Nothing beats a bowl of Slow Cooker Potato Soup on a chilly day. It's rich, velvety, and full of flavor - the kind of slow-simmered comfort food that makes your kitchen smell like home. The best part? Your crockpot does most of the work while you sit back and relax.
You might also like Roasted Cauliflower Potato Soup.
Why You'll Love This Recipe
- Effortless comfort food: Let your slow cooker handle all the simmering.
- Ultra creamy without heavy cream: Smart ingredient combinations make it velvety without being heavy.
- Customizable for every diet: Easy to make lighter, vegetarian, or extra indulgent. Use any add-ins you like: Greek yogurt, sour cream, turkey bacon and any type of potatoes.
Key Ingredients (And Why They Matter)
- Potatoes: Yukon Gold or Russet potatoes are best - they break down just enough to thicken the soup naturally. Yukon Golds yield a buttery, creamy texture; Russets make it fluffier and smooth. You will need 3 cups of potatoes.
- Onion and Garlic:Cooking them slowly in broth softens their sharpness and brings out natural sweetness.
- Chicken or Vegetable Broth: Choose low-sodium broth so you can control the seasoning yourself.
- Bacon: A small amount of bacon adds irresistible smoky depth. It also gives texture contrast to the potato soup when sprinkled on top before serving.
- Cheese and Milk: Sharp cheddar or a blend of white cheddar and Monterey Jack melts beautifully into the soup, creating that creamy, cheesy finish everyone craves. A splash of milk or half-and-half gives a smooth consistency.
How to Make Slow Cooker Potato Soup
Prepare a crock pot with pan spray. In a medium frying pan add butter and melt. Add carrots, celery, and onion and a little salt and pepper to taste and sauté vegetables until celery and onions are tender.
Place diced potatoes on the bottom of the crock pot. Sprinkle ranch seasoning over the potatoes.
Pour sauteed vegetables over potatoes.
Spread cheddar and pepper jack cheeses over vegetables. Pour chicken broth over the top of all layers and cook for 7-8 hours on low or 4 hours on high. You want your potatoes to be cooked before serving.
When potatoes are cooked add milk and any additional salt and pepper to taste and stir everything together.
Crockpot Potato Soup
Ingredients
- 3 cups diced potatoes
- ½ cup shredded carrots
- ½ cup small diced celery
- ½ cup diced onion
- 4 cloves garlic
- 2 tablespoon butter
- salt and pepper to taste
- 1 pack of ranch season
- 1 cup cheddar cheese
- 1 cup pepper jack cheese
- 3 cups chicken broth
- 1 cup whole milk
Toppings
- ½ cup cooked and crumbled bacon
- sliced green onion
- extra cheese
Instructions
- Prepare a crock pot with pan spray.
- In a medium frying pan add butter and melt. Add carrots, celery, garlic and onion and a little salt and pepper to taste and sauté vegetables until celery and onions are tender.
- Place diced potatoes on the bottom of the crock pot. Sprinkle ranch seasoning over the potatoes. Pour sauteed vegetables over potatoes.
- Spread cheddar and pepper jack cheeses over vegetables. Pour chicken broth over the top of all layers and cook for 7-8 hours on low or 4 hours on high. You want your potatoes to be cooked before serving.
- When potatoes are cooked add milk and any additional salt and pepper to taste and stir everything together.
- Top soup with crumbled bacon and green onion. Serve when soup is hot. Enjoy!!
Expert Tips for Success
- Potatoes: Peel for silky soup, or leave thin skins on for a rustic version.
- Prep Early: to save a little time when you're ready to make the soup you can prep and cut all the vegetables ahead of time so you can layer and go when you're ready to cook.
- Cook in Layers: Cooking the soup in layers at first will help potatoes and vegetables cook faster.
- Don't add dairy early: Milk or cheese added during slow cooking can curdle. Stir them in only at the end.
- Balance salt last: Bacon, broth, and cheese already add salt, so always season after adding these ingredients.
- Short on time? Slice potatoes smaller - they'll cook faster.
Can I freeze potato soup?
Yes, but skip adding cheese and cream before freezing. Add them once thawed and reheated.
How do I make it thicker?
Mash more potatoes or whisk in a little cornstarch slurry until it reaches desired consistency.
Can I skip bacon?
Sure - you'll still have a flavorful soup. Try smoked paprika for that hint of smokiness.
Variations and Substitutions
- Loaded Baked Potato Style: Add sour cream, cheddar, and green onions before serving.
- Lighter Version: Skip the roux and use evaporated milk or Greek yogurt at the end.
- Vegetarian Potato Soup: Swap chicken broth for vegetable broth and skip bacon.
- Gluten-Free: Replace the flour roux with a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons cold water).
- Vegan: Use olive oil instead of butter, oat milk in place of cream, and vegan cheese.
Serving Suggestions
- Crusty Dutch Oven Bread or Buttermilk Bread for dipping.
- Mango Avocado Salad or Arugula and Spinach Salad with vinaigrette to balance the richness.
- Honey Roasted Carrots, to keep it cozy yet light.
Storage and Leftovers
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Cool completely before freezing; reheat gently to prevent grainy texture.
- Reheat: Warm on the stovetop or microwave, adding a splash of milk or broth to refresh the consistency.
Tip: For best results, freeze before adding cheese or dairy and stir them in after reheating.
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