Slow Cooker Potato Soup is the perfect cozy meal for chilly days. This soup is creamy and comforting, filled with tender potatoes, and often upgraded with bits of crispy bacon, cheese, and a touch of green onion for a little fresh bite. It’s an easy, no-fuss recipe that warms you up from the inside out.
I love how simple it is to throw everything into the slow cooker and let it do its magic while I go about my day. There’s something so satisfying about coming home to the smell of bubbling soup and having a ready-made, hearty dinner waiting for me. Plus, it’s a great way to use up extra potatoes sitting in the kitchen.
My favorite way to serve this soup is with a handful of shredded cheddar cheese and a spoonful of sour cream on top—makes every bite feel a little more special. It’s perfect served with some crusty bread or a simple salad on the side. This slow cooker potato soup always brings a sense of comfort and warmth to the table, making it a family favorite that I’m sure you’ll enjoy just as much as I do.
Key Ingredients & Substitutions
Potatoes: Yukon gold or russet work great here. Yukon golds give a creamier texture, while russets break down more for a thicker soup. If you don’t have fresh potatoes, frozen diced potatoes can save time.
Chicken broth: It adds rich flavor, but vegetable broth works well for a vegetarian version. Also, if you want less salt, choose low-sodium broth and adjust seasoning later.
Bacon: Adds smoky crunch. If you’re avoiding pork, turkey bacon or smoked paprika mixed in can mimic the flavor.
Cheddar cheese: Sharp cheddar gives a nice tang. For a milder taste, use Colby or Monterey Jack. Vegan cheese can substitute for dairy-free diets, but melt and flavor may differ.
Half-and-half or heavy cream: For creaminess, use whichever you prefer. Half-and-half is lighter; heavy cream makes it richer. You can also try coconut milk for a dairy-free option.
How Do You Get the Perfect Creamy Soup Without It Being Runny?
Making a creamy potato soup in a slow cooker means managing thickness carefully. Here’s how I do it:
- Sauté veggies first to bring out flavor and remove extra water.
- Cook potatoes fully in broth so they soften well and help thicken the soup.
- Mix flour into the cream before adding—this avoids lumps and helps the soup thicken evenly.
- Stir in peas toward the end, so they stay bright and firm.
- If soup is too thick, add a bit more broth or cream at the end. If too thin, mash a few potatoes in the pot to naturally thicken.
Equipment You’ll Need
- Slow cooker – it’s the heart of the recipe and does the cooking for you all day.
- Skillet – perfect for crisping bacon and sautéing veggies before adding them to the slow cooker.
- Cutting board and sharp knife – you’ll need these for chopping potatoes, carrots, celery, and onions easily.
- Whisk – handy for mixing flour into the cream to keep the soup smooth and lump-free.
- Wooden spoon or heatproof spatula – ideal for stirring the soup gently without scratching your slow cooker.
- Ladle – helps serve up the soup neatly without spills.
Flavor Variations & Add-Ins
- Swap chicken with cooked sausage or ham for a smoky, meatier twist that adds depth.
- Use sharp white cheddar or pepper jack cheese for a little extra bite or mild heat.
- Add corn or chopped bell peppers for a pop of sweetness and color.
- Stir in cooked kale or spinach near the end for a fresh, healthy boost.
Slow Cooker Potato Soup
Ingredients You’ll Need:
Soup Base:
- 6 cups peeled and diced potatoes (about 4 medium potatoes)
- 1 cup diced carrots
- 1 cup diced celery
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth for vegetarian option)
- 1 cup frozen peas
- 1 lb cooked chicken breast, diced (optional)
For Creaminess and Topping:
- 1 cup shredded sharp cheddar cheese (plus extra for garnish)
- 1 cup half-and-half or heavy cream
- 6 slices bacon, cooked and crumbled (plus extra for garnish)
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
- Butter or oil for sautéing
- Optional: sliced green onions for garnish
- Toast or crusty bread for serving
How Much Time Will You Need?
Plan for about 10 minutes of prep time to chop vegetables and sauté, plus 6-8 hours cooking on low (or 3-4 hours on high) in the slow cooker. Then add 30 minutes to thicken and melt cheese before serving. Total time is about 7 hours on low or 4.5 hours on high, with minimal hands-on time.
Step-by-Step Instructions:
1. Cook Bacon and Sauté Vegetables:
In a skillet over medium heat, cook the bacon until crispy. Remove and set aside for garnish, leaving some bacon fat in the skillet. Add butter or a little oil if needed and sauté the onion, carrots, celery, and garlic until soft, about 5 minutes. This builds flavor for your soup!
2. Combine Ingredients in Slow Cooker:
Transfer the diced potatoes, sautéed vegetables, chicken broth, and cooked chicken (if using) into your slow cooker. Cover and cook on low for 6-8 hours or on high for 3-4 hours until the potatoes are tender.
3. Thicken Soup and Add Peas:
In a small bowl, whisk the flour into the half-and-half or heavy cream until smooth. Stir this mixture into the soup along with the frozen peas. Continue cooking on high for another 30 minutes to let the soup thicken slightly and the peas warm through.
4. Add Cheese and Seasoning:
Stir in the shredded cheddar cheese until melted and fully combined. Season the soup with salt and freshly ground black pepper to your taste.
5. Serve and Garnish:
Ladle the soup into bowls and top with crumbled bacon, chopped fresh parsley, extra shredded cheddar cheese, and optionally sliced green onions. Serve it alongside warm toast or crusty bread for a filling, comforting meal.
Can I Use Frozen Potatoes Instead of Fresh?
Yes, frozen diced potatoes can work well and save prep time. Just add them directly to the slow cooker without thawing. They may cook a bit faster, so check tenderness a little earlier.
How Can I Make This Soup Vegetarian?
Simply swap the chicken broth for vegetable broth and omit the cooked chicken and bacon. You can add smoked paprika or liquid smoke to keep a savory, smoky flavor without meat.
Can I Prepare This Soup Ahead of Time?
Absolutely! Assemble everything in your slow cooker insert, cover, and refrigerate overnight. Start the slow cooker the next day, adding extra cooking time if needed.
How Should I Store and Reheat Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally and adding a splash of broth or cream to loosen if it thickens up too much.
