Introduction

This Crockpot Potato Soup is a comforting and creamy dish perfect for chilly days. With tender potatoes, savory seasonings, and a touch of cheese and Greek yogurt, it’s easy to prepare and full of flavor. Let your slow cooker do the work and enjoy a hearty meal with minimal effort.

A bowl of thick, creamy yellow soup fills the white bowl, topped with bright orange shredded cheddar cheese scattered mostly on one side. Crispy brown bacon pieces are spread unevenly over the soup, some resting on the cheese and some on the soup alone. A dollop of smooth white sour cream sits near the top right, sprinkled lightly with finely chopped green chives and small cracks of black pepper all over. The bowl rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons unsalted butter
1 small yellow onion, diced
3 large carrots, scrubbed and diced
2 pounds Yukon gold potatoes, peeled and cut into 1/2-inch chunks
1 teaspoon Italian seasoning
1 teaspoon kosher salt (plus additional to taste)
1/4 teaspoon cayenne pepper
3–4 cups reduced-sodium chicken broth (or vegetable broth for a vegetarian soup)
1 can (12 ounces) 2% evaporated milk
3 tablespoons cornstarch
1 cup shredded sharp cheddar cheese (plus additional for serving)
1 cup nonfat plain Greek yogurt (plus additional for serving)
Cooked crumbled bacon (optional)
Chopped fresh chives (optional)

Instructions

Step 1: Lightly coat a 6-quart or larger slow cooker with nonstick spray. In a large skillet, melt the butter over medium heat. Add the diced onion and sauté until softened, about 6 to 8 minutes, stirring frequently to prevent browning. Transfer the onion to the slow cooker.
Step 2: Add the carrots, potatoes, Italian seasoning, kosher salt, cayenne pepper, and 3 cups of chicken broth to the slow cooker. Stir to combine all ingredients.
Step 3: Cover the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the potatoes and carrots are completely tender.
Step 4: While the vegetables cook, whisk together the evaporated milk and cornstarch in a medium bowl until smooth and lump-free. During the last 30 minutes of cooking, stir this mixture into the slow cooker and continue cooking.
Step 5: Just before serving, stir in the shredded cheddar cheese and Greek yogurt. Use a potato masher or large spoon to mash about half of the potatoes in the slow cooker to thicken the soup.
Step 6: If you prefer a thinner soup, gradually add the remaining 1 cup of warm chicken broth until you reach your desired consistency. Season with additional salt and pepper to taste.
Step 7: Serve the soup hot, topped with cooked bacon, fresh chives, and extra cheddar cheese or Greek yogurt if desired.

Tips & Variations

For a vegetarian version, use vegetable broth instead of chicken broth and omit bacon toppings.
Adding a pinch of smoked paprika can add a subtle smoky depth without using bacon.
If you prefer a creamier soup, replace the cornstarch with an equal amount of flour mixed with butter to make a roux before adding to the slow cooker.
To save time, prepare the soup ingredients the night before and refrigerate; cook the next day directly from the fridge, adding an extra hour to cooking if needed.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or milk if the soup has thickened too much. This soup can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

A white bowl filled with creamy yellow soup topped with bright orange shredded cheddar cheese scattered on the left side, small crispy brown bacon pieces placed around the edges, a dollop of white sour cream slightly off center to the right, and sprinkled with finely chopped green chives and black pepper. A silver spoon rests inside the bowl on the left side. The bowl is set on a white marbled surface with round light brown crackers partially visible at the bottom right. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of potatoes for this soup?

Yes, while Yukon gold potatoes work best due to their creamy texture, you can substitute with russet or red potatoes. Just note that the texture may vary slightly, with russet potatoes creating a fluffier soup.

Is it possible to make this soup dairy-free?

Absolutely. Substitute the evaporated milk with a dairy-free milk alternative such as oat or almond milk, and replace the Greek yogurt with a plant-based yogurt. Use dairy-free cheese or omit it altogether to keep the soup allergy-friendly.