Slow Cooker Potato Soup

A close-up of a bowl of creamy baked potato soup garnished with chopped green onions, shredded cheese, and crispy bacon bits. The rich, thick soup is beige in color and appears seasoned with visible herbs and pepper, offering a comforting aroma straight from the crock pot.

5 from 5 votes

This creamy slow cooker potato soup is loaded with cozy, comforting flavor. Let the crock pot do the work for an easy, budget-friendly dinner the whole family will love.

Prep Time15

Cook Time4

Total Time4 15

Course: Soup

Cuisine: American

Servings:

Author: Carrie Barnard

Cost: $16.39, $2.73 per Servings

Ingredients

6 large russet potatoes peeled and diced into 1/2-inch cubes
1 large onion diced
4 cloves garlic minced
4 cups chicken broth
1 teaspoon salt
½ teaspoon black pepper
¼ cup unsalted butter
⅓ cup all-purpose flour
2 cups whole milk
1 cup heavy cream
2 cups shredded cheddar cheese
½ cup sour cream
Optional toppings: crispy bacon sliced green onions, additional shredded cheese

Instructions

Add the diced potatoes, onion, garlic, chicken broth, salt, and black pepper to a 6-quart slow cooker. Stir to combine.
Cover and cook on Low for 6-8 hours or High for 3-4 hours, until the potatoes are very tender and easily pierced with a fork.
About 30 minutes before serving, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste.
Slowly whisk in the whole milk and heavy cream until smooth. Continue cooking, stirring frequently, for about 5 minutes until the mixture has thickened.
Pour the cream mixture into the slow cooker and stir well to combine.
Add the shredded cheddar cheese and sour cream. Stir until the cheese is completely melted and the soup is smooth and creamy.
For a thicker, creamier soup, use a potato masher to mash some of the potatoes directly in the slow cooker, leaving plenty of chunks for texture.
Taste and adjust the seasoning with additional salt and pepper if needed.
Serve warm with your favorite toppings such as crispy bacon, sliced green onions, shredded cheddar cheese, or sour cream.

Video

Notes

Dice the potatoes into evenly sized ½-inch cubes so they cook evenly.
If the soup becomes too thick after sitting, stir in a splash of chicken broth or milk before serving.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally.

Nutrition