Crockpot Potato Soup Wellplated Com

When the weather gets chilly, I turn to my plethora of healthy soup and stew recipes for inspiration. While I’ll never turn down a heaping bowl of Potato Leek Soup, 15 Bean Soup, Crock Pot Hamburger Soup, or Shrimp Corn Chowder, this healthy slow cooker potato soup is a tried-and-true classic. This recipe only takes 15 minutes to prep (!!), and then it lets the slow cooker do the work. This crockpot loaded potato soup gets its creamy texture from Yukon gold potatoes and cheesy flavor from delicious sharp cheddar cheese. It’s deeply rewarding to come home to this soup at the end of a long day.

How to Make Crockpot Potato Soup from Scratch

While this recipe tastes decadent (like a crockpot potato soup with cream of chicken soup), in keeping with my approach of lightening up comfort food recipes without skimping on flavor, I used a few sneaky swaps. This healthy potato soup is primarily veggie based, and I added a few helpful shortcuts that make it weeknight meal friendly too.

The Ingredients

Yukon Gold Potatoes. My favorite all-around potato. You’ll sometimes see these labeled as “yellow potatoes” or “golden potatoes.”

Nonfat Plain Greek Yogurt. Thick, protein-packed, and creamy, Greek yogurt is an easy way to give this soup a velvety texture and make it better for you. It’s particularly delicious here (and in Corn Chicken Chowder) since it has a similar tang to sour cream. Sharp Cheddar Cheese. How you add flavor to potato soup (and Slow Cooker Broccoli Cheese Soup)! Using fully flavored cheese means you can add less to the recipe and still have the same oomph. Skip the mild cheddar here and go for the sharpest cheddar you can find.

Onions. Sautéing the onions before adding them to the crockpot brings out their flavor and sweetness. It’s an extra (easy) step that I feel takes this soup to another level of deliciousness and is 100% worth it.Carrots. My added vegetable sneak (also used in this Potato Cheese Soup) gives this simple crockpot potato soup a boost of added vitamins, minerals, and fiber.Evaporated Milk + Cornstarch. Forget crockpot potato soup with heavy cream. Instead, stir a slurry of cornstarch and evaporated milk directly into the slow cooker. It is the best way to thicken potato soup (or Mushroom Soup too)! Add it about 30 minutes before the soup is done cooking, and it will thicken into the creamy potato soup of your dreams. Chicken Broth. I like to reach for low-sodium chicken broth for soup recipes, but you could use regular broth too.

The Directions

Storage Tips

To Store. Keep your leftover soup in an airtight container in the refrigerator for up to 5 days.To Reheat. Warm in the microwave or stovetop with a splash of milk or chicken broth as needed until heated through.To Freeze. To ensure this soup freezes well (potatoes can become mealy when frozen), I recommend making a few adjustments before sticking your leftovers in the freezer. Instead of mashing about half the potatoes in the slow cooker, you should mash almost all of them, which will help to deter the potatoes from becoming mealy (you may need to add more broth to thin the soup). Let the soup cool completely. Then, place leftover soup in a freezer-safe container in the freezer for up to 3 months. Thaw overnight in the refrigerator before warming.

What to Serve with Crockpot Potato Soup

While this soup is delicious on its own, here are some ideas for quick crockpot potato soup side dishes:

Yukon golds are naturally buttery in flavor, so they make the soup taste rich.They’re super creamy when cooked, so they give the soup a fantastic texture.

The Fixins. For a tasty crockpot LOADED potato soup effect, top it off just like a baked potato: plain Greek yogurt (or sour cream), fresh chives, a sprinkle of bacon (Oven Baked Bacon and Air Fryer Bacon are the easiest ways to cook it), and (surprise!) extra cheese.Bread. I splurged on a loaf of ciabatta at our neighborhood Italian market. It was perfect for mopping up every morsel. For homemade bread options, I love pairing it with Cheesy Jalapeno Cornbread.Crackers. A good stand-in for bread, they add a nice crunch. Try these delicious Ranch Crackers.More Potatoes. While croutons would be tasty on top of this soup, Homemade Tater Tots would make a divine extra layer of crispy potato goodness.Big Green Salad. Try pairing this soup with this Caesar Shaved Brussels Sprouts Salad with Crispy Chickpea Croutons for a light and fresh side.Roasted Vegetables. Roasted Zucchini, Roasted Broccoli, or Roasted Brussels Sprouts would pair nicely.

Recommended Tools to Make this Recipe

Programmable Slow Cooker. I love that this one switches to “keep warm” once the cooking time ends, so food runs less of a risk of overcooking.Vegetable Peeler. I love this Y-shaped peeler, or a regular vegetable peeler will work great.Ladle. Perfect for transferring the soup to serving bowls and storage containers.

This tasty loaded baked potato soup also makes fantastic leftovers.

Arugula Salad

10 mins

Beer Bread

1 hr

Cornbread Muffins

35 mins Leave a rating below in the comments and let me know how you liked the recipe. We enjoyed ours two nights in a row for dinner, and both reheated leftovers for lunch the next day. It tasted better and better as the week went on. True soup success!