Easy Slow Cooker Potato Soup: Creamy & Simple (Print Version)
Whip up a batch of Easy Slow Cooker Potato Soup! This comforting, flavorful recipe uses simple ingredients for a hands-off meal perfect for any night.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 4 Hours minutes
Total Time: 24 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American Comfort
Dietary: Vegetarian (can be made vegan with swaps)
# Ingredients:
→ Base Ingredients
01 -
2 lbs Yukon Gold potatoes, peeled and 1-inch cubed
02 -
1 large yellow onion, chopped
03 -
4-5 cloves garlic, minced
04 -
4 cups low-sodium chicken broth (or vegetable broth)
→ Dairy & Thickener
05 -
4 oz cream cheese, softened
06 -
1 cup whole milk (or half-and-half)
07 -
1.5 cups sharp cheddar cheese, freshly grated (divided)
→ Flavor Builders
08 -
1/2 tsp salt (more to taste)
09 -
1/4 tsp black pepper (more to taste)
→ Garnish & Toppings
10 -
6 slices bacon, cooked crispy and crumbled (divided)
11 -
2 green onions (scallions), thinly sliced
# Instructions:
01 -
First things first, get those potatoes peeled and cut into about 1-inch cubes. You want them roughly uniform so they cook evenly. Then, finely chop your onion and mince that garlic. This is where I always get a little teary-eyed from the onion, but it’s worth it! The kitchen starts smelling like good things are about to happen, even before the slow cooker is on. Don't stress too much about perfect cuts; rustic is good here, hon.
02 -
Now for the easy part! Dump your cubed potatoes, chopped onion, and minced garlic into your slow cooker. Pour in the chicken broth, making sure the potatoes are mostly submerged. Add a good pinch of salt and a generous grind of black pepper. Give it a quick stir. This is where you can walk away and let the magic happen. I usually set it and forget it, sometimes even forgetting I have dinner cooking until the delicious aroma starts wafting through the house!
03 -
Cover your slow cooker and cook on LOW for 4-6 hours, or on HIGH for 2-3 hours, until the potatoes are fork-tender. You want them soft enough to mash easily. When I peek in, I love seeing those potatoes softening up, soaking in all that broth. It's like they're slowly transforming, getting ready to become something amazing!
04 -
Once the potatoes are tender, grab a potato masher and mash about two-thirds of the potatoes directly in the slow cooker. I like to leave some chunks for texture; it gives the soup a more rustic feel. Stir in the cream cheese until it’s completely melted and smooth. Then, pour in the whole milk and stir until everything is well combined and creamy. This is where the soup really starts to look and feel like, well, potato soup! I’ve definitely over-mashed before, making it too smooth, so aim for a few lumps!
05 -
Stir in most of the shredded cheddar cheese until it's melted and incorporated, leaving a little for garnish. Crumble in about half of your cooked bacon. This step adds so much flavor and that wonderful cheesy goodness. I always sneak a little taste here, just to make sure the seasoning is right, and sometimes I add a bit more cheese because, why not? Kitchen chaos is part of the fun!
06 -
Ladle your warm, creamy Easy Slow Cooker Potato Soup into bowls. Garnish with the remaining shredded cheddar, crispy bacon bits, and fresh green onions. It should look rich, inviting, and smell absolutely incredible. This is the moment I look forward to all day! It’s such a satisfying sight, especially on a chilly evening. Enjoy your creation, you totally deserve it!
# Notes:
01 -
Don't over-mash the potatoes; some chunks are good for texture.
02 -
Soup keeps well in the fridge for 3-4 days; perfect for meal prep!
03 -
Swap regular milk for unsweetened almond milk for a dairy-free version.
04 -
A sprinkle of crispy bacon bits really makes this soup sing.
# Equipment Needed:
01 -
Slow cooker (6-quart or larger)
02 -
potato masher (optional)
03 -
sharp knife
04 -
cutting board
# Nutrition (Per Serving):
Calories: 350-450
Total Fat: 20-30g
Total Carbohydrate: 30-40g
Protein: 15-20g