Creamy crockpot potato soup is a easy soup recipe made in the slow cooker with little work for a delicious potato soup.

Crockpot and slow cooker recipes are lovely because they are easy. Honestly, that’s the biggest reason.

You do not have to sacrifice on taste as much. Crockpot potato soup is a creamy soup recipe spiced perfectly with hints of pepper in every bite.

Topped with cheese and crispy bacon this slow cooker potato soup will please you and the family.

There are a few tricks to start and I’ll explain them very clear for you, let’s go!

How To Make Crockpot Potato Soup

Ingredients needed

Russet potatoes
Onion
Chicken broth
Cornstarch
Heavy cream
Salt & black pepper for seasoning

Quick tips before starting the recipe

I do not recommend using any other potatoes other than russet. Russet potatoes are very starchy. They will help them soup thicken and they will hold up to give you a better bite when you eat one.
Save the cream very last. Dairy does not do well at high temperatures for too long. It’s best to add things like butter or heavy cream at the end of the recipe. To add, the flavors will stand out stronger as well when doing this.

Making the crockpot potato soup recipe

First, peel the skin, wash then dice up the potatoes and throw them into the crockpot.
Then, dice the onion and add into the crockpot.
To the side, measure out the chicken broth in a measuring cup. Now, add the cornstarch into the measure cup and use a fork to whisk it into the chicken broth until dissolved. Next, pour it directly over the potatoes and onions into the crockpot.
Season the potato soup with salt and pepper. Go lightly if a beginner because you can always add more later, you can’t take it out.
Cook on high for 2 hours then give the soup a stir. Comeback at 3 hours and turn the soup to warm. You can now mix in the heavy cream into the soup then taste for seasoning. Quick tip, you can take out half the soup and blend it until smooth. This is optional because the cream is what makes the soup creamy and not blended potatoes.
Allow to sit on warm for 30 minutes before serving. Garnish with cheese, bacon bits and chives.

Frequently Asked Questions (FAQs)

What is a good thicken for potato soup?

Flour or cornstarch is the best. In this crockpot potato soup recipe cornstarch is used and you will see the soup is already thick when you stir at the 2 hour mark.

Blending the soup is optional but you risk air bubbles which don’t change the taste or texture. They tend to go away after the heavy cream is added.

Why is my potato soup gluey?

This would be too much cornstarch. If there is too much flour, the soup with be paste-like. You can fix this by adding more liquid. After adding the liquid allow the soup to cook a little longer to see how much the liquid changed things.

I’ve seen a recipe using xanthan gum but I would not recommend using that at all because the soup will be very gummy.

What to serve with potato soup?

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