Crockpot Creamy Potato – The Ultimate Comfort Side
This cozy slow-cooked soup is packed with tender potatoes, savory ground beef, and a rich, cheesy broth—comfort food made easy in your crockpot!
- Prep Time: 15 minutes
- Cook Time: 6–8 hours (low) or 3–4 hours (high)
- Total Time: 6.5–8.5 hours or 3.5–4.5 hours
- Yield: Serves 6–8
- Category: Main Course / Side Dish
- Method: Slow Cooker / Crockpot
- Cuisine: American
- Diet: Gluten Free
Ingredients
Base:
3–4 pounds Yukon Gold or Russet potatoes, peeled and cut into 1-inch cubes
1 medium onion, finely chopped
4–6 cloves garlic, minced
1 lb ground beef (optional, if making it a full meal soup)
Liquids & Creaminess:
4 cups chicken or vegetable broth
1 cup heavy cream or half-and-half
Cheese:
1–1½ cups shredded cheddar or Parmesan cheese
Seasonings:
Salt and black pepper, to taste
1 teaspoon dried thyme or oregano
¼ teaspoon paprika (optional)
Thickener & Fat:
2 tablespoons all-purpose flour or cornstarch
¼ cup unsalted butter, cut into small pieces
Garnish (Optional):
Fresh parsley or chopped chives
Instructions
Step 1 – Prep
Chop potatoes into uniform 1-inch cubes. Rinse and pat dry to remove excess starch.
Prepare aromatics: Finely chop the onion and mince the garlic.
Step 2 – Assemble in Crockpot
Layer the potatoes, onions, and garlic into the crockpot.
Add broth, butter, and seasonings (thyme or oregano, salt, pepper, optional paprika).
Sprinkle flour or cornstarch over the top and stir lightly.
(Optional) Brown ground beef in a skillet and add to the crockpot for a heartier soup.
Step 3 – Slow Cook
Cook on low for 6–8 hours or high for 3–4 hours, until potatoes are fork-tender.
Stir occasionally to prevent sticking.
Step 4 – Finish with Cream & Cheese
Once potatoes are soft, stir in heavy cream and shredded cheese until melted and smooth.
Simmer an additional 15–20 minutes on low.
Adjust salt and pepper to taste.
Step 5 – Serve
Garnish with chopped parsley or chives.
Serve hot in bowls with crusty bread or as a side dish to your favorite mains.
Notes
Potato choice: Yukon Gold gives a naturally creamy texture; Russets are starchier and firmer.
For a vegetarian version, omit the ground beef and use vegetable broth.
Add crispy bacon bits or sautéed mushrooms for extra flavor.
To thicken further, mix 1 tbsp cornstarch with cold water and stir in near the end.
