Slow Cooker Potato Soup is the kind of cozy, stick-to-your-ribs comfort food that practically makes itself. Potatoes, broth, aromatics, and a few creamy, cheesy add-ins simmer low and slow until the potatoes are tender enough to melt into a thick, velvety soup. Finished with sour cream, cheddar, and bacon on top, it tastes like a loaded baked potato in a bowl and is perfect for cold nights, easy Sundays, or any time you want something warm and filling with very little hands-on work.
Equipment
- 4–6 quart slow cooker
- Cutting board and sharp knife
- Measuring cups and spoons
- Spoon or spatula
- Potato masher or immersion blender (optional, for texture)
Ingredients
- 2½–3 pounds potatoes (Yukon gold, russet, or red), peeled and diced
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- ½ teaspoon dried thyme or parsley (optional)
- 4 tablespoons butter
- 1 cup milk or half-and-half
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- 6–8 slices bacon, cooked and crumbled
- Extra shredded cheese, sliced green onions, and sour cream for topping
Instructions
To make Slow Cooker Potato Soup, begin by prepping the potatoes and aromatics. Peel the potatoes if you prefer a smoother, creamier soup, or leave the skins on scrubbed Yukon gold or red potatoes for a more rustic texture.
Dice them into roughly ½–¾-inch cubes so they cook evenly and break down easily in the slow cooker. Dice the onion and mince the garlic, then add the potatoes, onion, and garlic straight into the crockpot. Pour the chicken broth over the top and sprinkle in the salt, pepper, and dried thyme or parsley if you’re using it. Give everything a quick stir so the seasonings start to distribute through the liquid.
Cover the slow cooker with the lid and cook on low for about 6–8 hours, or on high for 3–4 hours, until the potatoes are very tender. You’ll know they’re ready when a fork or the back of a spoon can easily break them apart against the side of the crock.
During this time, the potatoes will soften and start to thicken the broth naturally as some of their starches are released, while the onion and garlic mellow and sweeten into the base of the soup.
Once the potatoes are completely tender, it’s time to turn the mixture into the creamy, hearty soup you expect. Add the butter directly to the hot crock and stir until it melts into the broth and potatoes. If you like a chunkier soup, use a potato masher to gently mash some of the potatoes right in the slow cooker, leaving others in soft chunks.
For a smoother, restaurant-style texture, use an immersion blender to blend the soup to your preferred consistency, being careful not to over-blend if you want to keep a bit of body and texture.
When the soup has reached a thickness you like, stir in the milk or half-and-half, shredded cheddar cheese, and sour cream. Mix until the cheese is fully melted and the sour cream is completely incorporated, turning the soup a paler, creamier color.
Taste and adjust seasoning at this point: add more salt if it tastes flat, a bit more pepper for warmth, or another pinch of dried herbs if you want a stronger herbal note. If the soup seems thicker than you’d like, you can thin it with a little extra broth or milk; if it feels too thin, let it cook on high with the lid off for a short time to reduce, or mash a few more potatoes to release more starch.
While the soup finishes warming through with the dairy and cheese, cook the bacon in a skillet until crisp if you haven’t already, then drain it on paper towels and crumble it.
You can stir some of the bacon directly into the pot for smoky flavor in every bite, or reserve it all for sprinkling over individual bowls as a crunchy topping. Turn the slow cooker to the “keep warm” setting once the soup is hot, creamy, and seasoned to your liking, so it stays at a perfect serving temperature without overcooking.
To serve, ladle the Slow Cooker Potato Soup into bowls and decorate each portion with your favorite toppings. A handful of extra shredded cheddar melted over the top, a sprinkle of crispy bacon, a dollop of sour cream, and a scattering of sliced green onions give you that full loaded-baked-potato experience. The base should be rich and creamy, with tender potato pieces and a savory, comforting flavor that’s simple but deeply satisfying.
Tips & Variations
Choosing the right potato can change the character of the soup. Yukon golds give a naturally buttery, creamy texture and hold their shape fairly well even when cooked a long time, while russets break down more and create an especially thick, velvety base.
Red potatoes stay a bit firmer if you like more chunks in your bowl. Whichever you choose, cutting them into similar-sized cubes helps them cook evenly and avoids having some potatoes still firm while others are falling apart.
The texture is easy to control, too. For a rustic, chowder-like soup, mash only a portion of the potatoes and leave the rest in tender chunks. If you want it very smooth, blend more thoroughly with an immersion blender.
Just be careful not to blend once all the cheese and sour cream are added if your blender runs hot, as you don’t want to risk overworking the dairy. If you prefer a slightly lighter soup, you can use milk instead of half-and-half and reduce the cheese a bit, then lean more on herbs and pepper for flavor.
You can make this soup your own with add-ins and flavor tweaks. Diced carrots and celery can go into the crockpot with the potatoes at the beginning for extra vegetables and sweetness, though they’ll become quite soft by the end.
A teaspoon of smoked paprika or a pinch of cayenne stirred in with the seasonings adds a subtle smoky or spicy note that pairs well with the bacon and cheese. For a more loaded baked potato vibe, stir in a bit of cream cheese toward the end for extra tang and richness, or swap some of the cheddar for a sharper cheese if you like a more pronounced cheesy flavor.
If you enjoy ranch-style flavors, a spoonful of ranch seasoning mix can be added with the initial seasonings or whisked into the soup at the end in place of some salt. This gives a slightly tangy, herby twist that still feels familiar and comforting.
For a vegetarian version, use vegetable broth instead of chicken broth and skip the bacon, relying on butter, cheese, and sour cream for richness, and perhaps adding a splash of soy sauce or a dash of miso paste for extra depth.
Serving & Storage
Slow Cooker Potato Soup is hearty enough to be the main event, but it pairs well with all the classic sides. A crisp green salad with a bright vinaigrette balances the richness and gives you some fresh crunch on the plate.
Crusty bread, garlic bread, or warm rolls are perfect for dunking and scraping up the last bits of soup from the bowl. It also sits nicely beside simple grilled cheese sandwiches or ham-and-cheese melts for a nostalgic, diner-style meal.
Leftovers keep beautifully and can be a lifesaver for quick lunches or another easy dinner. Let the soup cool to room temperature, then transfer it to airtight containers and refrigerate for up to three or four days.
When reheating, do so gently on the stovetop over low to medium-low heat, stirring often so it doesn’t scorch, or warm individual portions in the microwave in short intervals, stirring in between. If the soup has thickened a lot in the fridge, whisk in a little milk or broth to loosen it back to your preferred consistency before or during reheating.
You can also freeze slow cooker potato soup, but the texture may change slightly because of the potatoes and dairy. For best results, cool the soup completely, portion it into freezer-safe containers, leaving some room for expansion, and freeze for up to a couple of months.
Thaw overnight in the refrigerator, then reheat slowly, adding a bit of extra liquid if needed to smooth it out. Top thawed and reheated soup with fresh bacon, cheese, and green onions to bring back that just-made, loaded flavor and texture.
