Slow Cooker Potato Soup is a warm, creamy dish that’s perfect for chilly days. It’s filled with tender potatoes, a smooth, rich broth, and usually a touch of cheese or bacon to make it even heartier. The best part is how easy it is to make—just set it up in the slow cooker and let it do all the work while you go about your day.
I love using my slow cooker for potato soup because it lets all the flavors blend together slowly, creating something really comforting without any fuss. I often add a little extra garlic and onion for a bit more flavor, and sometimes a handful of shredded cheese on top right before serving. It’s like a warm hug in a bowl, and it’s so easy to customize if you want to add your favorite toppings or make it a bit lighter by using milk instead of cream.
When I serve this soup, I like to pair it with crusty bread or some simple crackers. It’s one of those meals that just makes everyone feel cozy and satisfied. Plus, it’s a great recipe to keep in your back pocket for busy weeks, since it requires such little effort but rewards you with big, comforting flavor.
Key Ingredients & Substitutions
Potatoes: Use starchy potatoes like Russets for a creamy texture as they break down easily. Yukon Golds are a good all-around choice if you want some chunks to remain.
Carrots, peas & corn: These add sweetness and color. Frozen veggies work well and save time. If you don’t like peas, green beans or chopped bell peppers can swap in nicely.
Chicken broth: Gives rich flavor. Vegetable broth works great for a vegetarian version. For less sodium, use low-sodium broth and season gradually.
Heavy cream & butter: These make the soup creamy and smooth. For a lighter option, swap heavy cream with whole milk or a plant-based cream alternative.
Flour (for the roux): Helps thicken the soup. You can use cornstarch instead — mix it with cold water first and stir into the soup near the end of cooking.
Cooked chicken: Adds protein but is optional. Leftover roasted chicken or even cooked bacon bits can add great flavor.
How Do You Make a Thick, Creamy Soup Without It Getting Lumpy?
The key is making a roux to thicken the soup smoothly. Here’s how I do it:
- Melt butter in a small pan over medium heat.
- Whisk in flour and cook 1-2 minutes until the mixture smells nutty and turns a very light golden color.
- Slowly whisk in your cream or milk little by little, stirring constantly to avoid lumps.
- Let it cook for a few minutes until thickened, then mix it into your slow cooker soup.
This method helps build a velvety texture without lumps. Also, stirring the flour mixture well into the soup before boiling prevents clumps.
Equipment You’ll Need
- Slow cooker – the star of the show; it gently cooks all the ingredients for hours without any fuss.
- Cutting board and sharp knife – essential for chopping potatoes, carrots, and onions safely and quickly.
- Wooden spoon or heatproof spatula – perfect for stirring the soup without scratching the slow cooker.
- Small saucepan – to make the roux and thicken the soup smoothly on the stove.
- Whisk – helps blend the flour and cream evenly for a creamy texture.
- Ladle – makes serving the hearty soup easy and mess-free.
Flavor Variations & Add-Ins
- Add crispy bacon bits or sausage slices for smoky, meaty flavor and extra protein.
- Stir in shredded cheddar or pepper jack cheese for a cheesy kick and creamy richness.
- Mix in chopped broccoli or spinach near the end to boost the nutrition and add color.
- Sprinkle fresh chives or green onions on top for a fresh, mild onion flavor and crunch.
Slow Cooker Potato Soup
Ingredients You’ll Need:
Soup Ingredients:
- 6 medium potatoes, peeled and diced
- 3 medium carrots, peeled and sliced
- 1 cup frozen peas
- ½ cup corn kernels (fresh or frozen)
- ½ cup celery, finely chopped
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth for vegetarian option)
- 1 cup cooked chicken breast, diced (optional)
- 1 tsp dried thyme
- 1 tsp dried parsley or fresh parsley for garnish
- Salt and pepper, to taste
To Thicken and Finish:
- 1 cup heavy cream or half-and-half
- ¼ cup all-purpose flour
- 3 tablespoons butter
For Garnish:
- Fresh parsley sprigs
How Much Time Will You Need?
This soup takes about 10-15 minutes for prep, plus 6-7 hours cooking on low (or 3-4 hours on high) in the slow cooker. Add another 10 minutes at the end for thickening and finishing touches. It’s a mostly hands-off recipe, perfect for busy days.
Step-by-Step Instructions:
1. Add Vegetables and Broth:
Put the diced potatoes, carrots, peas, corn, celery, onion, and garlic into your slow cooker. Pour in the chicken broth, then sprinkle in the dried thyme, parsley, salt, and pepper. Stir everything together well.
2. Cook Until Tender:
Cover the slow cooker and cook on low for about 6 to 7 hours, or on high for 3 to 4 hours, until the vegetables are soft and tender.
3. Add Chicken (Optional):
About 30 minutes before serving, add the cooked, diced chicken to the slow cooker so it can warm through.
4. Make the Roux and Cream Mixture:
While the soup is finishing, melt butter in a small saucepan over medium heat. Whisk in the flour and cook, stirring constantly, for 1 to 2 minutes until it becomes lightly golden. Slowly add the heavy cream while whisking to avoid lumps. Let it thicken for 3 to 5 minutes.
5. Combine and Finish:
Pour the cream mixture into the slow cooker and stir well to thicken the soup and make it creamy. Taste and add more salt or pepper if needed.
6. Serve and Garnish:
Ladle the soup into bowls and top with fresh parsley sprigs. Serve warm, ideally with crusty bread or crackers for a cozy meal.
Can I Use Frozen Potatoes Instead of Fresh?
Yes! Frozen diced potatoes work well and 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 Vegetarian?
Simply swap the chicken broth for vegetable broth and skip the chicken. You can also add extra vegetables like mushrooms or beans for more protein and flavor.
Can I Prepare This Soup Ahead of Time?
Absolutely! Assemble all ingredients in the slow cooker insert, cover, and refrigerate overnight. When ready, cook as directed, adding the cream mixture near the end.
How Do I Store and Reheat Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat, stirring occasionally. Add a splash of broth or cream if it’s too thick.
