Any potato soup can be reheated in a crock pot or just in a sauce pan, my preference.
here's a good one.
Linda C

Here is a link that might be useful: basic potato soup

Connie, make life easier and make it in the crock pot too.

Thanks, Linda. I'll give that recipe a try.

Pkramer,...that does make more sense doesn't it?! Any recipes for potato soup made in a crockpot?

I just made some last week,I melt butter,saute finely chopped onion,,add some flour to thicken,Slowly add warm milk.To however ammount of soup I want.In another pan I cook small chopped potatoes till soft,I put half the chopped potaoes in soup the other half I mash add to soup.I add 1 cup sour cream,Its ready Salt & pepper to taste,I added chopped spam,and a little cheddar cheese,mmm

I am mostly a lurker, but I ran across this cooking blog today, and I thought this recipe might work for you.

(you need to scroll down a bit for the recipe) :)

Here is a link that might be useful: Crockpot Potato soup

Thanks, all. I've saved all your recipes and links.

I found this recipe and I'm giving it a test run today. Just put it on. We'll see!

Here is a link that might be useful: Loaded Baked Potato Soup

Connie, I haven't tried this one, but it sounds really good. It's from Better Homes & Gardens Slow Cooker Meals

Smashed Potato Soup
Prep: 25 minutes
Cook: 8 to 10 hours (low) or 4 to 5 hours (high)
Ingredients
3-1/2 pounds potatoes, peeled and cut into 3/4-inch cubes
1/2 cup chopped yellow and/or red sweet pepper
1-1/2 teaspoons bottled roasted garlic
1/2 teaspoon ground black pepper
4-1/2 cups chicken broth
1/2 cup whipping cream, half-and-half, or light cream
1 cup shredded cheddar cheese (4 ounces)
1/2 cup thinly sliced green onions
Sliced green onions ((optional)

Directions
1. In a 4- to 6-quart slow cooker, combine potatoes, sweet pepper, garlic, and black pepper. Pour broth over all.

2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

3. Mash potatoes slightly with a potato masher. Stir in whipping cream, cheddar cheese, and the 1/2 cup thinly sliced green onions. If desired, top individual servings with additional sliced green onions. Makes 8 servings.

Nutrition Facts
Calories243, Total Fat (g)11, Saturated Fat (g)6, Cholesterol (mg)37, Sodium (mg)644, Carbohydrate (g)30, Fiber (g)3, Protein (g)8, Percent Daily Values are based on a 2,000 calorie diet

The Loaded Baked Potato soup was very good and I plan to make it again someday.

I do have a question about the 1/4 cup of butter added. The melted butter just floated along the top of the soup and never seemed to be incorporated. Do you think that's supposed to be the case? Can I just leave it out?

Here is a link that might be useful: Loaded Baked Potato Soup

If you just want to keep it warm I'd make the soup and then put it in the crock pot.

Potato soup only takes about 45 minutes to cook so I personally wouldn't want it simmering all day in a crock pot.

Simple Potato and Leek Soup
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Simple instructions for a Leek and Potato Soup

3 or 4 leeks, cleaned and the white part cut into 1/2 inch pieces
2 to 3 large baking potatoes
2 tablespoons butter
1 garlic clove
Fresh thyme
Salt, pepper
Chicken broth
Heavy cream
Chives (Optional)

Saute the leeks and potatoes in butter for a few minutes or until leeks start to soften. Add the garlic, chicken broth, salt, pepper and fresh minced thyme.

Simmer for 30 minutes or until the leeks and potatoes are soft. Puree with a stick blender or pour mixture into a blender and puree. Add the cream and serve. (top with chives if using)