This ultra thick and creamy crock pot potato soup is made with shredded potatoes, thick broth, and creamy cheese. It’s pure comfort food for any time of year!
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About Crock Pot Potato Soup
No matter what time of year it is, I always have room in my life for a big bowl of creamy potato soup.
And for whatever reasons, my cravings for it this week were at their peak. Maybe it’s because I’m perpetually dreaming of fall weather. Maybe it was a rough week and it was my stomach’s way of saying I needed some comfort. Or maybe because it’s one of my favorite go-to recipes that I didn’t have ingredients for in the house (so of course I develop an irrational craving for that one thing).
But no matter the reason, the occasion, or the position of the moon, I simply had to have my favorite potato soup in my life this week.
So I totally did.
Which, of course, now means I’m sharing that ultimate potato soup recipe with you.
How long is potato soup good for?
Once made, this soup can be stored in a sealed container in the refrigerator for up to three to four days.
Can you freeze potato soup?
This soup contains milk, and because of this, I can’t recommend freezing it. Milk typically separates once frozen and it will give this once-creamy soup a grainy texture when thawed. You can try whisking it back together or adding fresh cream to save it, but sometimes, the damage is already done.
However, if you simply must freeze this soup and are willing to do what it takes to bring it back to glory, it can be done.
To freeze this soup, allow it to cool in the refrigerator for at least four hours or ideally overnight. Once chilled, transfer soup to freezer containers or bags of your choice.
Potato soup can be frozen for one to two months.
When ready to eat, let the soup thaw in the fridge. Once soft, the soup can be heated by using the “warm” setting on your crock pot for an hour or so.
What to serve with potato soup?
If you’re serving soup as the main course, you might be wondering what else to serve with it. And I totally get it; soups are one of those gray areas where it can be an appetizer, side, or main course, and each situation can call for different options.
In my house, we typically serve soup with:
- Bread. Whether it’s plain toasted bread, a bread baked with cheese, or even some simple sandwich, anything with bread is bound to be a good compliment to soup.
- Salad. And when serving salad with soup, I try to pick a variation that has different (yet complimenting) ingredients to the soup. Leafy salad or hearty pasta salads are always a good fit.
- Meat dishes with minimal seasonings. You don’t want the other recipe to totally steal the show, but a lightly flavored chicken or beef dish would go great with potato soup.
More great soup recipes
Notes & tips for this creamy potato soup recipe
- I recently upgraded my crock pot to one that comes with bowls for 2.5 Quart, 4 Quart, and 6 Quart and I highly recommend it! It’s so nice to have one unit that can make fabulous dinners and heat up party dips. You can pick one up here: Choose-A-Crock Programmable Slow Cooker, 6 quart/4 quart/2 x 1.5 quart.
- Once you’ve made this soup, you may want to serve it up in some classic soup bowls. I have these soup bowls in a few different colors and love them!
How to make homemade potato soup
This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.
Step 1 – In a large crock pot, add the shredded potatoes, chicken broth, salt, pepper, and red pepper flakes. Give the ingredients a good stir, then cover.
Step 2 – Let the crock pot cook!
Step 4 – Let the soup cook a little bit longer.
Step 5 – Remove the lid, give the soup a final stir, and serve!
This recipe was originally published on May 1st, 2015. It was updated with new text and photos on July 27th, 2018.
Creamy Crock Pot Potato Soup
- 2 1/2 cup potatoes, shredded (I used a 20oz pkg of Simply Potatoes Shredded Hash Browns)
- 29 ounce chicken broth, low sodium
- 1 pinch salt, to taste
- 1 pinch black pepper, to taste
- 1 pinch red pepper flakes, to taste
- 2 cup whole milk
- 1/2 cup all-purpose flour, can also use cornstarch or instant mashed potatoes
- 1 cup sour cream, plus more for topping (garnish optional)
- 1 cup shredded cheddar cheese, plus more for topping (garnish optional)
- 2 tablespoon fresh chives, chopped (optional)
- In a 6 quart crock pot (or larger), add shredded potatoes, chicken broth, salt, pepper, and red pepper flakes. Gently stir ingredients together.
- Cover crock pot and cook on HIGH for 3 hours or LOW for 6 hours.
- Remove lid from crock pot and pour in milk mixture, then stir.
- Cover again and cook on HIGH for 30 minutes or LOW for 1 hour.
- Remove lid, stir soup, then serve. Garnish bowls with more cheese, a dollop of sour cream, and chopped chives.
I do my best to provide nutrition information, but please keep in mind that I'm not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.