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!
what is the nutritional value of this soup..??
Sounds good. I will make a quick comment. It is not recommended by many manufacturers to “secure” the lid of a slow cooker in action. This is used only for transport.
This soup was delicious! I made it on the stove top due to time constraints. I finely chopped the onion, celery, garlic, and carrots in my food processor and sauteed them in olive oil for ~5 minutes before adding the potatoes, broth, and seasonings (red pepper flakes are a great addition!) The whole soup came together in about 30-35 minutes. This will be a staple of mine–I will have to make it again soon if Michigan is persistently cold :)
Can I sub some of cauliflower for some of the potato? Would this change the cooking time at all?
The cooking time should be about the same.
Would this work with a milk alternative like soy milk or almond milk?
Personally I don’t think they would be creamy enough, but if that’s what you’re used to you may not mind the difference. :)
I’ve made a lot of Budget Bytes recipes and I’d have to say that– as is– this soup is more on the plain side. I recommend sour cream and (personally) some sort of meat.
I would love to try this out! Sorry if this is a silly question, but what size cooker did you use? I only have a small 2 qt slow cooker and this would be my first time ever using one. Should I halve the portions to make it 4 servings to be safe, or would the full recipe work for me?
I think mine is about a 6 qt slow cooker. You may even need to divide it by three. :(
I love this recipe! I have made it at least a dozen times since I’ve found your site. Every time it comes out amazing! I like that this recipe is a great basic recipe, and we are able to mix this soup up a bit…I add thawed frozen broccoli to it! I place the broccoli in the blender with some of the soup, purée and stir it back in. Then top with cheese. So delicious!
I just discovered your website and I love it! I am a fulltime RV traveler on a budget and love cooking healthfully and frugally. Thanks! I can see I will be using many of your recipes, starting with this one.
THIS SOUP LOOKS AWESOME. I HAVE TO TRY IT..
I have been searching for a crock pot potato soup recipe that could cook all day while I’m at work. This one looks wonderful – cannot wait to try it!
Would this soup freeze well? I would really like to be able to have this handy all the time!
I think it would freeze pretty well. You may have some separation of the liquid upon thawing, but a quick stir will probably remedy the situation.
Made this tonight with a few changes: added some juice from a jar of jalapenos, chopped up cooked bacon, a dash of dill, and a squeeze of lemon juice and it was unbelievable! 5 hours total on the crock pot, not 8 for me. Amazing recipe, like always!!
Made this on the stove top and used a potato masher instead of a blender. I LOVED the result! The potato masher worked fine, the soup was probably a bit chunkier, but that was ok by me. Thanks for a delicious, cheap winner, Beth!
I went to go make this meal this morning and my crockpot slipped out of my hands and broke into a bunch of tiny pieces. I really still want to make this tonight, I was wondering how long you think this should cook on the stove? Your blog taught me to cook and I’m kind of lost without your guidance!
Oh no! That’s such a tragedy! :( You can just bring the soup (minus the milk/flour mixture) up to a boil, reduce the heat to med-low and let it simmer until the potatoes are super soft. Maybe 30 minutes? Then just continue with the directions as stated in the slow cooker version.
Thank you!!!!!!!!! I appreciate you getting back to me so quickly!!!