If you’re looking for a warm, comforting, and ultra-creamy soup, this Slow Cooker Potato Soup is a must-try! Packed with cheesy, creamy, and hearty flavors, it’s like a fully-loaded baked potato in a bowl.
Forget about takeout—this homemade slow cooker potato soup is better than Panera Bread, and it’s also budget-friendly! With just a few simple ingredients, your slow cooker will do all the work, making this the perfect set-it-and-forget-it meal for busy weeknights.
Whether you top it with crispy bacon, shredded cheese, green onions, or a dollop of sour cream, this soup is guaranteed to be a hit! Let’s get cooking!
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INGREDIENTS
- 10 slices cooked bacon, diced
- 3 cups chicken broth
- 2 pounds Yukon gold potatoes, peeled and diced
- 1 medium yellow onion, diced
- 6 garlic cloves, minced
- 1 tablespoon dried parsley
- 4 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 1 (12-ounce) can evaporated milk or half-and-half or heavy cream
- 2 cups shredded sharp cheddar cheese
- 1/2 cup sour cream
- Salt and pepper to taste
- optional toppings: chives, extra shredded cheddar cheese, and bacon
INSTRUCTIONS
1 ) Add diced potatoes, diced onion, minced garlic, bacon, parsley, and chicken broth to the slow cooker. Season with salt and pepper. Stir and cook for 6-8 hours on low or on high for 3-4 hours, until the potatoes are fork-tender.
2 ) Once the soup has cooked, add butter to a medium saucepan over medium heat and melt.
3 ) Whisk in the flour until completely combined and gradually add in the evaporated milk or heavy cream, depends which one you are using. Whisk the flour mixture until smooth. With the heat on the lowest stove setting, let the mixture cook until it starts to simmer and is getting thicker, stir occasionally.
4 ) Immediately add the milk-flour mixture to the slow cooker and stir to combine.
5 ) Using a potato masher, mash about 3/4 of the potatoes.
Stir in the shredded cheddar cheese and sour cream. Stir well, until fully combined and creamy.
6 ) Taste for seasoning, add salt and pepper to taste. Continue cooking the soup on low for 30 minutes or on high for 15 minutes.
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Pro Tips for the Best Slow Cooker Potato Soup
- Use Russet Potatoes for Creaminess – They break down perfectly, creating a thick, velvety soup.
- Blend for Extra Smoothness – Use an immersion blender to get a silky, creamy texture, or leave it chunky for a rustic feel.
- Don’t Skip the Cheese – Adding cheddar or a cheese blend makes this soup extra rich and indulgent.
- Thicken with Cornstarch or Flour – If you want a thicker soup, whisk in cornstarch mixed with milk before serving.
- Use Heavy Cream for Extra Richness – Swap some of the milk for heavy cream to make the soup extra decadent.
- Top It Like a Baked Potato! – Load it up with bacon, chives, sour cream, or shredded cheese for maximum flavor.
(FAQ) About Slow Cooker Potato Soup
1. What kind of potatoes work best for potato soup?
- Russet potatoes are ideal because they break down well and create a smooth, creamy texture. Yukon Gold potatoes work too for a buttery flavor.
2. Can I make this soup without heavy cream?
- Yes! You can substitute whole milk, half-and-half, or even evaporated milk for a lighter version.
3. How do I thicken the soup?
- If the soup is too thin, mix 1 tablespoon of cornstarch with 2 tablespoons of milk, then stir it into the soup and let it cook for 10-15 more minutes.
4. Can I add meat to this soup?
- Absolutely! Cooked, crumbled bacon, diced ham, or shredded chicken make great additions.
5. Can I make this soup vegetarian?
- Yes! Swap chicken broth for vegetable broth and skip the bacon topping.
6. Can I use frozen hashbrowns instead of fresh potatoes?
- Yes! Frozen hashbrowns will cut down on prep time and still result in a creamy, delicious soup.
7. How long does Slow Cooker Potato Soup last?
- Store in an airtight container in the fridge for up to 4 days.
8. Can I freeze this soup?
- Yes, but soups with dairy can sometimes separate when frozen. Reheat slowly on the stove, whisking to bring back the creamy texture.
9. What can I serve with potato soup?
- Serve with crusty bread, garlic toast, or a simple salad for a complete meal.
10. Can I make this in the Instant Pot?
- Yes! Cook on High Pressure for 10 minutes, then release pressure and blend or mash to your desired consistency.
