Description

This crockpot potato soup is creamy, hearty, and comforting—the ultimate cozy meal for chilly fall or winter evenings. Made with tender potatoes, savory broth, and topped with melty cheese and green onions, it’s a dish that feels both nostalgic and satisfying. What makes it extra special is the slow cooker: just set it and forget it, and come home to a warm, ready-to-serve dinner. Perfect for busy weeknights, holiday gatherings, or when you just need a bowl of comfort food.

Ingredients

Scale

6 medium potatoes, peeled and diced
1 medium onion, diced
2 carrots, diced
3 cloves garlic, minced
4 cups chicken or vegetable broth
1 tsp salt
½ tsp black pepper
1 tsp dried thyme
1 cup heavy cream or half-and-half
1 cup shredded cheddar cheese
4 slices cooked bacon, crumbled (optional)

2 green onions, sliced (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Add potatoes, onion, carrots, garlic, broth, salt, pepper, and thyme to the crockpot. Stir to combine.
Cover and cook on low for 6–7 hours or high for 3–4 hours until potatoes are tender.
Use a potato masher or immersion blender to partially puree, leaving some chunks for texture.
Stir in heavy cream and shredded cheddar until melted and creamy.

Serve hot, topped with bacon, green onions, and extra cheese if desired.

Notes

For a lighter version, substitute milk for cream.

Add celery or corn for extra flavor and texture.

Freeze without dairy, then add cream and cheese when reheating.