Slow Cooker Potato Soup Recipe

Introduction

This slow cooker potato soup is creamy, comforting, and perfect for a cozy meal. Made with simple ingredients and cooked low and slow, it delivers rich flavors with minimal effort. It’s a crowd-pleaser that’s easy to customize and enjoy any day of the week.

Ingredients

• 8 cups baking or russet potatoes, peeled and cut into cubes
• 8 cups chicken broth
• 1 ½ cups onion, roughly chopped
• 1 teaspoon sea salt
• 1 teaspoon ground pepper
• 2 cups grated cheddar cheese
• ½ cup unsalted butter
• ½ cup all-purpose flour
• 1 cup heavy cream

Instructions

1. Step 1: Place the potatoes, chicken broth, onions, salt, and pepper into the slow cooker. Set to high and cook for 4 to 6 hours, until the potatoes are soft and easily pierced with a fork.
2. Step 2: Use an immersion blender or transfer the soup in batches to a regular blender to puree the potatoes. Return the pureed mixture to the slow cooker and keep on low heat.
3. Step 3: Add the grated cheddar cheese to the slow cooker and stir until melted and combined.
4. Step 4: While the cheese melts, melt the butter in a small saucepan over medium-low heat.
5. Step 5: Whisk in the flour and cook until the mixture thickens slightly, stirring constantly.
6. Step 6: Remove the saucepan from heat and stir in the heavy cream until smooth.
7. Step 7: Pour the cream mixture into the slow cooker and stir well to combine.
8. Step 8: Cook on low for an additional 30 minutes. Serve warm with your favorite toppings.

Tips & Variations

• For a vegetarian version, substitute vegetable broth for chicken broth.
• Add cooked bacon or chives as toppings for extra flavor.
• Use a mix of cheeses like Monterey Jack or smoked gouda for a different twist.
• If you prefer a chunkier soup, blend only half the potatoes and leave the rest in cubes.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally. If the soup thickens too much after cooling, add a splash of broth or cream while reheating to loosen it up.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this soup in advance?

Yes, you can assemble the ingredients in the slow cooker insert and refrigerate overnight. Start cooking the next day as directed for best results.

Can I freeze leftover potato soup?

You can freeze it, but the texture may change slightly. To freeze, let the soup cool completely, then store in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight and reheat on the stove.

Slow Cooker Potato Soup Recipe

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★★★★★

4.9 from 132 reviews

• Author: anna
• Total Time: 4 hours 40 minutes
• Yield: 13 servings 1x

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Description

This hearty Slow Cooker Potato Soup is a comforting, creamy dish perfect for chilly days. Made with tender russet potatoes slow-cooked in chicken broth and blended for a smooth texture, then enriched with cheddar cheese, butter, and cream for a rich and satisfying flavor. It’s easy to prepare and yields 13 servings.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 8 cups baking or russet potatoes, peeled and cubed
• 8 cups chicken broth
• 1 ½ cups onion, roughly chopped
• 1 teaspoon sea salt
• 1 teaspoon ground pepper
• 2 cups grated cheddar cheese
• ½ cup unsalted butter
• ½ cup all-purpose flour
• 1 cup heavy cream

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Instructions

1. Combine Ingredients: Place the peeled and cubed potatoes, chicken broth, roughly chopped onions, sea salt, and ground pepper into the slow cooker. Set the slow cooker to high and cook for 4 to 6 hours until the potatoes are soft and easily pierced with a fork.
2. Blend the Potatoes: Use an immersion blender or transfer the cooked potatoes in batches to a full-sized blender to puree until smooth. Carefully add the pureed potatoes back into the slow cooker, keeping the heat on low to maintain warmth.
3. Add Cheese: Stir in the shredded cheddar cheese into the slow cooker mixture and allow it to melt completely.
4. Prepare Thickener: While the cheese melts, melt ½ cup of unsalted butter on medium-low heat in a small saucepan on the stove.
5. Make Roux: Add ½ cup all-purpose flour to the melted butter and whisk continuously until the mixture thickens and turns a light golden color.
6. Add Cream: Remove the saucepan from heat and slowly pour in 1 cup heavy cream, mixing thoroughly to combine into a smooth consistency.
7. Combine Thickener with Soup: Pour the cream and flour mixture into the slow cooker and stir well to combine all ingredients evenly.
8. Final Cook: Continue cooking the soup on low for an additional 30 minutes to allow the flavors to meld. Serve warm with your choice of toppings such as extra cheese, bacon bits, or chives.

Notes

• Note 1: Use baking or russet potatoes for best texture and flavor.
• Note 2: Chicken broth can be substituted with vegetable broth for a vegetarian version.
• Note 3: Roughly chopping onions adds flavor without requiring fine dicing.
• Note 4: Use good quality sharp cheddar cheese for deep flavor.
• Note 5: Heavy cream adds richness and creaminess to the soup.
• Note 6: Puree the potatoes to create a smooth, velvety soup base.
• Note 7: Whisking the butter and flour continuously prevents lumps in the thickener.
• Note 8: Serve soup warm and add optional toppings like green onions, bacon bits, or extra cheese.

• Prep Time: 15 minutes
• Cook Time: 4 hours 25 minutes
• Category: Soup
• Method: Slow Cooking
• Cuisine: American

Keywords: slow cooker potato soup, creamy potato soup, easy slow cooker recipes, comforting soup, cheddar potato soup