Crockpot Potato Soup (Creamy & Comforting)

Name: Crockpot Potato Soup (Creamy & Comforting)
Prep time: 15 min
Cook time: 360 min
Total time: 375 min
Ingredients: 3 pounds Yukon gold potatoes (peeled and diced into 1-inch pieces); 1 medium white onion (finely diced); 1 large carrot (peeled and finely diced); 2 celery sticks (finely diced); 2-3 garlic cloves (minced); 4 cups chicken or vegetable broth; Kosher salt and pepper (to taste); ¼ cup gluten-free flour; 2 cups milk; 8 ounces cream cheese (softened to room temperature); 1 cup shredded Colby jack cheese; sliced green onions (extra shredded cheese, or chives)

This post may contain affiliate links. Please read our disclosure policy.

This creamy Crockpot Potato Soup is the kind of cozy comfort food that does all the hard work while you relax. It’s made with Yukon gold potatoes, carrots, celery, and cream cheese for a rich, velvety finish.

Close up top view of potato soup with melted cheese and chives sprinkled over the top, in a white bowl.

When my kids come home frozen from after-school activities, this Crockpot Potato Soup is exactly what they want. But here’s what makes me love it: it’s made with real, nourishing ingredients. Yukon gold potatoes bring fiber and potassium, carrots and celery add that veggie boost, and the broth and milk create a creamy base that feels rich without being over-the-top.

If you love slow cooker soups that bring all the comfort without the fuss, try my Crockpot Lentil Mushroom Soup, Creamy Vegetarian Tortilla Soup, or Slow Cooker Split Pea Soup.

Recipe Overview

Skill Level

Beginner

Prep Time

15 mins

Cook Time

6 hrs

Ingredients Needed

Here’s what you’ll need to make this Crockpot Potato Soup at home. Exact amounts are listed in the recipe card at the bottom of the post.

ingredients to make creamy potato soup in crockpot.

Yukon gold potatoes: Russets work too for a starchier finish, or use red potatoes if you want the chunks to hold their shape more.
White onion: Adds subtle sweetness and depth. Yellow onion is fine too.
Veggies: Carrot and Celery sticks
Garlic cloves: Fresh garlic adds warmth and depth.
Chicken or vegetable broth: Go for low-sodium so you can season to taste. Use vegetable broth to make this soup vegetarian.
Kosher salt and black pepper
Gluten-free flour: Helps thicken the soup slightly. All-purpose flour works just as well if you don’t need it gluten-free. You can also use corn starch.
Milk: Whole milk gives the best creamy texture, but 2% or unsweetened oat milk also works well.
Cream cheese: Use full-fat cream cheese for the creamiest, smoothest texture. Let it soften before adding so it melts in easily.
Colby jack cheese: Melts well and adds a mellow cheesy flavor. Sharp cheddar or a Mexican blend are good swaps.
Optional toppings: Thinly sliced green onions or chives, extra shredded cheese, or crumbled bacon for a “loaded” finish.

How to Make Crockpot Potato Soup

Here’s how to get perfect results every time:

process shot of adding veggies and broth to crockpot.

Step 1: Add the diced potatoes, onion, carrot, celery, and garlic to the bowl of your crockpot. Note: Dice the vegetables evenly so they cook at the same rate and blend into the soup nicely.

Step 2: Pour in the broth and add a generous amount of freshly ground black pepper. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until the potatoes are very tender.

process shot of adding milk and cream cheese to soup in the crockpot.

Step 3: Whisk the gluten-free flour with ½ cup of the milk until smooth, then whisk in the rest of the milk. Pour this into the crockpot and stir to combine.

Step 4: Stir in the cream cheese and mix for 2-3 minutes until it fully melts into the soup with no lumps. Cover and cook on HIGH for another 15 minutes until thickened.

process shot of spooning some soup out of crockpot and into a bowl.

Step 5: For a creamier consistency, blend about one-third of the soup in a high-speed blender, then stir it back in before serving.

Step 6: Turn off the crock pot and stir in the shredded cheese until melted. Season with salt and pepper to taste. Add toppings as desired, and serve hot.

Common Questions

Why is my potato soup grainy or gritty?

That usually happens if the potatoes aren’t cooked until fully tender, or if dairy (milk, cream cheese) is added too early. Let potatoes soften fully, then add dairy toward the end.

How do I fix soup that’s too thin (or too thick)?

If it’s too thick, add more broth or milk to loosen it up; if too thin, you can blend part of it and stir it back in, or use a cornstarch slurry to thicken. Taste as you go and adjust.

How to store leftovers?

Store leftovers in an airtight container in the fridge for up to 4 days.
As for freezing, it’s not my favorite soup to freeze. The potatoes can get mealy, and the creamy texture doesn’t hold up well after thawing

Recipe Tips

Make sure the cream cheese is softened to room temperature so it melts evenly into the soup without clumping.
Dice the potatoes, carrots, and celery into even pieces so everything cooks at the same rate.
Wait to add salt until the end since the broth and cheese already bring a lot of flavor.
If you want it thicker, blend about a third of the soup and stir it back in before serving.

What to serve with Crockpot Potato Soup

This potato soup is rich and soothing, so I like pairing it with warm, comforting breads or simple roasted veggies to round out the meal.

My go‑tos are Cheesy Garlic Bread, Homemade Dinner Rolls, or just a good crusty loaf from the bakery. For something lighter, oven-roasted cauliflower adds that crispy, golden contrast to all the creaminess.