Description
This Crockpot Potato Soup is ultra-creamy, comforting, and foolproof. Toss potatoes, onion, broth, and seasonings into the slow cooker, then finish with cream, cheddar, and sour cream for a cozy, weeknight-friendly bowl of bliss. Loaded baked potato vibes with minimal effort!
Ingredients
2.5 lb Yukon Gold or russet potatoes, peeled and diced 1/2-inch
1 medium yellow onion, finely chopped
3 garlic cloves, minced
4 cups low-sodium chicken broth (or vegetable broth)
4 tbsp unsalted butter, cubed
1 tsp kosher salt (plus more to taste)
1/2 tsp black pepper
1 tsp dried thyme
1/2 tsp smoked paprika
1 bay leaf
1 cup half-and-half or heavy cream
1 cup sour cream, room temperature
1 1/2 cups shredded sharp cheddar cheese
2 tbsp cornstarch mixed with 2 tbsp cold water (slurry)
Optional toppings: crispy cooked bacon, sliced green onions, chives
Instructions
1. Add potatoes, onion, garlic, broth, butter, salt, pepper, thyme, smoked paprika, and bay leaf to a 5- to 7-quart slow cooker. Stir to combine.
2. Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the potatoes are fork-tender. Remove and discard the bay leaf.
3. Lightly mash about one-third of the potatoes right in the cooker using a potato masher to thicken while keeping some chunks for body.
4. Whisk the cornstarch with cold water to make a slurry. Stir in the half-and-half and slurry. Cover and cook on HIGH for 20–30 minutes, until slightly thickened.
5. Turn off heat. Stir in sour cream and cheddar until fully melted and silky. Taste and adjust salt and pepper.
6. Ladle into bowls and top with crispy bacon, chives, and extra cheddar as desired.
Notes
For gluten-free, use cornstarch and a certified GF broth. For a lighter soup, swap sour cream for Greek yogurt. Freeze the soup base before adding dairy; stir in sour cream and cheese after reheating.