This crockpot soup is the ultimate comfort food for fall and winter dinners. Contains chicken broth, milk or cream, cream cheese, and potatoes. Favorite food of picky eaters. Includes vegetarian option.
I love this potato chowder. Year round, we eat it at least once a month.
To make our mornings easier, we prepare our potato chowed the night before we want to eat it. We do all of the dicing, chopping, and mixing, and then put the mixture into the removable crock for our largest Crock Pot.
Joe puts the crock in the fridge or out on the porch (when it's cold enough).
In the morning, all he needs to do is set the crock in the Crock Pot and turn it on.
When we all get home, we put the cream cheese in, set the table, and eat.
What you'll need to make Crockpot Potato Soup
Equipment
Obviously, you'll need a slow cooker to make Crockpot soup. You'll also need a garlic press. If you don't have a garlic press, mince the garlic as small as possible with a sharp knife.
Ingredients
- 10 cups raw potatoes, chopped - This is approximately 10 medium-sized potatoes. It is not necessary to peel them first, but you can if you want to.
- 1 large onion, chopped
- 2-3 Carrots, chopped
- 1-2 cups corn kernels, frozen - You don't have to measure, just throw in a couple of handfuls.
- 3 cloves garlic, pressed or minced
- 3 14-ounce chicken broth - I use low sodium, fat free broth, but you can use whatever you want. Also, to make the soup vegetarian, you can substitute vegetable stock.
- 1 can condensed cream of chicken soup - You can substitute any cream soup here, including cream of mushroom or homemade cream of something soup.
- ¼ tsp black pepper
- 8 oz low fat cream cheese, also called neufchâtel
How to make Crockpot potato soup
- Add diced potatoes, all the vegetables, garlic, chicken broth, cream of chicken soup, and pepper to a 6-quart slow cooker.
- Cook 8-10 hours on low, until the carrots and potatoes are soft.
- Add the cream cheese to the soup and cook another 20 minutes, stirring occasionally to break up the block of cheese.
- To serve, top with chopped scallions, crumbled bacon, and shredded cheddar.
Potato soup variations
If you don't want to use commercial cream soup, you can make your own (vegetarian or meat-based) cream of something soup using this recipe from Once a Month Mom.
Vegetarian soup
To make potato soup vegetarian, simply use vegetable stock in place of the chicken broth and cream of mushroom or cream of celery or homemade cream of something soup.
Crockpot corn chowder
I have shared a really good Crockpot corn chowder recipe, so check that out. But if you're committed to making this potato soup into corn chowder, simply reduce the potatoes by half and double or triple the corn.
More easy soup recipes
Check out these other delicious soups, stews, and chowders while you're here:
- Cheeseburger Soup from Taste of Home
- Slow cooker cheeseburger soup
- Cheesy Vegetable Soup
- Crockpot Corn Chowder
- The Best Simple & Easy Cheesy Cauliflower Soup
- How to Make Hot and Sour Soup
- Crockpot Beef Stew
- Black Bean and Roasted Red Pepper Soup
Crockpot Potato Soup
Equipment
Ingredients
- 10 cups raw potatoes chopped
- 1 large onion chopped
- 2-3 Carrots chopped
- 1-2 cups corn kernels frozen, a couple of handfuls
- 3 cloves garlic pressed or minced
- 3 14-ounce fat-free reduced-sodium chicken broth substitute vegetable stock
- 1 can condensed cream of chicken soup substitute cream of mushroom or homemde cream of something
- ¼ teaspoon black pepper
- 8 ounces low fat cream cheese also called neufchâtel
Instructions
- In a 6-quart slow cooker, mix diced potatoes, all vegetables, garlic, chicken broth, cream of chicken soup, and pepper.
- Cook 8-10 hours on low.
- Add cream cheese and cook another 20 minutes, stirring occasionally.
- Top with chopped scallions, crumbled bacon, and shredded cheddar.
Bridget says
This looks so incredibly yummy. Tomorrow night's dinner has now been rescheduled and we will be having slow cooker potato chowder!
kathie says
yum, this recipe sounds delicious!
FeelsLikeHomeBlog says
I don't think there is a better compliment. I hope you love it!
Blessedwithgrace says
That chowder looks great! Thanks for linking your post to Tempt My Tummy Tuesday.
[email protected] says
What a GREAT!!! chowder recipe. I love using my slow cooker.
ruthinthedesert says
Sounds yummy! You can saute the onions first to get a little extra flavor.
Farrah says
That looks YUMMY!!! I was planning to cook chili in the crockpot tomorrow BUT...if I've got any potatoes left, I'm making this!!
**Toot Toot!!*
FeelsLikeHomeBlog says
Yes! I loooooove sauteed onions.
christyisrc says
I love crockpot meals. I really like that you can do all the work the night before. I don't always have the time in the morning to do all that peeling and chopping!
darnold23 says
I would love for you to post this to Crock Pot Wednesday. I wish I had a big bowlful of it right now!
FeelsLikeHomeBlog says
Oh, Christy. We so rarely have time to do anything in the morning. We're lucky if we all get out the door and in the car and buckled, etc. 😉
FeelsLikeHomeBlog says
Done! I always forget about Crock Pot Wednesday.
kimbaASPTL says
YUM! My sister-in-law was just talking about making potato chowder yesterday but she couldn't find her recipe. This one sounds awesome! I'll be making it tomorrow. Thanks!
FeelsLikeHomeBlog says
Awesome! You won't regret it!
FeelsLikeHomeBlog says
Awesome! You won't regret it!
Leslie says
Oh my goodness, this looks like the ultimate potato soup! I absolutely love a good crock pot recipe, so once the weather cools a bit, I'll have to make this for the family!! 🙂
Blessings,
Leslie
Leslie says
(I am new here and already love your blog!)