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.
“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.”
Dee
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
Notes
- 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.
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!
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.
Serving Suggestions
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.
Hello! If I have a 4.5 quart slow cooker, do I need to make any adjustment to this recipe? I notice a 5-6 qt slow cooker is used.
I think you could probably get away with it! I think it will likely be right at the top though.
This is great to warm you up in these cold months. I use No Chicken Broth to make this vegetarian and add some crumbled veggie bacon before serving.
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!