Slow Cooker Potato Soup is a warm, comforting dish that feels like a cozy hug in a bowl. It’s filled with tender chunks of potatoes, creamy broth, and often a touch of cheese or bacon to add some extra flavor and heartiness. The best part is how the slow cooker does all the work, letting the ingredients meld together slowly for a rich and satisfying soup.
I love making this soup when the weather turns chilly because it’s so easy to throw everything in the slow cooker in the morning and come home to a delicious, ready-made meal. One tip I always follow is to add a little bit of cream or milk at the end to make the soup nice and smooth without losing that chunky potato goodness.
My favorite way to serve it is with some crunchy bread on the side and maybe a sprinkle of green onions or shredded cheese on top. It’s the kind of soup that everyone in the family enjoys, no matter their age, and leftovers (if there are any!) taste just as good the next day. Slow Cooker Potato Soup is one of those simple comfort foods that always feels like home.
Key Ingredients & Substitutions
Potatoes: I use Russets for their fluffy texture when cooked, but Yukon Golds work well too for a creamier soup. Just peel and dice evenly so they cook at the same rate.
Bacon: Adds a smoky crunch. If you want a vegetarian version, skip the bacon or substitute with smoked paprika for that smoky flavor.
Cheese: Sharp cheddar gives the soup its classic rich taste. You can try Colby or Monterey Jack if you want a milder flavor.
Broth: Chicken broth gives depth, but vegetable broth makes this soup vegetarian-friendly without sacrificing flavor.
Cream & Sour Cream: These make the soup smooth and rich. You can swap heavy cream with half-and-half or milk for a lighter version, just add them at the end to prevent curdling.
How Can You Get that Perfect Creamy but Chunky Potato Soup Texture?
The trick is to partially mash some potatoes while keeping chunks intact for a nice mix of creamy and chunky soup.
- When potatoes are very tender, use a potato masher or immersion blender inside the slow cooker.
- Mash about half the soup to thicken it, but avoid blending it all to keep bite-sized potato pieces.
- Adding butter, sour cream, and cheese after mashing helps create a silky texture and rich flavor.
- Slowly warming the soup with last-minute add-ins avoids curdling and keeps it smooth.
Equipment You’ll Need
- Slow cooker – essential for cooking the soup low and slow without extra effort.
- Potato masher or immersion blender – helps get that creamy yet chunky texture you want.
- Cutting board and sharp knife – for easy chopping of potatoes, onions, and other veggies.
- Measuring cups and spoons – to keep your ingredient amounts just right.
- Wooden spoon or heat-safe spatula – perfect for stirring without scratching the slow cooker.
Flavor Variations & Add-Ins
- Add cooked chicken or ham for extra protein and a heartier soup.
- Stir in some cooked corn or peas during the last 30 minutes for a sweet veggie touch.
- Use pepper jack cheese instead of cheddar for a gentle spicy kick.
- Mix in fresh herbs like dill or parsley at the end for a bright, fresh flavor.
Slow Cooker Potato Soup
Ingredients You’ll Need:
Main Ingredients:
- 6-7 medium potatoes, peeled and diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth for a vegetarian option)
- 2 stalks celery, finely diced (optional)
- 1 teaspoon dried thyme (optional)
For Creaminess and Flavor:
- 1 cup heavy cream or half-and-half
- ½ cup sour cream
- 3 tablespoons butter
- 1 ½ cups shredded cheddar cheese, plus more for garnish
For Topping and Serving:
- 8 slices bacon, cooked and crumbled (reserve some for garnish)
- 2-3 green onions, thinly sliced, for garnish
- Salt and black pepper to taste
- Bread slices, toasted, for serving
How Much Time Will You Need?
This Slow Cooker Potato Soup takes about 10 minutes to prepare the ingredients and 6-8 hours on low or 3-4 hours on high in your slow cooker. Then, you’ll spend about 15-30 minutes finishing the soup after adding the creamy ingredients and cheese. It’s great to start in the morning and come back to a warm, hearty meal in the evening!
Step-by-Step Instructions:
1. Combine and Cook Ingredients:
Put the diced potatoes, chopped onion, minced garlic, optional celery and thyme, and chicken broth into your slow cooker. Cover and cook on low for 6-8 hours, or on high for 3-4 hours until the potatoes are very tender.
2. Mash for Texture:
Once the potatoes are tender, use a potato masher or immersion blender carefully in the slow cooker to mash some of the potatoes. Leave plenty of chunks for a nice texture — you want a creamy yet chunky soup.
3. Add Cream and Cheese:
Stir in the butter, heavy cream, sour cream, and shredded cheddar cheese. Mix it all well until the cheese melts and the soup feels smooth and rich.
4. Add Bacon and Season:
Mix in the crumbled bacon, reserving some for garnish. Season with salt and black pepper to your taste. Let the soup cook on low for another 15-30 minutes to allow flavors to blend beautifully.
5. Serve with Toppings:
Ladle the soup into bowls and top with the reserved bacon pieces, extra shredded cheddar cheese, and sliced green onions. Serve warm with toasted bread on the side for dipping.
Can I Use Frozen Potatoes for This Soup?
Yes, you can! Just make sure to thaw them completely before adding to the slow cooker to ensure even cooking and the best texture.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup up to the final step, then refrigerate it for up to 2 days. Reheat gently on the stove, stirring occasionally, and add a splash of cream if it’s too thick.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove or microwave, adding a bit of broth or cream to loosen the soup if needed.
Can I Use Milk Instead of Heavy Cream?
Yes, you can substitute milk or half-and-half for heavy cream for a lighter soup. Just add it toward the end of cooking and heat gently to prevent curdling.
