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!
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.