Beat the winter chill with the ultimate comfort food – slow cooker potato soup. Packed with creamy potatoes and cheddar cheese and topped with crispy bacon, it's a crowd-pleaser that practically makes itself. Plus, it's meal prep-friendly, so you can savor its deliciousness anytime, whether it's a busy weeknight or a cozy weekend lunch!
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Are you in search of the ultimate comfort food? Look no further! Our slow cooker potato soup is the perfect dish! This creamy and hearty soup is a breeze to make, thanks to your trusty slow cooker.
With simple ingredients and a rich, indulgent flavor, it’s a family favorite that’s sure to become a regular on your dinner table!
This soup pairs well with these savory biscuits, this spinach quiche, this leek quiche. and this caprese sandwich. If you love a slow cooker soup, give our slow cooker cowboy soup a try next!
What You’ll Love About This Recipe
Ingredients
- Russet potatoes. Baking or russet potatoes work best for this recipe because they break down and become creamy when cooked. You can peel them for a smoother texture or leave the skins on for added texture and nutrition.
- Chicken broth. You can use store-bought chicken broth or make your own. Vered DeLeeuw at Healthy Recipes has a recipe and tutorial for homemade chicken broth if you would like to make your own. If you have dietary restrictions, opt for low-sodium or sodium-free broth.
- Chopped onion. Roughly chopped onions add flavor to the soup. You can use yellow or white onions.
- Sea salt and freshly ground pepper. These seasonings enhance the overall flavor. Adjust the salt to taste, especially if your chicken broth contains salt.
- Cheddar cheese. Sharp cheddar cheese is recommended for its robust flavor. You can experiment with other cheese varieties for different flavor profiles.
- Unsalted butter. Unsalted butter is used in the thickener. It adds richness and a buttery flavor to the soup.
- All-purpose flour. This ingredient helps create a roux, which thickens the soup. If you have dietary restrictions, see substitution suggestions below.
- Heavy cream. Heavy cream provides richness and creaminess to the soup. For a lighter option, you can use half-and-half or a dairy-free alternative.
- Optional toppings: bacon bits, sour cream, grated cheddar cheese, or chopped scallions.
See recipe card for quantities.
Instructions
Substitution Suggestions
The following are some substitution suggestions if you are following a specific diet. These suggestions are based on research and my own culinary knowledge.
However, I did not test this recipe using any of these substitutions. The only tested recipe is the one published in this blog post and in the recipe card below.
This information is provided to be helpful to you. 🙂 If you do try any of these suggestions, please let us know in the comments below how it turned out!
For gluten-free diets:
- Use gluten-free all-purpose flour in place of regular flour to thicken the soup. Christine over at Zest for Baking has a helpful guide for 10 gluten-free thickening agents perfect for baking, soups, and sauces.
- Ensure that your chicken broth is gluten-free, as some brands may contain gluten.
For dairy-free diets:
- Replace the butter with a familiar dairy-free butter substitute like neutrally-flavored coconut oil or a dairy-free margarine.
- Choose dairy-free cheddar cheese or a dairy-free cheese alternative for the cheesy flavor.
- Instead of heavy cream, use a dairy-free alternative such as coconut cream, almond milk, or cashew cream.
EatingWell has an article that goes into more detail about dairy-free ways to make a creamy soup.
For vegan diets:
- Swap chicken broth for vegetable broth to make the soup entirely plant-based.
- Use plant-based butter or olive oil in place of dairy butter.
- Select dairy-free cheese or nutritional yeast as a cheese substitute for that cheesy flavor.
- Replace heavy cream with a dairy-free alternative like canned coconut milk, almond milk, or cashew cream.
For lower-calorie diets:
- Reduce the amount of butter or use a lower-calorie butter substitute.
- Opt for a reduced-fat or skim milk instead of heavy cream for a lighter soup base.
- Use reduced-fat cheddar cheese or a smaller amount of cheese to reduce calorie content.
- Keep an eye on portion sizes for toppings like bacon bits and sour cream.
For low-sodium diets:
- Choose low-sodium or no-sodium-added chicken broth.
- Reduce the amount of added salt (sea salt or ground pepper) in the recipe, and season with herbs and spices (like garlic powder, onion powder, or paprika) for flavor instead.
- Use unsalted butter or a sodium-free butter substitute.
- Be mindful of any pre-packaged ingredients like cheddar cheese, as they may contain added sodium.
These substitutions can help you adapt this recipe to your dietary requirements while keeping it delicious and satisfying. Remember to check labels and ingredient lists to ensure that your chosen substitutions align with your specific dietary needs.
Variations
- Broccoli and cheese potato soup. For a veggie-packed twist, add steamed broccoli florets to the soup during the last 30 minutes of cooking. The combination of cheesy potatoes and broccoli is divine.
- Ham and potato soup. Dice cooked ham and add it to the soup for a hearty, meaty version. Ham pairs beautifully with the creamy potato base.
- Spicy kick. If you love a little heat, consider adding a pinch of cayenne pepper or red pepper flakes to the soup for a spicy kick. Garnish with fresh chopped cilantro for added flavor.
- Loaded veggie soup. Boost the nutrition by adding carrots, celery, and corn to the slow cooker along with the potatoes. It’s a wholesome and filling variation.
- Leek and potato soup. Swap out the onions for leeks to create a milder, more subtly flavored soup. Leeks add a delightful touch of sweetness.
- Potato and mushroom soup. Sauté sliced mushrooms until they’re golden brown and add them to the soup for a savory and earthy twist. This is a great way to use leftover garlic butter mushrooms!
- Loaded taco potato soup. Turn your soup into a Tex-Mex treat by topping it with diced tomatoes, sliced black olives, jalapeños, and crushed tortilla chips. Serve with a dollop of sour cream and a sprinkle of taco seasoning.
Storage
Store any leftover soup in an airtight container in the refrigerator for up to 5 days. Reheat it on the stovetop or in the microwave.
You can also freeze this soup, but be aware that dairy-based soups can sometimes change in texture when frozen and thawed. If you plan to freeze it, do so without the dairy (cheese and cream), and add those ingredients when you reheat the soup.
Tips for Success
- Use the right potatoes. Choose baking or russet potatoes for the best texture. They break down nicely and create a creamy base for your soup.
- Peeling optional. While peeling the potatoes is recommended for a smoother soup, leaving the skins on adds a rustic touch and extra nutrients.
- Don’t skip the immersion blender. Using an immersion blender (stick blender) directly in the slow cooker makes pureeing the soup a breeze. It’s safer and less messy than transferring hot soup to a traditional blender.
- Watch your seasonings. Be mindful of the salt content, especially if you’re using store-bought chicken broth, as it may contain salt. Adjust salt and pepper levels at the end to taste.
- Slow and steady. Let the soup simmer on low for the last 30 minutes after adding the thickener and cream. This ensures that the flavors meld and the soup reaches its perfect consistency. Skip the cheese, thickener and cream for now if you plan on freezing all of the soup for later. See freezer tip below.
- Prep in advance. As a make ahead option, assemble the ingredients in the slow cooker the night before and refrigerate overnight. In the morning, start the cooker for a convenient dinner preparation.
- Freezing soup. If freezing, do so without the dairy components (cheese and cream). Add them when reheating to maintain the soup’s texture.
- Thicken to your liking. Adjust the thickness of the soup by controlling the amount of flour or cornstarch in the thickener. More for thicker, less for thinner.
- Fresh herbs. Experiment with fresh herbs like parsley, chives, or dill for a burst of flavor when serving.
- Reheating. When reheating, do it gently over low heat to prevent curdling of dairy ingredients.
FAQs
Related Recipes
Looking for more soup recipes? Try these:
- Crock Pot Cowboy Soup
- Sweet Potato Black Bean Soup
- Chicken Tortellini Soup
- Creamy Butternut Squash Soup
Pairing
These are my favorite dishes to serve with this soup!
Slow Cooker Potato Soup Recipe
Beat the winter chill with the ultimate comfort food – slow cooker potato soup. Packed with creamy potatoes and cheddar cheese and topped with crispy bacon, it's a crowd-pleaser that practically makes itself. Plus, it's meal prep-friendly, so you can savor its deliciousness anytime, whether it's a busy weeknight or a cozy weekend lunch!
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Ingredients
- 8 cups baking or russet potatoes Peeled and cut into cubes. Note 1.
- 8 cups chicken broth Note 2.
- 1 ½ cup onion Roughly chopped. Note 3.
- 1 teaspoon sea salt
- 1 teaspoon ground pepper
- 2 cups grated cheddar cheese Note 4.
- ½ cup butter unsalted
- 1/2 cup all-purpose flour
- 1 cup heavy cream Note 5.
Instructions
- Place potatoes, chicken broth, onions, salt and ground pepper into slow cooker and set to high for 4-6 hours (the potatoes should be soft and can easily be pierced with a fork).8 cups baking or russet potatoes, 8 cups chicken broth, 1 ½ cup onion, 1 teaspoon sea salt, 1 teaspoon ground pepper
- Using an immersion or full-sized blender (in batches) puree all the potatoes and add back into the slow cooker (note: leave on low heat). Note 6.
- Add in the shredded cheese and stir to combine.2 cups grated cheddar cheese, ½ cup butter
- While cheese is melting, start the thickener on the stove by melting ½ cup butter on medium-low in a small saucepan. Note 7.
- Add flour and whisk until thick.1/2 cup all-purpose flour, 1 cup heavy cream
- Remove from heat and pour in cream.
- Mix until combined, pour into slow cooker, and stir to combine.
- Cook on low for an additional 30 minutes and serve warm with any toppings desired. Note 8.
Notes
- About 8 medium potatoes should yield the correct amount. Baking or russet potatoes work best for this recipe because they break down and become creamy when cooked. You can peel them for a smoother texture or leave the skins on for added texture and nutrition.
- You can substitute vegetable broth for a vegetarian option.
- This recipe was tested with yellow onions, but you can use white or yellow.
- I recommend sharp cheddar cheese for its robust flavor. However, you can experiment with other cheese varieties for different flavor profiles.
- Heavy cream provides richness and creaminess to the soup. For a lighter option, you can use half-and-half or a dairy-free alternative.
- Using an immersion blender (stick blender) directly in the slow cooker makes pureeing the soup a breeze. It’s safer and less messy than transferring hot soup to a traditional blender.
- Thicken to your liking. Adjust the thickness of the souop by controlling the amount of flour or cornstarach in the thickener. More for thicker, less for thinner.
- Don’t skip the final 30 minutes of cooking. This ensures that the flavors meld and the soup reaches its perfect consistency.
Nutrition
Calories: 230kcal | Carbohydrates: 7g | Protein: 6g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 60mg | Sodium: 891mg | Potassium: 93mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 666IU | Vitamin C: 1mg | Calcium: 149mg | Iron: 0.4mg
Servings: 13 cups
Calories: 230kcal
