Easy Crockpot Potato Soup: Simple 5-Ingredient Recipe

The easiest crockpot potato soup requires just 5 basic ingredients—potatoes, broth, onion, garlic, and butter—and cooks unattended for 4-6 hours on low. This no-fail recipe yields creamy, comforting soup without pre-cooking or dairy, serving 6 with minimal cleanup. Perfect for beginners and busy weeknights.

Why This Crockpot Potato Soup Recipe Works

Many so-called “easy” potato soup recipes still require stovetop prep or specialty ingredients. Our tested method eliminates these hurdles by leveraging the crockpot’s slow cooking to naturally break down potatoes into creaminess. The secret? Using waxy potatoes like Yukon Gold that hold shape while releasing starch for thickness. No roux, blender, or heavy cream needed—just dump ingredients and walk away.

Simple 5-Ingredient Crockpot Potato Soup Recipe

This genuinely easy crockpot potato soup recipe uses pantry staples you likely already have. No obscure ingredients or complicated techniques.

What You’ll Need

2 lbs Yukon Gold potatoes (about 4 medium), scrubbed and cubed (skin on for nutrients)
4 cups low-sodium chicken or vegetable broth
1 medium yellow onion, roughly chopped
3 garlic cloves, smashed
2 tbsp butter or olive oil

Ingredient Substitutions	Best Options
Potatoes	Red potatoes (avoid russets—they get grainy)
Broth	Water + 1 vegetable bouillon cube
Butter	Olive oil or bacon grease for dairy-free

Step-by-Step Instructions

Prep potatoes: Scrub potatoes thoroughly (no peeling needed) and cut into 1-inch cubes. Smaller pieces cook faster but may become too soft.
Add ingredients: Place potatoes, broth, onion, garlic, and butter in crockpot. Stir gently to combine.
Cook: Cover and cook on LOW for 4-6 hours or HIGH for 2-3 hours. Potatoes should pierce easily with a fork.
Finish: Mash 1/3 of soup directly in crockpot with potato masher for creaminess. Season with salt and pepper to taste.

Crockpot Settings and Timing Guide

Timing varies based on your slow cooker model and desired texture. Always check potatoes at minimum time.

Setting	Time	Texture Result
LOW	4-6 hours	Creamy with distinct potato pieces
HIGH	2-3 hours	Slightly less creamy, firmer potatoes
KEEP WARM	Up to 2 hours	Thickens slightly; add broth if needed

Pro Tips for Perfect Potato Soup Every Time

Avoid watery soup: Don’t add extra liquid initially—potatoes release moisture as they cook.
Boost flavor: Stir in 1 tsp smoked paprika or 4 chopped bacon slices (cooked first) for depth.
Dairy-free creaminess: Blend 1/2 cup cooked potatoes with broth before adding to crockpot.
Prevent burning: If cooking longer than 6 hours, add 1/2 cup extra broth after 4 hours.

Serving Suggestions and Variations

Customize this easy crockpot potato soup to match your taste or dietary needs:

Classic: Top with shredded cheddar, chives, and crispy bacon
Vegetarian: Use vegetable broth and omit bacon
Loaded baked potato style: Add sour cream and chopped green onions
Herb-infused: Stir in 1 tbsp fresh thyme or rosemary during last hour

Pair with crusty bread or a simple green salad for a complete meal ready in under 10 minutes of active time.

Storage and Reheating Instructions

This crockpot easy potato soup stores exceptionally well:

Refrigerate: Cool completely and store in airtight container for up to 4 days
Freeze: Portion in freezer bags (lay flat) for up to 3 months
Reheat: Warm on stove over medium-low heat, stirring frequently. Add broth or milk if too thick.

Never microwave frozen soup directly—thaw overnight in refrigerator first to maintain texture.

Troubleshooting Common Issues

Fix these frequent crockpot potato soup problems:

Too thin: Simmer uncovered for 20-30 minutes or mash more potatoes
Too thick: Gradually stir in additional broth, 1/4 cup at a time
Bland flavor: Add 1/2 tsp onion powder or a Parmesan rind during cooking
Grainy texture: Overcooked russet potatoes—use Yukon Golds next time

Frequently Asked Questions

Can I make crockpot potato soup without dairy?

Yes, this recipe is naturally dairy-free. The creaminess comes from the potatoes themselves. For extra richness without dairy, stir in 1/4 cup unsweetened almond milk or coconut milk at the end.

How do I prevent potatoes from getting mushy in the crockpot?

Use waxy potatoes like Yukon Gold or red potatoes instead of starchy russets. Cut them to uniform 1-inch cubes and avoid overcooking—check at minimum time. Never stir frequently during cooking as this breaks down potatoes.

Can I add other vegetables to this easy potato soup recipe?

Absolutely. Add 1 diced carrot or celery stalk at the beginning for subtle flavor. For heartier soup, include 1 cup frozen corn or peas during the last hour of cooking. Avoid watery vegetables like zucchini until the final 30 minutes.

Why does my crockpot potato soup separate?

Separation happens when soup sits on warm setting too long. To fix, stir vigorously to recombine. Prevent it by transferring soup to a thermal container after cooking instead of leaving on warm for more than 2 hours. Adding a small amount of cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) can also stabilize the texture.

How can I make this potato soup recipe in less time?

For faster results, cut potatoes into 1/2-inch cubes and cook on HIGH for 2 hours. You can also microwave potatoes with broth for 8 minutes before transferring to crockpot, reducing cooking time to 1.5 hours on HIGH. Avoid pressure cookers as they make potatoes too soft for soup texture.