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!
This post contains some affiliate links, which means that we make a small commission off items you purchase at no additional cost to you.
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.
Equipment
- Slow Cooker
- Chef’s Knife
- White Cutting Boards
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!
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!
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!