Slow Cooker Potato Soup is the perfect cozy meal that feels like a warm hug on a chilly day. It’s packed with tender potatoes, creamy broth, and just the right amount of comforting flavors from onions, garlic, and a little cheese. The slow cooker makes everything blend together beautifully without any fuss, leaving you with a delicious, creamy soup that’s hard to beat.
I love how easy this recipe is to put together — just toss all the ingredients into the slow cooker and let it do its magic while you go about your day. I usually like to add a sprinkle of crispy bacon and some fresh green onions on top for a little extra flavor and crunch. It’s one of those dishes that everyone seems to enjoy, no matter if it’s for a quick lunch or a cozy dinner at home.
One of my favorite ways to enjoy this soup is with a warm slice of crusty bread for dipping. It always feels like a perfect combo that warms me up inside and out. Plus, leftovers taste even better the next day, so it’s great to make ahead if you want something easy to reheat. This soup really hits the spot whenever I need something simple, tasty, and just plain comforting.
Key Ingredients & Substitutions
Potatoes: Use starchy potatoes like Russet or Yukon Gold to get a creamy texture. Yukon Gold adds a buttery flavor and holds up nicely without turning to mush.
Broth: Chicken broth is classic here, but vegetable broth works well for vegetarians. Homemade broth or low-sodium options give better control over saltiness.
Cheese: Cheddar brings sharpness and creaminess. If you want a milder taste, try Monterey Jack or Colby. Vegan cheese can be used for dairy-free versions.
Bacon: I love the smoky crunch bacon adds, but you can skip it for a vegetarian version or use smoked paprika for a similar flavor.
Sour cream & Cream: These make the soup rich and smooth. For lighter soup, use Greek yogurt instead of sour cream, and milk can replace heavy cream with less fat.
How Can You Get the Perfect Creamy, Chunky Texture?
The key to great potato soup is balancing creamy with chunky. Here’s how I handle it:
- Cook potatoes until very tender but not falling apart
- Partially mash just some of the potatoes using a masher or immersion blender
- Leave plenty of potato chunks to add texture
- Stir in cheese and cream last to create a smooth, rich broth
Take your time mashing so the soup thickens naturally but still has bite. This way, every spoonful is creamy with nice chunks to enjoy!
Equipment You’ll Need
- Slow cooker – I love how it cooks the soup low and slow without needing much attention.
- Cutting board and sharp knife – good for chopping potatoes, onion, and green onions safely and quickly.
- Potato masher or immersion blender – helps you mash some potatoes for a creamy texture without losing all the chunks.
- Measuring cups and spoons – keep your soup balanced with the right amount of broth and seasonings.
- Mixing spoon – for stirring ingredients easily and scraping sides of the cooker.
Flavor Variations & Add-Ins
- Swap bacon with cooked sausage for a different smoky, meaty flavor that adds more richness.
- Add shredded cooked chicken for a heartier soup that can be a full meal on its own.
- Stir in chopped broccoli or corn for extra veggies and a pop of color and nutrition.
- Use pepper jack cheese instead of cheddar for a spicy kick that livens up the flavors.
Slow Cooker Potato Soup
Ingredients You’ll Need:
For The Soup:
- 6 cups peeled and diced potatoes (about 5 medium potatoes)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth for vegetarian option)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1/2 tsp dried parsley
For the Creamy Mix & Toppings:
- 1 cup shredded cheddar cheese, plus extra for garnish
- 1 cup cooked bacon pieces, plus extra for garnish
- 1 cup sour cream, plus extra for garnish
- 1/2 to 1 cup heavy cream or half-and-half
- 3 green onions, sliced for garnish
How Much Time Will You Need?
This slow cooker potato soup takes about 10 minutes to prepare, then you let it cook on low for 6 to 7 hours or on high for 3 to 4 hours. The slow cooking helps the potatoes get tender and the flavors to blend nicely. After cooking, a few minutes more for mixing in cheese and cream, then it’s ready to enjoy!
Step-by-Step Instructions:
1. Add Vegetables and Broth:
Put the diced potatoes, chopped onion, and minced garlic into your slow cooker. Pour in the chicken broth, then sprinkle the salt, black pepper, dried thyme, and dried parsley on top. Give everything a gentle stir to mix.
2. Cook the Soup:
Cover the slow cooker and cook on low for 6 to 7 hours or on high for 3 to 4 hours. The potatoes should be very tender when it’s done, perfect for mashing.
3. Mash to Thicken:
Use a potato masher or an immersion blender to mash some of the potatoes right in the slow cooker. Be sure to leave some chunks so the soup has a nice texture — creamy but not totally smooth.
4. Add the Creamy Ingredients:
Stir in the shredded cheddar cheese, cooked bacon pieces, sour cream, and heavy cream or half-and-half. Mix well until the cheese melts and the soup becomes creamy and delicious.
5. Taste and Adjust:
Give the soup a quick taste and add more salt or pepper if you like. Remember, you can always add more later!
6. Serve and Enjoy:
Ladle the soup into bowls. Top with extra cheddar cheese, crispy bacon bits, a dollop of sour cream, and fresh green onions. Serve with crusty bread or crackers for a cozy, warming meal.
Can I Use Frozen Potatoes for This Soup?
Yes, you can use frozen diced potatoes to save time. Just add about 30 minutes to the cooking time to make sure they become tender. No need to thaw them first—just toss them in frozen.
Can I Make This Soup Vegan or Dairy-Free?
Absolutely! Use vegetable broth instead of chicken broth, skip the bacon or use a smoky plant-based alternative, and swap the cheese, sour cream, and cream for vegan versions or coconut milk for a creamy texture.
How Do I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. When reheating, warm gently on the stove or microwave, stirring occasionally. If the soup thickens, stir in a splash of broth or milk to loosen it up.
Can I Prepare This Soup Ahead of Time?
Yes, prep the ingredients the night before and store them in the fridge. Then just add everything to the slow cooker in the morning and let it cook. This makes weeknight dinners super easy!
