Slow Cooker Potato Soup is the perfect way to enjoy a warm, comforting meal without spending hours in the kitchen. It’s creamy and thick, filled with tender chunks of potatoes that soak up all the delicious flavors. With bits of onion, garlic, and a touch of cheese, this soup feels like a big, cozy hug in a bowl on chilly days.
I love making this recipe on a lazy weekend because I can throw everything into the slow cooker in the morning and forget about it until dinner. The house slowly fills with a wonderful smell that makes everyone hungry, and by the time I’m ready to eat, the potatoes are perfectly soft and the soup is rich and creamy without being heavy. It’s one of those meals that feels like a treat but is so simple to create.
My favorite way to serve this soup is with a sprinkle of crispy bacon bits and a handful of chopped green onions on top. It adds a nice crunch and extra flavor that makes it even better. If you want to get a little more filling, I sometimes add some crusty bread on the side to dunk into the soup. It’s a great meal to share with family or friends, especially when everyone just wants something easy and satisfying on a cool day.
Key Ingredients & Substitutions
Yukon Gold Potatoes: These potatoes hold their shape well and become creamy when cooked. You can swap them with Russets if you want a fluffier texture, but Yukon Golds add a nice buttery flavor.
Chicken Broth: This adds rich flavor. Use vegetable broth for a vegetarian option or low-sodium broth if you want to control salt.
Cream Cheese & Heavy Cream: They make the soup creamy and smooth. For a lighter version, try sour cream or Greek yogurt at the end, but add slowly to avoid curdling.
Cheddar Cheese: Sharp cheddar gives a nice tang. You can use Monterey Jack or Colby if you prefer a milder taste.
Bacon: Bacon adds crunch and smoky flavor. For a meat-free version, you can skip it or add crispy fried onions instead.
How Do I Get the Perfect Creamy, Thick Potato Soup in the Slow Cooker?
The trick is mashing some cooked potatoes right in the slow cooker. This releases starches that naturally thicken the soup while keeping some chunks for texture.
- Once potatoes are very soft, use a potato masher or a wooden spoon to mash about half the potatoes inside the crock.
- Don’t puree everything; keeping some pieces whole makes the soup feel hearty.
- Stir in cream cheese while the soup is hot to help it melt smoothly.
- Add heavy cream or a creamy substitute last to keep the soup rich but not runny.
- If the soup is too thick, just add more broth or milk to reach your desired consistency.
Equipment You’ll Need
- Slow cooker – this is key for easy, hands-off cooking and slow flavor melding.
- Potato masher or large spoon – perfect for mashing some potatoes right in the slow cooker to thicken the soup.
- Sharp knife and cutting board – for chopping potatoes, onions, and green onions safely.
- Measuring cups and spoons – to measure broth, cream, and seasoning accurately.
- Ladle – makes serving the hot soup neat and easy.
Flavor Variations & Add-Ins
- Swap bacon for cooked sausage or ham for a different meaty flavor that still adds richness.
- Add corn kernels or peas near the end of cooking for a touch of sweetness and color.
- Mix in shredded mozzarella or pepper jack cheese for a melty, different cheese note.
- For a spicy kick, stir in some cayenne pepper or smoked paprika before serving.
How to Make Slow Cooker Potato Soup
Ingredients You’ll Need:
Main Ingredients:
- 6-7 medium Yukon Gold potatoes, peeled and diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth)
- 1 cup heavy cream or half-and-half
- 4 ounces cream cheese, softened
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/2 teaspoon dried thyme (optional)
- 1 cup shredded sharp cheddar cheese, plus more for garnish
Toppings and Garnishes:
- 6 slices bacon, cooked crisp and crumbled
- 3 green onions, thinly sliced
- Sour cream (optional, for serving)
How Much Time Will You Need?
This slow cooker potato soup takes about 10 minutes for prep and then cooks for 6 to 7 hours on low or 3 to 4 hours on high. After cooking, a few minutes are needed to mash some potatoes and add the creamy ingredients before serving. It’s an easy recipe that mostly cooks itself!
Step-by-Step Instructions:
1. Prepare the Slow Cooker:
Start by placing the diced potatoes, chopped onion, and minced garlic straight into the slow cooker. Pour in the chicken broth, then sprinkle in salt, pepper, and thyme if you’re using it. Give everything a gentle stir to mix the seasoning through.
2. Cook the Soup:
Cover your slow cooker and set it to cook on low for 6 to 7 hours, or on high for 3 to 4 hours. The potatoes should be very tender by the end of cooking – that’s when you know it’s ready for the next step.
3. Mash and Add Creamy Ingredients:
Using a potato masher or a large spoon right in the slow cooker, mash some of the potatoes until the soup thickens but still keeps some chunkiness. Stir in the softened cream cheese until it melts fully into the soup. Then, add the heavy cream (or half-and-half) and shredded cheddar cheese. Stir gently until everything is melted and creamy.
4. Final Touches and Serving:
Taste your soup and adjust salt and pepper as you like. Serve the soup hot in bowls, topping each with crumbled bacon, extra cheese, and sliced green onions. Add a spoonful of sour cream if you want a little extra richness.
5. Enjoy!
This delicious potato soup is perfect with crusty bread or crackers on the side. It’s a comforting meal that’s simple to prepare and satisfying for the whole family!
Can I Use Frozen Potatoes for This Soup?
Yes, you can use frozen diced potatoes to save prep time. Just add an extra 30-60 minutes to the cooking time to ensure they become tender.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup in the slow cooker, then cool and refrigerate it for up to 3 days. Reheat gently on the stove, stirring occasionally, and add a little extra cream or broth if the soup thickens too much.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze in portions for up to 2 months—just thaw overnight in the fridge before reheating.
Can I Make This Soup Dairy-Free?
Yes! Substitute the heavy cream and cream cheese with coconut cream or a plant-based cream alternative, and use dairy-free cheese or skip the cheese garnish altogether for a tasty dairy-free version.
