Crock Pot Potato Soup

Crock Pot Potato Soup is made with Yukon gold potatoes, carrots, yellow onion, unsalted butter, Italian seasoning, kosher salt, cayenne pepper, reduced-sodium chicken broth, 2% evaporated milk, cornstarch, sharp cheddar cheese, and nonfat plain Greek yogurt. This hearty recipe creates a comforting dinner that takes about 7 to 8 hours to prepare and can serve up to 6 people.

Crock Pot Potato Soup Ingredients

• 2 tablespoons unsalted butter (*use olive oil for a lighter option)
• 1 small yellow onion, diced
• 3 large carrots, scrubbed and diced
• 2 pounds Yukon gold potatoes, peeled and cut into 1/2-inch chunks
• 1 teaspoon Italian seasoning
• 1 teaspoon kosher salt, plus additional to taste
• 1/4 teaspoon cayenne pepper
• 3–4 cups reduced-sodium chicken broth (or vegetable broth for a vegetarian soup)
• 1 can (12 ounces) 2% evaporated milk
• 3 tablespoons cornstarch
• 1 cup shredded sharp cheddar cheese, plus additional for serving
• 1 cup nonfat plain Greek yogurt, plus additional for serving
• Optional toppings: cooked bacon, chopped chives, additional shredded cheddar cheese, additional Greek yogurt

Crock Pot Potato Soup Instructions

1. Lightly coat a 6-quart or larger slow cooker with nonstick spray.
2. In a large skillet, melt the butter over medium heat. Add the diced onion and sauté until softened, about 6 to 8 minutes. Stir frequently to avoid crisping or dark browning. Transfer the sautéed onions to the slow cooker.
3. Add the diced carrots, potatoes, Italian seasoning, 1 teaspoon kosher salt, cayenne pepper, and 3 cups of the chicken broth to the slow cooker. Stir to combine.
4. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the potatoes and carrots are completely tender.
5. While the vegetables are cooking, whisk together the evaporated milk and cornstarch in a medium bowl until smooth and no lumps remain. During the last 30 minutes of cooking, add the cornstarch/milk mixture to the slow cooker and stir to combine. Continue cooking for an additional 30 minutes.
6. Just before serving, stir in the shredded cheddar cheese and Greek yogurt. Use a potato masher or large spoon to mash half of the potatoes directly in the slow cooker to thicken the soup.
7. If the soup is too thick, warm the remaining 1 cup of chicken broth and add it to the soup until you reach your desired consistency. Stir to combine.
8. Taste and adjust seasoning with additional salt and pepper if needed. Serve the soup hot, topped with optional toppings such as cooked bacon, chopped chives, additional shredded cheddar cheese, and additional Greek yogurt as desired.

Recipe Tips

• Prepping Ahead: Dice the onions, carrots, and potatoes the night before and store them in the fridge. This can save time in the morning when you’re ready to start cooking.
• Browning the Butter: When sautéing the onions, let the butter brown slightly before adding the onions. This adds a nutty, rich flavor to the soup.
• Cheese Variety: Experiment with different cheeses such as Gruyère, smoked cheddar, or a blend of cheeses to change the flavor profile of the soup.

How To Store Crock Pot Potato Soup

Refrigerate: Once the Crock Pot Potato Soup has cooled completely, transfer it to an airtight container or cover the slow cooker insert with plastic wrap. It can be stored in the refrigerator for up to 3-4 days.

Freeze: For longer storage, freeze the soup. Ladle the cooled soup into freezer-safe containers, leaving some space for expansion. Alternatively, use freezer bags for easy storage. The soup can be frozen for up to 2-3 months. When ready to enjoy, thaw it overnight in the refrigerator before reheating on the stove or in the microwave.

How To Reheat Leftover Crock Pot Potato Soup

On The Stove: Transfer the desired amount of leftover soup to a saucepan or pot. Heat over medium heat, stirring occasionally, until the soup is heated through. This usually takes about 5-10 minutes, depending on the quantity.

In The Microwave: Place a portion of the soup in a microwave-safe bowl and cover it loosely with a microwave-safe lid or microwave-safe plastic wrap. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating.

In The Slow Cooker: Pour the leftover soup into the slow cooker and heat on low for 1-2 hours, stirring occasionally, until thoroughly warmed. This method is convenient for large batches of soup.

What To Serve Crock Pot Potato Soup

Crock Pot Potato Soup pairs well with a variety of sides. For a complete meal, try serving it with crusty bread, a green salad, and a side of steamed vegetables. It also can be served alongside grilled cheese sandwiches, garlic bread, a fruit salad, and crackers for better savoring of the meal.

Frequently Asked Questions

Can I Use Different Potatoes?

Yes, you can substitute Yukon gold potatoes with Russet potatoes or red potatoes if desired. However, the texture and flavor may vary slightly.

Can I Make This Soup Vegetarian?

Absolutely! Simply use vegetable broth instead of chicken broth to make this soup vegetarian-friendly without compromising on flavor.

Can I Use Regular Milk Instead of Evaporated Milk?

While evaporated milk adds richness to the soup, you can use regular milk as a substitute. Keep in mind that the soup may not be as creamy.

Try more recipes:

• Chicken of the Woods Soup Recipe
• Bob Evans Beef Vegetable Soup recipe
• Aroma Rice Cooker Soup Recipe