Slow Cooker Potato Soup
Potato soup is the ultimate comfort food, offering creamy, hearty, and rich flavors that warm you up from the inside out. When made in a slow cooker, the ingredients have the chance to blend together beautifully, creating a velvety smooth texture with each spoonful.
This slow cooker potato soup recipe is easy to make, packed with simple ingredients, and is perfect for chilly days when you crave something filling yet cozy. With tender potatoes, savory seasonings, and a creamy base, this soup will quickly become a favorite in your household.
Ingredients:
4 cups russet potatoes, peeled and diced
1 medium onion, chopped
3 cloves garlic, minced
4 cups chicken broth (or vegetable broth for a vegetarian version)
1 cup milk (or heavy cream for extra richness)
1/2 cup sour cream
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper, to taste
1/2 teaspoon paprika (optional)
1/2 cup shredded cheddar cheese (for garnish)
4 slices cooked bacon, crumbled (for garnish)
Fresh chives or green onions, chopped (for garnish)
How to Make Slow Cooker Potato Soup:
Prepare the Ingredients:
Begin by peeling and dicing the potatoes into small cubes, about 1-inch in size. Chop the onion and mince the garlic. Set aside the milk, sour cream, and seasonings.
Add Ingredients to the Slow Cooker:
Place the diced potatoes, chopped onion, and minced garlic into the slow cooker. Pour in the chicken broth and add the thyme, rosemary, salt, pepper, and paprika (if using). Stir everything to combine.
Cook the Soup:
Cover the slow cooker and set it to low. Cook for 6-7 hours, or until the potatoes are tender and easily pierced with a fork. If you’re in a rush, you can cook the soup on high for 3-4 hours.
Mash the Potatoes (Optional for Texture):
Once the potatoes are fully cooked, use a potato masher to mash some of the potatoes directly in the slow cooker. This will thicken the soup and give it a creamy texture while still leaving some chunks of potato for heartiness. If you prefer a smoother soup, you can use an immersion blender to purée the soup to your desired consistency.
Add the Creaminess:
Stir in the milk and sour cream, and cook the soup on low for an additional 20-30 minutes until it’s heated through. Taste and adjust seasoning with more salt, pepper, or spices as needed.
Serve:
Ladle the potato soup into bowls. Garnish each bowl with shredded cheddar cheese, crumbled bacon, and fresh chives or green onions. Serve hot with a slice of crusty bread or a side salad for a complete meal.
Chef’s Note:
For a healthier version, you can use low-fat milk and omit the bacon or use turkey bacon instead. You can also add more vegetables like carrots or celery for additional flavor and texture.
If you like a chunky soup, feel free to skip mashing the potatoes. Alternatively, blend half of the soup and stir it back in for a thicker, creamier consistency.
If you don’t have an immersion blender, you can carefully transfer a portion of the soup to a regular blender, purée it, and then return it to the slow cooker.
For extra flavor, try adding a handful of shredded cheese into the soup along with the milk and sour cream, or top it off with crispy fried onions for added crunch.
Nutritional Information (per serving, based on 6 servings):
Calories: 290
Protein: 7g
Carbohydrates: 38g
Fat: 13g
Fiber: 4g
Sugar: 5g
Sodium: 580mg
This slow cooker potato soup is a wholesome, satisfying meal with a good balance of carbohydrates, healthy fats, and fiber. The creamy texture comes from the combination of potatoes, milk, and sour cream, while the savory seasonings and garnishes give it a burst of flavor. It’s a comforting meal for chilly nights and perfect for meal prepping, as the flavors intensify after a day or two. Whether served as a main dish or a side, this potato soup is sure to be a crowd-pleaser. Enjoy every creamy spoonful!