the fla­vor and nutri­tion of these aro­mat­ic veg­gies in my broth. But, it’s not always a great idea for oth­er mem­bers of my fam­i­ly to “see” big chunks of veg­eta­bles in their soup. By minc­ing them fine­ly, the car­rots, cel­ery and onion will all but melt away into your broth. 
minced veggies in the bowl of a food processor
  1. Arrange the baby pota­toes even­ly into the bot­tom of your crock pot.
  2. Add the minced veg­eta­bles in a lay­er over the potatoes.
  3. Sprin­kle the sea­son­ings on top of the vegetables.
  4. Pour in the veg­etable broth and stir it all together.
Crock-Pot Potato Soup ingredients mixed together in a slow cooker, ready to be cooked.
  1. Put the lid on the slow cooker.
  2. Set the slow cook­er on high and cook the soup for about 2.5 hours. Or, set it on low and let the soup cook for 4 to 5 hours.
  3. When the pota­toes are cooked through (fork ten­der), use an immer­sion blender to blend some­where between 1/3 and 1/2 of the soup until it’s creamy and smooth. (If you don’t have an immer­sion blender, ladle the amount of soup you want to blend into the pitch­er of your reg­u­lar blender. Care­ful­ly blend until you achieve the smooth, creamy tex­ture you want. Be sure to fol­low the man­u­fac­tur­er’s instruc­tions and pre­cau­tions for blend­ing hot food in your spe­cif­ic blender. then add the puree back to the slow cook­er with the rest of the soup.)
  1. Pour the heavy cream into the crock pot and add salt and pep­per to taste. 
  2. Stir every­thing togeth­er until you have the creami­ness and thick­ness that you love. (If you want the pota­to soup thin­ner, you can add a lit­tle veg­etable stock or extra cream.)
  3. Serve with your favorite garnishes.
Crockpot Potato Soup garnished with grated cheddar, bacon and chives. Soup is served in a white ceramic bowl on a concrete countertop with a blue and white print fabric napkin and a buttered biscuit sitting nearby.

Topping Ideas

Top­ping home­made pota­to soup is a mat­ter of per­son­al preference. 

If you want to keep your soup veg­e­tar­i­an, try some of these deli­cious top­ping ideas.

  • sour cream
  • crum­bled crackers
  • chopped pars­ley
  • chopped chives
  • chopped green onions
  • fresh­ly grat­ed cheese
  • toast­ed pine nuts
  • crou­tons
  • thin­ly sliced jalapeno

If keep­ing it all veg­eta­bles isn’t a con­cern, crum­bled bacon is anoth­er deli­cious gar­nish option.

Crockpot Potato Soup garnished with grated cheddar, bacon and chives. Soup is served in a white ceramic bowl on a concrete countertop with a blue and white print fabric napkin and a buttered biscuit sitting nearby.

Storing Leftovers

Can I freeze left­over pota­to soup?

You can. But I don’t rec­om­mend it. Cooked pota­toes tend to break down in the freez­er. If you mashed ALL the pota­toes in your soup it could work. The tex­ture will be dif­fer­ent after thaw­ing. And you should wait to add the heavy cream. Freeze the blend­ed soup with­out the cream. When the soup is reheat­ed, then add the cream to fin­ish off your left­over Crock Pot Pota­to Soup.

We nev­er have very many left­overs, but they store sim­ply in the fridge for up to 4 days. And the soup can be reheat­ed in the microwave.

Use an air­tight con­tain­er to store the soup.

What to Serve with Crock Pot Potato Soup

Crock Pot Pota­to Soup is deli­cious all on it’s own. But, who does­n’t love crusty bread to dip into warm, deli­cious soup? Give my Easy Soda Bread recipe a try.

Bis­cuits and Pump­kin Muffins are also deli­cious served with pota­to soup. As is a sim­ple House Sal­ad. There’s noth­ing like crisp cool greens and veg­gies to com­ple­ment a hearty soup. You’ll love this easy win­ter Kale Sal­ad, too.

I hope you and your fam­i­ly get a chance to warm up with a steamy bowl of rich and creamy Crock Pot Pota­to Soup, very soon. 

If you make the recipe, I hope you’ll stop by to let me know that you did, how you made it your own and to leave a 5 star com­ment on this post. Your 5 star com­ments helps oth­ers to find the recipe when they do a Google search.

Thanks for all you do to help me keep this blog grow­ing and all the recipes free. I can’t wait for you to try this new Crock Pot Pota­to Soup recipe!

The Recipe

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Crockpot Potato Soup garnished with grated cheddar, bacon and chives. Soup is served in a white ceramic bowl on a concrete countertop with a blue and white print fabric napkin and a buttered biscuit sitting nearby.

Best Easy Crock Pot Potato Soup


  • Author: Glen­da Embree
  • Total Time: 5 hours 10 minutes
  • Yield: 8 serv­ings 1x
  • Diet: Gluten Free

Ingredients

Units Scale
  • 3 pounds baby pota­toes, (red or gold), halved or quartered
  • 1 lg. onion, fine­ly minced
  • 2 stalks cel­ery, fine­ly minced
  • 4 med. car­rots, fine­ly minced
  • 4 cups veg­etable or chick­en broth, (Home­made if you have it, but store-bought works, too.)
  • 1 Table­spoon minced garlic
  • 1 Table­spoon dried parsley
  • 1 tea­spoon dried thyme
  • 1/4 tea­spoon dried rosemary
  • salt and pep­per, to taste
  • 1 cup heavy cream
  • option­al gar­nish­es: chives, pars­ley, grat­ed Ched­dar, crum­bled bacon

Instructions

  1. Wash the baby pota­toes and cut them in halves or quar­ters. Go for bite-sized pieces that are all rough­ly the same size.
  2. Mince onion, cel­ery, car­rots and gar­lic. I make quick work of this task by chop­ping them fine­ly in my food proces­sor. I want the fla­vor and nutri­tion of these aro­mat­ic veg­gies in my broth. But, it’s not always a great idea for oth­er mem­bers of my fam­i­ly to “see” big chunks of veg­eta­bles in their soup. By minc­ing them fine­ly, the car­rots, cel­ery and onion will all but melt away into your broth.
  3. Arrange the baby pota­toes even­ly into the bot­tom of your crock pot.
  4. Add the minced veg­eta­bles in a lay­er over the potatoes.
  5. Sprin­kle the sea­son­ings on top of the vegetables.
  6. Pour the veg­etable broth over everything.
  7. Put the lid on the slow cooker.
  8. Set the slow cook­er on high and cook the soup for about 2.5 hours. Or, set it on low and let the soup cook for 4 to 5 hours.
  9. When the pota­toes are cooked through (fork ten­der), use an immer­sion blender to blend some­where between 1/3 and 1/2 of the soup until it’s creamy and smooth. (If you don’t have an immer­sion blender, ladle the amount of soup you want to blend into the pitch­er of your reg­u­lar blender. Care­ful­ly blend until you achieve the smooth, creamy tex­ture you want. Be sure to fol­low the man­u­fac­tur­er’s instruc­tions and pre­cau­tions for blend­ing hot food in your spe­cif­ic blender. then add the puree back to the slow cook­er with the rest of the soup.)
  10. Pour the heavy cream into the crock pot and add salt and pep­per to taste.
  11. Stir every­thing togeth­er until you have the creami­ness and thick­ness that you love. (If you want the pota­to soup thin­ner, you can add a lit­tle veg­etable stock or extra cream.)
  12. Serve with your favorite garnishes.
  • Prep Time: 10 min
  • Cook Time: 5 hours
  • Cat­e­go­ry: Soup
  • Method: Slow Cook­er
  • Cui­sine: Amer­i­can

6 thoughts on “Best Easy Crock Pot Potato Soup”

  1. This is fan­tas­tic! Super creamy, com­fort­ing, and I love that there are a few extra veg­gies in it. I’ll be mak­ing this all winter.

    Reply
  2. One of my go-to soup recipes. This pota­to soup is so hearty and com­fort­ing, one of the bests! Must-try!

    Reply

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