Slow Cooker Potato Soup

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Slow cooker potato soup is the ultimate comfort food—rich, velvety, and loaded with tender potatoes and savory seasonings. Letting it simmer slowly in the crockpot melds the flavors together effortlessly, and finishing it with a touch of cream and cheese creates a restaurant-quality texture right at home.

Ingredients

  • 3 lbs Russet or Yukon Gold potatoes, peeled and diced into ½-inch cubes (Yukon Golds yield a buttery flavor, while Russets break down slightly to naturally thicken the soup)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth (or vegetable broth)
  • ¼ cup (½ stick) unsalted butter, cut into small cubes
  • ⅓ cup all-purpose flour (for thickening)
  • 1 cup whole milk or half-and-half
  • ½ cup sour cream or cream cheese (adds a rich, tangy depth)
  • 1 ½ cups freshly shredded sharp cheddar cheese (plus extra for serving)
  • 1 tsp salt (plus more to taste)
  • ½ tsp freshly ground black pepper
  • ½ tsp dried thyme or chives
  • 4 slices bacon, cooked and crumbled (for topping)
  • Optional toppings: Chopped green onions, chives, extra shredded cheese, or a drizzle of hot sauce.

Instructions

  1. Add Base Ingredients: Place the diced potatoes, diced onion, and minced garlic into your slow cooker.
  2. Add Butter and Broth: Dot the top of the vegetables with the cubed butter, then pour in the chicken broth. Season with salt, black pepper, and dried thyme.
  3. Slow Cook: Cover and cook on LOW for 6 to 7 hours (or on HIGH for 3 to 4 hours), until the potatoes are completely fork-tender and falling apart easily.
  4. Thicken the Base: In a small bowl, whisk together the milk and all-purpose flour until completely smooth (no lumps). Pour this mixture into the slow cooker and stir well.
  5. Mash for Texture: Using a potato masher, gently mash some of the potatoes directly in the slow cooker. Leave some chunks for a hearty texture, or mash more thoroughly if you prefer a smoother, creamier soup.
  6. Add Creamy Elements: Stir in the sour cream (or cream cheese) and 1 ½ cups of shredded cheddar cheese until melted, creamy, and fully incorporated. Let the soup cook on low for another 15–20 minutes so the broth thickens up nicely.
  7. Serve: Taste and adjust seasoning with extra salt and pepper if needed. Ladle into warm bowls and top generously with crumbled bacon, chopped green onions, and extra shredded cheddar cheese.

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