Slow Cooker Potato Soup is a wonderfully comforting dish made with tender potatoes, creamy broth, and a hint of savory flavors that come together effortlessly in the slow cooker. It’s the kind of soup that’s hearty and filling, with soft chunks of potato and a smooth, rich texture that feels like a warm hug on a chilly day.
I love how easy it is to prepare this soup—just toss all the ingredients into the slow cooker and let it do its magic while you go about your day. It’s one of those meals that feels like a real treat but doesn’t require you to spend hours in the kitchen. For an extra touch, I sometimes stir in a handful of cheese or sprinkle some crispy bacon on top before serving, which makes it even more comforting.
This soup is perfect for cozy nights at home or when you need a soothing meal after a long day. I often serve it with a crusty piece of bread or a side salad to round out the meal. Everyone I’ve shared it with always asks for seconds, and I find myself reaching for this recipe whenever I need something simple but satisfying.
Key Ingredients & Substitutions
Potatoes: I prefer Yukon Gold or Russet potatoes for this soup. Yukon Golds give a creamy texture while Russets break down nicely. You can mix them for a balance of creaminess and chunks.
Chicken Broth: Chicken broth adds depth, but vegetable broth works well for a vegetarian version. For richer flavor, you can use homemade broth or low-sodium store-bought.
Cheese and Cream: Sharp cheddar is my go-to for a tasty cheesy note. For creaminess, sour cream adds a tangy touch, but heavy cream or Greek yogurt work well too depending on what you have.
Bacon: Bacon adds a smoky crunch, but you can swap it with turkey bacon or skip it entirely for a meat-free meal. Adding smoked paprika can also give a mild smoky flavor.
How Do I Get Thick, Creamy Soup Without It Being Too Runny?
The key to thick potato soup is in the texture of the potatoes during cooking and after mashing:
- Cook potatoes until very tender, so they mash easily.
- Partially mash the potatoes right in the slow cooker. Leave some chunks for nice texture.
- If soup is too thin, cook uncovered for a little while to reduce excess liquid.
- Adding cheese and sour cream not only enriches the flavor but helps thicken the soup.
Take your time mashing and stirring to get the right balance between creamy and chunky. It makes the soup feel homemade and comforting every time.
Equipment You’ll Need
- Slow cooker – perfect for hands-off cooking and letting flavors meld all day.
- Potato masher or immersion blender – to mash some potatoes for a creamy texture while keeping chunks.
- Cutting board and sharp knife – for chopping potatoes, onions, and green onions easily.
- Measuring cups and spoons – to get your broth, seasonings, and cream just right.
- Wooden spoon or heat-safe spatula – for stirring in cheese and sour cream without scratching the slow cooker.
Flavor Variations & Add-Ins
- Swap cheddar for pepper jack cheese to add a mild spicy kick.
- Add cooked sausage or ham cubes for extra protein and a hearty twist.
- Mix in sautéed mushrooms or roasted corn for more vegetable variety and texture.
- Stir in a pinch of smoked paprika or a dash of cayenne pepper if you like a smoky or spicy note.
Slow Cooker Potato Soup
Ingredients You’ll Need:
Main Ingredients:
- 6 large potatoes, peeled and diced (about 6 cups)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth for vegetarian)
- 1 cup water
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp dried thyme (optional)
For Creaminess & Toppings:
- 1 cup shredded cheddar cheese
- 1 cup sour cream or heavy cream
- 6 slices bacon, cooked and crumbled
- 3 green onions, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10-15 minutes to prepare by chopping and assembling the ingredients, then 7-8 hours cooking on low or 3-4 hours on high in the slow cooker. It’s mostly hands-off cooking, perfect for busy days.
Step-by-Step Instructions:
1. Add Ingredients to Slow Cooker:
Place the diced potatoes, chopped onion, minced garlic, chicken broth, water, salt, pepper, and dried thyme into the slow cooker. Give it a quick stir to combine everything.
2. Cook the Soup:
Cover the slow cooker and cook on low heat for 7-8 hours or on high heat for 3-4 hours, until the potatoes are very tender and easy to mash.
3. Mash the Potatoes:
Using a potato masher or immersion blender, gently mash the potatoes right in the slow cooker. Keep some potato chunks for a nice texture without turning the soup completely smooth.
4. Add Cheese and Cream:
Stir in the shredded cheddar cheese and sour cream (or heavy cream) until melted and fully blended into the soup. Taste and add more salt or pepper if needed.
5. Serve and Garnish:
Ladle the soup into bowls and sprinkle the crumbled bacon and chopped green onions on top. For extra fun, add more cheese or crackers on the side.
Enjoy your creamy, hearty slow cooker potato soup—it’s perfect for snuggling up on a chilly day!
Can I Use Frozen Potatoes for This Soup?
Yes, you can use frozen diced potatoes to save time! Just make sure to increase the cooking time slightly, and check the potatoes for tenderness before mashing.
How Should I Store Leftover Soup?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep it creamy.
Can I Make This Soup Dairy-Free?
Absolutely! Swap the cheddar cheese and sour cream for dairy-free alternatives like vegan cheese and coconut cream to keep it creamy without dairy.
Can I Prepare the Soup Ahead of Time?
Yes! You can assemble the ingredients in the slow cooker insert the night before and refrigerate. Start cooking in the morning for a fresh, ready-to-eat soup by evening.
