If you are craving a soul-warming, comforting bowl of goodness, this Crockpot Potato Soup Recipe fits the bill perfectly. It combines tender Yukon Gold potatoes, delicate herbs, and creamy half-and-half into a luscious, hearty soup that feels like a warm hug on a chilly day. The slow cooker does most of the heavy lifting, letting the flavors develop beautifully without needing constant attention, so you can enjoy the process and the anticipation of a delicious meal. This recipe is not only a crowd-pleaser but also an inviting way to enjoy a classic taste with simple, wholesome ingredients.
Ingredients You’ll Need
Gathering these straightforward but essential ingredients ensures your Crockpot Potato Soup Recipe turns out rich and flavorful. Each item plays its part, from the creamy potatoes to the savory herbs, building layers of taste and inviting textures.
- 6 Yukon Gold potatoes: These offer a creamy texture when cooked, perfect for the base of your soup.
- 40 ounces low-sodium chicken broth: Provides a savory foundation without overpowering saltiness.
- 1 teaspoon kosher salt: Enhances all the flavors naturally.
- 1 teaspoon ground black pepper: Adds a subtle warmth and depth.
- â…› teaspoon crushed red pepper flakes: Gives just a hint of spice to brighten the soup.
- 6 carrots: Thinly sliced for sweetness and vibrant color.
- ½ sweet yellow onion: Offers a mild, aromatic base flavor.
- 2 cloves garlic: Minced, for a gentle punch of savory aroma.
- 2 tablespoons olive oil: For sautéing the vegetables to unlock their flavors.
- 1 teaspoon Parisien Bonnes Herb blend: A wonderful mix of chives, French tarragon, basil, and dill that lifts the soup with fresh herbal notes.
- 1½ cups fat-free half-and-half: Brings creamy richness without heaviness.
- 1½ cups shredded low-fat cheddar cheese: Adds a sharp, cheesy melt that complements the potatoes beautifully.
- 2 tablespoons chopped fresh chives: For delicate oniony brightness stirred in at the end.
- Low-fat sour cream: Optional topping for tangy creaminess.
- Turkey bacon: Cooked and crumbled for a smoky, crunchy garnish.
- Sliced green onions and extra chopped chives: For fresh, colorful toppings that make every bowl inviting.
How to Make Crockpot Potato Soup Recipe
Step 1: Prepare Your Slow Cooker
Start by spritzing the inside of your slow cooker with cooking spray to keep everything from sticking. Then, set the temperature to HIGH so your soup cooks up efficiently.
Step 2: Combine Potatoes and Broth
Place the peeled, diced Yukon Gold potatoes into the slow cooker, followed by the low-sodium chicken broth, kosher salt, ground black pepper, and a pinch of crushed red pepper flakes to balance the flavors with a subtle heat.
Step 3: Sauté Carrots
While the slow cooker does its thing, heat 2 tablespoons of olive oil in a pan and sauté the thinly sliced carrots for about 3 minutes. This softens them slightly and brings out their natural sweetness.
Step 4: Add Onion to Carrots
To the pan with carrots, add the diced sweet yellow onion and cook on medium-high heat until the onions become translucent, adding a lovely sweetness and depth.
Step 5: Garlic Joins the Party
Stir in the minced garlic and sauté for just 30 seconds more. Garlic releases its amazing aroma quickly, and you don’t want it to burn.
Step 6: Mix Vegetables into Slow Cooker
Transfer your sautéed carrots, onions, and garlic into the slow cooker, combining with the potatoes and broth mixture for a blend of flavors to simmer together.
Step 7: Slow Cook the Soup
Cover and cook on HIGH for 2-3 hours, or until the potatoes are tender and easily pierced with a fork. The slow cooker will meld all those fresh ingredients beautifully.
Step 8: Mash for Creaminess
Using a potato masher, gently mash the cooked vegetables right in the slow cooker. Just 3-4 presses will break some of the potatoes down, thickening the soup while still leaving lovely chunks for texture.
Step 9: Add Herbs, Half-and-Half, and Cheese
Stir in the Parisien Bonnes Herb blend, fat-free half-and-half, shredded cheddar cheese, and chopped fresh chives. Mix well as the cheese melts into the creamy broth, creating that irresistible richness.
Step 10: Ladle and Garnish
Once everything is melted and combined, ladle the soup into bowls and top with a spoonful of low-fat sour cream, crumbled turkey bacon, extra cheddar cheese, and a sprinkle of green onions or chives for that perfect bite every time.
How to Serve Crockpot Potato Soup Recipe
Garnishes
Fresh garnishes elevate this Crockpot Potato Soup Recipe from tasty to next-level. The cool tang of sour cream pairs beautifully with the warm, cheesy soup, while turkey bacon adds a smoky crunch. Don’t forget extra cheese and finely chopped green onions or chives to add bursts of flavor and color.
Side Dishes
This soup is a meal on its own, but it shines even brighter alongside crusty bread or a fresh green salad. A warm baguette or garlic bread is perfect for dipping, turning every spoonful into an extra comforting experience.
Creative Ways to Present
For a fun twist, serve the soup in mini bread bowls or hollowed-out potatoes to impress guests visually and add an edible touch. You can also drizzle a little smoky paprika oil or sprinkle roasted pumpkin seeds for a unique flavor and crunch contrast.
Make Ahead and Storage
Storing Leftovers
This soup keeps wonderfully in the fridge for up to 3 days. Store it in an airtight container, and before serving again, give it a good stir to reincorporate any separated ingredients.
Freezing
If you want to save leftovers longer, this Crockpot Potato Soup Recipe freezes well for up to 2 months. Be sure to cool it completely before transferring to a freezer-safe container to maintain the best flavor and texture.
Reheating
To reheat, warm the soup gently on the stove over medium heat or in the microwave, stirring occasionally to ensure even heating. Add a splash of half-and-half or broth if it’s thicker than you prefer after storing.
FAQs
Can I make this soup vegetarian?
Absolutely! Simply swap the chicken broth for vegetable broth and omit the turkey bacon garnish for a cozy vegetarian version that still bursts with flavor.
What if I don’t have Parisien Bonnes Herb blend?
No worries! You can substitute with a mix of dried chives, dill, basil, and a little tarragon or use a well-rounded Italian herb blend to keep the herbal notes vibrant.
Can I use a different kind of potato?
Yukon Gold is recommended for its creamy texture, but you can use russet potatoes if needed. Just note that russets may make the soup a bit more starchy and thick, which some may really enjoy!
How thick should the soup be?
The soup should be creamy yet hearty enough to coat the back of a spoon, with some potato chunks remaining for texture. If it’s too thick after cooling, thin with a splash of broth or half-and-half.
Can I add other vegetables?
Definitely! Feel free to toss in celery, corn, or peas during the sauté step for additional flavors and nutrients, adjusting cooking times if needed.
Final Thoughts
This Crockpot Potato Soup Recipe has quickly become one of my treasured comfort meals, perfect for busy days or cozy weekends. Its blend of creamy potatoes, fresh herbs, and simple ingredients makes every spoonful feel like a special treat. I encourage you to try it out, play with your favorite garnishes, and share the warmth with those you love. Trust me, once you discover how effortless and delicious this recipe is, it will be a staple in your kitchen too!
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Crockpot Potato Soup Recipe
- Prep Time: 30 minutes
- Cook Time: 180 minutes
- Total Time: 3 hours 30 minutes
- Yield: 8 servings (8 bowls)
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Fat
Description
This Crockpot Potato Soup is a creamy, comforting dish perfect for cozy meals. Loaded with tender Yukon Gold potatoes, sautéed carrots, onions, garlic, and seasoned with herbs, this slow-cooked soup is finished with low-fat cheddar, fat-free half-and-half, and flavorful toppings like turkey bacon and fresh chives for a healthier twist on a classic comfort food.
Ingredients
Soup Base
- 6 Yukon Gold potatoes, peeled and cut into ½-inch cubes
- 40 ounces low-sodium chicken broth
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- â…› teaspoon crushed red pepper flakes
Vegetables and Sauté
- 6 carrots, peeled and thinly sliced
- ½ sweet yellow onion, diced
- 2 cloves garlic, peeled and minced
- 2 tablespoons olive oil
Seasoning & Dairy
- 1 teaspoon Parisien Bonnes Herb (blend of chives, French tarragon, basil, and dill)
- 1½ cups fat-free half-and-half
- 1½ cups shredded low-fat cheddar cheese
- 2 tablespoons chopped fresh chives
Garnishes
- Low-fat sour cream
- Turkey bacon, cooked and crumbled
- Sliced green onions
- Chopped fresh chives
Instructions
- Prepare the Slow Cooker: Spray the inside of the slow cooker with cooking spray and set the temperature to HIGH to ensure the soup doesn’t stick and to start cooking at the proper heat.
- Add Potatoes and Broth: Place diced Yukon Gold potatoes, chicken broth, kosher salt, ground black pepper, and crushed red pepper flakes into the slow cooker, creating the savory base for the soup.
- Sauté Carrots: Heat 2 tablespoons olive oil in a skillet and sauté the thinly sliced carrots for about 3 minutes to soften and bring out their natural sweetness.
- Add Onion: Add the diced sweet yellow onion to the carrots and continue cooking on medium-high heat, stirring occasionally, until the onion becomes translucent indicating it is cooked through.
- Add Garlic: Stir in the minced garlic and sauté for an additional 30 seconds until fragrant, being careful not to burn the garlic.
- Combine Vegetables with Broth: Transfer the sautéed carrots, onions, and garlic mixture into the slow cooker with the potato broth mixture, combining all the flavor components.
- Cook Soup: Cover the slow cooker and cook on HIGH for 2 to 3 hours or until the potatoes are tender and easily pierced with a fork.
- Mash Potatoes: Using a potato masher, gently mash some of the cooked vegetables and potatoes in the slow cooker about 3-4 times to create a slightly creamy texture while still leaving chunks for a hearty feel.
- Add Dairy and Herbs: Stir in the Parisien Bonnes Herb blend, fat-free half-and-half, shredded low-fat cheddar cheese, and chopped fresh chives until well combined and the cheese has melted.
- Serve and Garnish: Ladle the hot soup into bowls and garnish each serving with a dollop of low-fat sour cream, crumbled turkey bacon, extra shredded cheese, and additional chopped chives or sliced green onions for extra flavor and texture.
Notes
- Yukon Gold potatoes are preferred for their creamy texture that holds well when cooked.
- You can substitute low-sodium vegetable broth for chicken broth to make it vegetarian-friendly.
- For a thicker soup, mash more of the potatoes or cook uncovered for the last 30 minutes.
- Adjust the crushed red pepper flakes to your spice preference or omit for no heat.
- Turkey bacon can be replaced with regular bacon or omitted for a lower-fat option.
- Make sure to stir occasionally during cooking if your slow cooker tends to hot spots.
- This soup stores well in the refrigerator for up to 3 days and can be frozen for up to 1 month.
