There’s something deeply satisfying about coming home to a bowl of soup that’s been quietly cooking all day. Slow Cooker Potato Soup is one of those meals that feels like a warm hug after a long afternoon. I remember one evening when I got distracted halfway through prepping—somewhere between peeling the potatoes and mincing the garlic, the phone rang and I lost my place. But that’s part of the charm; it’s forgiving, letting you take your time. By the time I settled back in, the kitchen filled with a subtle blend of thyme, smoky paprika, and melted cheese that made it impossible to wait any longer. The rich aroma teased from the slow cooker, promising something comforting and familiar. It’s the kind of meal that invites you to curl up on the couch, spoon in hand, and just breathe.
Slow Cooker Potato Soup isn’t just about the flavor—it’s about the ritual of slow cooking that makes the potatoes tender, the onions sweet, and the cheese melting into velvety perfection. It’s a soup that’s creamy, yet textured, with enough chunks of potato to remind you it’s homemade. And the bacon topping? That crispy, salty finish makes every bite worth savoring. Sometimes, simple is exactly what you need, and this soup delivers that with a cozy, satisfying twist.
- Hands-off cooking means you can forget about it and focus on other things until dinner time.
- It’s creamy and hearty but not overly complicated—perfect for a slow day at home.
- The cheese blend gives it a rich flavor, but if you’re in a hurry, you could just stir in cheddar alone and still be happy.
- It takes several hours to cook, so it’s not for last-minute meals, but that slow simmer is what makes it so tender.
If you’re unsure about how thick to make it, this soup is pretty forgiving—you can mash more or less of the potatoes to find your favorite texture without any fuss.
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Slow Cooker Potato Soup
- Total Time: 6 hours 15 minutes
- Yield: 6 1x
Description
A creamy and comforting slow cooker potato soup made with tender potatoes, onions, garlic, and a blend of cheeses. Perfect for an easy and hearty meal.
Ingredients
6 medium russet potatoes, peeled and diced into 1-inch cubes
1 medium yellow onion, diced
3 cloves garlic, minced
4 cups low sodium chicken broth
1 cup whole milk
1 cup shredded sharp cheddar cheese
1/2 cup shredded mozzarella cheese
1/2 cup sour cream
4 slices bacon, cooked and crumbled
2 tablespoons unsalted butter
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/4 teaspoon smoked paprika
2 tablespoons all-purpose flour
Instructions
Add the diced potatoes, diced onion, minced garlic, chicken broth, salt, black pepper, dried thyme, and smoked paprika to the slow cooker. Stir to combine.
Cover and cook on low for 5 to 6 hours, or until the potatoes are very tender.
In a small bowl, whisk together the whole milk and all-purpose flour until smooth.
Once the potatoes are tender, use a potato masher to mash some of the potatoes in the slow cooker to your desired consistency, leaving some chunks for texture.
Stir the milk and flour mixture into the soup in the slow cooker.
Add the unsalted butter, shredded cheddar cheese, shredded mozzarella cheese, and sour cream to the slow cooker. Stir until the cheese is melted and the soup is creamy.
Cook uncovered on low for an additional 15 to 20 minutes, stirring occasionally, until the soup thickens slightly.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve the soup hot, topped with crumbled bacon.
- Prep Time: 15 minutes
- Cook Time: 6 hours
Don’t worry about fancy equipment here; a basic slow cooker does all the heavy lifting. Serving it with a crusty piece of bread or a simple side salad rounds out the meal nicely. I’ve tried swapping out the sour cream for Greek yogurt once or twice, and it works okay, though it changes the flavor a bit. Sometimes I add a pinch of cayenne when I want a little heat, but be careful—too much overwhelms the cozy feel. You could also experiment with different cheese blends; mozzarella adds a nice stretch, but sharp cheddar is the star. If you want to keep it vegetarian, just skip the bacon topping and use vegetable broth instead.
FAQ
Can I make this soup without a slow cooker? Yes, you can simmer everything on the stove, but it’ll require more attention and stirring.
How long does the soup keep? It stores well in the fridge for up to four days but doesn’t freeze well because of the dairy.
Can I use other types of potatoes? Russet potatoes work best for that creamy texture, but Yukon Golds are a decent substitute.
Is it possible to make it dairy-free? You’d need to swap the cheese and sour cream for plant-based alternatives, but I haven’t tested this fully.
Give this hearty soup a try on a day when you have a little time to spare and a craving for comfort. Once it’s done, you’ll want to save the recipe for those moments when the world feels a bit chilly and slow. Cozy up, ladle out a bowl, and enjoy.