crockpot potato soup recipes

There’s nothing quite as comforting as a warm, hearty bowl of potato soup on a chilly day. And when it comes to making it easy and effortless, the crockpot is your best friend.

With its slow cooking capabilities, the crockpot allows the flavors to meld together, creating the creamiest and most flavorful potato soups imaginable.

Whether you prefer classic potato, loaded potato, or a more adventurous flavor combination, there’s a recipe here for everyone.

In this article, we’ve rounded up 25+ delicious crockpot potato soup recipes that will quickly become family favorites.

From creamy and cheesy to spicy and savory, these soups are perfect for meal prep or a cozy dinner with loved ones. So grab your crockpot, and let’s get started!

25+ Delicious Crockpot Potato Soup Recipes for Comforting, Hearty Meals

With so many delicious options to choose from, these 25+ crockpot potato soup recipes are sure to satisfy your cravings for comfort food.

The beauty of cooking with a crockpot is how easy it makes the preparation process, allowing you to throw ingredients in, set it, and forget it while your kitchen fills with irresistible aromas.

Whether you’re looking for a classic, creamy potato soup or a more innovative take on this comforting dish, there’s a recipe for every taste and occasion.

Perfect for busy weeknights, special gatherings, or meal prepping for the week ahead, these soups will become a staple in your recipe rotation.

So, next time you’re in the mood for a comforting, homemade soup, turn to your crockpot for a hassle-free, delicious meal.

Classic Crockpot Potato Soup

This comforting classic potato soup is made with simple ingredients and slow-cooked to perfection in your crockpot. Perfect for chilly evenings, it offers a rich and creamy texture with a blend of tender potatoes, savory broth, and melted cheese. This dish is an easy go-to for a family dinner or meal prep for the week.

Ingredients:

• 6 large potatoes, peeled and diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 tsp salt
• 1/2 tsp pepper
• 1 tsp dried thyme
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 2 tbsp butter
• 1/4 cup chopped green onions (for garnish)

Instructions:

1. Add the diced potatoes, chopped onion, and minced garlic to your crockpot.
2. Pour in the chicken broth, ensuring the potatoes are covered, and season with salt, pepper, and dried thyme.
3. Cook on low for 7-8 hours or high for 4-5 hours until the potatoes are tender.
4. Once the potatoes are fully cooked, mash them gently with a potato masher or the back of a spoon to create a chunky consistency.
5. Stir in the heavy cream, shredded cheddar cheese, and sour cream until the cheese is melted and the soup is smooth.
6. Add the butter and let it melt through before serving.
7. Garnish with chopped green onions and serve with crusty bread for the ultimate comfort meal.

This classic crockpot potato soup is a beloved dish that brings warmth and heartiness to any dinner table. The beauty of this recipe lies in its simplicity—using a slow cooker to blend the flavors of fresh potatoes, rich broth, and creamy cheese into a filling and satisfying meal. Whether you’re feeding a crowd or looking for leftovers for the next day, this recipe never disappoints and is sure to be a hit with everyone.

Bacon Cheddar Crockpot Potato Soup

For a smoky, savory twist on the traditional potato soup, this bacon cheddar version brings together crispy bacon and sharp cheddar cheese in a creamy, comforting base. The slow cooker does all the work, leaving you with a dish that’s both indulgent and satisfying.

Ingredients:

• 6 medium potatoes, peeled and diced
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 2 cups shredded cheddar cheese
• 1 cup cooked and crumbled bacon (about 8 slices)
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1/2 cup sour cream
• 2 tbsp butter
• Green onions and additional bacon for garnish

Instructions:

1. Place the diced potatoes, chopped onion, and minced garlic into the crockpot.
2. Pour in the chicken broth, then season with salt, pepper, and paprika. Stir to combine.
3. Cover and cook on low for 7-8 hours or high for 4-5 hours, until the potatoes are fork-tender.
4. Once the potatoes are soft, use a potato masher or immersion blender to mash the soup until it reaches your desired texture.
5. Stir in the heavy cream, shredded cheddar cheese, and sour cream until smooth.
6. Fold in the cooked bacon and butter, allowing the flavors to meld together.
7. Serve the soup hot, garnished with green onions, extra bacon crumbles, and a sprinkle of cheddar cheese.

This bacon cheddar potato soup is a deliciously decadent take on the classic, with the salty, crispy bacon complementing the rich, cheesy base. The crockpot makes it easy to prepare, allowing you to enjoy a warm, comforting meal without the hassle of constant attention. The result is a crowd-pleasing dish that combines savory flavors with creamy texture—perfect for chilly days, family gatherings, or casual weeknight dinners.

Creamy Crockpot Potato Soup with Leeks and Kale

For a healthier twist on traditional potato soup, this creamy version with leeks and kale is packed with nutrients and flavor. The earthiness of leeks and the slight bitterness of kale balance the creamy, comforting potato base, making this soup both satisfying and nourishing.

Ingredients:

• 6 medium potatoes, peeled and diced
• 2 leeks, cleaned and sliced thinly
• 3 cloves garlic, minced
• 4 cups vegetable broth (or chicken broth)
• 1 cup coconut milk (or heavy cream)
• 2 cups fresh kale, chopped
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp dried rosemary
• 1/4 tsp nutmeg
• 1/2 cup grated Parmesan cheese
• 1 tbsp olive oil
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil in a skillet over medium heat, then sauté the sliced leeks and minced garlic for 5-7 minutes until softened and fragrant.
2. Transfer the sautéed leeks and garlic to the crockpot, along with the diced potatoes, vegetable broth, salt, pepper, rosemary, and nutmeg.
3. Cook on low for 7-8 hours or high for 4-5 hours, until the potatoes are tender.
4. Once the potatoes are soft, mash the soup to your desired consistency using a potato masher or immersion blender.
5. Stir in the coconut milk, grated Parmesan cheese, and chopped kale. Let the kale wilt into the soup and stir until well combined.
6. Cook for an additional 20-30 minutes, allowing the kale to soften and the flavors to blend together.
7. Garnish with fresh parsley and serve hot for a nourishing, creamy meal.

This creamy crockpot potato soup with leeks and kale is a wholesome yet indulgent dish, perfect for those seeking a balance between comfort and nutrition. The slow cooker allows the flavors of the leeks, rosemary, and potatoes to meld, while the addition of kale adds a lovely texture and a burst of color. Whether served for a cozy weeknight dinner or as a hearty lunch, this soup is a great way to enjoy the benefits of vegetables while satisfying your cravings for a creamy, rich meal.

Loaded Crockpot Potato Soup

Take your potato soup to the next level with this loaded version that features crispy bacon, sour cream, and plenty of cheddar cheese. With the crockpot doing all the work, you can enjoy a rich and indulgent soup packed with flavor and texture. This recipe is perfect for those who love a hearty, comforting bowl of soup that feels like a complete meal.

Ingredients:

• 6 medium russet potatoes, peeled and diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 2 cups shredded cheddar cheese
• 1 cup cooked bacon, crumbled (about 8 slices)
• 1/2 cup sour cream
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1/4 cup chopped green onions (for garnish)
• Extra crumbled bacon and shredded cheese for topping

Instructions:

1. Add the diced potatoes, chopped onion, and minced garlic to the crockpot.
2. Pour in the chicken broth, then season with salt, pepper, and smoked paprika.
3. Cover and cook on low for 7-8 hours or high for 4-5 hours, until the potatoes are tender.
4. Once cooked, mash the soup to your desired texture using a potato masher or immersion blender.
5. Stir in the heavy cream, shredded cheddar cheese, and sour cream until smooth and creamy.
6. Mix in the crumbled bacon and adjust seasoning as needed.
7. Serve hot, topped with additional crumbled bacon, shredded cheddar cheese, and chopped green onions for a loaded finish.

This loaded crockpot potato soup is the ultimate comfort food, bringing together the rich flavors of cheese, crispy bacon, and creamy potatoes in one bowl. The crockpot makes the cooking process easy, with minimal effort required while still delivering a meal that’s full of hearty flavors. This recipe is perfect for a family dinner, a potluck, or simply as a filling treat on a cold night. It’s sure to be a hit with everyone who loves their potatoes with all the tasty fixings.

Vegan Crockpot Potato Soup

This vegan crockpot potato soup offers all the creamy, comforting goodness of the classic potato soup but without the dairy. Made with coconut milk and vegetable broth, it’s rich, velvety, and packed with flavor, making it perfect for those on a plant-based diet or anyone looking for a lighter, dairy-free alternative.

Ingredients:

• 6 large potatoes, peeled and diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup coconut milk (or any plant-based milk)
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1/2 tsp smoked paprika
• 1/4 cup nutritional yeast (for cheesy flavor)
• 1 tbsp olive oil
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat the olive oil in a skillet over medium heat and sauté the onion and garlic for about 5 minutes, until softened and fragrant.
2. Transfer the sautéed onion and garlic to the crockpot, then add the diced potatoes, vegetable broth, salt, pepper, thyme, and smoked paprika.
3. Cover and cook on low for 7-8 hours or high for 4-5 hours, until the potatoes are soft and tender.
4. Once the potatoes are cooked, mash the soup to your desired consistency with a potato masher or immersion blender.
5. Stir in the coconut milk, nutritional yeast, and adjust seasoning to taste.
6. Let the soup simmer on low for an additional 10-15 minutes to allow the flavors to meld together.
7. Serve hot, garnished with fresh parsley for a burst of color and freshness.

This vegan crockpot potato soup is a rich and satisfying dish that doesn’t sacrifice flavor for being dairy-free. The creamy coconut milk and nutritional yeast create a velvety texture and cheesy flavor, making this soup a wonderful choice for plant-based eaters. It’s perfect for a cozy dinner or meal prep, and you can enjoy the benefits of a healthy, nourishing soup without missing the dairy. This vegan version proves that you don’t need cream or cheese to make a hearty, flavorful potato soup.

Crockpot Potato Soup with Roasted Garlic and Thyme

This elevated potato soup features the rich, aromatic flavor of roasted garlic combined with the earthiness of fresh thyme. Slow-cooked in the crockpot, the ingredients meld into a velvety, savory soup that’s both comforting and sophisticated. Perfect for a gourmet touch to your usual potato soup!

Ingredients:

• 6 medium potatoes, peeled and diced
• 1 bulb of garlic, whole (for roasting)
• 1 medium onion, chopped
• 4 cups vegetable or chicken broth
• 1 cup half-and-half or heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp fresh thyme leaves
• 1 tbsp olive oil
• 1/4 cup grated Parmesan (optional for garnish)
• Fresh thyme sprigs for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Slice the top off the garlic bulb, drizzle with olive oil, wrap it in foil, and roast in the oven for 30-35 minutes, until tender and caramelized.
2. While the garlic roasts, add the diced potatoes, chopped onion, and vegetable broth to the crockpot.
3. Once the garlic is roasted, squeeze the soft cloves out of their skins and add them to the crockpot along with the salt, pepper, and fresh thyme leaves.
4. Cook on low for 7-8 hours or high for 4-5 hours, until the potatoes are tender.
5. Mash the soup to your desired consistency with a potato masher or immersion blender.
6. Stir in the half-and-half or heavy cream to create a creamy texture.
7. Serve hot, garnished with Parmesan and fresh thyme sprigs for a flavorful finishing touch.

This roasted garlic and thyme crockpot potato soup is a luxurious twist on the classic recipe. The roasted garlic adds a deep, sweet flavor that blends beautifully with the thyme, creating a sophisticated yet comforting dish. The slow cooking process allows the ingredients to meld together, making this a perfect dish for special occasions or a cozy evening at home. Whether you’re serving it as a starter or a main dish, this recipe will impress with its depth of flavor and creamy texture.

Spicy Crockpot Potato Soup

If you love a bit of heat in your soup, this spicy crockpot potato soup will hit the spot. With the addition of spicy jalapeños, cayenne pepper, and smoked paprika, this soup delivers a warm kick that perfectly balances the creamy potato base. Slow-cooked for hours, it’s a flavorful and filling dish with a touch of heat, ideal for those who enjoy a little spice in their meals.

Ingredients:

• 6 medium potatoes, peeled and diced
• 1 medium onion, chopped
• 2 jalapeños, seeded and finely chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (adjust to taste)
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 2 tbsp chopped cilantro (for garnish)
• Crushed tortilla chips (optional topping)

Instructions:

1. Add the diced potatoes, chopped onion, jalapeños, and minced garlic to your crockpot.
2. Pour in the chicken broth and season with smoked paprika, cayenne pepper, salt, and black pepper.
3. Cover and cook on low for 7-8 hours or high for 4-5 hours, until the potatoes are tender.
4. Once the potatoes are soft, use a potato masher or immersion blender to mash the soup to your desired consistency.
5. Stir in the heavy cream and shredded cheddar cheese until smooth and creamy.
6. Add the sour cream and stir until well combined.
7. Serve hot, garnished with chopped cilantro and optional crushed tortilla chips for extra texture and flavor.

This spicy crockpot potato soup offers the perfect balance of creamy and fiery, making it an exciting alternative to traditional potato soup. The jalapeños and cayenne pepper bring a bold heat that’s tempered by the creaminess of the potatoes and cheese. Whether you’re craving something a little different or need a comforting dish with a twist, this spicy soup will warm you up from the inside out, and the added toppings of cilantro and tortilla chips make it even more irresistible.

Crockpot Potato Soup with Ham and Peas

For a heartier take on classic potato soup, this recipe adds the savory flavors of ham and peas. The combination of tender potatoes, rich broth, and smoky ham creates a deeply satisfying soup. It’s a perfect way to use up leftover ham while delivering a deliciously filling and comforting meal that everyone will love.

Ingredients:

• 6 medium potatoes, peeled and diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 2 cups diced ham
• 1 cup frozen peas
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1 cup heavy cream
• 1/2 cup sour cream
• 2 tbsp chopped parsley (for garnish)

Instructions:

1. Add the diced potatoes, chopped onion, minced garlic, and broth to the crockpot.
2. Stir in the diced ham, salt, pepper, and dried thyme.
3. Cover and cook on low for 7-8 hours or high for 4-5 hours, until the potatoes are fork-tender.
4. Once the potatoes are soft, mash the soup to your desired texture using a potato masher or immersion blender.
5. Stir in the frozen peas, heavy cream, and sour cream, allowing the peas to warm through and the soup to become creamy.
6. Adjust seasoning to taste.
7. Serve hot, garnished with chopped parsley for freshness.

This crockpot potato soup with ham and peas is the perfect solution for those looking for a heartier, more filling soup. The savory ham adds depth and richness to the creamy potato base, while the peas bring a burst of color and sweetness. It’s an ideal recipe for utilizing leftovers or creating a satisfying meal for the whole family. The slow cooker does all the work, leaving you with a delicious, comforting soup that’s perfect for any occasion.

Crockpot Cheesy Bacon Potato Soup

Cheese, bacon, and potatoes—what more could you want in a comforting soup? This crockpot cheesy bacon potato soup combines crispy bacon, sharp cheddar cheese, and tender potatoes into one indulgent bowl. The slow cooking process ensures that every bite is packed with flavor, making this a perfect choice for cozy nights at home or when you need to impress guests.

Ingredients:

• 6 medium russet potatoes, peeled and diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 2 cups shredded cheddar cheese
• 1 cup cooked bacon, crumbled (about 8 slices)
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 cup sour cream
• Green onions for garnish

Instructions:

1. Add the diced potatoes, chopped onion, minced garlic, and chicken broth to the crockpot.
2. Season with salt, pepper, garlic powder, and smoked paprika.
3. Cover and cook on low for 7-8 hours or high for 4-5 hours, until the potatoes are tender.
4. Once cooked, mash the soup to your preferred consistency using a potato masher or immersion blender.
5. Stir in the heavy cream, shredded cheddar cheese, crumbled bacon, and sour cream until everything is well combined and the cheese is melted.
6. Taste and adjust seasoning as needed.
7. Serve hot, topped with extra crumbled bacon and green onions for a delicious garnish.

This crockpot cheesy bacon potato soup is the ultimate comfort food, combining creamy, cheesy goodness with the irresistible flavor of crispy bacon. The slow-cooked potatoes absorb all the delicious seasonings, and the melted cheese adds a richness that makes each bite utterly satisfying. It’s the perfect soup for a cozy family dinner, a tailgating party, or any occasion where you want to treat yourself to something indulgent. The combination of flavors will have everyone coming back for seconds!

Crockpot Potato Soup with Leeks and Creamy Parmesan

This crockpot potato soup is a gourmet twist on the classic, with the addition of tender leeks and a generous helping of Parmesan cheese. The slow-cooked potatoes are enriched with the subtle sweetness of leeks, making this soup incredibly flavorful and smooth. Perfect for a special occasion or a cozy weeknight meal, this creamy soup is a savory delight that will impress any palate.

Ingredients:

• 6 medium russet potatoes, peeled and diced
• 2 leeks, cleaned and sliced (white and light green parts only)
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1/4 tsp nutmeg
• 1 tbsp olive oil
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil in a pan over medium heat and sauté the leeks, onion, and garlic for about 5 minutes until softened and fragrant.
2. Add the sautéed vegetables to the crockpot along with the diced potatoes, broth, salt, pepper, thyme, and nutmeg.
3. Cover and cook on low for 7-8 hours or high for 4-5 hours until the potatoes are tender.
4. Once the potatoes are cooked, mash the soup to your desired texture using a potato masher or immersion blender.
5. Stir in the heavy cream and grated Parmesan cheese, allowing the cheese to melt and create a creamy, smooth consistency.
6. Taste and adjust seasoning if needed.
7. Serve hot, garnished with fresh parsley for a touch of color and freshness.

This crockpot potato soup with leeks and Parmesan brings a new level of sophistication to a classic comfort dish. The leeks add a delicate, mild sweetness that complements the creamy potatoes perfectly, while the Parmesan gives the soup a rich, savory depth of flavor. The slow cooker makes it easy to prepare, leaving you with a warm, indulgent soup that’s both comforting and elegant. It’s an ideal choice for a dinner party or a special treat for the family, guaranteed to impress with its rich, complex flavors.

Crockpot Sweet Potato and Apple Soup

For a delicious twist on traditional potato soup, try this recipe featuring sweet potatoes and apples. The sweetness of the sweet potatoes and the tartness of the apples combine beautifully, creating a soup that’s both comforting and subtly sweet. The cinnamon and nutmeg enhance the flavors, making this an ideal dish for fall or any time you crave something cozy and unique.

Ingredients:

• 4 large sweet potatoes, peeled and cubed
• 2 medium apples (such as Granny Smith), peeled, cored, and chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 cup coconut milk or heavy cream
• 1 tbsp olive oil
• Chopped fresh sage (for garnish)

Instructions:

1. Heat the olive oil in a pan over medium heat and sauté the onion and garlic for about 5 minutes, until softened and fragrant.
2. Transfer the sautéed onion and garlic to the crockpot. Add the cubed sweet potatoes, chopped apples, vegetable broth, cinnamon, nutmeg, salt, and black pepper.
3. Cover and cook on low for 7-8 hours or high for 4-5 hours, until the sweet potatoes and apples are tender.
4. Once cooked, use a potato masher or immersion blender to blend the soup until smooth and creamy.
5. Stir in the coconut milk or heavy cream for a velvety texture.
6. Taste and adjust seasoning as necessary.
7. Serve hot, garnished with fresh sage for an extra burst of flavor.

This crockpot sweet potato and apple soup is a unique take on traditional potato soup, offering a delightful balance of sweetness and savory flavors. The combination of sweet potatoes and apples creates a comforting, creamy texture, while the cinnamon and nutmeg add a lovely warmth to each spoonful. Perfect for autumn, or whenever you’re in the mood for something different, this soup is a beautiful and nutritious twist on a classic. The addition of fresh sage brings an aromatic touch that makes this soup even more special.

Crockpot Bacon and Potato Chowder

This hearty bacon and potato chowder brings together the smoky flavor of crispy bacon, tender potatoes, and a creamy base for a truly satisfying meal. The addition of corn and cream creates a thick, comforting chowder that’s perfect for chilly nights. The crockpot does all the work, making this dish simple to prepare yet indulgent in taste.

Ingredients:

• 6 medium russet potatoes, peeled and diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup frozen corn kernels
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1 cup cooked bacon, crumbled (about 8 slices)
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1/2 tsp smoked paprika
• 1/2 cup chopped green onions (for garnish)

Instructions:

1. Add the diced potatoes, chopped onion, garlic, and chicken broth to the crockpot.
2. Stir in the frozen corn, salt, pepper, thyme, and smoked paprika.
3. Cover and cook on low for 7-8 hours or high for 4-5 hours, until the potatoes are tender.
4. Once the potatoes are soft, mash the soup to your desired consistency using a potato masher or immersion blender.
5. Stir in the heavy cream, shredded cheddar cheese, and crumbled bacon, allowing the cheese to melt and the chowder to thicken.
6. Taste and adjust seasoning if necessary.
7. Serve hot, garnished with chopped green onions for freshness.

This crockpot bacon and potato chowder is a rich and hearty dish that brings together the smoky flavor of bacon, the creamy texture of potatoes, and the sweetness of corn. It’s a perfect comfort food for colder weather, and the slow cooker ensures that the flavors have plenty of time to meld together. The addition of cheddar cheese and bacon makes this chowder extra indulgent, while the green onions provide a refreshing contrast. Whether you’re feeding a crowd or looking for a cozy meal, this chowder is sure to satisfy your cravings.

Crockpot Garlic and Herb Potato Soup

This garlic and herb potato soup is a comforting, aromatic dish perfect for those who love bold, savory flavors. The slow cooking process enhances the natural sweetness of the potatoes while infusing them with a fragrant blend of garlic, thyme, and rosemary. With a rich, creamy base and a hint of freshness from the herbs, this soup is the ultimate cozy meal for any day of the week.

Ingredients:

• 6 large russet potatoes, peeled and diced
• 1 medium onion, chopped
• 6 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup heavy cream
• 1/2 cup sour cream
• 1 tbsp olive oil
• Fresh parsley for garnish

Instructions:

1. In a large pan, heat olive oil over medium heat and sauté the onion and garlic until fragrant and soft, about 5 minutes.
2. Add the sautéed onion and garlic to the crockpot with the diced potatoes, broth, thyme, rosemary, salt, and pepper.
3. Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the potatoes are tender.
4. Once the potatoes are cooked, use a potato masher or immersion blender to mash or blend the soup to your desired consistency (smooth or chunky).
5. Stir in the heavy cream and sour cream for added richness and creaminess.
6. Taste and adjust seasoning as necessary.
7. Serve hot, garnished with fresh parsley for a burst of color and flavor.

This garlic and herb potato soup is a satisfying and fragrant variation of the classic recipe. The slow-cooked potatoes absorb the flavors of garlic, thyme, and rosemary, creating a comforting, savory base. The addition of heavy cream and sour cream brings a velvety texture, making each spoonful indulgent. Whether served as a starter or a main dish, this soup will be loved by anyone who enjoys rich, aromatic flavors. The fresh parsley garnish adds a lovely touch of color and freshness, rounding out the perfect cozy meal.

Crockpot Spicy Potato and Chorizo Soup

For those who love a little kick in their potato soup, this spicy chorizo version is the answer. The combination of crispy chorizo sausage and hearty potatoes creates a savory, satisfying soup that’s full of bold flavors. The slight heat from the chorizo is balanced by the creamy potatoes, making this soup both comforting and exciting.

Ingredients:

• 5 large potatoes, peeled and diced
• 1/2 lb chorizo sausage, casing removed
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/4 tsp cayenne pepper (optional, for extra heat)
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup shredded cheddar cheese
• Chopped cilantro for garnish

Instructions:

1. In a skillet, cook the chorizo over medium heat until browned and crumbly, about 5-7 minutes. Drain excess fat and set aside.
2. Add the diced potatoes, onion, garlic, and cooked chorizo to the crockpot.
3. Pour in the chicken broth and add the smoked paprika, cumin, cayenne (if using), salt, and black pepper.
4. Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the potatoes are tender.
5. Once the potatoes are cooked, use a potato masher or immersion blender to blend the soup to your desired consistency.
6. Stir in the heavy cream and shredded cheddar cheese, allowing the cheese to melt into the soup.
7. Taste and adjust seasoning if necessary.
8. Serve hot, garnished with chopped cilantro for a fresh, vibrant finish.

This spicy potato and chorizo soup is a fantastic choice for those who like bold, spicy flavors in their meals. The chorizo brings a smoky, spicy kick to the soup, while the creamy potatoes help balance the heat. The combination of spices like cumin and smoked paprika adds depth to the flavor profile, while the cheddar cheese and cilantro provide a delightful richness and freshness. Whether you’re serving it for a casual dinner or a special gathering, this soup will be a crowd-pleaser that satisfies your craving for something hearty and spicy.

Crockpot Loaded Potato Soup

A hearty and filling soup, this loaded potato soup brings all the flavors of a loaded baked potato into one creamy, comforting dish. With crispy bacon, cheddar cheese, sour cream, and green onions, this soup is rich, indulgent, and perfect for a cold evening. The crockpot makes it easy to prepare, and the result is a soup that’s as satisfying as it is delicious.

Ingredients:

• 6 medium russet potatoes, peeled and diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1 cup heavy cream
• 1 cup sour cream
• 1 1/2 cups shredded cheddar cheese
• 8 slices cooked bacon, crumbled
• 1/2 cup chopped green onions
• Chopped chives (for garnish)

Instructions:

1. Add the diced potatoes, onion, garlic, and chicken broth to the crockpot. Season with salt, pepper, and paprika.
2. Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the potatoes are tender.
3. Once the potatoes are cooked, mash the soup to your desired consistency using a potato masher or immersion blender.
4. Stir in the heavy cream, sour cream, shredded cheddar cheese, and crumbled bacon. Allow the cheese to melt into the soup, creating a creamy texture.
5. Taste and adjust seasoning as necessary.
6. Serve hot, garnished with chopped green onions and chives for extra flavor and color.

This loaded potato soup is everything you love about a baked potato, transformed into a creamy, cozy soup. The bacon, cheddar cheese, and sour cream add layers of richness and flavor, making each spoonful indulgent and satisfying. The slow cooker does all the work, allowing the potatoes to soften perfectly and infuse the soup with flavor. Whether you’re serving it as a main dish or a side, this loaded potato soup will quickly become a family favorite, perfect for any occasion when you crave comfort food.

Note: More recipes are coming soon!