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.

Crockpot Potato Soup Recipe – 5 Comforting Reasons You’ll Love This Cozy Classic

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

Scale

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)

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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