Some recipes never lose their magic, and Crockpot Potato Soup is one of them. Whenever the air turns crisp, my slow cooker comes out, ready to fill my kitchen with that familiar, comforting aroma of potatoes, onions, and cheddar melting together. This soup isn’t just a recipe—it’s a warm hug in a bowl. Growing up in Marrakesh, my grandmother always said good food heals more than hunger, and she was right. When I moved to San Diego, I carried her wisdom with me, but I began to blend it with the simplicity of American comfort classics like this creamy potato soup.
The beauty of this Crockpot Potato Soup lies in its balance—it’s hearty but still light enough for weeknights. A touch of Greek yogurt replaces the heavy cream, making it indulgent without the guilt. It’s the kind of dish that takes just 15 minutes to prep, then rewards you with deep, rich flavor hours later. There’s something so satisfying about walking into your kitchen after a long day to find dinner already done.
I’ve made countless soups over the years—from my Loaded Baked Potato Soup Recipe to vibrant Fall Soup Recipes—but this one always wins hearts. The slow cooker does the work, the potatoes break down into velvety perfection, and every spoonful tastes like home. Whether you’re cooking for your family, meal prepping for the week, or just craving something cozy, this Crockpot Potato Soup hits every note. It’s comforting, wholesome, and effortlessly delicious—the kind of meal that makes you linger a little longer at the table.
Table of Contents
Table of Contents
Why You’ll Love This Crockpot Potato Soup
If you’ve ever wished for a meal that feels like comfort food but doesn’t weigh you down, Crockpot Potato Soup is your answer. It’s creamy, hearty, and deeply satisfying—but here’s the secret: it’s also good for you. This recipe transforms the classic potato soup you grew up with into something lighter and fresher without losing an ounce of that soul-warming flavor.
I love that this Crockpot Potato Soup takes just a handful of ingredients and minimal effort. You spend only 15 minutes chopping and sautéing, then the slow cooker takes over. By dinnertime, your kitchen smells amazing, and you’ve got a big pot of creamy, cheesy soup waiting. It’s a true “set it and forget it” kind of meal that still tastes like you’ve been in the kitchen all day.
Unlike heavier versions that rely on cream, this one uses Greek yogurt and evaporated milk for creaminess without excess fat. It’s rich in flavor but balanced enough to fit into a healthy weeknight menu. You can even add extra protein by serving it alongside something from my High Protein Soup Recipes collection or pair it with crusty bread for a cozy finish.
Every spoonful of this Crockpot Potato Soup feels indulgent, yet it’s surprisingly nourishing. The Yukon gold potatoes melt into a smooth, buttery texture, while sharp cheddar adds that comforting depth of flavor. It’s the kind of recipe that reminds you that healthy food doesn’t have to be boring—it just needs heart.
If you love rich soups like my Outback Potato Soup Recipe, this version will win you over for good. Simple, flavorful, and wholesome—it’s comfort made effortless.
Ingredients and Substitutions for the Perfect Crockpot Potato Soup
The secret to a delicious Crockpot Potato Soup is simple—fresh ingredients that balance creaminess, flavor, and texture. Here’s what you’ll need and how to make it your own.
Yukon Gold Potatoes
These are the golden ticket to a creamy, buttery texture. You can swap them for russets if you like a slightly fluffier soup, but Yukon golds hold their shape beautifully and give a natural richness.
Onion & Carrots
These veggies add depth and sweetness. Dice them finely so they melt into the base while cooking.
Evaporated Milk + Cornstarch
This combo gives a luscious texture without heavy cream. For a dairy-free option, try unsweetened oat milk and thicken with arrowroot powder.
Greek Yogurt
It’s creamy, tangy, and a healthy stand-in for sour cream. Nonfat or low-fat both work.
Sharp Cheddar Cheese
Go for bold flavor here! The sharper the cheese, the less you’ll need.
Chicken or Vegetable Broth
Choose low-sodium for better control over seasoning. Veggie broth makes this recipe vegetarian-friendly.
Italian Seasoning, Cayenne, Salt, and Pepper
These pantry staples add just the right amount of warmth and spice.
Tip!
Always grate cheese from the block instead of using pre-shredded. It melts smoother and gives your Crockpot Potato Soup that silky finish you crave.
Here’s a quick guide to potato types and how they affect your soup:
| Potato Type | Texture | Best For |
|---|---|---|
| Yukon Gold | Creamy, buttery | Smooth, rich soups |
| Russet | Light, fluffy | Chunky potato soups |
| Red Potatoes | Firm, waxy | Hearty soups with texture |
For more cozy, creamy ideas, you’ll love my How to Make Creamy Tomato Basil Soup or the comforting Chicken and Wild Rice Soup Recipe. Both bring that same soul-warming goodness you’ll find in this dish.
Step-by-Step: How to Make Crockpot Potato Soup
Making Crockpot Potato Soup from scratch is easier than you might think. With just a few simple steps, you’ll have a bowl of creamy, cheesy comfort waiting for you at the end of the day. Here’s exactly how to make it perfectly every time.
Step 1: Sauté the Onions
In a skillet, melt a little butter over medium heat. Add diced onions and cook until they’re soft, sweet, and golden. This step deepens the flavor—it’s worth the extra few minutes.
Step 2: Load the Crockpot
Transfer the sautéed onions into your slow cooker. Add chopped Yukon gold potatoes, diced carrots, Italian seasoning, salt, cayenne pepper, and chicken broth (or veggie broth if you’re keeping it vegetarian).
Step 3: Slow Cook to Perfection
Set your slow cooker on LOW for 6–8 hours or HIGH for 3–4 hours. The potatoes should become tender enough to mash easily with a spoon. Your kitchen will smell incredible!
Step 4: Thicken the Soup
Whisk together evaporated milk and cornstarch until smooth, then stir it into the soup about 30 minutes before it’s done cooking. This trick thickens the broth naturally, giving it that signature creamy texture.
Step 5: Add the Creamy Finishing Touches
Once the soup thickens, stir in Greek yogurt and shredded sharp cheddar cheese. Use a potato masher to crush about half the potatoes directly in the pot—this gives the perfect balance of smooth and chunky texture.
Tip!
If you like your Crockpot Potato Soup ultra-smooth, use an immersion blender before adding the cheese and yogurt.
This recipe is as effortless as my Lasagna Soup Crockpot—both capture that same “slow-cooked comfort” feeling that defines cozy weeknight meals.
Topping and Serving Ideas for Crockpot Potato Soup
The best part about Crockpot Potato Soup is dressing it up exactly how you like. A cozy bowl of creamy potatoes is the perfect blank canvas for toppings that bring texture, richness, and that irresistible finishing touch.
Start with the classics — crumbled bacon, shredded sharp cheddar cheese, and fresh chives. These toppings recreate the magic of a baked potato, only creamier. If you want to keep things lighter, try a dollop of Greek yogurt instead of sour cream. It adds tanginess and extra protein while keeping the soup silky and satisfying.
Feeling bold? Add a sprinkle of smoked paprika or crispy fried onions for a flavorful twist. I also love tossing on roasted corn kernels or diced jalapeños for a bit of sweetness and heat.
Tip!
Set up a “topping bar” if you’re serving this Crockpot Potato Soup for a family dinner or game night. Let everyone pile on their favorites — cheese, bacon, scallions, or even crushed crackers for crunch. It turns a simple soup into a build-your-own comfort meal everyone will love.
When it comes to sides, this soup pairs beautifully with warm, crusty bread or a side of cornbread. Try it alongside my Loaded Baked Potato Soup Recipe for a flavor comparison, or get inspired by the creamy richness of the Outback Potato Soup Recipe.
Round out your meal with a crisp salad or roasted veggies, and you’ve got comfort food perfection. This Crockpot Potato Soup doesn’t just warm your stomach — it warms your heart and brings people together around the table.
Tips, Variations & Substitutions for Crockpot Potato Soup
The beauty of Crockpot Potato Soup is how easy it is to customize. Whether you’re keeping it simple, going dairy-free, or making it extra hearty, this recipe adapts effortlessly to your lifestyle and taste.
Make It Vegetarian or Vegan
To make it vegetarian, use vegetable broth instead of chicken broth and skip the bacon topping. For a vegan twist, substitute evaporated milk with unsweetened oat or coconut milk. Add vegan cheese or nutritional yeast for creaminess and depth without dairy.
Instant Pot Variation
Short on time? This soup works beautifully in an Instant Pot too. Sauté your onions right in the pot, then add potatoes, carrots, broth, and spices. Cook on high pressure for 10 minutes, then quick-release. Stir in the cornstarch mixture, cheese, and yogurt after pressure cooking for the perfect creamy texture.
Boost the Protein
If you want a heartier meal, toss in shredded chicken, turkey bacon, or white beans. For another protein-packed comfort dish, try my Lasagna Soup Crockpot — it’s rich, savory, and just as satisfying as this recipe.
Flavor Enhancements
Add smoky paprika for depth, a touch of cayenne for heat, or roasted garlic for complexity. You can even swirl in a spoonful of pesto for an Italian-inspired twist—similar to the rich flavors in my How to Make Creamy Tomato Basil Soup.
Dietary Note
This Crockpot Potato Soup is naturally gluten-free and easy to adjust for dairy-free diets. Use certified gluten-free broth and freshly shredded cheese to keep it pure, simple, and wholesome.
This dish proves that comfort food can still be fresh, healthy, and endlessly customizable—one bowl at a time.
Storage, Freezing & Reheating Tips for Crockpot Potato Soup
One of the many reasons I adore Crockpot Potato Soup is how well it stores and reheats. It’s the kind of recipe that somehow tastes even better the next day—thicker, creamier, and just as comforting. Here’s how to store it perfectly and keep every bite as delicious as the first.
To Store
After cooking, let your soup cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 5 days. Because the potatoes naturally thicken the soup as it chills, stir in a splash of milk or broth when reheating to bring back that velvety, spoon-coating texture.
To Reheat
Warm your Crockpot Potato Soup gently on the stove over medium heat, stirring occasionally to prevent sticking. If you’re short on time, the microwave works too—just heat in 1-minute intervals, stirring between each round until perfectly hot. Avoid boiling, which can separate the dairy and change the soup’s texture.
To Freeze
Potato soups can be tricky to freeze because of texture changes, but here’s the secret: mash most of the potatoes before freezing to prevent graininess. Cool the soup fully, then ladle it into freezer-safe containers. It keeps beautifully for up to 3 months. Thaw overnight in the fridge, then reheat slowly for best results.
Leftover Tip
For easy meal prep, freeze your soup in individual portions. That way, you can reheat only what you need—perfect for cozy lunches or quick dinners.
If you love soups that reheat well, my Outback Potato Soup Recipe is another creamy favorite that stays delicious for days. Or, try my Lasagna Soup Crockpot for a heartier, protein-packed option that freezes just as beautifully.
This Crockpot Potato Soup proves that comfort food can be simple, satisfying, and freezer-friendly—because good meals are even better when they last all week.
Frequently Asked Questions About Crockpot Potato Soup
1. Can I Make This Soup in the Instant Pot?
Yes! You can easily make Crockpot Potato Soup in your Instant Pot if you’re short on time. Simply use the sauté setting to cook the onions and carrots, then add the potatoes, seasonings, and broth. Secure the lid and cook on high pressure for 10 minutes, followed by a quick release. Stir in the evaporated milk, Greek yogurt, and cheese at the end for the perfect creamy finish.
2. Can I Make Crockpot Potato Soup Without Evaporated Milk?
Absolutely. You can replace evaporated milk with half-and-half, regular milk, or a dairy-free option like oat or almond milk. Keep in mind that evaporated milk gives the soup a slightly richer texture, but the flavor stays comforting and hearty no matter what you use.
3. Do You Have to Peel Potatoes for Potato Soup?
Not necessarily. Yukon golds have thin, tender skins that add both texture and nutrients. If you’re using russet potatoes, peeling is recommended since their skins are thicker and may affect the soup’s consistency.
4. Can I Make Potato Soup with Frozen Hash Browns Instead of Fresh Potatoes?
Yes! You can swap in frozen hash browns for a shortcut. Use about 4 cups and reduce the slow cooker time slightly—about 4–6 hours on LOW should do it. This trick is a lifesaver for busy weeknights.
5. Can I Make Potato Soup Vegan?
Definitely. Substitute the evaporated milk with coconut milk or cashew cream, and use vegan cheese for that same creamy texture. You’ll still get that irresistible richness without any dairy.
These small tweaks show just how versatile Crockpot Potato Soup can be—easy to adapt, quick to prepare, and always comforting.
Conclusion: The Comfort of Crockpot Potato Soup
At the end of a long day, few things feel more satisfying than coming home to a simmering pot of Crockpot Potato Soup. It’s a dish that proves comfort doesn’t need to be complicated. With every spoonful, you taste the creaminess of Yukon gold potatoes, the richness of cheddar, and that little hint of warmth from the cayenne—it’s simple, familiar, and deeply soothing.
This soup isn’t just about feeding your body—it’s about feeding your soul. Whether you’re enjoying it on a cozy fall night, meal prepping for a busy week, or sharing it with loved ones, it’s the kind of recipe that creates memories. It’s hearty enough to stand on its own but pairs beautifully with crusty bread or a crisp salad for a balanced meal.
I always say that good food connects us to comfort, and Crockpot Potato Soup does exactly that. It’s the kind of dish that welcomes you home, no matter where you are in the world.
So go ahead—grab your slow cooker, trust your taste, and let this bowl of comfort bring a little joy to your table tonight.
For more cozy recipes and slow cooker favorites, follow me on Pinterest @TasteBlissRecipes — where I share new dishes, cooking tips, and comforting meal inspiration every week.
Print
Crockpot Potato Soup Recipe – 5 Comforting Reasons You’ll Love This Cozy Classic
- Total Time: 7 hours 15 minutes
- Yield: 4 servings 1x
Description
Creamy and comforting Crockpot Potato Soup made with Yukon gold potatoes, cheddar cheese, and Greek yogurt. A healthy twist on a classic comfort recipe that’s easy to prep and perfect for cozy nights.
Ingredients
2 tbsp unsalted butter
1 small yellow onion, diced
3 large carrots, scrubbed and diced
2 lbs Yukon gold potatoes, peeled and cut into 1/2-inch cubes
1 tsp Italian seasoning
1 tsp kosher salt
¼ tsp cayenne pepper
3–4 cups reduced-sodium chicken broth (or vegetable broth)
1 can (12 oz) 2% evaporated milk
3 tbsp cornstarch
1 cup shredded sharp cheddar cheese
1 cup nonfat Greek yogurt
Toppings: bacon, chives, extra cheese (optional)
Instructions
1. Sauté onions in butter until tender, then transfer to the slow cooker.
2. Add potatoes, carrots, seasonings, and broth. Stir to combine.
3. Cook on LOW for 6–8 hours or HIGH for 3–4 hours until tender.
4. Whisk evaporated milk with cornstarch, then add to the soup 30 minutes before done.
5. Stir in cheese and Greek yogurt until melted and creamy.
6. Mash half of the potatoes directly in the pot for texture.
7. Serve hot with your favorite toppings.
Notes
For a vegetarian version, use vegetable broth and skip the bacon.
To freeze, mash most of the potatoes before storing to maintain a creamy texture.
Reheat gently on the stove or in the microwave with a splash of milk or broth.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 506
- Fat: 18g
- Fiber: 7g
- Protein: 24g