A simple yet flavorful dish to serve on a cold day. This easy Crockpot potato soup is a creamy, cheesy, delicious dish you’ll want to serve every day.
Lunch or dinner can be tricky to find time to prepare, especially when you have a busy day ahead of you. But when you have a delicious recipe that needs very little hands-on work and can just sit and bubble away for several hours, your day suddenly opens up!
I use my Crockpot all of the time, but especially when I want to prep dinner, like a warm soup, ahead of time. Then I can come into the kitchen after a long day and all I need to do is get the bowls out, stir, and serve. This soup has all of the creaminess, heartiness, and comforting warmth I look for in a soup. With so many boxes ticked, you would be remiss not to give this recipe a try.
Why You Will Love This Recipe //
- You will love arriving home to the smell of this soup wafting through the house.
- The perfect meal for a cold winter’s night or rainy day, warming and delicious.
- This soup’s cheesy flavor and creamy texture won’t disappoint.
- An easy recipe to alter for everyone’s individual tastes.
I love a recipe that uses up leftover ingredients. You probably have several of these on hand already!
- 1 yellow onion, diced
- 2 cloves garlic, crushed
- 2 sticks celery, chopped
- 4 cups potato, cubed
- 2 cups chicken stock
- 1 can creamy chicken soup
- ¼ tsp black pepper
- 1 8 oz package cream cheese
- crispy bacon
- green onions
- shredded cheese
How to Make Easy Crockpot Potato Soup // The Steps
Step 1: In the bowl of your Crockpot add your prepared onions, garlic, celery, and potato, and pour in the stock, soup, and black pepper.
Step 2: Cover and cook on low for 5 – 6 hours. The potatoes should break down into the soup, but if they haven’t, just cook the soup for a little longer.
Step 3: Once the potatoes are falling apart, add in the cream cheese, then cook the soup for another 10 minutes and stir in the cream cheese. Season to taste, top with your favorite toppings, and enjoy.
When you have your Crockpot and potatoes ready to go but you’re either missing ingredients or want to incorporate other flavors, there are several variations of this Crockpot potato soup you can try! Here’s some ideas.
- Mexican potato soup: By adding diced tomatoes, black beans, corn, and chili powder, you can transform this delicious but basic soup into a Mexican feast! You can serve it with crumbled corn chips over the top, too.
- Sausage potato soup: Incorporate some sausage slices or crumbles into your soup for the addition of meaty, salty goodness. You could also use chicken, bacon, ham, beef, or your favorite vegetarian alternative.
- Corn and potato soup: Do you have canned, fresh, or frozen corn lying around? Feel free to chuck it into this easy Crockpot potato soup for an addition of sweetness.
- Vegetarian potato soup: Substitute the chicken stock for vegetable stock and the chicken soup for a meat free alternative, like cream of mushroom, for a vegetarian version of this soup.
Serving Suggestions //
When I’m eating a creamy soup like this, the first thing I think of is Saltines. I love to crumble them over the top or dunk them in for a little bit of crunch. You could also serve this soup with oyster crackers, some warm bread, or a side dish, like my Kansas chopped salad. If you’re serving several guests, you might want to prepare a large portion, as otherwise, his potato soup may only serve as a side dish.
Yes, you can use fresh or frozen potatoes, carrots, garlic, celery, really any of the ingredients. You shouldn’t notice too much of a difference.
Definitely, I love to add broccoli or spinach to this one, but you can use whichever vegetables you prefer. Add it just at the end so that it just cooks for 5 minutes in the heat of the soup.
Of course. If you’re using a high temperature, I’d recommend cutting your potatoes into smaller chunks and reducing your cook time to 3 hours.
How to Store Easy Crockpot Potato Soup //
Let everything cool before you transfer your potato soup into an airtight storage container. If you’re planning on eating leftovers within 4 days, it can be stored in the refrigerator. Otherwise, it can sit in your freezer for up to 3 months.
When reheating, let the soup thaw in the fridge overnight if frozen, then you can reheat using several methods. Either place the soup back in the slow cooker and reheat on low, warm it in a pan over the stove, or place it in the microwave for a couple of minutes. Whichever method you choose, just ensure it’s heated thoroughly before digging back in.