Creamy Slow Cooker Potato Soup
Slow cooker potato soup made rich, creamy, and comforting with minimal effort. A cozy, family-friendly recipe perfect for chilly days.
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%)
- ½ cup heavy cream (or half-and-half)
- 3 tablespoons unsalted butter
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon black pepper
- ½ 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
Instructions
- 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.
