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Delicious crockpot potato soup with creamy broth, tender potatoes, and savory seasonings.

Irresistible Crockpot Potato Soup

This Crockpot Potato Soup is a comforting and velvety dish that is perfect for a cozy meal. The key to its success lies in the strategic use of starches, fats, and dairy to create a thick and creamy texture.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 4
Course: Soup
Cuisine: American
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

  • 5 pounds russet potatoes, peeled and diced
  • 1 onion, diced
  • 4 cups chicken or vegetable broth
  • 2 cups milk
  • 1/2 cup heavy cream
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Chopped chives, for garnish optional

Equipment

  • Crockpot
  • Saucepan
  • whisk
  • cutting board
  • knife

Method
 

  1. Place the diced potatoes and onion in a crockpot. Pour in the broth and stir to combine.
  2. Cover and cook on low for 6-8 hours, or until the potatoes are very tender.
  3. In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly.
  4. Gradually whisk in the milk and heavy cream. Bring the mixture to a simmer and cook, stirring occasionally, until thickened, about 5 minutes.
  5. Pour the milk mixture into the crockpot with the cooked potatoes and onions. Stir to combine.
  6. Season with salt and pepper.
  7. Serve hot, garnished with chopped chives if desired.

Notes

For a thicker soup, you can mash some of the cooked potatoes directly in the crockpot before adding the milk mixture. This will help to further enhance the creamy texture. The soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.