Slow Cooker Potato Soup is the perfect cozy dish for chilly days. It’s creamy and comforting with tender potatoes, onions, and a touch of cheese that melts right into the broth. The slow cooker does all the work, letting the flavors come together easily without you having to watch the pot.
I love making this soup whenever I want a simple, warm meal that feels like a big, soft blanket. It’s seriously one of those dishes where the whole house starts smelling amazing hours before dinner. I usually throw in some crispy bacon or extra cheese on top for a little something special.
This soup is great on its own, but I find it pairs wonderfully with some crusty bread for dipping. It’s the kind of meal you can make ahead and come back to after a busy day, and it still tastes just as good. I think everyone needs a pot of this waiting for them in the slow cooker at least once in the winter season!
Key Ingredients & Substitutions
Potatoes: Yukon Gold or Russet potatoes work great here. Yukon Golds give a creamy texture, while Russets hold their shape well. If you want a lighter soup, try sweet potatoes as a twist.
Chicken broth: Adds deep flavor, but you can swap it with vegetable broth for a vegetarian version. Just be sure to boost seasonings for richness.
Bacon: Crispy bacon adds a smoky crunch. If you’re vegetarian, try smoked paprika with sautéed mushrooms for a similar effect.
Cheddar cheese: Sharp cheddar melts beautifully. You can substitute with Colby, Monterey Jack, or a dairy-free cheese for allergy needs.
Sour cream or heavy cream: Adds silkiness and tang. Greek yogurt can be a lighter swap but add it at the end to avoid curdling.
How Do You Get the Soup Creamy Without Losing Potato Chunks?
Getting a creamy soup with good potato texture is a balancing act. Here’s my method:
- Cook potatoes entirely in the slow cooker with broth and aromatics.
- Remove about a cup of the cooked potatoes, then mash or blend them separately.
- Stir the mashed potatoes back into the soup to naturally thicken without pureeing the whole pot.
- This way, you keep soft chunks while the soup thickens and becomes creamy.
- If your soup feels too thin, add a slurry of flour or cornstarch mixed with cold water and cook a little longer.
This technique keeps texture interesting and soup velvety at the same time. I find it makes all the difference!
Equipment You’ll Need
- Slow cooker – essential for hands-off cooking and slow flavor melding.
- Cutting board and sharp knife – for chopping potatoes, onions, and celery safely and quickly.
- Measuring cups and spoons – to get your broth, seasonings, and cheese just right.
- Potato masher or immersion blender – perfect for mashing part of the soup to get that creamy texture without losing chunks.
- Ladle – makes serving the soup easier and neater.
Flavor Variations & Add-Ins
- Add cooked sausage or diced ham for a heartier, meatier soup.
- Mix in roasted garlic instead of raw for a sweeter, milder garlic flavor.
- Use smoked gouda or pepper jack cheese to add a smoky or spicy kick to the soup.
- Stir in chopped kale or spinach near the end of cooking for extra greens and nutrients.
Slow Cooker Potato Soup
Ingredients You’ll Need:
- 6 cups peeled and diced potatoes (about 3 large potatoes)
- 1 cup chopped onion
- 3 cloves garlic, minced
- 3 stalks celery, chopped
- 4 cups chicken broth or vegetable broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme (optional)
- 1 cup shredded cheddar cheese, plus extra for topping
- 8 slices bacon, cooked and crumbled
- 1 cup sour cream or heavy cream
- 3 tablespoons all-purpose flour (optional, for thickening)
- ¼ cup chopped green onions or chives for garnish
How Much Time Will You Need?
This slow cooker potato soup takes about 10-15 minutes to prepare and then cooks in your slow cooker for 3-7 hours depending on your settings. Use low heat for 6-7 hours for tender potatoes and slow flavor development, or high heat for 3-4 hours when you’re short on time. Adding thickening steps takes an additional 20-30 minutes. Altogether, plan for about 7 hours if cooking low and about 4.5 hours on high including thickening.
Step-by-Step Instructions:
1. Prepare the Vegetables and Base:
Place peeled and diced potatoes, chopped onion, minced garlic, and chopped celery into the slow cooker. Pour in the chicken or vegetable broth. Add salt, black pepper, and dried thyme if you like. Stir everything gently to mix the ingredients well.
2. Cook Until Potatoes Are Tender:
Cover your slow cooker and cook the soup on low for 6-7 hours, or on high for 3-4 hours. You’ll know it’s done when the potatoes are soft and easy to pierce with a fork.
3. Optional Thickening:
If you prefer a thicker soup, take a small bowl and mix the flour with some of the soup broth to make a smooth slurry. Add this slurry back into the slow cooker and cook on high for another 20-30 minutes to thicken the soup nicely.
4. Create a Creamy Texture:
Carefully remove about 1 cup of the potato mixture from the soup. Blend or mash it until smooth, then stir this back into the soup pot. This step helps the soup become creamy while still keeping chunks of potato.
5. Add Cheese and Cream:
Stir in the shredded cheddar cheese and sour cream or heavy cream. Mix well until the cheese melts and the soup turns creamy. Taste and add more salt or pepper if needed.
6. Serve with Tasty Toppings:
Ladle the hot soup into bowls. Top with crumbled bacon, extra shredded cheddar cheese, and chopped green onions or chives for a delicious finishing touch.
Can I Use Frozen Potatoes for This Soup?
Yes! Just make sure to thaw them completely before adding to the slow cooker to ensure even cooking. You may need to adjust the cooking time slightly, checking for tenderness.
How Can I Make This Soup Dairy-Free?
Replace the cheddar cheese with a dairy-free cheese alternative and swap the sour cream or heavy cream for coconut cream or a plant-based yogurt. The soup will still be creamy and delicious!
Can I Prepare This Soup Ahead of Time?
Absolutely! You can assemble all the ingredients in the slow cooker insert, cover, and refrigerate overnight. Start cooking the next day as usual. Leftovers keep well in the fridge for 3-4 days.
What’s the Best Way to Reheat Leftover Potato Soup?
Reheat gently on the stovetop over low heat, stirring often to prevent sticking. You can also microwave in short bursts, stirring in between to heat evenly. Add a splash of broth or cream if the soup thickens too much.