Slow Cooker Potato Soup is the perfect cozy meal for chilly days. It’s creamy and comforting, filled with tender potatoes, bits of onion, and a smooth, warm broth that feels like a hug in a bowl. The slow cooker does all the hard work, letting the flavors blend together slowly for a rich, hearty taste.
I love how easy this soup is to make. You just toss in the ingredients and let it cook while you go about your day—no stirring or babysitting needed. It’s my go-to when I want something satisfying but don’t want to spend a lot of time in the kitchen. Plus, you can add your favorite toppings like shredded cheese, crispy bacon bits, or a dollop of sour cream to make it even better.
This soup always reminds me of family dinners on chilly weekends. I often serve it with warm bread or crusty rolls to soak up every last bit. It’s simple, comforting food that brings people together, and I find it’s one of those recipes that everyone asks for again and again.
Key Ingredients & Substitutions
Russet potatoes: These are perfect because they become soft and creamy when cooked. If you prefer, Yukon gold potatoes work well too and have a buttery flavor.
Chicken broth: It adds savory depth. For a vegetarian version, use vegetable broth instead—it still tastes great.
Milk and cream: The mix gives the soup its rich, creamy texture. You can swap heavy cream for half-and-half or use a dairy-free alternative like coconut cream for a dairy-free option.
Flour and butter (roux): This thickens the soup nicely. If you want gluten-free, try cornstarch or a gluten-free flour blend.
Vegetables (carrots, peas, corn, onion, garlic): Feel free to add or swap vegetables based on what you like or have on hand. Celery or bell peppers could add extra flavor.
Chicken (optional): Adds protein and makes the soup heartier. You can leave it out for a vegetarian dish or substitute with cooked beans or tofu chunks.
How Can I Get the Perfect Creamy Texture Without Over-Blending?
Making your potato soup creamy, but still chunky, gives it great texture and comfort. Here’s how I do it:
- After cooking, use a potato masher to gently mash some chunks in the slow cooker. This helps release starch, thickening the soup naturally without pureeing.
- You can also use an immersion blender briefly—just a few quick pulses—so some chunks stay whole for that nice bite.
- If you don’t have either tool, take out about a cup of soup, mash it well with a fork or potato masher, then stir it back in.
- Make the roux (butter and flour) separately and mix it in with milk and cream to avoid lumps and create a velvety broth.
- Slow heating after adding the cream mixture helps the soup thicken perfectly without curdling.
Equipment You’ll Need
- Slow cooker – the star of this recipe; it cooks the soup slowly and perfectly without much effort.
- Medium saucepan – for making the roux and cream mixture to thicken the soup smoothly.
- Potato masher or immersion blender – to mash some potatoes right in the slow cooker for creaminess with chunks.
- Wooden spoon or ladle – to stir the soup gently and serve it easily.
- Sharp knife and cutting board – for dicing potatoes, onions, and other veggies neatly.
Flavor Variations & Add-Ins
- Add cooked bacon or ham pieces for a smoky, meaty touch that pairs perfectly with the creamy base.
- Swap chicken for cooked sausage slices or shredded rotisserie chicken to boost the protein.
- Mix in shredded cheddar or pepper jack cheese at the end for extra richness and flavor.
- Include chopped kale or spinach near the end of cooking for added color and nutrients without changing the texture much.
Slow Cooker Potato Soup
Ingredients You’ll Need:
- 6 medium russet potatoes, peeled and diced
- 1 cup carrots, sliced
- 1 cup frozen peas
- 1 cup corn kernels (fresh or frozen)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup cooked chicken breast, diced (optional)
- 1 ½ cups milk (whole or 2%)
- 1 cup heavy cream or half-and-half
- 3 tablespoons all-purpose flour
- 4 tablespoons unsalted butter
- 1 teaspoon dried thyme
- Salt and black pepper, to taste
- Fresh parsley or chives, for garnish
How Much Time Will You Need?
This recipe takes about 10-15 minutes to prepare. Then, you’ll cook the soup in the slow cooker for 6-7 hours on low or 3-4 hours on high. You’ll have an additional 15-20 minutes to finish it on the stove before serving.
Step-by-Step Instructions:
1. Getting Your Ingredients Ready:
Start by lightly greasing your slow cooker with butter or non-stick spray so nothing sticks. Peel and dice the potatoes, slice the carrots, dice onion, and mince the garlic.
2. Cooking in the Slow Cooker:
Put the potatoes, carrots, peas, corn, onion, and garlic into the slow cooker. Pour in the chicken broth, sprinkle the dried thyme on top, then gently stir it all together. Cover and cook low for 6-7 hours or high for 3-4 hours until the veggies are tender.
3. Making the Creamy Base:
About 30 minutes before it’s ready, melt butter in a small saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes to make a roux (this will help thicken your soup). Slowly whisk in the milk and cream until smooth and a bit thickened.
4. Finishing Touches:
Stir the diced cooked chicken (if using) and the cream mixture into the slow cooker soup. Use a potato masher or immersion blender to mash some of the potatoes right in the slow cooker—this gives the soup a nice creamy texture while still keeping chunks.
Season with salt and pepper, stir, and cook uncovered for another 15-20 minutes to warm it all through.
5. Serving Your Soup:
Ladle the soup into bowls, then sprinkle with fresh parsley or chives for a pretty, fresh finish. Serve it up warm with crusty bread or rolls for a satisfying meal.
Can I Use Frozen Potatoes Instead of Fresh?
Yes, you can use frozen diced potatoes to save prep time. Just make sure to thaw them slightly or add extra cooking time in the slow cooker until they’re tender.
How Can I Make This Soup Vegetarian?
Swap the chicken broth for vegetable broth and omit the cooked chicken. You can also add extra veggies or beans for protein to keep it hearty.
Can I Prepare This Soup Ahead of Time?
Absolutely! You can assemble all the ingredients in the slow cooker insert, cover, and refrigerate for up to 24 hours before cooking. Just add a little extra time to cooking if starting from cold.
What’s the Best Way to Store Leftovers?
Store leftover soup 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 smooth.
