Slow Cooker Potato Soup is a creamy, comforting dish that’s perfect for chilly days. It’s made with tender potatoes, flavorful broth, bits of onion, and sometimes a little cheese or bacon for extra yum. The slow cooker does all the work, gently simmering everything together to create a smooth, hearty soup that’s full of good, homey flavors.
I love making this soup when I want an easy meal that feels like a warm hug. One of my favorite tricks is to keep some crispy bacon and green onions on hand to sprinkle on top—those little extras really bring the soup to life. Plus, cooking it slow means I can set it in the morning and come home to the wonderful smell of comfort waiting for me.
This soup is great on its own or paired with some crusty bread for dunking. I often serve it when friends come over because it’s both simple and satisfying, and everyone always asks for seconds. It’s the kind of recipe that makes you feel cozy and full, without any fuss.
Key Ingredients & Substitutions
Potatoes: Yukon gold or russet potatoes work great here. Yukon gold gives a creamier texture, while russets hold their shape better. If you want a quicker cook, cut them smaller.
Bacon: Crispy bacon adds a nice smoky crunch. For a vegetarian option, try smoked paprika or cooked mushrooms instead; they bring a similar depth.
Cream Cheese & Dairy: Cream cheese is key for smoothness. You can swap heavy cream with half-and-half or milk for a lighter soup. Non-dairy milk like oat or cashew can be used too, but flavor will be milder.
Onions & Garlic: Fresh onion and garlic give classic flavor. If you’re short on time, garlic powder and onion powder can be quick substitutes, but fresh tastes best here.
How Can I Get the Perfect Creamy Yet Chunky Potato Soup Texture?
Getting the right soup texture is about blending some but not all of the potatoes. Here’s how I do it:
- After cooking, use an immersion blender to puree about half the soup right in the pot. This thickens the base nicely.
- Leave the rest of the potatoes in chunks to keep that comforting bite. You want a nice balance between creamy and chunky.
- If you don’t have an immersion blender, blend a portion in a regular blender, then stir it back in.
- Adding cream cheese and cheese near the end helps with extra richness and smoothness.
- Stir gently after adding dairy to avoid curdling.
Equipment You’ll Need
- Slow cooker – it gently cooks the potatoes and flavors all day, so you can set it and forget it.
- Cutting board and sharp knife – to chop potatoes, onions, and garlic safely and easily.
- Wooden spoon or spatula – for stirring ingredients without scratching your slow cooker pot.
- Immersion blender – perfect for blending part of the soup directly in the pot for creamy texture without extra dishes.
- Measuring cups and spoons – to get your broth, cream, and seasonings just right.
Flavor Variations & Add-Ins
- Swap bacon for cooked sausage or diced ham to change up the meat flavor and add extra heartiness.
- Try stirring in steamed broccoli or corn in the last 30 minutes for added veggies and color.
- Mix in shredded pepper jack or gouda cheese for a different cheesy twist with mild heat or smokiness.
- Add a pinch of smoked paprika or a dash of hot sauce if you like a little smoky or spicy kick.
Slow Cooker Potato Soup
Ingredients You’ll Need:
Main Ingredients:
- 6 cups peeled and diced potatoes (about 4-5 medium potatoes)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth)
- 1 cup milk or heavy cream
- 4 oz cream cheese, softened
- 6 strips bacon, cooked and crumbled (reserve some for garnish)
- 1 cup shredded cheddar cheese (plus more for garnish)
- 1/2 cup chopped green onions or chives (for garnish)
- Salt and black pepper, to taste
- 1 tsp dried thyme (optional)
- 2 tbsp butter
How Much Time Will You Need?
This recipe takes about 10-15 minutes of preparation and 3 to 7 hours of cooking time in the slow cooker—depending on whether you cook on high or low. The longer cook time on low brings out deep flavors and tender potatoes. Planning to start early or prep the night before works great with this easy soup.
Step-by-Step Instructions:
1. Prepare the Bacon:
Cook the bacon strips in a skillet over medium heat until crispy. Drain them on paper towels, then crumble when cooled. Keep some crumbles aside to use as a garnish later.
2. Combine Ingredients in Slow Cooker:
Place the diced potatoes, onion, minced garlic, chicken broth, and thyme (if using) into the slow cooker. Give it a good stir to mix everything together.
3. Cook the Soup:
Cover the slow cooker and cook on low for 6-7 hours, or on high for 3-4 hours, until the potatoes are very tender.
4. Add Dairy and Cheese:
About 30 minutes before serving, add softened cream cheese, butter, shredded cheddar, and milk or heavy cream to the slow cooker. Stir gently until the cream cheese melts and soup becomes creamy.
5. Blend for Creaminess:
Using an immersion blender, blend part of the soup directly in the cooker to achieve a creamy texture. Leave some potato chunks whole to keep a nice hearty feel.
6. Finish and Season:
Stir in most of the crumbled bacon (saving some for topping). Taste and adjust salt and pepper as needed.
7. Serve and Garnish:
Ladle the soup into bowls and garnish with additional shredded cheddar, the reserved bacon crumbles, and chopped green onions or chives. Serve warm with crusty bread or crackers if you like.
Enjoy your creamy, comforting slow cooker potato soup with cheesy, bacon goodness!
Can I Use Frozen Potatoes for This Soup?
Yes! Just make sure to thaw them completely before adding to the slow cooker to ensure even cooking. Frozen potatoes might release extra moisture, so keep that in mind when adding broth.
How Do I Store Leftover Potato Soup?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave, stirring occasionally to keep the texture smooth.
Can I Make This Soup Dairy-Free?
Absolutely! Swap the cream cheese, cheddar, and milk for dairy-free alternatives like vegan cream cheese, nutritional yeast for cheesy flavor, and almond or oat milk. The soup will still be creamy and tasty.
Can I Prepare This Soup Ahead of Time?
You can assemble all the ingredients in the slow cooker insert and refrigerate overnight. Just start cooking in the morning as usual. Alternatively, make the full soup, cool it, and reheat when ready to serve.
