Slow Cooker Potato Soup

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I could literally eat a bowl of creamy potato soup every single day. T 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!

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.

Topping Options

T 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.

Recipe by Cook Good Recipes

This creamy Slow Cooker Potato Soup is rich, comforting and hearty, plus the slow cooker does all the heavy lifting for you!

Servings: 6 1.5 cups each

Prep time: 20 minutes mins

Cook time: 3 hours hrs 10 minutes mins

Total time: 3 hours hrs 30 minutes mins

Ingredients

1. 2 stalks celery($0.50)
2. 2 carrots ($0.30)
3. 1 yellow onion($0.32)
4. 3 cloves garlic($0.24)
5. 3 lbs Yukon gold potatoes($3.29)
6. 1 tsp Italian seasoning($0.10)
7. 1 1/4 tsp salt($0.05)
8. 1/2 tsp  freshly cracked black pepper($0.02)
9. 3 cups chicken broth($0.51)
10. 2 Tbsp all-purpose flour($0.04)
11. 2 Tbsp water($0.00)
12. 1/2 cup heavy cream($0.68)
13. 1/2 cup sour cream($0.53)
14. 1 cup shredded cheddar cheese, divided($1.16)
15. 3 green onions, sliced & divided($0.36)

Instructions 

1. 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.
2. 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.
3. 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.
4. 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 t are no lumps.
5. 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.
6. 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.
7. 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.
8. 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!

Nutrition

Serving: 1.5cups Calories: 394kcal Carbohydrates: 49g Protein: 12g Fat: 18g Sodium: 1086mg Fiber: 6g

Read our full nutrition disclaimer .

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 t 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!

Recipe by Cook Good Recipes