Description

This creamy and comforting Crockpot Potato Soup is the perfect easy meal for chilly days. Made with tender Yukon Gold potatoes, sautéed onions and garlic, thyme, and low sodium vegetable broth, this soup slow cooks to perfection before being blended for a luscious texture. Topped with shredded sharp cheddar cheese and a dollop of plain Greek yogurt, it’s a hearty and satisfying dish that serves 6 and requires minimal hands-on cooking.

Ingredients

Base Ingredients

2 tablespoons unsalted butter
1 cup finely chopped yellow onion
3 cloves garlic, minced
2 ½ pounds gold potatoes, such as Yukon Gold (or russet potatoes), peeled and cut into 1 ½-inch pieces
½ teaspoon dried thyme (or 3 sprigs fresh thyme)
¾ teaspoon salt (or to taste)
¼ teaspoon black pepper (or to taste)
3 ½ cups low sodium vegetable broth (or chicken broth, may need up to 4 cups)

Dairy and Toppings

1 cup shredded sharp cheddar cheese*
½ cup plain Greek yogurt (or sour cream, optional)
Optional for serving: crumbled cooked bacon, chopped green onions, additional shredded cheddar cheese, sour cream or plain Greek yogurt

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Instructions

Sauté Onion: Heat the butter in a medium skillet over medium heat until melted. Add the finely chopped yellow onion and cook, stirring often, until the onion softens and begins to brown, about 4-5 minutes.
Add Garlic: Add the minced garlic to the pan and cook, stirring, for 30 seconds to release its aroma. Remove the pan from the heat.
Prepare Slow Cooker Base: Place the chopped potatoes into the slow cooker. Transfer the contents of the skillet, including any extra melted butter, into the slow cooker.
Add Seasonings and Broth: Add the thyme, salt, black pepper, and vegetable broth to the slow cooker. Stir gently to combine all ingredients.
Slow Cook: Cover and cook on high for 3-4 hours or on low for 6-7 hours, until the potatoes are tender and easily pierced with a fork.
Remove Thyme Stems: If fresh thyme sprigs were used, remove and discard the thyme stems. Most of the leaves will have fallen off into the soup, adding flavor.
Blend Soup: Use an immersion blender to blend the soup directly in the slow cooker to your desired consistency. You may leave some potato chunks or blend smooth. Alternatively, transfer soup in batches to a countertop blender and pulse until the desired texture is reached.
Add Cheese and Yogurt: Stir in the shredded sharp cheddar cheese until melted. Then stir in the plain Greek yogurt or sour cream, if using, for added creaminess.
Serve: Ladle the soup into bowls and serve topped with optional garnishes like crumbled cooked bacon, chopped green onions, extra cheddar cheese, or sour cream/Greek yogurt as desired.

Notes

Use Yukon Gold potatoes for a creamy texture; russet potatoes work well but have a slightly different flavor.
Dairy can be adjusted to preference: use sour cream instead of Greek yogurt for a tangier taste.
For a non-vegetarian option, chicken broth can be substituted for vegetable broth.
The soup can be made on high or low depending on your schedule, but avoid overcooking to prevent potatoes from becoming mushy.
Blending can be adjusted to leave some chunks for texture or fully smooth if preferred.
Adding cooked bacon or green onions as toppings adds extra flavor and texture.

Prep Time: 20 minutes
Cook Time: 4 hours
Category: Soup
Method: Slow Cooking
Cuisine: American