This creamy, delicious Crock Pot Potato Soup is not only simple to make but it gets better as it slowly cooks. Topped with cheese and bacon!
AN EASY, CREAMY POTATO SOUP RECIPE
This recipe for homemade slow cooker potato soup has been a favorite of ours for years. It’s a simple recipe with simple ingredients. Let the slow cooker do some of the work for you and come home to a warm meal and comforting smells!
FREQUENTLY ASKED QUESTIONS:
We usually eat this with a small side salad and some sort of crusty bread to dip into the soup. My favorite bread is my rustic dutch oven bread.
Russet potatoes are generally the way to go. You can however use red skin or Yukon gold; however, they are lest starchy and may not thicken up the soup as well as you may want.
If you like a thinner potato soup, simply stir in more chicken broth, milk or half and half until you’ve reached your desired consistency.
The easiest way to thicken potato soup is to add a bit of instant mashed potatoes. Start with a little then stir it in. Give it a few minutes to plump up then add more as necessary. You can also use a cornstarch slurry. Whisk together about 3 Tablespoons of cornstarch with 3 Tablespoons of water. Add this to the potato soup, turn it up to high and it will begin to thicken.
A BLT tastes great with potato soup. Perhaps a grilled cheese or even a ham and cheese sandwich!
It is not recommended as potato soup tends to not reheat well since the potatoes continue to soak up the liquid they are in and can often be grainy when thawed and reheated. In addition, soups with dairy in them can lose their creamy consistency.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- diced onion
- chicken broth
- salt and pepper
- half and half
- toppings: shredded cheddar cheese, cooked and crumbled bacon, sliced green onions
HOW TO MAKE SLOW COOKER POTATO SOUP:
Layer diced potatoes in a lightly greased 5-quart slow cooker.
Top with chopped onion, garlic and celery, salt and pepper.
Pour in chicken broth. Broth will not completely cover potatoes.
Cover and cook on low setting for 8 hours or until potatoes are tender. Mash mixture with a potato masher. I don’t mash it completely because I still want some visible potato chunks in there.
Stir in half and half.
Cover and cook on high setting 20 more minutes, or until mixture is thoroughly heated.
Ladle into bowls and garnish with bacon, cheese and green onion. Serves 8.
CRAVING MORE RECIPES? GIVE THESE A TRY!
Crock Pot Potato Soup (+Video)
- 4 pounds russet potatoes, peeled and diced
- ½ cup chopped onion
- 2 cloves garlic, minced
- 2 stalks celery, finely diced
- 2 (14 ounce) cans chicken broth (or one 28 ounce carton)
- 2 teaspoons salt
- ½ teaspoon pepper
- 2 cups half and half
- garnish: shredded cheddar cheese, cooked and crumbled bacon, sliced green onions
- Put diced potatoes into the bottom of a 6-quart slow cooker.
- Top diced potatoes with chopped onion, garlic and celery.
- Add chicken broth, salt and pepper. Broth will not completely cover potatoes.
- Cover and cook on low setting for 8 hours or until potatoes are tender.
- Mash mixture with a potato masher. (Don’t mash completely, leave some potato chunks.)
- Stir in half and half.
- Cover and cook on high setting 20 more minutes, or until mixture is thoroughly heated.
- Ladle into bowls and garnish with your favorite toppings.
- We usually eat this with a small side salad and some sort of crusty bread to dip into the soup.
- Red skin, russet or Yukon gold potatoes can be used in this recipe.
- For a touch more creaminess, try adding abut 1/2 a block (4 ounces) of cream cheese.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Originally published: September 2011
Updated & republished: January 2023