This Crockpot Potato Soup recipe is so easy, creamy, and comforting! This healthier potato soup uses lighter ingredients without sacrificing taste. Prep, throw everything in the slow cooker, and go about your day. It’ll be ready for dinner, loaded with flavor!
What’s in this Crockpot Potato Soup Recipe?
This easy crockpot potato soup recipe uses lighter versions of typical ingredients to make it just a little bit healthier, while still being super creamy, cheesy, and delicious. It’s such a comforting dinner!
- Potatoes: Yukon gold potatoes are best for potato soup because they hold up best while creating a creamy texture. You could also use Russet potatoes.
- Broth: Low-sodium chicken broth creates the soup base.
- Carrots: Peeled and sliced carrots add some hearty texture and healthy nutrients.
- Cheese: Cheddar tastes best in this soup. I recommend using a low-fat shredded cheese, and shredding your own will create the best texture for melting.
- Garlic: This adds more savoriness.
- Onion: Sweet yellow onion adds a great flavor.
- Half-and-Half: Fat-free half-and-half adds a super creamy texture.
- Parisienne Bonnes Herb: This seasoning blend is a mix of chives, French tarragon, basil, and dill. It’s the perfect mix for potatoes!
Pro Tip: You can use regular, full-fat, and sodium-filled versions of any of these ingredients if you prefer. I just like to use the lighter options for a healthier soup.
Variations on Slow Cooker Potato Soup
If you want to add more protein to this soup recipe, you can add meats like shredded chicken breast, cubed ham, or ground turkey. Any of these options should be fully cooked before adding them into the Crockpot towards the end of the cook time.
You could also add in more veggies, like broccoli or cauliflower. To make a loaded potato soup, top off each bowl with bacon crumbles, more shredded cheese, green onions, and sour cream (or a plain Greek yogurt for a lighter option).
As mentioned above, I recommend Yukon Gold potatoes for soup, and Russet potatoes are my next option. However, you can really use any potato to make soup, some just won’t hold up as well, especially if you’re using the slow cooker.
As the starches in potatoes break down, eventually the texture might become “gummy” or mushy. The best way to prevent this is to make sure you don’t overcook them, but luckily that’s harder to do in a slow cooker. Also, keeping the potatoes at ½-inch cubes helps–any smaller and they’ll break down too fast.
Using Russet or Yukon potatoes, you’ll want to peel them first. The skins on these potatoes are tough, chewy, and not particularly flavorful. However, if you use a different type of potatoes (like red potatoes or fingerlings), leaving the skins on is fine.
Yes, it will thicken up a bit. However, if you want to thicken your soup significantly, mix in a bit of flour or cornstarch at the end until you get your desired consistency.
If your potato soup seems a little lackluster, try stirring in a tablespoon of lemon juice, yogurt, sour cream, or vinegar. The acidity in these ingredients will add brightness and bring out the flavor of the soup.
How to Store and Reheat
Store leftover potato soup in an airtight container, and keep it in the refrigerator for up to 5 days. To reheat, gently warm it on the stove, stirring regularly. You can stir in more half and half to refresh that creamy texture.
I don’t recommend freezing this Crockpot soup since the potatoes will get grainy when frozen and reheated. But if you’d like to anyways, leave out the half-and-half, and mash up all of the potatoes.
Serving Suggestions
A bowl of this slow cooker potato soup makes a full and cozy meal. I love to serve it with some bread, like cornbread muffins, beer bread, or dinner rolls. It also pairs well with salads and sandwiches, like a grilled cheese or chopped salad.
5-Star Review
“I loved this recipe! So dang easy and super yummy! Creamy without being gloomy or too rich. Definitely filling and I already sent it to my mom to make because I know its easy enough for her and she’ll love it. I made it for the first time about a month ago, feeling like making it again!” – Kandes Robins
Crockpot Potato Soup Recipe
Ingredients
- 6 Yukon Gold potatoes peeled and cut into ½-inch cubes
- 40 ounces low-sodium chicken broth
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- ⅛ teaspoon crushed red pepper flakes
- 6 carrots peeled and thinly sliced
- ½ sweet yellow onion diced
- 2 cloves garlic peeled and minced
- 2 tablespoons olive oil
- 1 teaspoon Parisien Bonnes Herb (a blend of Chives, French tarragon, basil and dill)
- 1½ cups fat-free half-and-half
- 1½ cups shredded low-fat cheddar cheese
- 2 tablespoons chopped fresh chives
Optional Garnishes
- Low-fat sour cream
- Turkey bacon cooked and crumbled
- Sliced Green onions
- Chopped fresh chives
Recommended Equipment
Instructions
- Spray the inside of slow cooker with cooking spray and set the temperature to HIGH.
- Pour diced potatoes, chicken broth, salt, pepper and red pepper flakes into the slow cooker.6 Yukon Gold potatoes, 40 ounces low-sodium chicken broth, 1 teaspoon kosher salt, 1 teaspoon ground black pepper, ⅛ teaspoon crushed red pepper flakes
- Sauté the sliced carrots in 2 tablespoons olive oil for 3 minutes.6 carrots, 2 tablespoons olive oil
- Add diced onion to the carrots and cook on medium-high until onion is translucent.½ sweet yellow onion
- Add minced garlic and sauté for 30 seconds more.2 cloves garlic
- Add sauted carrots, onion and garlic to the potato broth mixture.
- Cook on HIGH for 2-3 hours or until potatoes have softened.
- Using a potato masher, mash part of the cooked vegetables while they are still in the slow cooker. Only mash down on the vegetables 3-4 times.
- Add herbs, half-and-half, cheese and chives. Mix well.1 teaspoon Parisien Bonnes Herb, 1½ cups fat-free half-and-half, 1½ cups shredded low-fat cheddar cheese, 2 tablespoons chopped fresh chives
- Once cheese has melted, ladle soup into bowls and garnish with sour cream, turkey bacon, extra cheese and chives (or green onions).Low-fat sour cream, Turkey bacon, Sliced Green onions, Chopped fresh chives
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- You can use regular, full-fat, and sodium-filled versions of any of these ingredients if you prefer. I just like to use the lighter options for a healthier soup.
- Nutritional information does not include optional garnishes.
Nutrition Information
I am foody. I like to eat when I am happy, I eat when I am sad. Even though I am avoiding potatoes because of my fat issues, yet I will try this Potato soup recipe in evening. Will check more recipes on your website.
Hope you enjoy this recipe, Kristen!
Damn tasty, indeed! I cooked this, and it was great. The recipe was simple to follow. I’m still giving it 5 stars, Even so, the results were fantastic. I will cook this again and again.
Can you check my site as well and gives reviews on some recipes https://www.recipedev.com/.
I’m so happy to hear you loved this recipe, Shumiala!
Can you make this in the Instant pot?
Hi Lyssa, I have an instant pot potato soup recipe (click here) that you can use!
Where can I find Parisien Bonnes Herb? Or is there a way to make my own? Thanks!
It’s available from Penzey’s or you can mix 1 tablespoon of each of the above herbs to create your own blend!
I’m in crockpot heaven…i am bookmarking this page and will go through these recipes. I just used my crockpot today (chili) and I’m always looking for new crockpot recipes to try. thanks.
Paul Brown
You’re so welcome! Enjoy!
I’m going to try this recipe this week, great post! I’m not sure if I should use the thinner ingredients from the box or the thicker coconut milk in a can. If somebody can assist me,
I would appreciate that greatly, thank you.
Hi, this recipe uses half-and-half, not coconut milk!
Great recipe. As a recent widower I am looking for easy to make meals. Taste is excellent. Will be a go to recipe.
Thanks so much for stopping by!
Great Post, I’m planning on making this recipe this week! I wonder if I should be using thicker canned coconut milk or the thinner ingredients out of the box. If anyone can help me,
I would be very grateful, thank you so much.
Hi, I’m planning on making this recipe this week! I’m just wondering wether I’m supposed to use the thick canned coconut milk or the thinner stuff from the carton? If someone could help me out I’d be really grateful, thank you.
Joseph Donahue
This recipe uses half-and-half!
This recipe is AMAZING. I will eat this for the rest of my life! So good and easy-peasy.
Harold Burton
Thanks for sharing!