Slow Cooker Potato Soup

Potato soup topped with bacon bits, grated cheddar cheese, and sliced green onions in a white bowl.

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!

Prep Time10

Cook Time4 30

Total Time4 40

Servings: cups

Calories: 230kcal

Author: Sandra

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 cheddar cheese Note 4.
½ cup butter unsalted
½ 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 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.
½ 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