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Potato Soup Recipe for Dinner | Easy Fall Crockpot Soup
Allison Bryant

Creamy Yukon Gold Crockpot Potato Soup

Experience the ultimate fall comfort with this velvety, slow-cooked potato soup. Using premium Yukon Gold potatoes for their natural buttery starch and a delicate infusion of fresh thyme, this recipe delivers a sophisticated and rich flavor profile without any pork products. Perfect for busy weeknights, the slow-cooker method ensures every bite is tender and perfectly seasoned, providing a robust, filling meal that is sure to become a seasonal staple in your home.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 3 lbs Yukon Gold potatoes, peeled and cut into 1-inch cubes
  • 4 cups low-sodium chicken broth
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 cups whole milk
  • 3 tablespoons all-purpose flour
  • 1/2 cup heavy cream
  • Optional: shredded cheddar or chopped chives for garnish

Method
 

  1. Place the cubed potatoes into the base of the slow cooker.
  2. Sprinkle the fresh thyme, salt, and pepper evenly over the potatoes.
  3. Pour the chicken broth over the mixture until the potatoes are just covered.
  4. Cover and cook on low for 6-8 hours or high for 3-4 hours until potatoes are tender.
  5. In a small saucepan, whisk the milk and flour together over medium heat until thickened into a smooth slurry.
  6. Stir the slurry and the heavy cream into the slow cooker.
  7. Let the soup cook on high for an additional 15 minutes until thickened and creamy.
  8. Serve warm, topped with optional cheddar or chives if desired.

Notes

For a smoother, more decadent texture, use an immersion blender to pulse the soup a few times before adding the cream. Store leftovers in an airtight container in the refrigerator for up to 3 days.