Easy Crockpot Potato Soup: Hearty & Creamy Comfort (Print Version)

This simple Easy Crockpot Potato Soup recipe brings creamy comfort without the fuss. Just dump, set, and enjoy a warm, hearty bowl.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 4 Hours minutes
Total Time: 24 minutes
Servings: 6-8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian (if using veggie broth)

# Ingredients:

→ Soup Base Essentials

01 - 5 lbs Russet potatoes, peeled and diced into 1-inch cubes
02 - 1 large yellow onion, chopped
03 - 4 cups chicken broth (or vegetable broth for vegetarian)
04 - 1 cup water

→ Creamy Goodness & Flavor Boosters

05 - 8 oz cream cheese, softened
06 - 1 cup heavy cream
07 - 1/2 cup sour cream

→ Seasonings & Finishing Touches

08 - 1 tsp salt (or to taste)
09 - 1/2 tsp black pepper (or to taste)
10 - 1/2 tsp garlic powder
11 - 1/4 cup fresh chives, chopped (for garnish)

# Instructions:

01 - Okay, so first things first: grab those potatoes! Peel 'em, dice 'em into nice 1-inch cubes. Don't go too small, or they might get too mushy in the crockpot. I always aim for roughly the same size so they cook evenly – learned that after having some still-firm bits and some completely disintegrated ones. Chop up your onion too. This is where the kitchen starts to smell like something good is about to happen, honestly. Toss those prepped potatoes and onions right into your trusty 6-quart slow cooker. Easy peasy, right?
02 - Now, pour in your chicken broth and water over the potatoes and onions. Give it a little stir to make sure everything's mingling nicely down there. Then, sprinkle in your salt, black pepper, and garlic powder. This is the base of all that lovely flavor for our <b>Easy Crockpot Potato Soup</b>. I sometimes forget to stir properly and end up with a pocket of salt, so make sure you get it all mixed in. You want those seasonings to coat everything, building that delicious foundation from the start. Don't be shy, but don't overdo it either!
03 - Pop the lid on your slow cooker and set it to low for 4-6 hours, or on high for 2-3 hours. You're looking for those potatoes to be fork-tender, like, falling-apart tender. This is the beauty of the crockpot, isn't it? You can walk away, live your life, maybe even tackle that mountain of laundry while your soup does its thing. I usually go for the longer, slower cook; I find it makes the potatoes just melt into the broth, creating a richer texture. It's truly magic watching it transform.
04 - Once your potatoes are beautifully tender, it’s time for the creamy magic! Carefully remove the lid. You’ll see it bubbling away, smelling absolutely divine. Now, grab a potato masher or a large fork and mash about half to two-thirds of the potatoes right in the pot. You want some chunks left for texture, but enough mashed to thicken the soup. This is where you get to decide how chunky or smooth you like your <b>Easy Crockpot Potato Soup</b>. I like mine somewhere in the middle; too smooth feels like baby food, too chunky and it's not soup!
05 - Next up, add your softened cream cheese, heavy cream, and sour cream. Remember my lumpy cream cheese disaster? Make sure yours is soft! Give everything a really good stir until all the dairy is fully melted and incorporated. The soup will transform before your eyes, becoming wonderfully thick and luscious. Taste it here, really taste it! This is your moment to adjust the salt and pepper. Maybe a little more garlic powder if you're feeling it. Make it yours, hon.
06 - Ladle that glorious <b>Easy Crockpot Potato Soup</b> into bowls. Garnish with fresh chives, maybe some crispy bacon bits if you're not vegetarian (my husband insists on bacon, every single time), and a sprinkle of shredded cheddar cheese. It’s ready! The steam rising from the bowl, the comforting aroma... it’s just the best. This soup is meant to be savored, to warm you up from your toes to your nose. Enjoy every single spoonful, you’ve earned it!

# Notes:

01 - Personal cooking tip I've learned through experience: Always soften your cream cheese to avoid lumps!
02 - Storage advice that actually works from my kitchen trials: Reheat gently on the stovetop to keep it creamy.
03 - Substitution I've tried that worked surprisingly well: Vegetable broth for chicken broth if you're going vegetarian.
04 - Serving suggestion that makes this dish extra special: A sprinkle of crispy bacon and fresh chives!

# Equipment Needed:

01 - 6-quart slow cooker or crockpot
02 - large skillet
03 - potato masher or fork

# Nutrition (Per Serving):

Calories: 350-400
Total Fat: 20-25g
Total Carbohydrate: 35-40g
Protein: 10-15g

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