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!
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!!