Slow Cooker Potato Soup is a warm and comforting dish that features tender potatoes, creamy broth, and a blend of simple ingredients that come together beautifully with very little effort. This soup is thick, hearty, and just the right amount of cozy, making it perfect for chilly days or whenever you want something soothing.
I love making this recipe because I can set it up in the morning and let it cook all day while I go about my day. By dinner time, the potatoes are perfectly soft, and the flavors have melded into a delicious, creamy soup that feels like a big, warm hug. Adding toppings like crispy bacon, shredded cheese, or a little green onion really makes it feel special, and everyone seems to enjoy mixing and matching their favorites.
One tip I use is to leave some potato chunks bigger than others—it adds nice texture and keeps the soup from becoming too mushy. I usually serve it with some crusty bread or a simple side salad to round out the meal. This slow cooker recipe has become a go-to comfort food for my family, and I’m sure it will be one of your favorites too.
Bake, Serve, Wear the Vibe 👕
Editor-picked tees our Oven To Fork readers love.
We may earn from qualifying purchases at no extra cost to you.
Key Ingredients & Substitutions
Potatoes: Yukon gold or russet potatoes work best. Yukon gold hold shape while russets give a fluffier texture. Sweet potatoes can add a twist but change the flavor.
Broth: Chicken broth is classic, but vegetable broth is a great vegetarian swap. Use low-sodium broth to control saltiness easily.
Cream: Heavy cream gives richness, but half-and-half or even milk can be used for a lighter version. For dairy-free, try coconut milk or cashew cream.
Bacon: Adds smoky flavor and crunch. For a vegetarian version, try smoked paprika or tempeh bacon for a similar taste.
Cheese: Cheddar melts well and adds sharpness. Monterey Jack or Colby are good milder options. Vegan cheese works too if needed.
How Do You Get the Perfect Creamy Texture Without Overmashing?
Achieving a creamy soup without it turning into a puree is key. Here’s how:
- Cook potatoes until soft but not falling apart.
- Use a potato masher to gently mash part of the mixture inside the slow cooker—don’t puree it.
- Leave plenty of chunks for texture to make each bite interesting.
- Stir in cream and cheese last to melt into the warm soup.
This gives you a thick, cozy soup that feels homemade but stays hearty, not mushy.
Equipment You’ll Need
- Slow cooker – Perfect for cooking the soup low and slow without needing your attention.
- Chef’s knife – Helps you chop potatoes, onions, and garlic quickly and safely.
- Cutting board – A sturdy surface to prep your vegetables easily.
- Potato masher or large spoon – Lets you mash some potatoes right in the slow cooker for a creamy texture.
- Skillet – Needed to crisp the bacon for that tasty crunchy topping.
Flavor Variations & Add-Ins
- Swap bacon for cooked sausage or ham for a meatier, smoky flavor.
- Add cooked corn kernels or peas to boost sweetness and add pop.
- Stir in shredded mozzarella or pepper jack cheese for a milder or spicier twist.
- Mix in fresh herbs like dill or chives instead of green onions for a different fresh note.
How to Make Slow Cooker Potato Soup
Ingredients You’ll Need:
For the Soup:
- 6 cups peeled and diced potatoes (about 4-5 medium potatoes)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth)
- 1 cup water
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt and pepper, to taste
For Creaminess and Toppings:
- 1 cup heavy cream or half-and-half
- 4 slices bacon
- 1 cup shredded cheddar cheese, plus extra for garnish
- 3 green onions, thinly sliced
- Optional: 2 tbsp all-purpose flour or cornstarch (to thicken, if desired)
Time Needed
This soup takes about 10 to 15 minutes to prepare and 3 to 8 hours to cook, depending on your slow cooker settings. You can cook on low for 6-8 hours for tender potatoes or on high for 3-4 hours if you’re short on time. Add about 15 to 20 minutes at the end to melt in cheese and cream and thicken if you like.
Step-by-Step Instructions:
1. Combine Ingredients in Slow Cooker
Put the diced potatoes, onion, garlic, chicken broth, water, thyme, parsley, salt, and pepper into the slow cooker. Stir gently to mix everything together.
2. Slow Cook the Soup
Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. The potatoes should be soft and easy to mash when it’s done.
3. Mash Potatoes for Texture
Use a potato masher or a large spoon to mash part of the potatoes right in the slow cooker. Leave some chunks whole so your soup has a nice creamy but chunky texture.
4. Cook and Crumble the Bacon
Fry the bacon slices in a skillet over medium heat until crispy. Place cooked bacon on paper towels to drain, then crumble it into small pieces.
5. Add Cream and Cheese, and Thicken If Needed
Stir the heavy cream and shredded cheddar cheese into the soup. Keep stirring until everything is melted and heated through. If you want a thicker soup, mix the flour or cornstarch with a few tablespoons of cold water, then stir into the soup. Let it cook another 15-20 minutes until thickened.
6. Adjust Seasoning and Serve
Taste your soup and add more salt or pepper if you need. Serve it in bowls topped with crumbled bacon, extra cheese, and sliced green onions for a tasty finish.
Can I Use Frozen Potatoes for This Soup?
Yes, you can! Just make sure to thaw them completely before adding to the slow cooker to ensure even cooking and avoid excess water in the soup.
How Can I Make This Soup Vegetarian?
Simply use vegetable broth instead of chicken broth and skip the bacon or use a smoky vegetarian alternative like smoked paprika or tempeh bacon.
Can I Prepare This Soup Ahead of Time?
Absolutely! You can assemble all ingredients in the slow cooker insert, refrigerate overnight, and cook the next day. Just add the cream, cheese, and bacon toppings after cooking.
What’s the Best Way to Store 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 to heat evenly. You may want to add a splash of broth or cream to loosen the soup if it thickens.
