Slow Cooker Potato Soup is the perfect cozy meal that’s creamy, hearty, and full of simple flavors. Soft potatoes, tender bits of onion, and a touch of cheese come together slowly in the crockpot to make a soup that feels like a warm hug on a chilly day. It’s thick and comforting without needing much fuss in the kitchen.
I love making this soup on busy days because I can just toss the ingredients into the slow cooker and let it do all the work while I get other things done. The smell that fills the house is so inviting, and I always find myself sneaking little tastes as it cooks. Adding a sprinkle of crispy bacon or some fresh green onions on top makes it even better, and I’m always excited to see how everyone customizes their bowls.
My favorite way to serve this soup is with a crusty piece of bread or a warm bite of cornbread. It’s one of those meals that feels like home and is great for sharing around the table with family or friends. Whenever I make this, it reminds me of lazy weekends and slower moments, which is why I keep coming back to this recipe again and again.
Key Ingredients & Substitutions
Potatoes: Russet or Yukon gold potatoes work best for a creamy, thick soup since they break down well when cooked. If you want a chunkier texture, use waxy potatoes like red or fingerling.
Chicken broth: Adds savory depth. For a vegetarian version, swap with vegetable broth but keep the seasoning balanced.
Cheddar cheese: Sharp cheddar gives the best flavor, but mild cheddar or even gouda can work. For dairy-free, try nutritional yeast for a cheesy taste.
Heavy cream: Makes the soup rich and smooth. You can substitute half-and-half or full-fat coconut milk for a lighter or dairy-free option.
Bacon: Adds smoky crunch. For vegetarians, crispy smoked tempeh or sautéed mushrooms offer a similar texture and flavor.
How Can I Get the Perfect Creamy but Chunky Texture?
The trick is to partially mash the potatoes once they’re tender. This thickens the soup without turning it into a puree.
- Once cooked, use a potato masher or immersion blender to mash about half the soup.
- Leave plenty of potato chunks to keep some bite.
- Stir gently to combine mashed and whole pieces evenly.
- This mix creates a creamy base with nice texture, making the soup cozy and satisfying.
Equipment You’ll Need
- Slow cooker – It’s perfect for hands-off cooking and lets flavors blend over time without watching the stove.
- Potato masher or immersion blender – Makes it easy to mash some potatoes right in the slow cooker for the perfect texture.
- Cutting board and sharp knife – For chopping onions, garlic, and potatoes quickly and safely.
- Ladle – Handy for stirring the soup and serving it into bowls without mess.
Flavor Variations & Add-Ins
- Swap chicken for cooked sausage or ham to add a smoky, meaty twist.
- Add corn or diced carrots for extra sweetness and color.
- Try different cheeses like pepper jack or Swiss for a unique flavor punch.
- Stir in fresh herbs like dill or chives at the end for a fresh, bright note.
Slow Cooker Potato Soup
Ingredients You’ll Need:
Main Ingredients:
- 6 large potatoes, peeled and diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup frozen peas
- 2 cups cooked shredded chicken (optional)
- 1 cup shredded cheddar cheese, plus extra for topping
- ½ cup cooked bacon pieces or crumbled bacon
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme or fresh parsley
- 1 cup heavy cream or half-and-half
- Fresh parsley or chives, chopped, for garnish
How Much Time Will You Need?
This soup will take about 6 to 7 hours on low in your slow cooker, or 3 to 4 hours on high. You’ll spend just a few minutes prepping and combining ingredients at the start, then you can relax and let the slow cooker do its magic. Towards the end, add the finishing touches and the soup is ready to enjoy!
Step-by-Step Instructions:
1. Combine and Cook the Base:
Start by putting the diced potatoes, chopped onion, minced garlic, chicken broth, salt, pepper, and thyme into your slow cooker. Give everything a good stir so it’s evenly mixed. Cover with the lid and cook on low for 6-7 hours or on high for 3-4 hours until the potatoes are tender and soft.
2. Mash for Creamy Texture:
After cooking, use a potato masher or an immersion blender to mash some of the potatoes right in the slow cooker. Don’t mash all of them — leave lots of chunks so your soup has a nice mix of creamy and chunky textures.
3. Mix in Peas, Chicken, and Cream:
Stir in the shredded chicken if you’re using it, the frozen peas, and the heavy cream or half-and-half. Put the lid back on and cook on low for another 30 minutes to warm everything through.
4. Add Cheese and Serve:
Once warmed, add in the shredded cheddar cheese, stirring until it melts completely and makes your soup creamy. Spoon the soup into bowls and top with crispy bacon pieces, extra cheese, and fresh parsley or chives. Sprinkle with freshly ground black pepper to taste.
5. Enjoy with a Side:
This soup is perfect served with crusty bread or a piece of warm cornbread for dipping. Grab your spoon and enjoy a cozy, delicious meal!
Can I Use Frozen Potatoes Instead of Fresh?
Yes, you can! Just make sure to thaw them completely before adding to the slow cooker to ensure even cooking. Frozen potatoes may cook a little faster, so keep an eye on the texture as they soften.
Can I Make This Soup Vegetarian?
Absolutely! Simply swap the chicken broth for vegetable broth and omit the chicken and bacon. You can add extra veggies or beans for more protein and flavor.
How Do I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to warm evenly.
Can I Freeze Slow Cooker Potato Soup?
Yes, but it’s best to freeze before adding the cream and cheese. When ready to eat, thaw overnight in the fridge, reheat on the stove, then stir in cream and cheese just before serving for the best texture.
