Name: Amazing 4 Ingredient Crockpot Potato Soup
Prep time: 15 min
Cook time: PT-488496H50M49S
Total time: PT-4H30M
Cuisine: American
Ingredients: 4 cups potatoes, peeled and diced; 1 cup onion, chopped; 4 cups chicken broth; 1/2 cup butter; 1/2 cup all-purpose flour; 2 cups milk; 1 cup cheddar cheese, shredded; Salt and pepper to taste

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Oh, you are going to LOVE this recipe! If there’s one thing that just screams comfort to me, it’s a big, steaming bowl of creamy potato soup. And when you can make it practically hands-off in the crockpot? Pure magic! This Crockpot Potato Soup is a total lifesaver on busy weeknights, but honestly, it’s so good you’ll want to make it any day. I remember the first time I made this; my whole house smelled incredible. It’s hearty, it’s ridiculously creamy, and it just warms you up from the inside out. Seriously, get ready to meet your new favorite go-to!

Why You'll Love This Crockpot Potato Soup

Honestly, what’s not to love about this recipe? It’s the kind of meal that just makes you feel good, from the moment you throw the ingredients into the slow cooker to that first soul-warming spoonful.

So Easy! Seriously, the prep is a breeze, and then your slow cooker does all the heavy lifting. It’s a true dump-and-go situation.
Pure Comfort Food: This soup is the definition of cozy. It’s rich, creamy, and packed with all those delicious potato-y flavors we crave.
Flavor Explosion: Even though it’s simple, the combination of potatoes, onions, and creamy goodness is just perfection. It’s a crowd-pleaser for sure!
Slow Cooker Superstar: Using your slow cooker means less fuss, no constant stirring, and a perfectly cooked soup every single time. It’s a weeknight dinner miracle worker!

It’s the perfect meal for a chilly evening or anytime you need a little hug in a bowl.

Simple Ingredients for Delicious Crockpot Potato Soup

The beauty of this Crockpot Potato Soup is that it uses ingredients you probably already have in your pantry or fridge! And the measurements are super straightforward, which I always appreciate. You’ll need:

4 cups potatoes, peeled and diced: I like using russets for this, and cutting them into about 1-inch cubes works perfectly. They break down just enough to make the soup creamy without turning to mush.
1 cup onion, chopped: A good yellow onion adds a lovely sweetness and depth. I just give it a rough chop, nothing fancy needed here!
4 cups chicken broth: This is the base for all that amazing flavor. You could use vegetable broth if you want to keep it vegetarian, but chicken broth really adds a nice richness.
1/2 cup butter: Yep, butter! This is key for that luscious, creamy texture we’re after.
1/2 cup all-purpose flour: This works with the butter to create a thickening agent, making the soup perfectly velvety.
2 cups milk: Whole milk makes it extra creamy, but 2% works too. It adds that smooth, luxurious finish.
1 cup cheddar cheese, shredded: Oh, the cheese! Sharp cheddar is my go-to; it melts beautifully and gives the soup that classic, cheesy goodness.
Salt and pepper to taste: Always important for bringing all those flavors together!

See? Nothing complicated, just good, honest ingredients ready to become something amazing!

How to Prepare Your Crockpot Potato Soup

Alright, let’s get this amazing Crockpot Potato Soup cooking! It really is as simple as it sounds, and that’s the beauty of it. You basically just toss things in and let the magic happen.

Step-by-Step Crockpot Potato Soup Assembly

First things first, grab your trusty crockpot. You’re going to want to toss in your peeled and diced potatoes. Think about the size – about 1-inch cubes is usually perfect so they cook through nicely but don’t completely disappear. Then, add your chopped onion right on top of those potatoes. Now, pour in the chicken broth. Make sure it’s enough to mostly cover everything. This is where all the flavor starts to build! You’ll want to pop the lid on and let this cook for either 6-8 hours on the LOW setting, or if you’re in more of a hurry, you can do 3-4 hours on HIGH. I usually opt for LOW because I like to get it going in the morning and come home to dinner ready to go. It fills the house with the most wonderful aroma!

Creating the Creamy Base for Your Crockpot Potato Soup

While your potatoes and onions are doing their thing in the crockpot, we need to make that super creamy base. Grab a separate saucepan and melt your butter over medium heat. Once it’s all melty and lovely, whisk in your flour. You’ll want to whisk this together for about a minute – it’s basically making a quick roux, which is going to thicken our soup beautifully. Don’t let it brown too much, just cook out that raw flour taste. Then, slowly, and I mean *slowly*, start whisking in the milk. Keep whisking as you add it so you don’t get any lumps. Let this mixture simmer gently, stirring often, until it starts to thicken up nicely. It should be thick enough to coat the back of a spoon. Once that’s done, carefully stir this creamy mixture into your crockpot with the potatoes and onions. Give it a good stir to combine everything.

Finishing Touches for Perfect Crockpot Potato Soup

Now for the best part – the cheese! Sprinkle your shredded cheddar cheese right into the crockpot. Stir it gently until all that glorious cheese is melted and incorporated, making your Crockpot Potato Soup extra luscious and gooey. Oh, the melty cheese pull! It’s seriously the best. Finally, it’s time to season. Taste your soup and add salt and pepper until it’s just right for you. Sometimes I add a little more pepper because I like a bit of a kick. Give it one last good stir, and then you’re ready to serve up this incredible, creamy goodness!

Tips for Success with Crockpot Potato Soup

Getting this Crockpot Potato Soup just right is pretty simple, but here are a few little tricks I’ve picked up that really make a difference. First off, for the potatoes, russets are my absolute favorite here. They have a great starch content that helps thicken the soup naturally as they cook down. If you can’t find russets, Yukon Golds are a decent second choice, but avoid waxy potatoes like red bliss, as they don’t break down as well. If you find your soup isn’t as thick as you like, don’t panic! You can always make a little slurry with a tablespoon of cornstarch mixed with a tablespoon of water, stir it into the soup, and let it simmer for a few more minutes. A common mistake is adding the cheese too early or stirring too vigorously after adding it – just stir it gently until it melts to keep it nice and smooth. And always, always taste and adjust your salt and pepper at the end!

Frequently Asked Questions About Crockpot Potato Soup

Got questions about making the best Crockpot Potato Soup? I’ve got you covered!

Q: What are the best potatoes to use for Crockpot Potato Soup?
I really prefer russet potatoes for this. They have a lovely starchiness that helps thicken the soup naturally as they cook. Yukon Golds are a good second choice if russets aren’t available. Just try to avoid waxy potatoes like red potatoes, as they tend to hold their shape too much and won’t give you that creamy texture.

Q: My soup isn’t thick enough. How can I fix the slow cooker potato soup thickness?
No worries, it happens! The easiest fix is to make a cornstarch slurry. Just whisk together 1 tablespoon of cornstarch with 1 tablespoon of cold water until it’s smooth. Stir this into your simmering soup and let it cook for another 5-10 minutes until it thickens up. You could also mash some of the potatoes against the side of the crockpot with a spoon, or even blend a cup or two of the soup and stir it back in.

Q: Can I make this soup vegetarian?
Absolutely! Just swap out the chicken broth for vegetable broth. The rest of the ingredients are already vegetarian-friendly. It’s still going to be incredibly creamy and delicious!

Q: How long can I store leftovers?
This soup is best enjoyed within 3-4 days when stored in an airtight container in the refrigerator. It does thicken up quite a bit when it’s cold, but it thins out beautifully when gently reheated.

Serving Suggestions for Your Crockpot Potato Soup

This Crockpot Potato Soup is fantastic all on its own, but a few little additions can really take it to the next level! I love topping my bowl with some crispy crumbled bacon – it adds such a yummy salty crunch. Freshly chopped chives or green onions are also a must for me; they give it a nice pop of color and a fresh, oniony bite. A dollop of sour cream or Greek yogurt is also divine, adding extra creaminess and a little tang. And of course, you can’t go wrong with a side of crusty bread for dipping! Seriously, that warm, soft bread soaking up the creamy soup? Heaven!

Storing and Reheating Your Delicious Crockpot Potato Soup

Got leftovers? Lucky you! Once your amazing Crockpot Potato Soup has cooled down a bit, spoon it into an airtight container. It’ll keep beautifully in the refrigerator for about 3 to 4 days. When you’re ready for another bowl, just gently reheat it on the stovetop over low heat, stirring occasionally. If it’s gotten a little thick from chilling, you can always add a splash of milk or broth to loosen it up. You can also freeze portions for up to 2 months! Just thaw it in the fridge overnight and then reheat as usual. It’s the perfect way to have this comforting soup ready whenever a craving strikes!

Estimated Nutritional Information for Crockpot Potato Soup

Just a heads-up, these numbers are estimates, and they can totally change depending on what you use, like the specific type of cheese or milk. But generally, one serving (about 1.5 cups) of this delicious Crockpot Potato Soup has around 450 calories, 25g of fat (with 15g saturated), 15g of protein, and 30g of carbohydrates. It’s a hearty meal that really hits the spot!