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Slow Cooker Potato Soup

Slow Cooker Potato Soup 🥔🥣

Introduction

If you grew up with a big pot of soup simmering on the stove, this Slow Cooker Potato Soup will take you right back home. 💛

It’s cozy, creamy, and perfectly hearty — everything you want in a bowl when the weather turns chilly or when you just need something warm and comforting.

Made with tender potatoes, onions, and a creamy broth that thickens beautifully as it cooks, this recipe is pure comfort in a bowl. The best part? The slow cooker does all the work. Just toss in your ingredients, let them simmer, and by dinnertime, you’ve got a soup that tastes like it’s been loved all day long. 🥰

Ingredient Overview

  • 6 medium russet potatoes, peeled and diced – The creamy heart of your soup. Yukon Golds also work beautifully.

  • 1 small onion, chopped – Adds subtle sweetness and flavor depth.

  • 3 cloves garlic, minced – Brings warmth and aroma.

  • 4 cups chicken broth – Creates a savory, flavorful base.

  • 1 cup milk – For that creamy, velvety texture.

  • 1 cup heavy cream – Adds richness and body.

  • ½ cup sour cream – Adds tang and balances the flavors.

  • 4 tbsp butter – For that melt-in-your-mouth smoothness.

  • 1 tsp salt – Enhances all the flavors.

  • ½ tsp black pepper – Adds gentle warmth.

  • 1 cup shredded cheddar cheese (plus more for topping) – Creamy and melty goodness.

  • (Optional toppings: chopped bacon, green onions, shredded cheese, or a dollop of sour cream.)

Step-by-Step Cooking Instructions

Step 1: Load Up the Crockpot
Add potatoes, onions, garlic, chicken broth, salt, and pepper to your slow cooker. Stir gently to combine.

Step 2: Let the Magic Happen
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are soft and fork-tender.

Step 3: Mash & Thicken
Using a potato masher, mash some of the potatoes directly in the slow cooker — this thickens the soup naturally while leaving chunks for texture.

Step 4: Add the Creamy Goodness
Stir in butter, milk, heavy cream, sour cream, and cheddar cheese. Mix well until melted and creamy.
Cover and cook an additional 20–30 minutes on LOW until everything is smooth and blended.

Step 5: Garnish & Serve
Ladle into bowls and top with bacon, green onions, cheese, or a drizzle of cream. Serve warm with crusty bread.

20 Frequently Asked Questions

1. Can I use red or Yukon Gold potatoes?
Yes! Yukon Golds give a buttery flavor and creamy texture.

2. Can I make this vegetarian?
Yes — swap chicken broth for vegetable broth.

3. Can I use frozen diced potatoes?
Absolutely, no need to thaw — just cook an extra 30 minutes.

4. Can I use evaporated milk instead of heavy cream?
Yes, it works well for a lighter version.

5. Can I add ham or bacon?
Yes — stir in cooked ham or crispy bacon before serving.

6. Can I thicken it more?
Mash more potatoes or stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water).

7. Can I use half-and-half?
Yes, it’s a perfect balance of creaminess.

8. Can I cook this overnight?
Cook on LOW for 6–7 hours, then refrigerate and reheat next day.

9. Can I add cheese early?
Wait until the end so it melts perfectly.

10. Can I make this dairy-free?
Yes — use plant-based milk and dairy-free butter.

11. Can I add carrots or celery?
Yes, they add color and flavor depth.

12. Can I add cooked chicken?
Yes — shredded rotisserie chicken turns it into a full meal.

13. Can I freeze leftovers?
Yes, up to 2 months. Reheat slowly.

14. Can I make it spicy?
Add cayenne or diced jalapeños.

15. Can I use an immersion blender?
Yes, for a smooth, creamy consistency.

16. Can I cook on HIGH only?
Yes, but check potatoes at 3 hours.

17. Can I make it without sour cream?
Yes — add a little extra milk or cream.

18. Can I use heavy whipping cream?
Yes — it makes it ultra creamy.

19. Can I use leftover mashed potatoes?
Yes, just heat and thin with broth or milk.

20. Can I double the recipe?
Yes — use a 6–7 quart slow cooker.

20 Helpful Tips

1. Dice potatoes evenly for even cooking.
2. Use Yukon Golds for buttery texture.
3. Don’t overblend — leave small chunks for texture.
4. Mash in crockpot for natural thickening.
5. Add cream and cheese at the end.
6. Don’t boil dairy — it can curdle.
7. Use freshly shredded cheese for smooth melting.
8. Add butter before cream — it emulsifies better.
9. Season gradually; broth and cheese add salt.
10. Add garlic early to infuse flavor.
11. Use a crockpot liner for easy cleanup.
12. Taste before serving and adjust salt.
13. Add a pinch of smoked paprika for depth.
14. Stir occasionally for even consistency.
15. Top with bacon for extra crunch.
16. Add a drizzle of olive oil before serving.
17. Pair with crusty bread or biscuits.
18. Make extra — it’s even better the next day.
19. Add chopped chives for a gourmet touch.
20. Serve in bread bowls for cozy presentation.

10 Storage & Reheating Tips

  1. Cool completely before storing.

  2. Refrigerate in airtight containers up to 4 days.

  3. Freeze up to 2 months.

  4. Thaw overnight before reheating.

  5. Reheat on stovetop over low heat.

  6. Add a splash of milk if thickened after chilling.

  7. Avoid boiling to prevent curdling.

  8. Microwave individual portions in short bursts, stirring between.

  9. Top reheated soup with fresh cheese or bacon.

  10. Don’t refreeze once thawed.

20 Recipe Secrets

  1. Use a mix of russet and Yukon Gold potatoes for perfect creaminess.

  2. Add a splash of Worcestershire sauce for savory depth.

  3. Stir in cream cheese at the end for a luscious finish.

  4. Add a dash of hot sauce for gentle warmth.

  5. Use roasted garlic for sweeter flavor.

  6. Add a handful of diced carrots for sweetness.

  7. Mix cheddar and mozzarella for extra melt.

  8. Use chicken bone broth for deeper flavor.

  9. Stir in a spoonful of ranch dressing mix for tang.

  10. Top with crispy shallots for crunch.

  11. Add a pinch of nutmeg for warmth.

  12. Blend half the soup for a creamy-chunky balance.

  13. Add a dash of white pepper for smooth heat.

  14. Use salted butter for richer taste.

  15. Cook bacon directly in crockpot first for flavor base.

  16. Add a bay leaf for subtle aroma — remove before serving.

  17. Use a mix of sharp cheddar and cream cheese for balance.

  18. Stir in green onions just before serving.

  19. Add extra cheese when serving for indulgence.

  20. Serve with homemade croutons for texture.

Final Thoughts

This Slow Cooker Potato Soup is everything you love about comfort food — creamy, hearty, and soul-soothing. 🥣

It’s the kind of meal that makes everyone go quiet after the first spoonful, then ask for seconds before you’ve even sat down. Perfect for cozy nights, busy days, or when you just need a little warmth in your bowl.

Simple ingredients, slow-cooked love, and a flavor that feels like home. 💛