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A bowl of slow cooker potato soup topped with chives and crispy bacon, with a spoon lifting up some soup, and a bowl of chives on the table in the background.
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Slow Cooker Potato Soup

Slow Cooker Potato Soup is creamy and savory, made with basic ingredients like potatoes slow cooked in broth and seasoning, then pureed with cream and cheddar cheese and topped with chives! 
Prep Time10 minutes
Cook Time4 hours
Total Time4 hours 10 minutes
Course: Dinner
Cuisine: American
Diet: Gluten Free
Servings: 6 servings
Calories: 427kcal
Author: Jacqui

Equipment

  • 1 6-7 quart slow cooker

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
US Customary - Metric

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

Click on the time in the instructions to start a timer! 
Storage
Refrigerate for 3-4 days in an airtight container.
Freeze 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
  • 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

Calories: 427kcal | Carbohydrates: 34g | Protein: 13g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 82mg | Sodium: 931mg | Potassium: 745mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1215IU | Vitamin C: 31mg | Calcium: 317mg | Iron: 1mg