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–+ servings
Overhead view of a creamy, loaded crockpot potato soup garnished with cheese, bacon, and chives.
Oliver Grant

Hearty & Creamy Crockpot Potato Soup

A comforting and hearty potato soup made easily in a crockpot, featuring tender Yukon Gold potatoes, aromatic vegetables, and a creamy whole milk base.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 bowls
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 3 pounds Yukon Gold potatoes washed and cut into approximately 1-inch cubes (do not peel)
  • 4 cups chicken or vegetable stock
  • 1 medium onion minced
  • 6 cloves garlic minced
  • 1.5 teaspoons Kosher salt
  • 0.5 teaspoon fresh cracked pepper
  • 2 cups whole milk

Equipment

  • 7 or 8 quart slow cooker
  • Immersion blender

Method
 

Instructions
  1. Add potatoes, stock, onion, garlic, salt, and pepper to a 7 or 8 quart slow cooker. Place the lid on and cook on high for 6 hours or low for 8 hours.
  2. When potatoes are done, use an immersion blender to partially blend them, leaving some chunks for texture. Stir in milk, taste, and adjust seasoning. Let the soup warm through for about 15 minutes after adding milk before serving.

Nutrition

Calories: 380kcalCarbohydrates: 50gProtein: 12gFat: 15gSodium: 800mgFiber: 6gSugar: 8g

Notes

For best results, avoid over-blending the soup to maintain some potato chunks for texture. Serve with your favorite toppings like shredded cheese, bacon bits, or fresh chives.

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