Slow-Cooker Potato Soup

There’s nothing more comforting than a creamy, loaded potato soup that makes your whole house smell amazing! This hearty soup is perfect for busy families who want a delicious homemade meal without all the fuss. The best part? You just toss everything in the slow cooker and let it work its magic while you go about your day.

Recipe Details

Timing & Servings: Prep Time: 15 minutes, Additional Time: 6 hours, Total Time: 6 hours 15 minutes, Serves: 6 people.

Nutrition Profile: Nut-Free, Soy-Free, Egg-Free, Gluten-Free, Low-Calorie.

Nutrition Facts (per serving): 316 Calories, 10g Fat, 45g Carbs, 14g Protein.

Ingredients You’ll Need

Russet potatoes: You’ll need 3 pounds of small russet potatoes, peeled and chopped. These are perfect because they get super creamy when they cook down. Don’t worry about making perfect chunks – rustic is better!

Chicken or vegetable broth: 4 cups of unsalted broth gives the soup its rich base. I love using low-sodium so you can control the salt level yourself.

Garlic: 3 cloves smashed up will add that perfect savory flavor. Just give them a good whack with the flat side of your knife – no need to chop them fine since we’re taking them out later.

Bay leaf: One bay leaf adds such a lovely depth of flavor. Trust me on this one – it makes a real difference!

Half-and-half: A half cup makes the soup creamy and rich without being too heavy. You can use heavy cream if you want it extra indulgent.

Cheddar cheese: 3/4 cup of shredded cheddar for that classic loaded potato taste. Sharp cheddar works great here!

Greek yogurt: 6 tablespoons of whole-milk plain Greek yogurt adds a nice tangy creaminess. It’s healthier than sour cream but just as delicious.

How to Make Slow-Cooker Potato Soup

Step 1: Place your chopped potatoes, broth, smashed garlic, salt, and bay leaf in your 6-quart slow cooker. Cover it up and cook on low for about 6 hours until the potatoes are super tender. You’ll know they’re ready when you can easily mash them with a fork.

Step 2: Turn off your slow cooker and fish out the garlic pieces and bay leaf – toss those in the trash. Add the half-and-half and pepper to your potato mixture. Now comes the fun part – grab your potato masher and mash everything up, but leave some chunky pieces for texture.

Step 3: Here’s where we make it extra creamy! Pour half of your potato mixture into a blender. Put the lid on but remove that center piece so steam can escape. Place a clean kitchen towel over the opening for safety. Blend for just 10 seconds – be super careful with hot liquids! Pour the blended soup back into the slow cooker and stir everything together.

Step 4: Ladle your beautiful soup into 6 bowls. Top each one with cheese, a dollop of Greek yogurt, chopped scallions, and crumbled bacon. Now that’s what I call loaded!

Easy and Quick Slow-Cooker Potato Soup Version

Want to speed things up? You can totally make this on the stovetop! Use the same ingredients but cook everything in a large pot over medium heat for about 30-40 minutes until the potatoes are tender. It’s just as delicious and ready in under an hour. Perfect for those nights when you forgot to start the slow cooker in the morning – we’ve all been there!

Serving Ideas

This soup is pretty much a complete meal all by itself, but it pairs beautifully with a crisp green salad or some crusty bread for dipping. I love serving it with simple grilled cheese sandwiches for the ultimate comfort food combo. It’s also fantastic for casual get-togethers – just keep it warm in the slow cooker and let everyone load up their own bowls with toppings!

Storage

Store any leftover soup in the fridge for up to 4 days in a covered container. To reheat, just warm it up on the stove over medium-low heat, stirring occasionally. You might need to add a splash of broth or milk if it gets too thick. You can also reheat individual portions in the microwave for about 2-3 minutes, stirring halfway through.

Substitutions

Want to make this vegetarian? Just swap the chicken broth for vegetable broth and skip the bacon – it’s still absolutely delicious! You can use milk instead of half-and-half if that’s what you have on hand. Sour cream works great instead of Greek yogurt too. No cheddar? Try sharp white cheddar or even some cream cheese for extra richness.

Pro Tips

Don’t skip the blending step: It’s what makes the soup perfectly creamy while still keeping some texture.
Cook your bacon ahead: I like to cook a whole package on Sunday and keep it in the fridge for easy weeknight meals.
Taste before serving: Every slow cooker is different, so give it a taste and add more salt or pepper if needed.
Make it a topping bar: Set out extra cheese, bacon, scallions, and even some hot sauce for people to customize their bowls.

FAQs

Can I make this soup ahead of time?

You bet! This soup actually tastes even better the next day. Just make it without the toppings, store it in the fridge, and add all the good stuff when you’re ready to serve. The flavors really meld together beautifully overnight.

Can I freeze this potato soup?

I wouldn’t recommend freezing this soup because dairy-based soups can get a bit grainy when thawed. But honestly, it keeps so well in the fridge for 4 days that you’ll probably finish it before you need to think about freezing!

What if I don’t have a 6-quart slow cooker?

No worries! A 4-quart will work fine – you might just need to reduce the recipe by about a third. Or you can make it on the stovetop in a large pot. Just keep an eye on it and stir occasionally so nothing sticks to the bottom.

Can I use a different type of potato?

Sure! Russets work best because they break down nicely and get super creamy, but Yukon Gold potatoes are great too. I’d avoid red potatoes for this recipe since they hold their shape too well and won’t give you that creamy texture we’re going for.

I hope your family loves this cozy soup as much as mine does! Let me know how it turns out for you – I always love hearing about your cooking adventures. There’s just something so satisfying about a homemade soup that brings everyone to the table with big smiles!