Slow cooker potato soup is the ultimate comfort meal—warm, creamy, and deeply satisfying with hardly any effort. This hands-off recipe slowly builds rich flavor while you go about your day. Perfect for cozy evenings, family dinners, or meal prep.

1. How to Make

To make slow cooker potato soup, combine potatoes, aromatics, broth, and seasonings in a slow cooker, cook until tender, then blend slightly and finish with cream for a velvety texture.

2. Ingredients

Main Ingredients:

• 5 medium potatoes, peeled and diced
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 cup heavy cream or milk
• 2 tablespoons butter
• Salt to taste
• Black pepper to taste

Optional Ingredients:

• ½ cup shredded cheddar cheese
• ¼ cup sour cream
• 2 tablespoons cream cheese
• Cooked bacon bits
• Chopped green onions or chives
• Paprika or dried thyme

3. Preparation Time

• Prep Time: 15 minutes
• Cooking Time: 6–7 hours (low) or 3–4 hours (high)
• Total Time: Up to 7 hours

4. Step-by-step Instructions

1. Peel and dice the potatoes into evenly sized pieces.
2. Add potatoes, onion, garlic, broth, butter, salt, and pepper to the slow cooker.
3. Cover and cook on low for 6–7 hours or on high for 3–4 hours, until potatoes are very tender.
4. Use an immersion blender to partially blend the soup, leaving some chunks for texture.
5. Stir in cream, cheese, or cream cheese if using.
6. Cover and cook for another 15–20 minutes until creamy and well combined.
7. Taste and adjust seasoning before serving.

5. Servings

• Serves: 4–6 people

6. Presentation & Decoration

Ladle the soup into bowls and top with shredded cheese, bacon bits, and fresh chives. Serve with crusty bread or garlic toast for a cozy, restaurant-style presentation.

7. Best Time to Eat

Ideal for lunch or dinner, especially on cold days when a warm, filling meal is most comforting.

8. Portion Guide

• Light serving: 1 cup per person
• Hearty meal: 1½–2 cups per person

9. Storage & Shelf Life

Store cooled soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave. Freezing is possible, but texture may slightly change due to dairy.

10. Allergy Guide

• Contains dairy (cream, butter, cheese)
• Gluten-free
• Can be made dairy-free using plant-based milk and butter

This slow cooker potato soup recipe delivers creamy comfort with effortless preparation—proof that simple ingredients can create deeply satisfying flavor with minimal work.

Slow Cooker Potato Soup – FAQs

1. Can I make slow cooker potato soup ahead of time?
Yes. This soup is perfect for meal prep. Make it up to 3 days in advance, store it in the refrigerator, and reheat gently before serving.

2. Do I have to blend the soup?
No. Blending is optional. For a chunky potato soup, skip blending. For a creamier texture, partially blend using an immersion blender or mash some potatoes by hand.

3. Can I make this slow cooker potato soup dairy-free?
Absolutely. Replace butter with plant-based butter and use unsweetened oat, almond, or coconut milk. Skip cheese and sour cream or use dairy-free alternatives.

4. What type of potatoes work best for potato soup?
Yukon Gold potatoes are ideal for a naturally creamy texture, while Russet potatoes create a thicker, heartier soup. Either works well in this recipe.

5. Can I freeze slow cooker potato soup?
Yes, but with caution. Freeze for up to 1 month without dairy for best texture. If freezing with cream, expect slight texture changes after thawing—stir well while reheating.