Slow Cooker Potato Soup is the ultimate comfort food for chilly days. This creamy and hearty soup features tender potatoes cooked low and slow to perfection, mixed with flavorful broth, a touch of cream, and classic seasonings. The soft potatoes melt in your mouth, while bits of onion and herbs add a nice little kick to each spoonful.
I love how easy this soup is to make—just toss everything into the slow cooker and let it do the work while I go about my day. It feels like a little warm hug waiting for me when I get home. Sometimes I like to sprinkle crispy bacon or shredded cheese on top for a bit of extra yum, but it’s delicious just as it is too.
One of my favorite ways to enjoy this potato soup is with a side of crusty bread or warm rolls. It’s simple, cozy, and filling, perfect for a lazy weekend or when I need something easy to warm me up. This recipe always reminds me of comforting home-cooked meals shared with family, bringing a lovely sense of calm and good vibes to the table.
Key Ingredients & Substitutions
Potatoes: Yukon Gold or Russet are great here. Yukon Gold gives a creamier texture while Russets break down nicely for a thicker soup. If you want fewer carbs, try cauliflower florets instead.
Chicken Broth: Adds depth and warmth. Use vegetable broth to keep it vegetarian. Bone broth can also give extra richness.
Heavy Cream: This makes the soup super creamy. For a lighter option, try half-and-half or coconut milk. Dairy-free creamers work too if needed.
Bacon and Cheese: Bacon brings smoky crunch and cheese adds a melty richness. Turkey bacon or smoked paprika can replace bacon if you want a different flavor or less fat.
How Do You Get the Soup Thick and Creamy Without It Being Too Runny?
The key is making a roux with butter and flour to thicken the soup. Here’s how to do it simply:
- Melt butter in a small pan over medium heat.
- Add flour and stir constantly for 1 minute to cook out the raw taste.
- Slowly whisk in the cream; this will thicken as it heats.
- Stir the thickened mixture into the slow cooker soup and mix well.
Also, partially mashing some of the potatoes after cooking adds natural thickness. Using an immersion blender gently helps keep some chunks for texture.
Equipment You’ll Need
- Slow cooker – the star here, it cooks everything low and slow so flavors blend beautifully with minimal effort.
- Medium saucepan – for making the roux and thickening the cream mixture before adding it to the soup.
- Wooden spoon or silicone spatula – perfect for stirring without scratching your slow cooker or pan.
- Potato masher or immersion blender – lets you mash some potatoes for a creamy texture while keeping chunkiness.
- Sharp knife and cutting board – essential for chopping potatoes, onion, celery, and garnishes cleanly and safely.
Flavor Variations & Add-Ins
- Swap bacon with cooked sausage or ham chunks for a different meaty twist.
- Add chopped kale or spinach in the last 30 minutes for extra greens and color.
- Mix in a sprinkle of smoked paprika or cayenne pepper for a gentle smoky or spicy kick.
- Use pepper jack cheese instead of cheddar for a little zing and creaminess.
How to Make Slow Cooker Potato Soup
Ingredients You’ll Need:
Main Ingredients:
- 6 large potatoes (Yukon Gold or Russet), peeled and diced
- 1 medium onion, finely chopped
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth for vegetarian)
- 1 cup heavy cream
- 1 cup shredded cheddar cheese, plus extra for garnish
- 8 slices of bacon, cooked and crumbled
- 3 tbsp all-purpose flour
- 3 tbsp butter
- Salt and freshly ground black pepper, to taste
- 1 tsp dried thyme or 1 tbsp fresh thyme leaves
- 2 green onions or chives, thinly sliced for garnish
How Much Time Will You Need?
This recipe takes about 10-15 minutes for prep and roughly 7-8 hours on low or 3-4 hours on high to cook in the slow cooker. The slow cooking lets the potatoes become soft and full of flavor without hands-on attention, making it a great set-and-forget meal.
Step-by-Step Instructions:
1. Start the Soup Base:
Put the diced potatoes, chopped onion, celery, minced garlic, and chicken broth into your slow cooker. Season with salt, pepper, and thyme. Give everything a good stir to combine.
2. Cook the Potatoes:
Cover the slow cooker and cook on LOW for 7-8 hours or on HIGH for 3-4 hours—until the potatoes are tender when pierced with a fork.
3. Make the Thickening Mixture:
While the soup cooks, melt butter in a small saucepan over medium heat. Stir in the flour and whisk constantly for about 1 minute to make a roux, which will thicken the soup.
4. Add Cream and Combine:
Slowly whisk the heavy cream into the roux, and cook until it thickens slightly. Pour this creamy mixture into the slow cooker and stir well.
5. Adjust the Texture and Add Cheese:
Use a potato masher or immersion blender to gently mash some of the potatoes—leaving some chunks for a nice texture. Then stir in the shredded cheddar cheese until it melts into the soup.
6. Final Touches and Serving:
Taste and add extra salt or pepper if needed. Serve the soup hot, topped with crispy bacon pieces, extra cheddar, and sliced green onions or chives. It’s delicious with crusty bread or warm rolls on the side.
Can I Use Frozen Potatoes for This Soup?
Yes, you can use frozen diced potatoes, but be sure to thaw them completely before adding to the slow cooker to avoid excess water making the soup too thin. Pat them dry with paper towels if needed.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup up to the point of adding cheese and garnishes, then refrigerate for up to 2 days. Reheat gently on the stove before stirring in cheese and toppings.
How Do I Store Leftover Potato Soup?
Store leftovers in an airtight container in the fridge for 3-4 days. Reheat on the stove or microwave, stirring occasionally for even heating. The soup may thicken when chilled—add a splash of broth or cream when reheating if needed.
Is There a Dairy-Free Version of This Soup?
Yes! Substitute the heavy cream with coconut milk or a plant-based creamer, and use dairy-free cheese alternatives. Use vegetable broth to keep it vegetarian or vegan-friendly.