Nothing warms you up like a bowl of creamy potato soup. This version is rich and velvety, with tender potatoes and gentle flavors that taste like home. The best part?

Your slow cooker does the heavy lifting while you go about your day. Set it in the morning, and dinner is ready by evening, no fuss. It’s weeknight-friendly, budget-friendly, and perfect for feeding a crowd or saving for lunches.

Why This Recipe Works

Low and slow cooking builds flavor: The slow cooker softens potatoes and onions until they’re silky and blend seamlessly into the broth.
Balanced creaminess: A mix of broth, dairy, and a little butter gives body without feeling heavy.
Hands-off method: Minimal prep and simple steps make this a reliable go-to for busy days.
Flexible ingredients: You can use different potatoes, dairy options, and toppings without losing that classic, cozy taste.

Close-up detail shot of creamy slow cooker potato soup

Ingredients

2.5 pounds russet or Yukon gold potatoes, peeled and diced into 1/2-inch cubes
1 medium yellow onion, finely chopped
3 cloves garlic, minced
4 cups low-sodium chicken broth (or vegetable broth for vegetarian)
1 cup milk (whole or 2%)
1/2 cup heavy cream (or half-and-half)
3 tablespoons unsalted butter
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
1/2 teaspoon dried thyme (or 1 teaspoon fresh, chopped)
1 bay leaf (optional)
2 tablespoons cornstarch mixed with 2 tablespoons cold water (optional, for extra thickness)
1 cup shredded sharp cheddar cheese (optional, for stirring in at the end)
For serving: chopped chives or green onions, crumbled bacon, extra cheese, sour cream, and cracked pepper

How To Make My Creamy Slow Cooker Potato Soup

Prep the potatoes: Peel and dice the potatoes into small, even cubes.
Smaller pieces cook faster and blend more smoothly.
Load the slow cooker: Add potatoes, onion, garlic, broth, salt, pepper, thyme, and bay leaf to the slow cooker. Stir to combine.
Cook low and slow: Cover and cook on Low for 6–8 hours or on High for 3–4 hours, until the potatoes are very tender.
Remove the bay leaf: If you used one, take it out before blending.
Mash or blend: For a chunky soup, use a potato masher to mash some of the potatoes right in the pot. For a smoother soup, use an immersion blender and blend to your preferred texture.
Leave some chunks if you like.
Thicken if needed: If you want a thicker soup, stir in the cornstarch slurry. Cover and cook on High for 10–15 minutes until slightly thickened.
Finish with dairy: Stir in the butter, milk, and cream. If using cheddar, add it now and stir until melted.
Taste and adjust salt and pepper.
Serve: Ladle into bowls and top with chives, bacon, extra cheese, a dollop of sour cream, and a crack of pepper.

Tasty and Creamy slow cooker potato soup

Keeping It Fresh

Storage: Cool the soup, then refrigerate in airtight containers for up to 4 days. The flavors deepen overnight.
Reheating: Warm gently on the stove over low heat, stirring often. Add a splash of milk or broth to loosen if it thickens in the fridge.
Freezing: This soup can freeze, but dairy may separate slightly.
For best results, freeze without the dairy, then add milk, cream, and cheese after reheating.
Meal prep tip: Dice and freeze potatoes and onions in advance. Add straight to the slow cooker with broth on busy mornings.

Why This is Good for You

Potatoes offer nutrients: They’re rich in potassium, vitamin C, and fiber (especially if you leave some skin on).
Customizable richness: You control the creaminess. Use milk and a little cream for balance, or lighter dairy for fewer calories.
Hearty and satisfying: The mix of carbs and protein (if you add cheese or bacon) keeps you full and energized.
Vegetable-forward base: Add carrots, celery, or cauliflower to boost fiber and vitamins without changing the cozy vibe.

Common Mistakes to Avoid

Cutting uneven potato pieces: Large chunks cook slower and can stay firm.
Keep pieces uniform for even cooking.
Adding all dairy too early: Milk and cream can curdle during long cooking. Stir them in at the end for a smooth finish.
Skipping the salt check: Potatoes soak up salt. Taste and adjust at the end, especially if you didn’t use cheese or bacon.
Over-blending: Blend just until creamy.
Overdoing it can make the texture gluey with high-starch potatoes like russets.
Using only water: Broth adds depth. If you must use water, bump up the seasoning and aromatics.

Final plated hero shot of creamy slow cooker potato soup

Alternatives

Dairy-free: Use full-fat coconut milk or an unsweetened almond or oat milk. Add olive oil instead of butter.
Skip the cheese or use a dairy-free alternative.
Vegetarian: Use vegetable broth and skip bacon. Add smoked paprika for a hint of smoky flavor.
Extra protein: Stir in cooked shredded chicken, diced ham, or crispy pancetta at the end.
Different potatoes: Yukon golds give a naturally creamy texture. Russets deliver a classic, starchy body.
Red potatoes hold their shape better if you prefer chunkier soup.
Lighter version: Use all milk, skip the cream, and hold the cheese. Thicken with a small cornstarch slurry to keep it silky.
Flavor boosts: Add a splash of white wine to the onions before slow cooking (if sautéing first), a pinch of nutmeg, or a spoonful of Dijon for depth.

FAQ’s For Slow Cooker Potato Soup

Can I make this on the stovetop?

Yes. Simmer potatoes, onion, garlic, broth, and seasonings in a large pot over medium-low heat for 20–30 minutes until tender. Mash or blend, then stir in dairy and butter to finish.

Do I need to sauté the onions first?

Not required, but it adds sweetness and depth. If you have time, sauté onion and garlic in a little butter before adding them to the slow cooker.

How do I avoid a grainy texture?

Use Yukon gold potatoes for a smoother finish, blend gently, and add dairy at the end over low heat. Don’t over-blend, especially with russets.

Can I leave the potato skins on?

Yes. Scrub well and dice. The skins add texture and fiber. The soup will be slightly less silky but still delicious.

What toppings work best?

Chives or green onions, cheddar, bacon, sour cream, and black pepper are classics. Croutons, crispy shallots, or a drizzle of chili oil also work well.

How can I make it thicker without cream?

Mash more potatoes in the pot or use the cornstarch slurry. You can also blend in a small handful of cooked cauliflower for body.

Is this spicy?

No. It’s mild and comforting. Add cayenne or hot sauce to taste if you like heat.

Wrapping Up

Creamy Slow Cooker Potato Soup delivers comfort with minimal effort. It’s simple, adaptable, and satisfying any night of the week. Keep the steps easy, finish with dairy at the end, and season to taste.

Serve with your favorite toppings and a slice of crusty bread, and you’ve got a cozy meal that never goes out of style.