Slow Cooker Potato Soup
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Slow Cooker Potato Soup is hearty and creamy, made with basic ingredients like potatoes slow cooked in broth and seasoning, then pureed with cream and cheddar cheese and topped with chives!
This is one of my favorite creamy soups, made with simple ingredients with lots of flavor and very little prep time. It’s also really quick and easy to throw together on a busy night, and there’s nothing better than a hot soup waiting for you on cold day. It’s a lot like my Potato Cheese Soup, but with a few changes that I think you’re going to love!
I’m a big fan of crockpot soup recipes because they’re hearty and filling, and easy to throw together! For more slow cooker soup recipes, check out this Crockpot Corn Chowder, Crockpot Cheeseburger Soup, and Slow Cooker Kale Bean & Sausage Soup!
Table of contents
Why You’ll Love This Recipe
Easy to Make! This simple crockpot potato soup is really easy to throw together, and has a ton of flavor! Just slow cook the potatoes in broth, then puree with cream and cheddar cheese just before serving!
Simple Ingredients. This recipe uses simple ingredients that you may already have in your pantry.
Gluten Free. You can be sure that this creamy potato soup is entirely gluten free, because it’s homemade and you know exactly what’s going into it.
Ingredients You’ll Need
Potatoes. I like to use Yukon gold potatoes for this recipe. They are a good mix of starchy and waxy, which is perfect for the texture of the soup.
Onion. I like to use Vidalia onion because the sweetness goes well with the savory notes of the soup. You can also use a regular yellow onion.
Broth. This recipe works with chicken broth, chicken stock, vegetable broth, or vegetable stock.
Heavy Cream. Heavy cream or heavy whipping cream will add the best creamy texture, but half and half or regular milk will also work.
Cheddar Cheese. I recommend buying a block of cheddar cheese and shredding it yourself. If you buy pre-shredded cheese, it can be harder to melt because it contains anti-caking ingredients.
Personally, I like the flavor of sharp cheddar cheese but mild cheddar will also work.
Spices. I like to keep this simple with some garlic powder and dried parsley. Then I just add kosher salt and black pepper to taste.
For more depth of flavor, you can also try adding some onion powder, Italian seasoning, or a dash of nutmeg. Or try some fresh thyme or fresh parsley.
Corn Starch. This is used to thicken the soup. Make a cornstarch slurry by whisking together the corn starch and cold cream before adding it to the soup. It will help thicken the soup as it heats up.
Kitchen Tools
For this crock pot potato soup recipe you’ll need a 6-quart slow cooker.
How to Make Slow Cooker Potato Soup
Time needed: 4 hours and 10 minutes
- Add potatoes, onion, broth, and spices to slow cooker.
Add potatoes, onion, spices, and broth to the slow cooker and stir everything together. Slow cook on high for 3-4 hours, or on low for 7-8 hours, or until the potatoes are fork-tender. Use a ladle to spoon some pieces of potato into a separate bowl and set aside.
- Puree the soup.
Using an immersion blender, puree the potatoes until smooth. In a separate bowl, whisk together the corn starch and cream. Add the cheddar cheese and cornstarch slurry, and stir everything together.
- Let cheese melt and serve.
Stir the bowl of potatoes that we set aside earlier back into the soup. Once the cheese has melted, add additional salt and black pepper to taste, top with chives and serve.
Recipe Variations
- Make this crockpot potato soup spicy with some additional cayenne pepper, red pepper flakes, or a dash of hot sauce.
- This recipe would also work with gruyere cheese, pepper jack, Swiss cheese, or Monterey jack cheese.
- If you want to add more veggies, you can also add leeks (for a classic potato soup) or carrots. Or try adding broccoli for something closer to Broccoli Cheddar Soup.
- Try adding more of your favorite toppings to this cheesy potato soup for some extra flavor, like crispy bacon, extra cheese, sour cream, and green onions.
- I put some potatoes aside before pureeing the soup so there will still be some chunks of potato in there. If you don’t want this, you can skip that step and just puree the entire thing.
Recipe Tip! If you don’t have an immersion blender, you can ladle the soup in small batches into a blender or food processor. Be careful, because it will be very hot! You can also use a potato masher.
Frequently Asked Questions
If you want a thicker soup, whisk together another 1-2 tablespoons of corn starch with 1/4 cup of cream or milk. Whisk the cornstarch slurry into the soup until well combined, then place the lid back onto the slow cooker for a few minutes. Check in again and stir to see if the soup has thickened.
If you like a thinner soup, you can add some broth until it reaches the desired consistency.
Recipe Tip! If you’d like to add more protein to this soup, try stirring in cooked ham pieces or a shredded rotisserie chicken right before serving. I also like to top the soup with bacon that’s been cooked until crispy.
More Slow Cooker Recipes
- Slow Cooker Chicken and Potatoes
- Slow Cooker Pork Chops and Potatoes
- Slow Cooker Pork Shoulder
- Slow Cooker Turkey Chili
Storage
Refrigerate leftover soup for 3-4 days in an airtight container.
Freeze leftover soup in a freezer-safe container for 2-3 months. Potato soup can change texture when frozen. Reheat in a saucepan and add additional cream as-needed to help with the texture.
Cooking Tips
- If you want to make this even easier, you can use frozen cubed potatoes or frozen hash browns. Frozen potatoes may need some additional cook time compared to fresh potatoes.
- You don’t have to peel gold potatoes, just wash them really well. If you use Russet potatoes they will need to be peeled.
If you loved this recipe, be sure to leave a 5 Star review below, and tag me with a photo of your finished recipe on Instagram @Jacqui_DishingDelish!
Slow Cooker Potato Soup
Ingredients
- 2 pounds Yukon gold potatoes, washed and quartered
- 1 medium onion, chopped
- 3 cups chicken or vegetable broth, gluten free
- 2 teaspoons garlic powder
- 1 teaspoon dried parsley
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 cup heavy cream
- 1 tablespoon corn starch
- 2 cups sharp cheddar cheese, shredded
Equipment
- 1 6-7 quart slow cooker
Instructions
- Add potatoes, onion, spices, and broth to the slow cooker and stir everything together. Slow cook on high for 3-4 hours, or on low for 7-8 hours, or until the potatoes are fork-tender. Use a ladle to spoon some pieces of potato into a separate bowl and set aside.
- Using an immersion blender, puree the potatoes until smooth. In a separate bowl, whisk together the corn starch and cream. Add the cheddar cheese and cornstarch slurry, and stir everything together.
- Stir the bowl of potatoes back into the soup. Once the cheese has melted, add additional salt and black pepper to taste, top with chives and serve.
Notes
- You don’t have to peel gold potatoes, just wash them really well. If you use Russet potatoes they will need to be peeled.
- If you don’t have an immersion blender, you can ladle the soup in small batches into a blender or food processor. Be careful, because it will be very hot! You can also use a potato masher.
- If you want a thicker soup, whisk together another 1-2 tablespoons of corn starch with 1/4 cup of cream or milk. Whisk into the soup until well combined, then place the lid back onto the slow cooker for a few minutes. Check in again and stir to see if the soup has thickened.
- If you like a thinner soup, you can add some broth until it reaches the desired consistency.
Nutrition
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