Slow Cooker Potato Soup
If decadence is what you’re after, this soup hits the spot! Slow Cooker Potato Soup checks all the boxes for rich, hearty, and creamy soup that fills you up. Customize your bowl with all your favorite potato toppings – a win for everyone!
What’s To Love About This Recipe
- This soup is creamy and flavorful, which appeals to most people – even those who are picky about soups! My kids are known to ask for this soup on repeat.
- If you love loaded baked potatoes, this soup is a near match. Except it’s much simpler to prepare to feed a crowd! You can make a large batch of soup, and everyone can add their own toppings, such as crumbled bacon, cheese, and green onions.
- With the slow cooker, you don’t have to spend 30 minutes to an hour carefully simmering potatoes on the stove. Just add your chopped and peeled potatoes and let them cook for as little as 2 hours on high or even up to 7 hours on low.
- For a thick, hearty, and oh-so-tasty soup, this recipe is an economical one! I use russet potatoes, which are easy to buy in bulk. Make Slow Cooker Potato Soup for just a weeknight dinner or an event or gathering alongside a topping bar!
Ingredients Needed
- Potatoes – Russet potatoes work the best for this type of potato soup because they break down slightly during cooking and thicken the soup. Russets have a rougher, starchy texture that adds to the base, whereas if you use something like a Yukon gold potato, you will have a thinner broth. I prefer to peel my russet potatoes, but you can also leave the skin on.
- Broth – You have the option of using either chicken broth or vegetable broth to create a flavorful base. A bone broth would provide added protein and nutrients!
- Flour – Use flour to create a slurry when mixed with water. This slurry will thicken the soup base to make it nice and smooth.
- Seasonings – A combination of dried herbs and salt creates a light flavor that will pair with any toppings. Combine some dried dill, dried thyme, dried rosemary, and salt, and add to the slow cooker with the potatoes and liquid.
- Heavy cream – Ahhh, the heavy cream! This is the key to the creamy broth and achieving the comfort-food level of decadence that you want!
- Turkey bacon – Cook and crumble 4 slices of turkey bacon to sprinkle across individual bowls. I like using turkey bacon because it is a bit lighter and less greasy than pork bacon, and it provides a nice balance to the hearty soup.
- Green onions – Chop some green onions to add a fresh burst of flavor to the soup. Add right before serving.
- Shredded cheddar cheese – A sprinkle of shredded cheese tops it all off! I love a nice medium or sharp cheddar. If time allows, opt for shredding your own fresh from the block since it will melt the best this way.
How To Make Slow Cooker Potato Soup
- Peel and cut the potatoes into cubes and add them to the slow cooker along with the broth.
- Mix flour with 1/4 cup water until the mixture is smooth and add it to the broth.
- Add seasonings and salt, and stir to combine.
- Cover and cook on low for 5-7 hours or high for 2-4 hours until the potatoes are tender.
- Stir in cream and add additional salt or seasonings to taste.
- Top bowls of soup with crumbled bacon, green onions, and cheese, or as desired.
Pro Tips
- Be sure to dice potatoes in similar sizes to ensure they will cook evenly. You can cut them to the size you prefer – smaller bite sizes are usually easier to eat in soup (especially for kids). If you leave larger chunks, just break them apart with your spoon if you prefer.
- Keep in mind that the larger the potato pieces, the longer they will need to cook.
- If you prefer a smoother texture, use an immersion blender or a potato masher to reduce and blend the potato pieces.
- Freshly shredded cheese from the block will melt the best since it is free of any additives or preservatives.
- Using a slow cooker with an auto-switch to warm is really helpful for this type of soup recipe.
Recipe Substitutions and Variations
The best home-cooking recipes are the ones that you can adapt to what you have on hand! If you need to make any ingredient swaps in this potato soup recipe, check this list for ideas:
- Fresh potatoes – I highly recommend using russet potatoes for the best result texture-wise. Yukon gold potatoes are another option, but you will have a thinner broth. It will also be delicious, but different than the pictured results.
- Frozen potatoes – You can use frozen cubed potatoes, but they won’t necessarily have the same texture as fresh. In my opinion, they don’t work in this recipe as well. I would not recommend using any shredded frozen potatoes.
- Cheese – Feel free to try different cheeses, such as Colby Jack, pepper Jack, or shredded parmesan.
- Gluten-free – Make this a gluten-free recipe with an all-purpose gluten-free flour.
- Vegetarian – Leave the turkey bacon topping out and use a vegetable broth instead of chicken broth.
- Extras – Add in extra protein such as cooked cubed chicken or ham, or cooked ground sausage.
It’s a given that this recipe won’t be calorie-light, but if you want to make a few changes to lighten it, try:
- swapping the heavy cream for half and half or fat-free half and half
- reducing the amount of flour for a thinner base.
How To Serve Slow Cooker Potato Soup
Serve up a bowl of hot potato soup with all the toppings you like! In addition to shredded cheese, bacon, and onions, you could also customize your bowl with even more options, such as:
- A spoonful of sour cream or Greek yogurt
- A bit of crushed red pepper
- Finely chopped steamed or roasted broccoli florets
Add some crackers, a slice of fresh bread, or a toasty dinner roll to dip in the soup. To round out the meal, add a fresh side salad or a roasted vegetable. Lemon Pepper Roasted Asparagus or Oven Roasted Carrots would be great options to make while the soup finishes cooking.
Storing and Reheating
Store leftover potato soup in the fridge for up to 3 days. You can reheat by microwaving for short intervals or in a saucepan on the stove. Store the toppings separately from the soup and add to individual servings when reheated.
This is NOT a recipe you’ll want to freeze due to the potatoes and dairy content. Potatoes discolor when frozen after cooking, and the dairy will separate. Enjoy this easy soup fresh from the slow cooker or reheated from the fridge!
Slow Cooker Potato Soup
Equipment
- Slow Cooker
Ingredients
- 2 pounds russet potatoes
- 3 1/2 cups broth
- 1/4 cup flour
- 1/2 teaspoon dried dill
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/2 cup heavy cream
- 4 slices turkey bacon cooked and crumbled
- 1/4 cup green onions chopped
- 1/2 cup shredded cheddar cheese
Instructions
- Peel and cut potatoes into cubes and add to slow cooker along with broth
- Mix flour with 1/4 cup water until mixture is smooth and add it to broth
- Add seasonings and salt, and stir to combine
- Cover and cook on low for 5-7 hours or high for 2-4 hours until potatoes are tender
- Stir in cream and add additional salt or seasonings to taste
- Top bowls of soup with crumbled bacon, green onions, and cheese, or as desired
Notes
- Store in the fridge for up to 3 days and reheat in the microwave or a saucepan on the stove.
- Switch the slow cooker to warm when the potatoes are tender.
- It’s helpful to use a slow cooker with this automatic setting!
- Use gluten-free flour if needed, and be sure to use vegetable broth (and leave out the turkey) to make a vegetarian soup.
Nutrition
Slow Cooker Potato Soup FAQs
- Can potato soup be made in the Instant Pot? Yes, it’s easy to modify this recipe to work for the Instant Pot, too! Follow these steps:
- Peel and cut the potatoes, and add to the Instant Pot with the broth. Add seasonings and salt and stir to combine.
- Seal the lid and set to high pressure for 10 minutes.
- Allow a 10-minute natural release, and remove the lid.
- Set to sauté mode.
- Mix the flour with ¼ cup of water to create a slurry, then stir the mixture into the broth and potatoes.
- Stir in the cream, and add any additional seasonings.
- Turn off the Instant Pot and serve bowls with toppings as desired.
- Do you have to peel potatoes for potato soup? I prefer to peel the potatoes for this recipe. I think it’s worth the effort to peel them for the texture of this soup, but you certainly don’t have to. Just be sure to scrub the potatoes well if you choose not to peel them!
- What is the best way to thicken potato soup? To thicken the soup, add a bit more flour. (Similarly, if you prefer a thinner soup, use less flour.)
- How do you keep potatoes from getting mushy in Slow Cooker Potato Soup? If you leave the slow cooker on high for an extended period after the potatoes are cooked, they will become mushy. Turn to the warm setting or turn off the heat completely when ready to serve. (Note: Since the slow cooker does not hard-boil potatoes, it is very forgiving for potato soup, and there’s much less of a risk of overcooking.)
Can I use frozen diced hash browns instead? If so, would I use 2 bags?
I think that would work, but I haven’t tested it to be sure!
Just found this recipe and your site, do have a recipe for good Scottish lentil soup? We visit Scotland last October and I had lentil soup at different shops/cafes and loved it! These soups were a little creamy and thicker than most bean soups. Thank for your help and I will check out all your recipes.
I don’t but I’ll look into it and see if that’s something I could test out and add!
I’m on a low or a salt free diet how do I make this.
Hi Paul! I would be sure to use a reduced-sodium chicken broth, sub out all of the seasonings for a Ms. Dash salt-free blend and reduce or omit the turkey bacon. If you run that thru your nutrition calculator with the adjustments, that should help you determine if it meets your requirements.
I loved this! I used instant potato flakes to thicken it up a bit instead of the flour though. It was great! Thanks for all your recipes.
Looks great. What’s broth?
Hi Kathleen! Use chicken broth or veggie broth for best results. Can get in a can or box in soup section at grocery store. Let me know how it turns out!
Thanks Jennifer! I just wanted to make sure I made it right. I’ve never used veggie broth before but will try it for sure. It’ll be perfect for these snowy cold days!
MAde this the other night and it was amazing. My husband even loved it and he doesn’t like to try new things. He has even asked me to make it again. Definitely a winner!
Yay Beverly! I am so glad you both loved it! Thanks for the feedback!
I love your recipes and your site. It is the easiest user-friendly site to date. I can print your recipes directly without any fuss. Thank you! and Thank you for sharing all these wonderful food recipes with the world God Bless!
Thank you so much, Teresa! We are so glad you love Slow Cooker Gourmet and hope you continue to enjoy our recipes!!
This looks so good and comforting!
Looks great! Love your photography!
Thanks Megan!!
YUM! This soup looks awesome!
Thanks Jenni!!
Would Yukon Gold potatoes work in this? Thanks for the broth base secret!
Hi Holly! Yes they will work, just keep in mind they won’t break down like the russet potatoes so your broth will be a little thinner and smoother if that makes sense? Either way is great… just depends on your preference!!
Could I use an immersion blender to make it smoother?
Yes! That should work!
Of course that’s what you should use is Yukon gold potatoes