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!
See how we calculate recipe costs here.
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!
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.