Slow Cooker Potato Soup

Slow Cooker Potato Soup – Creamy Fall Soup Recipe

ByBella Skye
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Slow Cooker Potato Soup

Slow cooker potato soup is one of those dishes that proves comfort food doesn’t need to be complicated. It’s creamy, hearty, and full of flavor, with tender chunks of potato gently simmered until perfectly soft. What makes this dish truly special is how effortlessly it comes together you simply layer your ingredients in the slow cooker, let time do the work, and end up with a bowl of velvety soup that tastes as if it simmered all day on the stove.

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The flavor is rich and soothing, with a buttery base balanced by savory onions, garlic, and a touch of cream. It’s the kind of soup that feels like a warm hug, perfect for chilly days, cozy nights, or even as an easy weeknight dinner. Home cooks love this recipe because it’s both forgiving and flexible you can adjust the texture, richness, or toppings to suit your taste. Whether you’re feeding a family or preparing make-ahead meals, this Crock Pot recipe with potatoes will quickly become a household favorite.

Why You’ll Love This Recipe

As a chef, I often turn to slow cooker recipes for how they balance flavor and convenience. Here’s why this potato soup stands out from the usual soups and stews you’ve tried before:

  • Effortless Cooking: You simply add everything to the slow cooker and let it do the heavy lifting. No complicated steps or constant stirring.
  • Rich, Creamy Texture: The potatoes naturally thicken the soup as they cook, so you get a smooth, luxurious texture without needing heavy thickeners.
  • Balanced Flavor: Gentle slow cooking deepens the flavor of the onions and garlic, giving the broth a depth that stovetop versions can’t easily achieve.
  • Perfect for All Occasions: This dish fits any setting a family dinner, a meal prep favorite, or a potluck comfort dish.
  • Customizable Base: You can easily make it loaded with bacon and cheese, keep it vegetarian, or even make a lighter version with less cream.
  • Reliable Results: Even if you’re new to using a crockpot, this recipe is nearly fail-proof.
Slow Cooker Potato Soup

Preparation and Cooking Time, Also Serving

  • Preparation Time: 15 minutes
  • Cooking Time: 6 to 7 hours on low or 3 to 4 hours on high
  • Total Time: Approximately 6 hours 15 minutes
  • Servings: 6

This potato soup recipe Crockpot style is designed to serve six generous portions, ideal for a family meal or for storing leftovers for lunch the next day.

Ingredients

  • 6 cups diced russet potatoes (peeled, about 5 large potatoes)
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 4 cups chicken broth (or vegetable broth for vegetarian)
  • 1 ½ cups whole milk
  • 1 cup heavy cream
  • 4 tablespoons unsalted butter
  • 1 teaspoon salt (adjust to taste)
  • ½ teaspoon black pepper
  • ½ teaspoon dried thyme
  • ½ teaspoon paprika
  • 1 cup shredded cheddar cheese (optional, for creamier finish)
  • ½ cup cooked crumbled bacon (optional, for loaded version)
  • 2 tablespoons all-purpose flour (for thickening, optional)
  • 2 green onions, sliced for garnish

Substitution Notes

  • Potatoes: Russet potatoes make the soup thicker, but Yukon Golds add a creamier consistency. Avoid waxy potatoes as they hold their shape and won’t break down.
  • Milk and Cream: You can replace heavy cream with half-and-half or evaporated milk for a lighter texture.
  • Butter: Olive oil or vegan butter works for dairy-free diets.
  • Cheese: For extra depth, try smoked cheddar or gouda.
  • Broth: Vegetable broth makes this a great vegetarian Crock Pot recipe with potatoes.
Slow Cooker Potato Soup

Step-by-Step Instructions

hot soup

Step 1: Prepare the Ingredients

Wash, peel, and dice the potatoes evenly into small cubes, around ½ inch each. Even cuts help the potatoes cook evenly and ensure a consistent texture throughout the soup. Chop the onions finely and mince the garlic.

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Step 2: Load the Slow Cooker

Add the diced potatoes, onions, minced garlic, salt, pepper, thyme, and paprika into the slow cooker. Pour in the chicken broth and stir everything lightly to combine. Place the lid on and set the cooker to low for 6 to 7 hours or high for 3 to 4 hours.

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Step 3: Mash for Texture

Once the potatoes are tender and easily pierced with a fork, use a potato masher to lightly mash the mixture inside the slow cooker. This step thickens the soup naturally and gives it a creamy base while still leaving some chunks of potato for texture.

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Step 4: Create the Creamy Finish

In a small saucepan, melt the butter and whisk in the flour to form a light roux. Slowly whisk in the milk, cooking over medium heat until slightly thickened. Pour this mixture into the slow cooker, then add the cream. Stir gently and let it cook uncovered for another 20 to 30 minutes until it reaches a rich, creamy consistency.

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Step 5: Add Optional Ingredients

If you’re making a loaded version, stir in the shredded cheese and half the crumbled bacon during the last 10 minutes of cooking. The cheese will melt into the soup, making it thicker and creamier.

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Step 6: Taste and Adjust

Before serving, taste the soup and adjust the seasoning with salt and pepper if needed. For a thinner soup, add a little extra broth; for a thicker version, let it cook a bit longer with the lid off.

How to Serve

Serve this slow cooker potato soup in deep bowls topped with chopped green onions, extra shredded cheese, and a sprinkle of crisp bacon for presentation. For added comfort, serve it with warm crusty bread, garlic toast, or soft dinner rolls.

If you want to create a complete meal, pair it with a fresh green salad dressed in vinaigrette to balance the richness of the soup. For a cozy evening, a side of roasted vegetables or grilled chicken makes it hearty enough for dinner. To make it restaurant-style, drizzle a touch of cream on top before serving and sprinkle with freshly cracked black pepper.

Slow Cooker Potato Soup

Additional Tips

  • Use starchy potatoes like russets to ensure a naturally thick and creamy texture.
  • Do not overblend; mashing lightly keeps the soup rustic and satisfying.
  • If your slow cooker runs hot, check it at the 5-hour mark to avoid overcooking.
  • Always add dairy toward the end of cooking to prevent curdling.
  • For deeper flavor, sauté the onions and garlic in butter before adding them to the slow cooker.
  • To make it gluten-free, skip the flour and use cornstarch mixed with milk instead.

Recipe Variations

This slow cooker potato soup is wonderfully versatile, allowing you to create new flavors with simple ingredient swaps. Below are some chef-tested variations that keep the soup exciting and suitable for different tastes and occasions.

  • Loaded Baked Potato Soup
    This version turns your soup into a meal that feels indulgent and cozy. Mix in shredded cheddar cheese toward the end of cooking and top each serving with crispy bacon, a spoonful of sour cream, and fresh green onions. The melted cheese makes the soup thicker and richer, while the toppings add layers of flavor and texture. For a smoky element, try smoked cheddar or a pinch of chipotle powder.
  • Vegetarian Cream of Potato Soup
    A creamy, meat-free version that keeps all the comfort of the classic recipe. Replace chicken broth with vegetable broth and skip the bacon. Add roasted carrots, celery, or leeks to bring more depth to the flavor. For a subtle umami note, stir in a teaspoon of soy sauce or miso paste before serving. Finish with a sprinkle of fresh herbs like thyme or parsley for brightness.
  • Cheesy Broccoli Potato Soup
    A nutritious twist that blends the creamy goodness of potato soup with the flavor of broccoli cheese soup. Add chopped steamed broccoli during the last 30 minutes of cooking and stir in extra cheddar cheese until melted and smooth. The result is a thick, velvety soup packed with both comfort and vegetables.
  • Light Potato Soup
    This version offers a lighter but equally satisfying bowl. Swap the heavy cream for evaporated milk or low-fat milk, and reduce the butter slightly. Instead of using flour, blend a cup of the soup and stir it back in to thicken naturally. The texture stays creamy, but it feels lighter and more refreshing perfect for those who prefer a balanced meal.
  • Rustic Country Potato Soup
    For a heartier, countryside-inspired version, leave some potato skins on and add diced ham or smoked sausage. A handful of corn kernels or peas adds sweetness and color. This rustic variation has more texture, flavor, and a comforting homemade feel that’s great for cold evenings.
  • Spicy Potato Soup
    If you like a little heat, this variation brings a bold kick. Add chopped jalapeños or a dash of cayenne pepper during cooking. Finish with shredded pepper jack cheese and a drizzle of hot sauce when serving. It’s a great way to balance the creamy base with a touch of spice and excitement.

Each of these variations builds on the same creamy, flavorful base of your slow cooker potato soup while adding its own personality. Whether you prefer a comforting classic, a lightened-up version, or something bold and spicy, these ideas ensure your potato soup recipe Crockpot never gets boring.

Freezing and Storage

  • Refrigerate: Cool the soup completely, then store it in an airtight container in the fridge for up to 4 days.
  • Freeze: Transfer to freezer-safe containers, leaving space for expansion. Freeze for up to 2 months.
  • Reheat: Thaw overnight in the refrigerator, then warm on the stovetop or in the slow cooker on low. Stir in a little milk or broth to restore creaminess.

Avoid freezing soups that contain a lot of dairy before they cool; this helps prevent separation.

Nutritional Information (Approximate per serving)

  • Calories: 380
  • Protein: 10g
  • Fat: 22g
  • Saturated Fat: 12g
  • Carbohydrates: 35g
  • Fiber: 3g
  • Sugars: 6g
  • Sodium: 620mg

Values can vary depending on the specific ingredients and optional add-ins like cheese or bacon.

Final Words

Slow cooker potato soup is more than just a comforting bowl of food it’s a recipe that captures the spirit of slow, thoughtful cooking. It reminds us that great flavor doesn’t always come from fancy ingredients or complicated methods, but from giving simple foods time to transform. Every potato softens gently, every bit of onion melts into the broth, and the result is a creamy, cozy soup that tastes like home.

Cooking this recipe in your slow cooker means you get to enjoy both convenience and depth of flavor. You can set it up before work or during a lazy weekend morning, and by the time you’re ready to eat, your kitchen smells like pure comfort. That’s the beauty of slow cooking it rewards patience with layers of taste that no quick meal can match.

As a chef, I appreciate how adaptable this soup is. You can make it luxurious with extra cream and cheese, keep it rustic with just potatoes and broth, or turn it into a vegetarian masterpiece with a few smart swaps. It’s a base recipe you can build on endlessly, learning to balance textures, flavors, and ingredients in a way that suits your own taste.

Serving it to family or friends adds to its charm. A pot of slow cooker potato soup in the center of the table encourages sharing, conversation, and that relaxed feeling that only homemade food can create. The leftovers are just as rewarding thicker, richer, and even better the next day.

FAQ’s

Yes, you can use whole milk, half-and-half, or evaporated milk for a lighter version. The soup will still be creamy because of the potatoes.

Russet potatoes are ideal because they break down easily, creating a naturally thick soup. Yukon Golds work too if you prefer a creamier, silkier texture.

Absolutely. Carrots, celery, or corn blend well with this soup. Add them at the beginning so they cook evenly.

Use vegetable broth instead of chicken broth and skip the bacon. You can also add extra herbs for depth.

Mash more potatoes or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold milk) and cook for another 15 minutes on high.

Yes, frozen diced or hash brown potatoes work fine. Just add them directly without thawing, and extend the cook time by about 30 minutes.

Yes, if your slow cooker is large enough. Make sure not to fill it past two-thirds full to allow proper simmering.

Chopped green onions, crispy bacon, shredded cheddar, parsley, or even a dollop of sour cream. These add texture and extra flavor.

Slow Cooker Potato Soup - Creamy Fall Soup Recipe
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Slow Cooker Potato Soup – Creamy Fall Soup Recipe

Recipe by Bella SkyeCourse: Soup Recipes
Servings

6

servings
Prep time

15

minutes
Cooking time

6

hours 
Calories

380

kcal

Ingredients

  • 6 cups diced russet potatoes (peeled, about 5 large potatoes)

  • 1 medium yellow onion, finely chopped

  • 3 cloves garlic, minced

  • 4 cups chicken broth (or vegetable broth for vegetarian)

  • 1 ½ cups whole milk

  • 1 cup heavy cream

  • 4 tablespoons unsalted butter

  • 1 teaspoon salt (adjust to taste)

  • ½ teaspoon black pepper

  • ½ teaspoon dried thyme

  • ½ teaspoon paprika

  • 1 cup shredded cheddar cheese (optional, for creamier finish)

  • ½ cup cooked crumbled bacon (optional, for loaded version)

  • 2 tablespoons all-purpose flour (for thickening, optional)

  • 2 green onions, sliced for garnish

Directions

  • Wash, peel, and dice the potatoes evenly into small cubes, around ½ inch each. Even cuts help the potatoes cook evenly and ensure a consistent texture throughout the soup. Chop the onions finely and mince the garlic.
  • Add the diced potatoes, onions, minced garlic, salt, pepper, thyme, and paprika into the slow cooker. Pour in the chicken broth and stir everything lightly to combine. Place the lid on and set the cooker to low for 6 to 7 hours or high for 3 to 4 hours.
  • Once the potatoes are tender and easily pierced with a fork, use a potato masher to lightly mash the mixture inside the slow cooker. This step thickens the soup naturally and gives it a creamy base while still leaving some chunks of potato for texture.
  • In a small saucepan, melt the butter and whisk in the flour to form a light roux. Slowly whisk in the milk, cooking over medium heat until slightly thickened. Pour this mixture into the slow cooker, then add the cream. Stir gently and let it cook uncovered for another 20 to 30 minutes until it reaches a rich, creamy consistency.
  • If you’re making a loaded version, stir in the shredded cheese and half the crumbled bacon during the last 10 minutes of cooking. The cheese will melt into the soup, making it thicker and creamier.
  • Before serving, taste the soup and adjust the seasoning with salt and pepper if needed. For a thinner soup, add a little extra broth; for a thicker version, let it cook a bit longer with the lid off.

Notes

  • Use starchy potatoes like russets to ensure a naturally thick and creamy texture.
  • Do not overblend; mashing lightly keeps the soup rustic and satisfying.
  • If your slow cooker runs hot, check it at the 5-hour mark to avoid overcooking.
  • Always add dairy toward the end of cooking to prevent curdling.
  • For deeper flavor, sauté the onions and garlic in butter before adding them to the slow cooker.
  • To make it gluten-free, skip the flour and use cornstarch mixed with milk instead.

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