I could literally eat a bowl of creamy potato soup every single day. There was a time when I would call my favorite lunch spots each week just to see if the “soup of the day” was potato soup! Yes, I was that hooked. But nothing, I mean absolutely nothing, beats the taste of homemade potato soup! Even better when the slow cooker does all the work for you. This Slow Cooker Potato Soup is rich, creamy, comforting, and absolutely delicious!
If you don’t have a slow cooker you can still enjoy a warm bowl of potato soup by making our stovetop Loaded Potato Soup recipe.
Ingredients For Slow Cooker Potato Soup
Here are the ingredients you need to make this delicious, velvety potato soup recipe!
- Vegetables: A combination of carrots, celery, onion and garlic were used to add depth, flavor, and texture to the soup.
- Potatoes: Potatoes are of course the foundation for this soup. We used Yukon gold potatoes because we love their creamy texture and they hold up well in the slow cooker. Russet potatoes are also a great option.
- Seasoning: A simple combination of Italian seasoning, salt and pepper seasons the soup.
- Chicken Broth: Make sure to use a very flavorful chicken broth as a LOT of the soup flavor will come from the broth. We use Better than Bouillon to make our broth.
- Flour: A quick and simple slurry with all-purpose flour and water is needed to thicken the soup. We tested the recipe without the slurry and it makes a BIG difference.
- Heavy Cream & Sour Cream: Heavy cream also helps thicken the soup and gives it a creamy texture. Sour cream adds even more flavor and creaminess to the soup!
- Cheddar Cheese & Green Onions: We finished the soup with a final pop of extra flavor and color with some fresh shredded cheddar cheese and sliced green onions.
Topping Options
There are several different toppings you can choose from to finish your creamy potato soup. Try any of these options: shredded cheddar cheese, sliced green onions or chives, sour cream, greek yogurt, chopped bacon, homemade croutons, or extra fresh cracked black pepper.
What To Serve With Potato Soup
Just like many soup recipes, this slow cooker potato soup pairs well with a simple side salad, a Caesar salad, or even a fresh pasta salad like our Broccoli Pasta Salad with Tomato Vinaigrette. Soups and sandwiches are also a great combination. Try serving this potato soup with a Chicken Caesar Wrap or a gourmet Spinach and Feta Grilled Cheese!
Storing Leftovers
Store any leftover potato soup in an airtight container in the refrigerator for up to five days. We would not recommend freezing this potato soup recipe. All the dairy and anything thickened with flour or cornstarch tends to separate upon thawing.
Slow Cooker Potato Soup
Servings 6 1.5 cups eachIngredients
- 2 stalks celery ($0.50)
- 2 carrots ($0.30)
- 1 yellow onion ($0.32)
- 3 cloves garlic ($0.24)
- 3 lbs Yukon gold potatoes ($3.29)
- 1 tsp Italian seasoning ($0.10)
- 1 1/4 tsp salt ($0.05)
- 1/2 tsp freshly cracked black pepper ($0.02)
- 3 cups chicken broth ($0.51)
- 2 Tbsp all-purpose flour ($0.04)
- 2 Tbsp water ($0.00)
- 1/2 cup heavy cream ($0.68)
- 1/2 cup sour cream ($0.53)
- 1 cup shredded cheddar cheese, divided ($1.16)
- 3 green onions, sliced & divided ($0.36)
Instructions
- Wash and dice the celery stalks, peel and dice the carrots, dice the onion, and mince the garlic. Wash, peel, and chop the potatoes into ½ – ¾ inch chunks.
- Add the potatoes, carrots, celery, onion, and the garlic to a 5 or 6 quart slow cooker or crock pot. Then add the Italian seasoning, salt, and freshly cracked black pepper to the slow cooker.
- Pour the chicken broth over the vegetables and spices in the slow cooker. Stir all the ingredients together so that everything is evenly distributed. Place the lid on the slow cooker and cook on high for 3 hours.
- Once the potatoes are almost finished cooking, make a quick flour slurry by adding the flour and water to a small bowl and whisking together until smooth and there are no lumps.
- After the potato soup has cooked for 3 hours, check to make sure the potatoes are tender and can be easily pierced with a fork. Now add the slurry, heavy cream, and sour cream to the slow cooker. Stir well to combine, replace the lid, and continue to cook on high for an additional 10 minutes.
- During the last 10 minutes of cooking, while the slurry and heavy cream are thickening the soup, shred the cheddar cheese and slice the green onions.
- Remove the slow cooker lid then use a potato masher to mash the potato chunks into smaller pieces. Add ½ cup of the shredded cheese and half of the sliced green onions. Stir until the cheese has melted into the soup.
- Taste the soup and adjust the salt or black pepper to your liking. Use the remaining shredded cheese and green onions to garnish individual bowls. Serve hot and enjoy!
See how we calculate recipe costs here.
Nutrition
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How To Make Slow COoker Potato Soup – Step By Step PHotos
Wash and dice 2 celery stalks, peel and dice 2 carrots, dice 1 onion, and mince 3 garlic cloves.
Wash, peel, and chop 3 lbs. of Yukon gold potatoes into roughly ½ – ¾ inch chunks.
Add the potatoes, carrots, celery, onion, and the garlic to a 5 or 6 quart slow cooker or crock pot. Then add 1 tsp of Italian seasoning, 1 1/4 tsp of salt, and 1/2 tsp of freshly cracked black pepper to the slow cooker. Next pour 3 cups of chicken broth over the vegetables and spices in the slow cooker.
Stir all the ingredients together so that everything is evenly distributed. Place the lid on the slow cooker and cook on high for 3 hours. Once the potatoes are almost finished cooking, make a quick flour slurry by adding 2 Tbsp of flour and 2 Tbsp of water to a small bowl and whisking together until smooth and there are no lumps.
After the potato soup has cooked for 3 hours, check to make sure the potatoes are tender and can be easily pierced with a fork. Now add the flour slurry, 1/2 cup of heavy cream, and 1/2 cup of sour cream to the slow cooker. Stir well to combine, replace the lid, and continue to cook on high for an additional 10 minutes. During the last 10 minutes of cooking, while the slurry and heavy cream are thickening the soup, shred the cheddar cheese and slice 3 green onions.
Remove the slow cooker lid then use a potato masher to mash the potato chunks into smaller pieces.
Add ½ cup of the shredded cheese and half of the sliced green onions. Stir until the cheese has melted into the soup.
Taste the soup and adjust the salt or black pepper to your liking.
Use the remaining shredded cheese and green onions to garnish individual bowls. We also topped ours with a little soup cream and some freshly cracked black pepper. Simple, creamy, delicious, and SO GOOD!
Mmm… I’ve been wanting to make potato soup in the slow cooker. My husband isn’t a big soup fan, but I keep making your soups. I’ll have to try this one too. I made the chicken and wild rice a few weekends ago and it was delicious! And the Chicken Chili Verde, not really a soup but to my husband it is. So YUMMY. Thanks for all the inspiration!
Adriane – Awesome!! Thanks for the info :D
Won’t this be such a perfect meal this cold weekend!! Thanks so much and I can’t wait!
I love your slow cooker recipes! Keep them comin’!
Looks great! Just wanted to comment that red bliss potatoes are actually “Waxier” and lower in starch than yukon golds (which are in turn waxier and less starchy than Russets). So if the recipe worked with the red bliss it’d work for yukons. :)
I believe my slow cooker is a 7 quart and it was about 3/4 full. If you want to make less soup, it would be really easy to adjust. You could probably use the same amount of carrots, onion, and celery, and then add enough potatoes to fill the slow cooker 3/4 of the way. Then, just add enough chicken broth to come up over the potatoes. I hope that helps!
you’re slow cooker looks pretty full, how big is it? i want to make sure everything will fit. i have 2 slow cookers (4 & 6.5 quarts), but i generally like using the small one more often.
This looks amazing!!! For a beginner cook…I’m very excited to try this out.
I have everything I need to make this left over from making other things! Woohoo! I know what I’m making tonight.
Also, I love making things overnight in the slow cooker. It is so great to wake up to something yummy smelling.
Ahh I wish I had a slow cooker, this looks so simple and delicious!
My mother used to make potato soup from scratch before she found a packaged version that she liked. I was always too afraid to make her recipe (which is very similar to this one), but with this recipe, I’m now eager to go back to home made love. Thank you!
oh my god, yum! i have been looking up potato soup recipes left and right, and this has to be the easiest version i’ve found! sold!
Omg I love potato soup as is but I’ll be making this tonight yum!
Thanks! I always forget to change that from the template post ;D
Oh no, the price total is wrong down below! :(
Yep it is wrong