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A spoon lifting a bite of cheesy potato soup garnished with green onions and cheddar.
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Crockpot Potato Soup (Creamy & Comforting)

Creamy, cheesy, and full of real ingredients, this Crockpot Potato Soup is the perfect low-effort dinner for busy days. Just toss everything into the slow cooker and let it simmer into something cozy and satisfying.
Prep Time15 minutes
Cook Time6 hours
Total Time6 hours 15 minutes
Course: Main Course, Soup
Cuisine: American
Diet: Vegetarian
Skill Level: Beginner
Servings: 8 Servings
Author: Rena

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

Optional toppings:

  • sliced green onions extra shredded cheese, or chives

Instructions

  • To the bowl of your crockpot, add the 3 pounds Yukon gold potatoes, 1 medium white onion, 1 large carrot, 2 celery sticks, and 2-3 garlic cloves. (all diced or chopped)
    The full crockpot filled with potatoes, chopped carrots, celery, onion.
  • Pour in the 4 cups chicken or vegetable broth and add a generous sprinkle of Kosher salt and pepper. (Don’t add any extra salt at this stage, since the broth and cream cheese are already salty.) Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the potatoes are very tender.
    The full crockpot filled with potatoes, chopped carrots, celery, onion, with broth being poured in.
  • Once the cook time is up, whisk ¼ cup gluten-free flour with ½ cup of milk (from the 2 cups milk) until smooth and lump-free. Whisk in the remaining milk, then stir the mixture into the crockpot.
    Milk being poured into the crockpot filled with broth, potatoes, carrots, and celery.
  • Add the 8 ounces cream cheese and stir for 2–3 minutes, until fully melted and smooth. Cover and continue cooking on HIGH for about 15 minutes, until the soup thickens.
    A scoop of cream cheese being added to the slow cooker with the cooked soup base.
  • For a thicker texture, carefully transfer about ⅓ of the soup to a high-speed blender and blend until smooth. Stir the blended soup back into the pot and combine. Serve hot with your favorite toppings.
    Crockpot filled with cooked diced potatoes, carrots, and broth, with a ladle lifting a creamy portion.
  • Turn off the crock pot and stir in the 1 cup shredded Colby jack cheese until melted. Season with salt and pepper to taste. Add toppings as desired, like sliced green onions, and serve hot.
    A bowl of potato soup topped with shredded cheddar cheese and sliced green onions.

Notes

  • Dice your potatoes, carrots, and celery into small, even pieces so they cook evenly and soften properly.
  • Wait to salt until the end - your broth, cheese, and cream cheese already bring plenty of flavor.
  • Make sure the cream cheese is softened to room temperature so it melts smoothly into the soup.
  • For a thicker texture, blend about ⅓ of the soup and stir it back in before serving.

Recipe Card Storage

  • Fridge: Store leftovers in an airtight container for up to 4 days.
  • Freezer: Not ideal for freezing. Potatoes and dairy can change texture.
  • Reheat: Warm gently on the stovetop or in the microwave, stirring often to keep it creamy.

Nutrition

Calories: 323kcal | Carbohydrates: 42g | Protein: 15g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 36mg | Sodium: 573mg | Potassium: 1043mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1892IU | Vitamin C: 35mg | Calcium: 260mg | Iron: 2mg