Easy Crock Pot Potato Soup

Before You Get Started

A few quick notes will help you get the best results every time you make this soup:

• Choose the right potatoes. Russets give the creamiest texture (thanks to their high starch content), while Yukon Golds hold their shape better if you want more chunks.
• Soften the cream cheese. Bring it to room temperature so it melts in smoothly without lumps.
• Check your slow cooker. Every crock pot runs a little differently, so watch your cooking time the first go-round.
• Toppings: Bacon, sharp cheddar cheese, sour cream, and green onions turn the soup into a loaded baked potato soup.

** Pro Tip: If you’re short on time, you can swap in frozen diced potatoes or hash browns. They’ll cook up beautifully and save you the peeling and chopping.

Step-by-Step: How to Make Potato Soup in a Crock Pot

Step 1: Prep the Potatoes

Peel and dice your potatoes into even cubes so they cook at the same rate. Add the onion and garlic for flavor.

** Tip: If you like a more rustic soup, leave some of the potato skins on for texture and extra nutrients.

Step 2: Load the Slow Cooker

Add the potatoes, onion, garlic, chicken broth, condensed cream of chicken soup, and pepper. Give everything a good stir to combine.

Step 3: Set It and Forget It

Cover the crock pot and cook on LOW for 4 to 6 hours or on HIGH for 2 to 3 hours. You’ll know it’s ready when the potatoes are fork-tender.

** Tip: If your slow cooker tends to run hot, start checking for doneness a little earlier.

Step 4: Blend

Once the potatoes are soft, use an immersion blender to puree the soup right in the crock pot. Blend just part of it if you like some chunks, or blend it all for a smooth and creamy base.

** Pro Tip: Pulse lightly or mash with a potato masher if you prefer a more rustic texture.

Step 5: Stir in the Cream Cheese

Add the softened cream cheese cubes and stir until melted and smooth. Let it cook on LOW for about 30 more minutes, whisking if needed to incorporate. Taste and adjust the seasoning.

Step 6: Garnish

Ladle into bowls and garnish each serving with desired toppings.

Serving Suggestions

This cheesy potato soup pairs well with crusty Dutch oven bread, spoon bread ,or homemade garlic bread (perfect for dipping); a skillet of Southern cornbread; an iceberg wedge salad (a fresh balance to the creamy, rich soup); and grilled cheese (for the ultimate comfort food dinner).

Variations and Customizations

• Frozen hash browns: Paula Deen’s easy Crock Pot Potato Soup recipe uses a bag of frozen hash browns instead of the extra step of peeling and dicing the fresh potatoes.
• Meat lovers: Stir in diced ham or cooked sausage.
• Vegetarian version: Use vegetable stock or vegetable broth and cream of mushroom soup or cream of celery soup in place of chicken-based ingredients. Omit the bacon garnish.
• Extra veggies: Add shredded carrots or chopped celery with the potatoes.
• Spicy kick: Stir in a pinch of cayenne pepper or top with jalapeño slices.
• Thicker soup: Reduce the broth slightly or puree more of the potatoes.

Preparation and Storage Tips

• Make Ahead: Peel and cube potatoes up to 24 hours in advance. Store them covered in water in the refrigerator to prevent browning.
• How to Store: Leftovers keep well in an airtight container in the fridge for up to 3 days.
• Freezing: Cream-based soups can sometimes separate, but this one freezes fairly well. Let it cool, portion into freezer-safe containers, and store for up to 2 months. Reheat gently and whisk to bring it back together.
• Reheating: Warm on the stovetop over low heat or in the microwave, stirring frequently. Add a splash of broth, milk, or heavy cream if it seems too thick.

Frequently Asked Questions

• Why is my soup bland? Be sure to season at the end. Potatoes soak up a lot of flavor, so a little extra salt can make all the difference.
• Why does my potato soup taste gummy? That usually happens if the potatoes were over-blended. Next time, mash by hand or blend just a portion for creaminess.
• Can I use frozen potatoes? Yes! Frozen diced potatoes or hash browns work well. They cook down a little faster, so keep an eye on them.
• How do I thicken the potato soup? Blend more of the potatoes, or stir in a slurry of cornstarch and cold water.