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!
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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!
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Equipment
- Slow Cooker
- Chef’s Knife
- White Cutting Boards
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!
could you clarify the cooking time? i looked through the comments and saw that it was originally 8 hours on high but now the updated version says 3 hours on high. could i do 8 hours on low instead? i understand that the potatoes need to soften, but since there’s no meat, does high or low matter if it’ll be slow cooking for so long? thanks!
You could try 8 hours on low, but I’d recommend more like 6 hours if that works for your schedule. I worry the potatoes would be way overdone at 8 hours, but on low it should be okay. Definitely not on high for 8 hours.
could you clarify the cooking time? i looked through the comments and saw that it was originally 8 hours on high but now the updated version says 3 hours on high. could i do 8 hours on low instead? i understand that the potatoes need to soften, but since there’s no meat, does high or low matter if it’ll be slow cooking for so long? thanks!
This is hands down THE BEST potato soup recipe I have ever made! I just made it for a 5th time and my five kids are already so excited for dinner (not an easy feat). You have to try it – you will not regret it!
I actually made this in the pot instead of a slow cooker. I ran out of time and needed to make it quicker than 3 hours. It tastes great. I sautéed the onions, garlic, carrots and celery in olive oil first. Then it took about 20 minutes, boil and simmer, on the veggies. I halved the recipe because I’m cooking for two, and I replaced the sour cream with plain Greek yogurt. Super quick and tasty!
Simple and tasty! Tree hours on high wasn’t enough time in my cooker, the vegetables were still mostly crunchy. I decided a bit of blending with the immersion blender would help. Thank you for sharing your recipe!
This was easy and cheap to make, but just didn’t really wow me. It tasted very oniony (and I love onions) and turned out more like mashed potatoes due to how thick it was. Onion was really the only flavor that stood out. I’ll skip this recipe and find something else next time.
The Italian seasoning overwhelmed this soup, and doesn’t really go with potatoes for my taste, i would omit that if i made it again.
First time making potato soup! I used cornstarch instead of heavy cream and also added veggies seasoning. It was good and satisfying to my tummy! 😂
Really tasty! Made a few adjustments but nothing too major. Made it gluten free by replacing the flour with 1 tbs of cornstarch (and using 1 tbs of water). I changed the chicken broth to vegetable broth + faux chicken bouillons to make it vegetarian and used leeks instead of onions because that’s what I had. I also used an emulsion blender instead of a masher because I wanted a bit smoother of a consistency.
Not my favorite. I used my instant pot as a slow cooker which was one challenge. But I also found the flavor just meh. I added extra cheddar and Gruyère cheese.
Followed the recipe exactly (plus a little extra salt and MSG) and it was great. I added crumbled bacon on top.
Not sure what I did wrong but 3.5 hours on high and the veggies and potatoes are still crunchy. My family refused to eat it.
Was the soup simmering? If there is an issue with the heating element in the slow cooker and it never came up to a simmer, the vegetables won’t cook properly.
Having a similar issue this very second. Only thing I can think is that my crockpot isn’t trapping enough heat or let too much out when I gave it a quick stir after the first hour. Got half of it on the stove now to try and finish quickly.
Excellent flavor though
Delicious, hearty, vegetarian, and the whole family liked it. Win, win, win, WIN!
Sounded good, had all the ingredients, so I tried it tonight. What a hit. VERY flavorful. I blended it, so it was very thick. Comfort food in a bowl. Thanks for sharing this. Will definitely be my go to potato soup recipe.
Brilliant, made this early morning and left it in cooker for the crew to eat for lunch. -4 outside on deck so you can imagine my ravenous crew wolfing that lovely soup down.
I will pass the ingredients on to other yachties.
Thank you
Very tasty! I wanted to keep it vegetarian, so I used unsalted vegetable broth and added some plant-based bacon. Still very rich and delicious!
How will this be if completely blended? Trying to hide the veggies from my kids ;) Should I blend before or after I add the cream/sour cream?
It’d probably be super thick and delicious. :) I’d probably blend after the cream and sour cream, but before the cheese.
Really enjoyed this easy recipe. We followed the recipe to the T and it came out great. I did add in some different seasonings to my own bowl. We will keep this on rotation. Loved getting my crockpot out for soup season!
Hi There,
Could the potatoes, etc, be cooked on low for 8 hours while I’m at work instead of high for 3hrs.??
Yes, but that’s going to be a little extra cooking time so your vegetables will definitely soften and break down more, so you’ll have less texture in the soup.
Has anyone tried plain Greek yogurt instead of sour cream? Working on upping my protein :)
Greek yogurt doesn’t really work for me in recipes like this one–if you want to up protein and cut fat, just use milk, preferably whole milk, but 2%, which is the one in my fridge, works, too. I always use milk in potato soup as I prefer the flavor of milk over cream in this instance. I’m a great fan of Greek yogurt, BTW. I get whole milk plain Greek yogurt in qt containers and use it a lot, but it tends to break, ie separate, in soups or anything else cooked at high temps. If used in a recipe like this, it needs to be added at the very end of cooking–like when the dish is off heat–and it doesn’t reheat well. I haven’t used it in this particular recipe, but my comment is based on earlier experiences.
We used fat free Greek yogurt in ours and it was fine!
Thank you 😊❤️
Super easy and filling. After I blended I added cubes ham and then topped with cheese and sour cream! Everyone in my family liked it.
Can unsweetened coconut milk (from the can) be used instead of cow’s milk? Or is there another plant based milk that would be recommended?
Hi, Beth! Since we haven’t tested this recipe with coconut milk, I can’t promise you will have equally successful results using it as a substitution. (My worry is more so because of the slower cooker than the ingredient itself!) Using coconut milk will significantly change the flavor of the final result — but that probably isn’t a bad thing! Lots of curries use it as a base, and I happen to also love the flavor. It will also be a lot creamier than our version! You could also likely substitute the dairy milk with unsweetened almond or oat milk. ~ Marion :)
Very very bland but it’s a fine base.
Yum!! I made this tonight and added corn, broccoli and mild Italian sausage, and threw some white pepper on top!!! Hmmm. True comfort in a bowl! And the house smelled amazing for the whole day. I did accidentally put the slow cooker on low for 8 hours instead of high, but it turned out fine! I just put it on high when I put the flour in.
We loved this soup! I used your ingredients and cooked it in a Dutch oven on the stove top since that fit better into my schedule today. This soup really tastes like potatoes, unlike a lot of recipes that call for a lot of cheese or bacon. Definitely a keeper – it’s perfect for a cold winter day!
As is, this soup is quite bland. I love lots of recipes on this site, but this wasn’t my favorite. I ended up adding about 10 oz of cheese, a can of corn, and paprika to spice it up. My household loved it after I added those! It’s super filling and cheap, but I don’t think I’ll keep the recipe around.
I LOVED this! I’m a young wife who wasn’t taught how to cook growing up so I’m learning as I go. Trying to get bette for my husband and future family. Got a slow cooker for Christmas and came across this recipe last night… It turned out so great, I love it, my sister took two bowls, and my husband loves it and is taking it for lunch! Thanks so much for sharing this recipe, it was so simple and sssooooo delicious
I would love to make this with carrots and broccoli. How would you add them to the soup?
I’d probably add the carrots in the beginning because they can hold up well to slow cooking, and probably add the broccoli later so it doesn’t get overcooked. :)
Super easy and delicious! Took us 7 hours in the slow cooker (not including after we added milk). My partner can’t eat meat so we used vegetable stock instead. Someone said they added corn as a garnish and we did the same which made it even better. As someone who is usually not a fan of soup, I’m glad we gave this one a go and we’ll be making it again soon!
First time I’ve tried making potato soup – this recipe looked easy & healthy-ish – so I gave it a shot! I used Yukon gold potatoes before I saw the comment near the end of your post… oops! But it seemed to turn out fine, anyway. I ate a couple servings with only green onions as a topping… it was good, but for me it needed something “extra.” Tonight I dished out a portion, then added corn, cooked chicken breast, and a dash of cayenne. A little extra milk to thin it out a bit. Green onions & crumbled turkey bacon went on top. Voila! Chicken corn potato chowder. Very tasty! I also froze a couple portions to see how that works. A good, versatile recipe. Thanks!
Question: my potatoes are kind of old and some of the skins are dried out/are greenish underneath when peeled. Would the slow cooker soften them up or would it be better to peel them? I normally like to keep the skins off but don’t want them to be chewy.
I’d peel them to be safe!
Thanks! I used russet potatoes and peeled them, then used an immersion blender and a potato masher to get the consistency right. It thickens up as it cools down. Topped with bacon bits and green onions.
Can I use a bag of frozen hashbrowns instead of potatoes?
We haven’t tried those in this recipe, so unfortunately I’m not sure how they’d perform.
It’s been unusually cold here even for winter and I’ve been craving comfort food but haven’t had a lot of time to cook. This was perfect! Creamy, carby but not over the top. This is going into our rotation for sure.
Ok this recipe threw me for a loop. I thought a stalk of celery was the whole bunch so I literally bought two heads of celery. But the pictures only show two ribs of celery. Can you help me?
It’s two stalks celery, which are two individual ribs. :)
Thank you! :)
This was a great recipe. It tasted less like potato soup and more like carrot and celery soup, but it was still a great recipe. Husband even used the word “fantastic”. We like it saltier, so I added more salt than the recipe called for, despite the bouillon. :) the consistency is great too, although i used whole milk and two tablespoons of flour.
Thank you!!!
Love, love love this potato soup along with Beth and everything budget bytes. I didn’t have 6-8 hrs, so I made this on the stovetop as mentioned in another post. I cooked it for about an hour or so (added a bit more water because I kept getting sidetracked) and then added the milk/flour mixture and cooked for another 30-45 minutes per the recipe. I added a few pinches of red pepper flakes for heat and 2 TBSP of butter. You don’t need it at all, but I did top it with shredded sharp cheddar cheese and a few bacon bits – why not go all out ;)
Can you use cornstarch to thicken instead of flour to make it gluten free?
You can, but cornstarch does create a slightly different texture and appearance than flour when used for thickening. It looks more translucent and gel-like.
I made this in my Instant Pot and it was great! Cook on manual high pressure for 30 minutes then quick release. I used a hand mixer to make it smooth while it was still in the pot then added the milk and flour. Saute in the pot until it’s bubbling. Super easy and it made a ton of soup!
So my soup yield was much larger than I expected. Can I freeze the leftovers?
You definitely can!
Does this cook on “high” for 8 hours? Leaving it unattended, so I wanted to make sure.
Correct
I was wondering about this, too. 3 hours isn’t worth it to me to use the crockpot, but if I can leave it alone for an entire workday, it is.
what is the nutritional value of this soup..??
Sounds good. I will make a quick comment. It is not recommended by many manufacturers to “secure” the lid of a slow cooker in action. This is used only for transport.
This soup was delicious! I made it on the stove top due to time constraints. I finely chopped the onion, celery, garlic, and carrots in my food processor and sauteed them in olive oil for ~5 minutes before adding the potatoes, broth, and seasonings (red pepper flakes are a great addition!) The whole soup came together in about 30-35 minutes. This will be a staple of mine–I will have to make it again soon if Michigan is persistently cold :)
Can I sub some of cauliflower for some of the potato? Would this change the cooking time at all?
The cooking time should be about the same.
Would this work with a milk alternative like soy milk or almond milk?
Personally I don’t think they would be creamy enough, but if that’s what you’re used to you may not mind the difference. :)
I’ve made a lot of Budget Bytes recipes and I’d have to say that– as is– this soup is more on the plain side. I recommend sour cream and (personally) some sort of meat.
I would love to try this out! Sorry if this is a silly question, but what size cooker did you use? I only have a small 2 qt slow cooker and this would be my first time ever using one. Should I halve the portions to make it 4 servings to be safe, or would the full recipe work for me?
I think mine is about a 6 qt slow cooker. You may even need to divide it by three. :(
I love this recipe! I have made it at least a dozen times since I’ve found your site. Every time it comes out amazing! I like that this recipe is a great basic recipe, and we are able to mix this soup up a bit…I add thawed frozen broccoli to it! I place the broccoli in the blender with some of the soup, purée and stir it back in. Then top with cheese. So delicious!
I just discovered your website and I love it! I am a fulltime RV traveler on a budget and love cooking healthfully and frugally. Thanks! I can see I will be using many of your recipes, starting with this one.
THIS SOUP LOOKS AWESOME. I HAVE TO TRY IT..
I have been searching for a crock pot potato soup recipe that could cook all day while I’m at work. This one looks wonderful – cannot wait to try it!
Would this soup freeze well? I would really like to be able to have this handy all the time!
I think it would freeze pretty well. You may have some separation of the liquid upon thawing, but a quick stir will probably remedy the situation.
Made this tonight with a few changes: added some juice from a jar of jalapenos, chopped up cooked bacon, a dash of dill, and a squeeze of lemon juice and it was unbelievable! 5 hours total on the crock pot, not 8 for me. Amazing recipe, like always!!
Made this on the stove top and used a potato masher instead of a blender. I LOVED the result! The potato masher worked fine, the soup was probably a bit chunkier, but that was ok by me. Thanks for a delicious, cheap winner, Beth!
I went to go make this meal this morning and my crockpot slipped out of my hands and broke into a bunch of tiny pieces. I really still want to make this tonight, I was wondering how long you think this should cook on the stove? Your blog taught me to cook and I’m kind of lost without your guidance!
Oh no! That’s such a tragedy! :( You can just bring the soup (minus the milk/flour mixture) up to a boil, reduce the heat to med-low and let it simmer until the potatoes are super soft. Maybe 30 minutes? Then just continue with the directions as stated in the slow cooker version.
Thank you!!!!!!!!! I appreciate you getting back to me so quickly!!!
This smells fantastic! Thank you for the comments as well – we decided to do this on the stove top this time and all the advice helps!
Just to double check it goes on HIGH for 8 hours? Usually we do high for 4 hours or low for 6-8 – since I wont be home I wanted to be extra sure that was correct to run it on HIGH for 8 hours, thanks! : )
It looks like I did cook it on high for eight hours, but now that I’m more experienced with my slow cooker, I bet 4 hours on high would be plenty (or low for 8 hrs).
This was a very good soup and as the publisher noted, it really doesn’t need a topping. I ate it both with and without a cheese topping. I’ve never made a potato soup before, and making it this way is very cheap. However, I will warn the eater that it is heavy on the carbs. It made me very sleepy but, then again maybe I could eat one bowl instead of two.
I made this soup again this week, and it wasn’t nearly as good. The only thing I did differently was that I mixed the flour and milk in my Magic Bullet (early design) instead of with a whisk in a bowl. I also dipped out a few containers for the Magic bullet (mostly potatoes), and pulverized them.
The soup had more of a gravy consistency AND taste this time. In fact, it was pretty bland. I put Mrs. Dash and Chili Pepper in it to make it good. Or sometimes salt on the bowl of soup at hand.
Anyway, can anyone explain to me why it was so different?
Larry
Thanks for this recipe!! I’m vegan and decided to do a fun twist. Potatoes, carrots, garlic… All the yummy fixings! Mixed water w a little curry and chili powder instead of broth, did a flax creamer for two cups of milk, and it smells delicious. I can’t wait to eat this already haha
Not sure if you still check this and reply to comments, but could water be used in place of the milk? My SO is lactose intolerant so looking for some kind of dairy free substitute.
Yep, you may be able to just skip the whole flour/milk step all together. I bet it will still blend up to be a nice thick soup.
I’m planning to use plain almond milk and gluten free flour to accommodate to my needs. I’ve done this with other creamy soups in the past and it always turns out great. It’s an easy fix to make most soups gluten and dairy free.
This came up on Pinterest and looked the most appealing to me! I love the cost break down, which I’m going to read more of your blog because of. In the pictures it looks like there is ham? Is that the skin of the potatoes, or did you add ham and not include it in the price breakdown?
It’s the red skin from the potatoes. :) But ham would certainly be good in there, too! :D
I omitted half of the garlic (even though I love garlic and so does my family, we don’t care for potato soup to taste garlicky, so I played it safe the first attempt at this recipe), and added an additional 1-2 cups milk (our power went out twice while it was in the crockpot, so I had to transfer it to the stovetop to finish it… and when I did I accidentally overheated it trying to make up for lost time, and as a result it made it a little too thick for my taste). After adding the extra milk, it was absolutely perfect! Still plenty thick, slightly chunky, very creamy, and full of flavor. All four of us agreed it was not bland at all (I think some people are just too used to really salty/sweet food). I would definitely make this again! Thanks for the recipe!
My oldest, 13, LOVES this potato soup recipe… much better than the ones with hashbrowns. She took some for lunch at school!
My middle, 10yrs, is SUPER picky and he liked this! We added lots of cheese to his and he asked for 2 helpings. My youngest, 2yrs, definitely loves this!
My husband and I love it, and I do not even like potato soup! Ignore the haters! :-)
i made this recipe and its was my first time using red potatoes and oh how disgusting it tasted. The soup was great its the red potatoes ruined the whole thing ill be using russet potatoe next time!
I really like this recipe! Yummy and simple and helped me use up my old potatoes. Only changes I made were using 1 cup 1/2&1/2 and 1 cup milk for a little extra richness and I added a little thyme. The bland trolls didn’t salt well enough that’s all. Don’t be afraid of the salt! No matter how much salt you put in, it will still be way way less than what you’ll eat in any processed can soup.
What size crock pot did you use?? I have a 4 qt.
Mine is about 6 qt.
Hello. I have made this recipe and love it as is. Two quick questions please: 1-could I put the vegetables in without chopping them if I am planning on using the hand mixer at the end or the blender to make a smooth potato soup? Just wanted to know if I would get the same flavor in the end. 2- Also if I do not have red potatoes and use yukon gold, will the texture or the flavor be different? TIA. Big fan!
I’d still chop the vegetables into at least a few big chunks to help them cook through and increase the surface area so their flavor permeates better. Yukon gold have a slightly different texture than red, but I’m sure it will not be as noticeable in a soup than if you were to eat them whole. :)
Wonderful, thank you!
I am making this soup, among others, for a large group, and I was wondering what 8 servings measures out to be? Is it 8 ounces, 12 ounces?
Thanks for all of the great recipes!
I must have lost that measurement when I moved to the new format, but it’s safe to say that it’s at least 8 ounces because it has 6 cups of broth and 2 cups of milk. Add to that all the potatoes and other vegetables, and the volume increases even more.
My family and I love this soup. I make it with homemade broth (which is pretty easy to make) and I add a bag of frozen corn to it, too. Thanks so much for the recipe!
Awesome!! Added jalapeño to the veggies, didn’t have carrots so used orange bell pepper and after mashing mixed in cooked venison spicy sausage. No bland here!!
Do you have a calorie count on this recipe? I could plug it into My Fitness Pal. It looks like it will be delicious and a winner!!!
I’m sorry, I don’t. :(
I didn’t read the part about the Yukons until I had already got them chopped and in the pot… It turned out great! Had to move the contents to the blender for “mashing”. We added chives, cheddar, sour cream, and Bacos for the “Loaded” spud soup. Everyone was happy and there’s more in the fridge for tomorrow! WOOT!!!
Just got this into the slow cooker about 30 minutes ago. I actually got the recipe down to about 2.50 for the entire pot, with store sales and subbing regular potatoes for red. It may not taste as good, but it’s the dollar that counts today and I wanted to buy cheese for garnish . Ha ha. Thank you for these recipes!!!
I disagree with the bland comments. Mine turned out flavorful. The only extra ingredient I added was ham. Thanks for sharing.
Very bland. Disappointed.
What are your thoughts about adding a ham hock to this?
I think you can never go wrong adding a ham hock. :)
If I make this soup this afternoon, can I place it in the fridge overnight and serve it tomorrow? Reheating it in the crockpot? Thank you! It looks great.
Thanks! Looking forward to trying this. have been looking for a potato soup recipie that did not use cream cheese!
This was a great recipe, Beth! So nice to come home and smell a great meal on the slow cooker. I didn’t have quite enough potatoes, so I added in half a head of cauliflower. Served it with some cheddar and it turned out really well! I actually didn’t even end up mashing it up and I still liked the texture a lot.
The recipe sounds good, but I’m confused by your choice and reasoning on potatoes. Red potatoes are significantly more waxy than Yukon golds.
Made this today. I enjoyed it, but the family thought it was a bit bland. Still, it was warm and filling on a chilly night. I might try freezing some.
I forgot to rate it. I’d say it’s a triple rather than a home run.
I just made this recipe, and it turned out very smooth – but very bland. In fact, so bland I added about 2 cups cheese and some rosemary to add a little SHIZAM. It’s good now!
All I had was beef stock! Hope it turns out!
I made the exact recipe and it was great! Yup, it’s true, I didn’t substitute a thing.
I made this last night and it as so delicious! I didn’t have milk in the fridge, and so I substituted water and two packets of white gravy mix for the milk and flour, and it was superb! I definitely will make this again!
Hi Beth,
What do you think the cook time on low would be for the first step of just getting the potatoes cooked? I can’t wait to try this! Thanks!
Probably pretty long. Cooking on low is a lot of times double the time of cooking on high. But, I’m really not sure without having tried it.
Hi Beth! I love your website, thanks so much for sharing all of your awesome website. The chicken noodle soup fantastic! I am tackling this one right now, but I think I used way too many potatoes. Its already been cooking on low for 10 hours… if I add more of the chicken broth now will this ruin the soup?
Nope, that should work just fine. You can even add it at the very end to thin it out more, if needed.
I don’t have a slow cooker, so is there a way to do this stovetop?
At a guess, I’d say sautee the onions and garlic, then the other veggies, then add the potatoes and liquid, bring to a boil, then simmer until the potatoes are soft.
Then add the milkflour and bring to a boil again until thick, then mash.
Does this sound about right? I would try it on my own, but I’d like an informed opinion before I risk it.
Yep, that’s exactly what I would do! :)
Thanks! I guessed based on the chicken noodle soup recipe you had. I’ve been making so many of your recipes lately, I really love this site! It’s simple, cheap, and I love the illustrated step-by-step!
I’ve been teaching myself to cook, so I’ve been developing my skills and intuitive by making these. Definitely will try soon! Thanks for being so prompt.
I reheated this today with some frozen green peas. I love it as is, but it’s very versatile! The perfect recipe for this week. I was “snowed in” due to the snowpocalypse.
Thanks, Beth!
We love the slow cooker in our house. This makes abundant soup! I was so glad to see you make it with red potatoes, I seems to have an overage of them right now. I cooked this at 4 hours on high and it smells delicious. I am so happy to have found your website for several months now! It has helped our food budget when we have needed it!!
Made me some of this. I didn’t do the flour quite right, so it’s not as thick as it should be, but absolutely delicious! Especially with bacon and some Tillamook cheddar cheese.
Luv your blog. Just happened upon it n I have now become a fan!
I just made this – So good and so simple. Love that I can keep it as is, and the BF can add bacon, cheese, sour cream etc. to his hearts content.
Made this last night! I cut out half of the potatoes and substituted cauliflower. Still gives you that creamy texture without sacrificing the “potatoe-ness”. Thanks for sharing! This one is definitely a keeper.
Maybe I didn’t have enough liquid or added too much flour or something but mine tasted more like mashed potatos than soup.
The best potato soup I ever made! Thank you for the wonderful recipe :).
I really liked this recipe, and will be making it again in the future. Thanks Beth.
Mine looks like the pictures, waiting for it to thicken and will feed the family in about 45 min, I ended up about 7 hours cooking time, all is cooked and soft, looks awesome! Thanks I used 8 smaller red potatoes, the smell as it cooked of onion was quite strong, hope its not overpowering…
Been cooking your recipies for a year now and all have been great!! Looking forward to making this soup yet again this winter! Thanks for sharing your awesome creative talent with us!! : )
I just wanted to say that I love your website, and made this soup often last fall & winter. I have my first pot of this season cooking right now.
Tip for those that like potato soup. You can actually thicken it with potatoes just shred one or two in there and you’ll get a nice thick soup.
Anonymous – Yes, cooking on high for 6 hours would probably work fine. :)
Can you cook this on high for 6 hours?
I made it with gluten free brown rice flour and it came out great. Yay, my first soup!
I was just going to ask that question.
Beth, I made this for dinner last night and my husband loved it!!! he really loves potato soup so this recipe hit the nail on the head! thanks! the chicken broth worked really nicely with the recipe :-)
Lili
Lili – Don’t feel silly! That’s a perfectly legit question. Chicken base is like bouillon, but not in cubes. It’s like concentrated broth that is in paste form. You can use bouillon instead (enough to make 6 cups of broth, just check the package for equivalents) or just use 6 cups of broth. Just make sure not to use 6 cups broth plus the 6 cups of water listed in the ingredients. The water listed is simply to reconstitute the base. I think I’ll change the ingredient list to make it more clear! Thanks :D
Beth, I feel so silly for asking this…..but what exactly is chicken base? is it chicken broth or bullion cubes? would really like to make this for dinner tomorrow but that’s the only thing that has be tripped up. thanks!!
Lili
I removed half of the soup and added the cream to the pot. Delish! Then I added chicken and noodles to some of the uncreamed soup. Got 3 soups out of one pot!
Creamed potato
Potato
Chicken noodle
Verrygooood!
Thanks for ALL the great recipes- your blog is a blessing to our family:)!
This is a great use for a chunk of the broth that comes from slow-cooker chicken.
Bella Vita – It should be fine if left in the slow cooker for extra time, because it’s all soft and mashed anyway :)
Hi Beth, I am trying this recipe for the first time today… I will be home for the first 8 hours but then I have to go to work. Does it sit well in the slow cooker? I was thinking about leaving it on “keep warm” for about 5 extra hours… thoughts?
Aking – Actually, potatoes freeze very well! :D Think about how many frozen potato products are out there (french fries, hash browns, mashed potatoes in frozen dinners, etc.). I don’t remember if I froze any or not (or how it fared), so I can’t speak from experience, but my hunch is that it would be fine.
Hi! I was wondering if you had ever tried to freeze this soup? I know potatoes aren’t supposed to freeze well but didn’t know if they would be ok since they were already mushy or if the texture would go weird in some other way. Thanks! :)
This is so good! I’ve never had much luck with potato soup recipes, and always preferred my mom’s recipe to anyone’s. This was really great though. I cooked some hot Italian sausage to put in and sprinkled it with cheese and Sriracha. So happy I have leftovers! I was a little concerned when I blended it because it turned orange, but it still tastes like potato soup. Thanks!
So delicious, my picky 1 1/2 year old who doesn’t eat potatoes (I know, it breaks my heart) had two servings! I crisped up some beet greens in the broiler with kosher salt and olive oil and served them on top and it was perfect! Thank you :-)
Your food always looks so yummy and your pictures look so descriptive. They put me in the mood of cooking these delicious meals! Thanks for posting!
Anon – it may cook down, but it all depends on how much moisture your slow cooker lets escape. I’ve noticed that some people have trouble with things drying out, while mine never does. So, just check it at the end and if the milk doesn’t fit, finishing it on the stove should work just fine :)
I have it in the crockpot now and the liquid is almost to the top. Will it cook down enough in 8 hours to add the milk or should I finish it off on the stove?
I have it in the crock pot now. Looking forward to potato soup for lunch tomorrow.
This is the first recipe i try from your blog and MY OH MY! I made a vegan version w/ was very simple, just switched the milk for soy milk and used vegetable bullion cubes. AAaad I already had all the ingredients at home! Best poor food ever!
Beth, you are amazing! I stumbled across your blog and made this soup today! It was SO easy as I am pretty challenged in the kitchen. It’s delicious! I also made the honey mustard chicken tenders earlier this week and WOW!!! Easy, budget-friendly and excellent recipes! Thank you so much.
Don’t use just broth. I used it and it is awful . all you can taste is chicken broth. Nasty!!
I made this for visitors today. Not only was it perfect because it didn’t have to served at a certain time (I left it in the slow cooker when their arrival time slipped) but it was tasty too! I added some bacon and ham as toppings, and with crusty bread it made a warm, filling meal when my guests finally arrived. Thanks for the recipe!
I just made some potato and leek soup a few days ago. I used chicken base, and still haven’t gotten any cream yet for it though.
Yes you can use broth :) I would suggest using 6 cups of broth for this recipe. It should turn out delicious!
Can I use chicken broth instead of the water and chicken base? How much would I need? Thanks! Excited to make this!
I started this last night before bed and had it for lunch this afternoon. It is not what I expected but it is still good. I added some sour cream at the end. Thanks!
This was wonderful. It sat in my crockpot for 14 hours (it wasn’t done after 6 hours on high, so I cooked it overnight for 8 hours on low) and it was PERFECT. I blended at least 3/4 of the soup and found the perfect balance between smooth and chunky. I added about 1/3 cup more whole milk and a little more flour for my taste. And the green onion and cheese were totally necessary- they made the soup beyond delicious. I also added some ham, which wasn’t necessary (but good nevertheless).
Thanks for another great recipe Beth! I made this today and my picky 10-year old nearly licked her bowl. In fact, she’s already requested that I send soup with her for lunch this week. I used russet potatoes and added 1 tsp of herbs de provence. I used my hand blender, but left it a bit chunky, and stirred in some cheddar and diced ham with the milk and flour; I also thought the potato skins looked like ham the first time I saw the picture and my brain couldn’t get over the idea that ham belonged in the soup. So easy, and so very good. I topped it with some cheese, green onions and a few homemade croutons I had made earlier in the day to use up some leftover french bread. Wow, just so yummy.
Sweet potatoes have such a drastically different flavor than white potatoes… I really don’t know how that would work.
Hey, Beth! Could you use sweet potatoes in this recipe?
This was an awesome recipe! Put it in the c.p. before work at 7:30… my sweet hubby added the flour/milk mixture (I used a can of evaporated milk instead– super yummo!) at the end, and when I walked in the door– POOF! Deliciousness awaited me! Thank you (again!) for such a great recipe. You rock! ;)
I’m really excited to make this! I just prepped all the veggies in the crock pot and it’s in the fridge now so I can cook it tomorrow while I’m at work. This is the second of your recipes that I’ve tried since subscribing to your blog a few weeks ago. I also made the jalapeno raspberry cranberry sauce for Thanksgiving (it went over very well). I’m sort of a nervous and inexperienced cook, but your step by step instructions are awesome and totally confidence-building. So, thanks!
The soup my mom made growing up was thickened with potato flakes. I don’t know if the flour flavor pulls through, but even though potatoe flakes aren’t great on their own, it gives more flavor to the soup.
Thank you for posting this! I’ve been making soups a lot lately in our wintery Pacific Northwest. I’ll be making it tomorrow night for a potluck dinner with some friends. I love reading your blog, and I especially love how you break down your recipes by price and with pictures.
1/4 tsp cracked pepper $0.02
2 cups milk $0.72
1/4 cup all-purpose flour $0.05
1 tsp salt $0.05
Made me laughed that you figured out the cost of pepper and salt per recipe. Might as well do the depreciation cost per meal on your cookware, knives etc.
there is no need to be rude; she’s just providing as much information as possible.
Talk about rude and disrespectful. This is Budget Bytes, so it doesn’t take a rocket scientist to figure that out!!!!
First off, I absolutely love your blog. I adore all the wonderful recipes and the useful information on how to save money while still enjoying delicious meals. This soup recipe sounds so yummy. I’m always looking for a tasty, low-fat creamy soup to eat on cold nights, and this sounds like the perfect one. Do you think I could substitute sweet potatoes for the red-skinned ones or would that totally not be a good idea? Just curious as I have three white skinned sweet potatoes sitting in my pantry just waiting to be used.
I’ve never added celery or carrots, but this is otherwise my everyday potato soup, although I use at least one additional onion. The other veggies are definitely a great idea–you can also add 2-3 cups of corn toward the end and call it corn chowder. Another thing I do is use the immersion blender just a little. I break up the potatoes enough to thicken the soup without adding flour, but still leave lots of potato chunks.
I’m with you…I enjoy having pieces of potato in my potato soup.
Great looking soup!
Stephanie – It *might* be soft enough after four hours. I just had mine going over night so I never checked it until it had been eight hours. If it’s not done at four, you can do as you said and transfer it to a pot and boil it at a higher temperature until the potatoes are soft. It shouldn’t take that much longer on the stove top if you do end up having to transfer it! Good luck!
I got around to putting this together this afternoon. I was hoping it would be ready for dinner tonight. I usually cook things 4 hours on high or 8 hours on low but now I see this soup is 8 hours on high… What to do?? I’m debating throughing it in a pot on the stove to get it done for dinner tonight. We’ll see. My kitchen smells great after cutting up all the onion, celery and garlic though;-)
This is a lovely recipe, just like the author
Very nice:) Will definitely take April’s suggestion of adding dijon and Sriacha next time I make it. I subbed a couple pinches guar gum for the flour, An 8 oz bag of this magic powdwer is not inexpensive, but as it has 8X the thickening power of corn starch 8 oz is approximately a lifetime supply, one less item on the grocery list for years to come. 3 tablespoons or so of crumbled cooked smoked bacon is another nice topping.
If you ever decide to make a cheddar cheese version of this try adding a little dijon mustard and some Sriacha to it. YUM! Looks fantastic!
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