Crockpot Potato Soup with Smoked Paprika and Caramelized Onions

When potatoes simmer slowly with caramelized onions and smoky paprika something magical happens. My crockpot potato soup recipe transforms humble ingredients into the coziest comfort food that wraps you in a warm hug at the end of a long day.

I’ve lost count of how many times this recipe has saved my sanity during those chaotic weeknights when the kids have activities, work deadlines loom, and everyone still expects dinner to magically appear!

The Ultimate Set-It-And-Forget-It Potato Soup That Tastes Like You Slaved All Day

This soup tastes like it took hours of careful attention, but your trusty crockpot does all the heavy lifting! The magic happens when smoked paprika (my secret ingredient!) mingles with slowly caramelized onions to create deep, complex flavors that elevate this soup beyond your average potato soup.

The best part is that it takes just 15 minutes of prep time, then your slow cooker works its magic for 6-8 hours while you tackle your day.

I have a friend, who usually gives the side-eye to vegetarian soups, that declared this “the best potato soup ever.” And my picky teenager? Asked for seconds. That’s the ultimate victory in my book!

Ingredients

• 2.5 pounds (1.1 kg) Yukon gold potatoes, cubed (about 6-7 medium potatoes)
• 1 large sweet onion, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon butter
• 2 teaspoons smoked paprika (the key flavor!)
• 4 cups vegetable broth
• 1 cup whole milk
• 1/2 cup heavy cream
• 2 tablespoons all-purpose flour
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1 bay leaf
• 1 teaspoon salt (plus more to taste)
• 1/2 teaspoon black pepper
• 1 cup shredded sharp cheddar cheese, plus extra for garnish
• 3 tablespoons fresh chives, chopped

For garnish (optional):

• Extra shredded cheese
• Sour cream
• Fresh chives
• Croutons
• Smoked paprika (for sprinkling)

Equipment Needed

• 6-quart slow cooker
• Potato masher or immersion blender

Instructions

1. Caramelize the onions: Heat olive oil and butter in a large skillet over medium-low heat. Add sliced onions and cook for 20-25 minutes, stirring occasionally, until deeply golden and caramelized. This step is SO worth it, trust me! In the final minute, add 1 teaspoon of the smoked paprika to the onions and stir to toast the spice.
2. Prep the potatoes: While the onions are caramelizing, peel and cube the potatoes into 1-inch pieces. Add them to the crockpot.
3. Add ingredients to crockpot: Transfer caramelized onions to the crockpot. Add vegetable broth, remaining smoked paprika, dried thyme, rosemary, bay leaf, salt, and pepper. Stir to combine.
4. Cook low and slow: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until potatoes are fork-tender. The house will smell amazing by hour three – fair warning!
5. Create the creamy base: About 30 minutes before serving, whisk flour into the milk until smooth. Add this mixture and the heavy cream to the crockpot, and stir gently.
6. Mash for texture: Using a potato masher, gently mash about half the potatoes to thicken the soup while leaving plenty of chunks for texture. If you prefer a smoother soup, use an immersion blender and pulse a few times (but don’t overdo it!).
7. Add the cheese: Stir in the shredded cheddar cheese until melted and incorporated. Taste and adjust seasonings if needed.
8. Serve: Ladle into bowls and garnish with additional shredded cheese, a dollop of sour cream, fresh chives, and a light sprinkle of smoked paprika if desired.

Storage Tips

This soup stores beautifully! Let it cool completely, then refrigerate in airtight containers for up to 4 days. The flavors actually get better overnight – I always think it tastes even more amazing the next day for lunch.

For freezing, I recommend leaving out the dairy (milk, cream, and cheese) and adding that when you reheat.

Freeze the base soup for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator, reheat gently on the stovetop, and stir in the dairy components.

Notes and Tricks for a Delicious Hearty Potato Soup

Okay, let’s talk about what makes this soup extra special! The caramelized onions are non-negotiable, friends. I tried making this once when I was short on time and just threw raw onions in the crockpot. Big mistake! The caramelization adds a depth and sweetness that transforms this soup completely.

The smoked paprika is another game-changer. Regular paprika works in a pinch, but the smoky version adds such complexity that people will wonder what your secret ingredient is. I keep a tin of good quality Spanish smoked paprika just for this recipe!

For a thicker soup, you can increase the flour to 3 tablespoons. If you’re looking for a lighter version, substitute half-and-half for the heavy cream (though I think the cream makes it extra special for those cozy winter nights).

Last week when the temperature dropped suddenly, I made this soup and accidentally discovered that a tiny pinch of cayenne adds a wonderful warmth that doesn’t make it spicy – just adds another layer of comfort!

Perfect Pairings

This hearty soup deserves some amazing companions!

• My go-to pairing is a rustic whole grain bread that’s been lightly toasted and brushed with garlic butter. The contrast of creamy soup with crunchy, garlicky bread is simply perfect.
• For a complete meal, serve with a simple side salad dressed with a tangy vinaigrette to cut through the richness of the soup. I like arugula with sliced pears, walnuts, and a light lemon dressing.
• For dessert, something not too heavy works beautifully – perhaps baked apples with cinnamon or a light berry crumble. My kids always vote for warm brownies, which frankly, pair well with everything!
• On particularly chilly evenings, I’ve been known to serve this soup alongside grilled cheese sandwiches made with sharp cheddar and a thin layer of fig jam – the sweet-savory combination is absolutely divine with the smoky notes in the soup.

Frequently Asked Questions

Can I make this soup dairy-free?

Absolutely! Replace the milk and cream with your favorite unsweetened non-dairy milk (oat milk works wonderfully and has a natural creaminess). For the cheese, there are several good plant-based cheddar-style shreds available now. The soup won’t be quite as rich, but it’s still delicious!

Can I prep this the night before?

Yes! You can caramelize the onions, cube the potatoes (store them submerged in cold water in the refrigerator to prevent browning), and measure out the spices the night before. In the morning, drain the potatoes, combine everything in the crockpot, and turn it on before heading out the door.

What if I don’t have smoked paprika?

While I really recommend getting some (it’s a game-changer!), you can substitute regular paprika plus 1/4 teaspoon of cumin to add some depth. Another option is to use 1/2 teaspoon of chipotle powder, which brings both smokiness and a little heat.

Can I make this in an Instant Pot?

Yes! Use the sauté function to caramelize the onions first. Add the remaining ingredients (except milk, cream, and cheese) and pressure cook for 10 minutes with a 10-minute natural release. Then add the dairy ingredients and follow the remaining steps.

How do I make this soup thicker/thinner?

For a thicker soup: Use more flour (up to 3 tablespoons) or mash more of the potatoes. You can also add a cup of instant potato flakes at the end.

For a thinner soup: Add more broth until you reach your desired consistency. Just be sure to adjust the seasoning accordingly.

Seasonal Variations

In summer, I lighten this up by using half the cream and adding fresh corn kernels and zucchini in the last 30 minutes of cooking. The sweetness of fresh corn pairs beautifully with the smoky paprika.

For fall, I sometimes swap one of the potatoes for a small butternut squash and add a pinch of nutmeg. The squash brings a seasonal sweetness that’s just irresistible when the leaves begin to change.

During holiday season, you can dress this up by adding a garnish of pomegranate seeds and fresh rosemary sprigs for a festive touch. The bright pop of color and flavor makes this humble soup dinner-party worthy!

One of the Best Potato Soup Recipes for Weeknights

At home. this crockpot potato soup shows up on busy weeknights, snow days, and whenever we need a little comfort in a bowl. There’s something almost magical about how a few humble ingredients transform into something so nourishing and satisfying.

I hope this soup brings the same warmth and comfort to your home as it has to mine! If you try it, I’d love to hear how it turned out or any creative twists you added to make it your own.

And if you are looking for more special potato soup recipes, check out this roasted garlic and miso potato soup.

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