Slow Cooker Potato Soup is the perfect cozy meal for chilly days. It’s creamy and comforting with tender potatoes, bits of onion, and a gentle blend of spices that lets the simple flavors shine. The slow cooker does all the hard work, slowly turning everything into a smooth, hearty soup that feels like a warm hug in a bowl.
I love making this soup when I want something easy but that still tastes homemade and special. The best part is how the potatoes get so soft and the flavors meld together the longer it cooks. I usually toss everything in before I head out for the day, and by dinner time, it’s ready to go without any fuss. It’s a real lifesaver on busy days!
My favorite way to serve this soup is with a sprinkling of shredded cheese, a little crispy bacon, and fresh green onions on top. It adds just the right touch of crunch and flavor. Plus, a side of warm bread makes it feel like a complete meal. Every time I make it, everyone asks for seconds, which makes me feel like I nailed it!
Key Ingredients & Substitutions
Red Potatoes: Red potatoes hold their shape well in slow cooking. I like leaving the skins on for texture and nutrients. If you don’t have reds, Yukon gold potatoes work great too.
Broth: Chicken broth adds flavor, but vegetable broth is a perfect swap for a vegetarian option. Homemade or store-bought both work fine.
Sour Cream & Cheese: These make the soup creamy and rich. If dairy is a concern, try plain Greek yogurt instead of sour cream, and use a dairy-free cheese substitute.
Bacon: Crispy bacon adds a smoky crunch. For a vegetarian twist, omit bacon and garnish with extra green onions or crispy fried shallots.
How Can I Get the Perfect Creamy Texture Without Overcooking?
Slow cookers can sometimes overcook potatoes, turning them mushy. Here’s how to get creamy soup with nice chunks:
- Cook potatoes until very tender but not falling apart (check at the 7-hour mark on low).
- Use a potato masher or immersion blender to mash part of the soup, leaving chunks for texture.
- Stir in creamy ingredients last to avoid curdling.
- Add milk or cream gradually to adjust thickness after cooking.
This approach keeps your soup creamy, smooth, and nicely textured every time.
Equipment You’ll Need
- Slow cooker – essential for hands-off cooking and slow, even heat.
- Cutting board and sharp knife – makes chopping potatoes and veggies easier and safer.
- Potato masher or immersion blender – helps you blend part of the soup for a creamy texture.
- Wooden spoon or heatproof spatula – perfect for stirring without scratching your slow cooker.
- Measuring cups and spoons – keeps your ingredient amounts accurate for best flavor.
Flavor Variations & Add-Ins
- Swap bacon for cooked sausage for a heartier, meaty flavor.
- Add chopped ham or leftover rotisserie chicken for extra protein.
- Mix in cooked corn or roasted red peppers for a sweet and colorful touch.
- Stir in smoked paprika or a pinch of cayenne for a little smoky heat.
Slow Cooker Potato Soup
Ingredients You’ll Need:
For The Soup:
- 6 medium red potatoes, diced with skins on
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 stalks celery, chopped
- 4 cups chicken broth (or vegetable broth)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
For The Creamy & Topping:
- 1/2 cup sour cream
- 1 cup shredded sharp cheddar cheese, plus extra for garnish
- 6 slices bacon, cooked and chopped
- 1/4 cup chopped green onions, for garnish
- Optional: 1/2 cup milk or cream (to adjust thickness)
How Much Time Will You Need?
This recipe takes about 10 minutes for prep and mixing ingredients, plus 7-8 hours of slow cooking on LOW or 3-4 hours on HIGH until the potatoes are tender. Additional minutes may be required for garnishing and any adjustments.
Step-by-Step Instructions:
1. Combine the Base Ingredients:
Put the diced potatoes, chopped onion, minced garlic, celery, chicken broth, salt, pepper, and dried thyme into your slow cooker. Stir everything gently but well, so the flavors start mixing.
2. Slow Cook the Soup:
Cover the slow cooker and cook on LOW for 7-8 hours or on HIGH for 3-4 hours. The goal is for the potatoes to become very tender and flavorful.
3. Mash for Creaminess:
Once cooked, use a potato masher or an immersion blender to mash or blend a portion of the soup to your liking. Leave some potato chunks so the soup has a nice texture and body.
4. Add Creamy Ingredients:
Stir in the sour cream and shredded cheddar cheese until they melt smoothly into the soup. If the soup feels too thick, mix in the optional milk or cream slowly until you get the consistency you want.
5. Taste and Adjust:
Give your soup a taste and add more salt or pepper if needed. This ensures the flavors are just right before serving.
6. Serve with Tasty Toppings:
Ladle the hot soup into bowls, then sprinkle generously with the cooked bacon pieces, extra shredded cheddar cheese, and fresh chopped green onions for that extra burst of flavor and color.
Can I Use Frozen Potatoes for This Soup?
Yes, you can use frozen diced potatoes to save prep time! Just make sure to thaw them completely before adding to the slow cooker to ensure even cooking and prevent excess water in the soup.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup up to the cooking step, refrigerate overnight, and cook it the next day. Alternatively, you can make the whole soup and store leftovers in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.
How Can I Thicken the Soup If It’s Too Thin?
If your soup is thinner than you’d like, try cooking it uncovered for the last 30 minutes to let some liquid evaporate, or mash a few more potatoes to thicken naturally. Adding a bit more cheese or sour cream can also help add creaminess.
What Can I Use Instead of Bacon?
If you want a vegetarian option or don’t have bacon, crispy fried onions or toasted nuts add a nice crunch. You can also skip it altogether and just garnish with extra cheese and green onions for flavor.