Easy Crock Pot Potato Soup – Better Than Takeout
Easy Crock Pot Potato Soup – Better Than Takeout. After making this many times, I’ve discovered the trick to the creamiest texture. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Slow Cooker Chicken Fajitas and Crockpot Chicken Lo Mein Recipe.
Why This Easy Crock Pot Potato Soup – Better Than Takeout Is Pure Comfort
- Creamy and comforting
- Loaded with flavor
- Better than takeout
What You'll Need for Easy Crock Pot Potato Soup – Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Potatoes
- Onion
- Garlic
- Chicken Broth
- Milk
- Cheddar Cheese
- Salt
- Pepper
- Paprika
- Bay Leaves
- Optional: Bacon
- Optional: Chives
- Optional: Sour Cream
đź“ť Ingredient Notes
- Potatoes: Use a mix of Russet and Yukon Gold for best texture.
đź›’ Tools & Equipment I Recommend
- Slow Cooker — Cooks evenly and frees up your stove → See on Amazon
- Immersion Blender — Blends soup right in the pot for less mess → See on Amazon
How to Make Easy Crock Pot Potato Soup – Better Than Takeout
- Step 1: Chop potatoes, onion, and garlic. Sauté onion and garlic until soft.
- Step 2: Add potatoes, chicken broth, salt, pepper, paprika, and bay leaves to the slow cooker. Cook on low for 6-8 hours.
- Step 3: Remove bay leaves. Use an immersion blender to blend until creamy. Stir in milk and cheese until melted.
Cook's Tips for Perfect Easy Crock Pot Potato Soup – Better Than Takeout
- Common mistake and fix: Don't overcook the potatoes. They can become watery. If your soup is too thin, add a slurry of cornstarch and water.
- Tip: For a smoother soup, peel the potatoes before cooking.
- Tip: Add cooked bacon or a dollop of sour cream for extra flavor.
Storing & Reheating Easy Crock Pot Potato Soup – Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 5 days. Make-ahead tip: Prepare ahead and freeze for a quick meal.
Freezing Easy Crock Pot Potato Soup – Better Than Takeout
Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 15-20 minutes. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.
Recipe Notes
- Chef tip: For a dairy-free version, use coconut milk instead of regular milk.
- Best substitution: Substitute chicken broth with vegetable broth for a vegetarian version.
- Make-ahead: Prepare the soup up to 24 hours ahead and store in the fridge.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If your soup is too thick, add more milk or broth to reach your desired consistency.
Want to level up this recipe?
Instant Pot — Cooks potatoes in a fraction of the time → Check price on Amazon
Easy Crock Pot Potato Soup – Better Than Takeout
Ingredients
Main Ingredients
- Potatoes
- Onion
- Garlic
- Chicken Broth
- Milk
- Cheddar Cheese
Seasonings
- Salt
- Pepper
- Paprika
- Bay Leaves
Optional Toppings
- Bacon
- Chives
- Sour Cream
Instructions
- Step 1: Chop potatoes, onion, and garlic. Sauté onion and garlic until soft.
- Step 2: Add potatoes, chicken broth, salt, pepper, paprika, and bay leaves to the slow cooker. Cook on low for 6-8 hours.
- Step 3: Remove bay leaves. Use an immersion blender to blend until creamy. Stir in milk and cheese until melted.
Notes
- Chef tip: For a dairy-free version, use coconut milk instead of regular milk.
- Best substitution: Substitute chicken broth with vegetable broth for a vegetarian version.
- Make-ahead: Prepare the soup up to 24 hours ahead and store in the fridge.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If your soup is too thick, add more milk or broth to reach your desired consistency.
Storage
- Fridge: Store leftovers in an airtight container for up to 5 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 15-20 minutes.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
- Make ahead: Prepare ahead and freeze for a quick meal.
Nutrition Per Serving
- Calories: 350
- Protein: 12g
- Fat: 12g
- Carbs: 45g
- Fiber: 5g
- Sugar: 4g
- Sodium: 1200mg
- Cholesterol: 40mg
- Sat. Fat: 7g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Crock Pot Potato Soup – Better Than Takeout FAQs
Yes, prepare the soup up to 24 hours ahead and store in the fridge. Reheat on the stove or in the microwave.
Overcooking the potatoes can cause them to release too much starch, making the soup watery. Try adding a slurry of cornstarch and water to thicken.
Yes, cook on high pressure for 5 minutes, followed by a 10-minute natural release. Then proceed with step 3.
Use coconut milk for a dairy-free version or half-and-half for a richer soup.
Yes, freeze for up to 3 months. Thaw overnight in the fridge before reheating.
A Warm Final Note
I can’t wait for you to try Easy Crock Pot Potato Soup – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
