Soup Weather Brings Out My Lazy Genius

Is there anything more soul-soothing than coming home to a bubbling crockpot of potato soup? Honestly, I don’t think so. This is the dish I make when I want something that’ll stick to my ribs, especially on those gray, slushy days we seem to get a dozen times each year (at least here in Wisconsin). The first time I made this soup, I legit forgot I’d started it—came home, smelled the potatoes and garlic, and thought, hey, dinner made itself! Well, sorta. Plus, the leftovers basically saved my lunch the next day (though that’s not a guarantee, my kids can inhale a pot faster than you’d think). And maybe it’s just me, but whenever I make this creamy crockpot potato soup, I always end up standing over the counter picking at the toppings before anyone else gets a bowl—cheese bandit, right here.

Why I Keep Making This Soup (Spoiler: It’s Fool-Proof)

I whip this up whenever the weather threatens to send me into hibernation. My family goes mad for this stuff—my youngest says it tastes “like mashed potatoes you can drink,” which, weird as it sounds, is a pretty stellar review in my book! (OK, except that one time I added double garlic and they looked at me like I’d stolen Christmas.) I probably make this more than I should, but hey, it’s cheap, filling, and you can toss almost anything in. Even leftovers. Plus, cleanup? Basically just a rinse of the crockpot and a couple of soup mugs. Can you tell I get a little too enthusiastic about minimal dishes?

What You’ll Need (But Don’t Stress Over Exact Brands)

About 2.5 lbs potatoes – Yukon Gold are my go-to (creamier texture), but russets work just as well.
1 large onion, chopped – Yellow, white, whatever you’ve got. I’ve used half a red onion in a pinch. My grandmother always insisted on Vidalia, but honestly, any version works fine.
3-4 garlic cloves, minced – Sometimes I grab the pre-minced stuff out of laziness. No shame.
4 cups chicken broth – Vegetable broth works if you’re after a meatless vibe.
1 1/2 cups milk – You can swap in half-and-half if you want to go full decadent (or “heart-cloggingly good” as my dad would say).
1 cup shredded cheddar (plus more for topping)
1/2 cup sour cream – Greek yogurt also works, though the tang is a bit sharper.
Salt & pepper, to taste – I’m notorious for never measuring this.
Optional—but recommended: bacon bits, chives, extra cheese, even a handful of frozen corn if you like extra sweetness

The Not-So-Rigid Game Plan (AKA Directions)

Prep your potatoes. Peel them, or don’t (I actually like the skin on if I scrub them well—adds texture). Chop into reasonably bite-size chunks. Maybe the size of a “fun-sized” candy bar, if that helps.
Chuck everything (except milk, cheese, sour cream) in the crockpot. So potatoes, onion, garlic, broth. Give it a stir. Set it on LOW for about 7 hours, or HIGH for 3.5 if you’re short on time. This is where I usually forget about it and go fold laundry. Don’t worry if it looks weird at this stage – it always does!
Blend it up. You’ve got choices: I use an immersion blender right in the crock (careful, it’ll splatter!) But if you don’t have one, just mash with a potato masher for a chunkier vibe. Or, transfer half to a blender (in batches—trust me, I learned this the hard way… soup explosion in the kitchen, never again).
Stir in the dairy. Add milk, cheese and sour cream. I say “stir” but what I really mean is “stir enthusiastically and hope nobody notices you sampled three spoonfuls.” Season with salt and pepper. Let it all hang out in the pot for another 15–20 minutes so everything gets thick and melty.
Ladle, top, enjoy. Scoop into bowls. Top with cheese, bacon bits, chives, whatever pleases your crowd. Don’t be shy. (This is the stage where my spouse always nicks half the cheese for their own bowl—no shame on them either.)

Stuff I’ve Learned (the Clumsy Way)

If you use russet potatoes, the soup thickens more. Sometimes like paste. Add extra broth afterward if it seizes up!
Be careful with the salt—cheese and broth are sneaky with the sodium.
Forgot to buy sour cream, but found Greek yogurt in the back of the fridge? Works just fine, as long as it hasn’t started yelling at you (aka gone bad).
If you add raw bacon to the crockpot, the flavor is epic, but the soup gets a bit greasy for my taste. I usually crisp it up separately and sprinkle on top.

Silly Experiments (And a Regretful One)

Once I roasted the potatoes before adding—delicious, but, honestly, not worth the mess.
Have tried tossing in a handful of frozen peas; it did not become a family favorite (tasted like someone crashed a pot pie into my soup… you’ve been warned).
Sometimes I swap cheddar for pepper jack if I crave a little heat. Works surprisingly well if you’re a spicy soul.

Gear Talk (Yes, You Can Improvise)

Crockpot is ideal (obviously), but in a pinch, I’ve made this on the stovetop in a big old Dutch oven. Just simmer gently, stir so nothing scorches. Immersion blender is nice but not essential—a sturdy potato masher plus some elbow grease works. No need for fancy gear. Actually, I once mashed the whole thing with a big fork when I couldn’t find anything else and nobody complained. (Kitchen chaos: story of my life.)

Storing the Goodness

Supposedly, it keeps in the fridge for up to 4 days in an airtight container. But honestly, in my house it never lasts more than a day! If you’re blessed with leftovers, reheat gently—sometimes you’ll need to add a splash of milk or broth to loosen it up since potato soup thickens as it sits. Freezes okay, but sometimes turns grainy after thawing—still tastes fine if you stir it well.

Soup’s On! How I Serve It

My crew love their potato soup loaded like a baked potato—extra cheese, bacon, chives, and, if I’ve got them, those little rye toasts from the store. I even crush up some saltines when no one’s looking. Sometimes we have it alongside these easy no-knead rolls (honestly saves the day when I forget to buy bread). At my house, it’s a “put on your thick socks” dinner—not fancy, but pure comfort.

Biggest Real-Life Pro Tips (Don’t Rush ‘Em)

Tried to rush the blending step once—ended up with potato chunks flying everywhere. Let it cool a bit if you use a blender. Trust me. (Embarrassing.)
If you get distracted and overcook it, just thin with extra broth (and call it “rustic”).
Actually, I find it works better if you let it hang out in the crock on “warm” for 30 minutes after stirring in the dairy—it thickens up nicely and flavors mingle like old friends at a reunion.

Questions I Actually Get (And My Best Answers)

Can I make this without a crockpot?: Absolutely, mate. Stovetop is fine, just low and slow. Oven works too if you’ve only got one burner (don’t ask me how I know, but it was a chaotic Thanksgiving).
Is this gluten free?: Yup, as long as you double check your broth and toppings. I did mess up once by tossing on croutons though.
What potatoes are best?: I love Yukon Golds, but I’ve used everything—usually whatever’s threatening to sprout in the pantry, honestly. Reds come out a bit waxier, but still tasty.
How do I make it vegan?: Swap the broth for veggie, use plant-based milk and cheese, and skip the dairy. I heard this recipe is a great vegan base. Haven’t tried it myself yet, though.
Can I double it?: Sure, if your crockpot isn’t tiny. Mine pretty much overflows but that just means extra lunches (unless my husband raids the fridge overnight—looking at you, Jake).

If you ever get stuck or just want someone else’s opinion, I sometimes check the free advice over at Serious Eats. Or honestly, just text me. I’ll probably be in the middle of making another batch!

Creamy Crockpot Potato Soup Recipe