Slow Cooker Potato Soup is a comforting, creamy dish that feels like a warm hug on a chilly day. It’s made with tender potatoes, onions, garlic, and a blend of cheese and cream that turns into a rich, smooth soup after hours of slow cooking. The best part is how the potatoes soften right in the broth, making every spoonful cozy and satisfying.
I love making this soup when I know I’ll be busy because the slow cooker does all the hard work, letting the flavors develop with very little effort from me. Sometimes I add a little bacon or green onions on top for extra flavor and crunch. It’s one of those recipes where you can keep things simple or dress it up, and either way, it’s always a crowd-pleaser.
When I serve this potato soup, I usually pair it with crusty bread or a simple side salad to keep the meal balanced but still filling. It’s perfect for family dinners or when friends drop by for a quick, comforting bite. I always find that this soup brings people together around the table because it’s just so cozy and easy to love.
Key Ingredients & Substitutions
Potatoes: These are the heart of the soup. I like using starchy potatoes like Russets for a soft, creamy texture. If you want firmer chunks, try Yukon Golds instead.
Heavy Cream: Adds richness and smoothness. For a lighter version, you can use half-and-half or coconut milk, but the soup will be less creamy.
Chicken Broth: Provides a good base flavor. Vegetable broth is a great swap for a vegetarian or vegan version. Just remember to skip the chicken if you do.
Flour & Butter (Roux): These thicken the soup nicely. If you want a gluten-free option, use cornstarch or a gluten-free flour blend instead.
Frozen Peas & Corn: These add a pop of color and sweetness. Fresh is nice, but frozen works great and is super convenient.
How Do You Get the Soup Thick and Creamy Without Overcooking?
To get a creamy texture, use a roux made from butter and flour to thicken the soup just before serving. This helps the soup get rich without overcooking the cream.
- Melt butter in a pan over medium heat.
- Whisk in flour and cook 1-2 minutes to remove raw taste.
- Add heavy cream slowly, whisking until thickened.
- Stir this into your soup in the slow cooker and let it cook for 20-30 mins to thicken.
This step keeps the soup smooth and prevents the cream from curdling in the long cooking process. I always do this last to get the best texture!
Equipment You’ll Need
- Slow cooker – essential for cooking the soup slowly and gently, freeing up your time.
- Small saucepan – perfect for making the roux to thicken the soup before adding it back.
- Whisk – helps keep the roux smooth and lump-free when mixing butter, flour, and cream.
- Chef’s knife – handy for chopping potatoes, carrots, and onions evenly.
- Cutting board – protects your counters and gives you a safe space for chopping.
- Ladle – great for serving the soup neatly into bowls without spills.
Flavor Variations & Add-Ins
- Add cooked bacon bits for a smoky crunch that contrasts nicely with the creamy soup.
- Mix in shredded cheese like cheddar or Monterey Jack for extra gooeyness and flavor.
- Use sweet potatoes instead of regular potatoes for a sweeter, earthier taste and vibrant color.
- Include chopped fresh herbs such as dill or chives for a fresh, bright finish just before serving.
Slow Cooker Potato Soup
Ingredients You’ll Need:
- 4 medium potatoes, peeled and diced
- 3 medium carrots, sliced
- 1 cup frozen peas
- ½ cup corn kernels (fresh or frozen)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth for vegetarian)
- 1 cup cooked chicken breast, diced (optional)
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 teaspoon dried thyme
- ½ teaspoon dried basil or Italian seasoning
- Salt and black pepper, to taste
- Fresh parsley or herbs for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and then needs 6-7 hours on low or 3-4 hours on high to cook in the slow cooker. Add extra 30 minutes for finishing with the cream sauce and thickening. It’s a simple, hands-off meal!
Step-by-Step Instructions:
1. Combine the Vegetables and Broth:
Put diced potatoes, sliced carrots, peas, corn, chopped onion, minced garlic, cooked chicken (if using), dried thyme, and dried basil into your slow cooker. Pour the chicken or vegetable broth over the mixture until everything is just covered.
2. Slow Cook the Soup:
Cover your slow cooker and cook on low for 6-7 hours, or on high for 3-4 hours. The vegetables should become tender and soft.
3. Make the Creamy Roux:
About 30 minutes before serving, melt the butter in a small saucepan over medium heat. Stir in the flour and cook for 1-2 minutes to make a roux (this thickens your soup). Slowly whisk in the heavy cream and cook until the mixture slightly thickens.
4. Finish the Soup:
Pour the cream and roux mixture into the slow cooker and stir well. Let it simmer and thicken for another 20-30 minutes.
5. Season and Serve:
Taste the soup and add salt and black pepper as needed. Ladle into bowls and garnish with fresh parsley or your favorite herbs. Enjoy your warm, creamy slow cooker potato soup!
Can I Use Frozen Potatoes for This Soup?
Yes, you can use frozen diced potatoes to save prep time! Just add them directly to the slow cooker without thawing. They may cook a bit faster, so check for tenderness a little earlier.
How Can I Make This Soup Dairy-Free?
Swap the heavy cream for coconut milk or a dairy-free cream alternative, and replace butter with olive oil or a dairy-free margarine. This keeps the soup creamy without dairy.
Can I Prepare This Soup in Advance?
Absolutely! You can chop the veggies and assemble everything in the slow cooker insert the night before. Keep it refrigerated, then cook the next day as directed for an easy grab-and-go meal.
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally to keep the texture smooth.
