My slow cooker potato soup recipe is what I reach for every single time the temperature drops and I need something that feels like a big, warm hug in a bowl. It’s thick, creamy, loaded with tender chunks of potato, and finished with all the classic toppings that make it completely impossible to resist.

I first made this soup on a gray October Sunday when I had a bag of russet potatoes sitting on the counter and zero desire to stand over the stove. I tossed everything into the slow cooker before noon, and by dinnertime, the whole house smelled absolutely incredible.

The best part? You barely have to do anything. The slow cooker does all the heavy lifting while you go about your day, and you come back to a pot of soul-warming soup that tastes like you spent hours on it.

Quick Recipe Summary
Prep Time	20 minutes
Cook Time	7 hours (low) or 4 hours (high)
Total Time	7 hours 20 minutes
Servings	6–8 servings
Difficulty Level	Easy

If you love creamy, comforting potato soups, you’ll also want to check out my Loaded Baked Potato Soup Recipe for another irresistible version that takes things up a notch with all your favorite baked potato toppings.

Table of Contents

Why You’ll Love This Slow Cooker Potato Soup Recipe

This soup is everything you want on a cold day — creamy, hearty, and ridiculously simple to pull together.

Almost completely hands-off: You do a bit of chopping in the morning, dump it all in the slow cooker, and walk away. There’s very little active cooking involved, which makes this perfect for busy weekdays.
Family-friendly and crowd-pleasing: Kids love it, adults love it, and even picky eaters tend to go back for seconds. It’s one of those universally comforting dishes that works for everyone at the table.
Infinitely customizable with toppings: Shredded cheddar, sour cream, crispy bacon, green onions — you can set up a little topping bar and let everyone build their own bowl exactly how they like it.
Budget-friendly ingredients: Potatoes, onion, broth, and a handful of pantry staples are all you need. This is genuine comfort food that doesn’t require an expensive grocery run.
Leftovers get even better: Like most slow cooker soups, this one tastes even more flavorful the next day as everything continues to meld together overnight in the fridge.
Perfect for meal prep: Make a big batch on Sunday and enjoy it throughout the week for easy lunches and dinners without any extra cooking.

For another slow cooker favorite that works just as well for a set-it-and-forget-it dinner, try my Slow Cooker Chili Recipe — it’s just as hearty and even easier to throw together.

Ingredients

These are simple, everyday ingredients that come together to create an incredibly satisfying soup. I always use russet potatoes here because they break down just enough to naturally thicken the broth while keeping plenty of chunky pieces intact.

3 lbs (1.36 kg) russet potatoes, peeled and cut into 1-inch (2.5 cm) cubes
1 medium yellow onion, diced
4 cloves garlic, minced
4 cups (960 ml) chicken broth (or vegetable broth for a vegetarian version)
1 can (10.5 oz / 298 g) condensed cream of chicken soup — this is the secret to an extra-thick, creamy base
4 oz (115 g) cream cheese, softened and cut into cubes
1 cup (240 ml) sour cream
1 ½ tsp (7.5 ml) salt, or to taste
½ tsp (2.5 ml) black pepper
½ tsp (2.5 ml) garlic powder
½ tsp (2.5 ml) onion powder
Toppings (optional but highly encouraged): shredded cheddar cheese, sour cream, crumbled bacon bits, sliced green onions, chives

You might also enjoy: Ham and Potato Soup Recipe

Kitchen Equipment Needed

You don’t need any special equipment beyond your trusty slow cooker. That said, having a few specific tools will make the prep work quicker and the whole process feel effortless.

6-quart slow cooker: This is the main workhorse for the recipe. A 6-quart size gives you plenty of room for all the ingredients without overcrowding, which is important for even cooking.
Chef’s knife: You’ll need a sharp knife for cutting the potatoes and dicing the onion. A dull knife makes this job much harder and more dangerous.
Cutting board: A large, stable cutting board is essential for safely prepping all your vegetables.
Vegetable peeler: Peeling three pounds of potatoes goes much faster with a good peeler rather than a knife.
Ladle: For serving the soup into bowls without making a mess.
Immersion blender (optional): If you prefer a smoother, creamier soup, an immersion blender lets you partially blend it right in the slow cooker. I use mine about half the time depending on my mood.
Wooden spoon or silicone spatula: For stirring in the cream cheese and sour cream at the end without scratching the slow cooker insert.
Measuring cups and spoons: For accurately measuring the broth, spices, and dairy components.

Read Also: Potato Soup Recipe

Recommended Products for This Recipe

Over the years I’ve made this soup dozens of times, and these are the products that have genuinely made a difference in how it turns out. I only recommend things I actually use in my own kitchen.

1. Crock-Pot 6-Quart Slow Cooker

A reliable slow cooker is the single most important tool for this recipe, and the Crock-Pot 6-quart is the one I keep coming back to. The oval shape fits a full batch of cubed potatoes perfectly without any crowding, and the removable insert makes cleanup surprisingly easy even after a creamy, starchy soup. It also has a locking lid, which I love if I ever need to transport it to a potluck.

Get it on Amazon

2. Cuisinart Immersion Blender

This is what I use when I want my soup to be ultra-creamy and velvety rather than chunky. You just stick it right into the slow cooker and blend as much or as little as you like. It’s so much safer than transferring hot soup to a countertop blender, and the cleanup is genuinely a breeze.

Get it on Amazon

3. OXO Good Grips Y-Peeler

Peeling three pounds of potatoes sounds tedious, but a sharp, comfortable peeler makes it go so fast. The OXO Y-Peeler has a wide, comfortable handle that doesn’t strain your hand, and the blade stays sharp even after heavy use. It’s one of those small kitchen tools that genuinely earns its drawer space.

Get it on Amazon

4. Cabot Vermont Sharp Cheddar Cheese Block

For topping this soup, freshly shredded sharp cheddar makes a huge difference compared to the pre-shredded bags. Cabot’s Vermont Sharp Cheddar has a bold, tangy flavor that cuts through the creamy richness of the soup beautifully. I always buy a block and shred it fresh right before serving.

Get it on Amazon

Another great comfort food recipe worth bookmarking: Potato Leek Soup Recipe

Step-by-Step Instructions: How to Make Slow Cooker Potato Soup

1. Prep the Potatoes

Wash your russet potatoes thoroughly under cold running water to remove any dirt from the skin.
Using your vegetable peeler, peel all 3 lbs (1.36 kg) of potatoes completely, making sure to get into any eyes or dark spots.
Place the peeled potatoes on your cutting board and cut them into roughly 1-inch (2.5 cm) cubes. Try to keep the pieces as even in size as possible so they cook at the same rate. Larger chunks will stay more intact for a chunkier soup, while smaller pieces will break down more for a thicker consistency — I usually aim for right in the middle.
Set the cubed potatoes aside or add them directly to the slow cooker insert as you go.

2. Prep the Aromatics

Peel your medium yellow onion and cut it in half through the root end. Place each half flat-side down on the cutting board and dice it into small, even pieces about ¼ inch (6 mm) in size.
Peel your 4 garlic cloves by pressing the flat side of your knife against each clove until the skin loosens. Remove the skins and mince the garlic finely. If you have a garlic press, now is a great time to use it.
Set the diced onion and minced garlic aside — they’ll go into the slow cooker along with everything else.

3. Add Everything to the Slow Cooker

Place all of the cubed potatoes into the slow cooker insert.
Add the diced onion and minced garlic directly on top of the potatoes.
Pour in the 4 cups (960 ml) of chicken broth. The broth should come up to about level with the potatoes but doesn’t need to fully submerge them — the steam will help cook the pieces on top.
Spoon in the entire can (10.5 oz / 298 g) of condensed cream of chicken soup. Do not dilute it — you’re adding it straight from the can. Use your spoon to break it up and mix it into the broth a bit.
Sprinkle in the 1 ½ tsp (7.5 ml) salt, ½ tsp (2.5 ml) black pepper, ½ tsp (2.5 ml) garlic powder, and ½ tsp (2.5 ml) onion powder. Give everything a good stir to distribute the seasonings evenly.

4. Cook Low and Slow (or High If You’re Short on Time)

Place the lid firmly on your slow cooker.
Set it to LOW and cook for 6–7 hours, or set it to HIGH and cook for 3.5–4 hours. The low-and-slow method produces a slightly better texture with the potatoes, but the high setting works perfectly well on busier days.
You’ll know the soup is ready when you can easily pierce the potato cubes with a fork and they slide off without resistance. They should be very tender all the way through.
Resist the urge to lift the lid during cooking. Every time you lift it, heat escapes and adds 15–20 minutes to your cook time.

5. Add the Cream Cheese

About 30 minutes before you’re ready to serve, add the 4 oz (115 g) of softened cream cheese to the slow cooker. Make sure it’s been sitting at room temperature for at least 20 minutes before you add it — cold cream cheese doesn’t melt smoothly and you’ll end up with lumps in the soup.
Cut the cream cheese into small cubes before adding it so it melts more quickly and evenly.
Stir the soup well and replace the lid. Let it continue cooking on LOW for another 20–30 minutes, stirring once or twice during that time, until the cream cheese is fully melted and incorporated.

6. Mash or Blend (Optional but Recommended)

At this point, take a look at the consistency of your soup and decide how you want to finish it. If you love a chunky potato soup, you can skip this step entirely and simply mash a few of the potatoes gently against the side of the slow cooker with the back of your spoon to help thicken the broth.
If you prefer a creamier texture, use an immersion blender and blend about one-third to one-half of the soup directly in the slow cooker. This creates a thick, velvety base while still keeping plenty of potato chunks throughout. Do not fully blend the soup — it becomes too uniform and loses the satisfying texture that makes this soup so comforting.
Alternatively, scoop about 2 cups (480 ml) of the soup into a standard blender, blend until smooth, then stir it back in. Be very careful when blending hot liquids — fill the blender no more than halfway and hold the lid down with a folded kitchen towel.

7. Stir in the Sour Cream and Adjust Seasoning

Turn the slow cooker to the WARM setting or turn it off if your insert retains heat well.
Add the 1 cup (240 ml) of sour cream to the soup and stir it in thoroughly. The sour cream adds a gentle tanginess that balances out the richness of the cream cheese and really makes the whole soup sing.
Taste the soup carefully (it will be very hot) and adjust the seasoning. Add more salt, pepper, or garlic powder as needed. I usually add an extra pinch of salt at this stage.

8. Serve and Top

Ladle the hot soup into bowls.
Set out your toppings in small bowls: shredded sharp cheddar cheese, a dollop of sour cream, crumbled bacon, sliced green onions, and fresh chives all work beautifully.
Serve immediately with crusty bread, biscuits, or a simple side salad on the side for a complete meal.

I learned this creamy slow cooker technique from experimenting with my Slow Cooker Chicken Gnocchi Soup and it works perfectly for potato soup too.

Tips for The Best Slow Cooker Potato Soup

A few small adjustments can take this soup from good to absolutely outstanding. These are the lessons I’ve picked up from making this recipe over and over again.

Use russet potatoes, not waxy potatoes: Russets are starchy potatoes that naturally break down and thicken the soup as they cook. Waxy potatoes like red potatoes or Yukon Golds hold their shape better, which is great for some dishes but gives you a thinner, brothier soup here. I tried red potatoes once and the soup just never got that thick, hearty consistency I was looking for.
Always soften the cream cheese before adding it: Cold cream cheese creates stubborn lumps that don’t fully melt into the soup. I usually set mine out on the counter about 30 minutes before I need it, or I microwave it for 15–20 seconds to soften it quickly.
Don’t skip the sour cream: It adds a subtle tang that cuts through all the richness and makes the flavor much more complex and interesting. I tried leaving it out once to save calories and the soup tasted noticeably flat.
Cube the potatoes evenly: Uneven pieces mean some will be mushy and overcooked while others are still too firm. Take the extra minute or two to cut them into uniform 1-inch cubes and you’ll get a much better result.
Season at the end, not just at the beginning: The flavors concentrate as the soup cooks, so always taste and adjust the seasoning after the cream cheese and sour cream go in. This is where I always end up adding a bit more salt.
Add toppings right before eating, not while the soup is still in the slow cooker: If you stir the toppings into the pot, the cheddar melts into a greasy mess and the bacon loses its crunch. Top each individual bowl fresh instead.
For a thicker soup without blending: Mix 2 tablespoons (30 ml) of cornstarch with 2 tablespoons (30 ml) of cold water and stir it into the soup during the last 30 minutes of cooking on HIGH. It thickens beautifully without changing the flavor at all.
For a thinner soup: Simply add an extra ½ to 1 cup (120–240 ml) of chicken broth at the end until you reach your preferred consistency.

For another comforting soup that uses similar tips and tricks, try my Cheeseburger Soup Recipe — it’s just as easy and equally satisfying.

What to Serve with Slow Cooker Potato Soup

This soup is hearty enough to stand on its own, but the right side dishes round it out into a truly satisfying meal.

Homemade Biscuits: Warm, fluffy biscuits are absolutely perfect for dipping into this creamy soup. They soak up all the broth beautifully and make the meal feel extra comforting and complete.
Broccoli Salad: The crisp, slightly tangy broccoli salad provides a refreshing contrast to the richness of the soup, and the textures play off each other really nicely.
Coleslaw: A simple, creamy coleslaw adds a cool, crunchy element that balances the warmth and heaviness of the potato soup without overpowering it.
Dinner Rolls: Soft dinner rolls are another classic pairing — tear one apart and use it to scoop up the creamy soup right from the bowl. It’s simple and satisfying in the best possible way.
Cornbread: A wedge of slightly sweet cornbread is a classic Southern pairing with potato soup. The mild sweetness contrasts wonderfully with the savory, creamy broth.
Deviled Eggs: Deviled eggs make a surprisingly great accompaniment for a casual family-style meal — they’re easy to make ahead and everyone always loves having something a little extra on the table.

If you’re looking for another soup-and-bread pairing idea, my Creamy Tomato Basil Soup is another cold-weather favorite that pairs just as well with crusty bread.

Variations of Slow Cooker Potato Soup

Once you’ve made the base recipe a few times, it’s really fun to start experimenting with different add-ins and flavor profiles. Here are some of my favorite ways to change things up.

Loaded Baked Potato Soup: Go all-in with toppings by adding crumbled bacon, shredded cheddar, sour cream, and green onions to the entire pot rather than just individual bowls. It becomes a fully loaded version that feels even more indulgent. You can also check out my dedicated Loaded Baked Potato Soup for a version built specifically around those flavors.
Ham and Potato Soup: Stir in 1–2 cups (150–300 g) of diced cooked ham during the last hour of cooking. The salty, smoky ham pairs beautifully with the creamy potato base and turns this into an even heartier meal. My Ham and Potato Soup has its own dedicated recipe worth trying.
Bacon Potato Soup: Cook 6 strips of bacon in a skillet until crispy, crumble them, and stir half into the soup during the last 30 minutes. Save the other half for topping each bowl. The bacon adds a smoky depth of flavor that makes the soup taste absolutely incredible.
Vegetarian Potato Soup: Swap the chicken broth for vegetable broth and omit the cream of chicken soup (replace it with an extra cup of broth plus 2 tablespoons of butter). It’s still wonderfully creamy and satisfying without any meat products at all.
Cheesy Potato Soup: Stir 1 cup (115 g) of shredded sharp cheddar directly into the soup at the same time you add the cream cheese. The cheese melts into the broth and gives you an even richer, more intensely cheesy flavor throughout every single spoonful.
Spicy Jalapeño Potato Soup: Add 1–2 seeded and finely diced jalapeños to the slow cooker at the beginning along with the potatoes. The heat mellows out during the long cook time but leaves behind a wonderful warmth that makes this version particularly addictive.
Broccoli Cheddar Potato Soup: Add 2 cups (180 g) of small broccoli florets during the last 45 minutes of cooking, then stir in 1 cup of shredded cheddar with the cream cheese. It’s like a cross between classic potato soup and a Panera Broccoli Cheddar Soup.

For even more potato inspiration, browse the Best Potato Recipes collection for ideas across every cooking method and flavor profile.

Storage and Reheating

This soup stores beautifully, making it ideal for meal prep or for enjoying leftovers throughout the week. The flavors actually deepen overnight, so day-two soup is genuinely even better than day one.

Refrigerator storage: Allow the soup to cool completely to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to 4 days. I use wide-mouth mason jars for single-serving portions so I can grab one for lunch without any extra work.
Freezer storage: You can freeze this soup, but be aware that dairy-based soups can sometimes separate or turn grainy after thawing. If you plan to freeze it, I recommend doing so before adding the cream cheese and sour cream. Freeze the potato-broth base in a freezer-safe container for up to 3 months, then thaw and add the dairy when you’re ready to reheat and serve.
Thawing frozen soup: Transfer the frozen container to the refrigerator the night before you want to eat it and let it thaw slowly overnight. Do not thaw at room temperature as this creates a food safety risk with dairy soups.
Reheating on the stovetop (preferred method): Pour the soup into a medium saucepan over medium-low heat. Stir it frequently while it warms to prevent the bottom from scorching and to help it come back together if it has separated slightly in the fridge. Heat until it’s steaming and hot all the way through, about 8–10 minutes.
Reheating in the microwave: Transfer a single portion to a microwave-safe bowl and cover it loosely with a paper towel or microwave-safe lid. Heat on medium power in 60-second intervals, stirring between each interval, until hot. This usually takes 2–3 minutes total for a single serving.
Reheating in the slow cooker: For large batches, you can reheat the soup directly in the slow cooker on LOW for 1–2 hours. This is my preferred method for heating up a full batch when I’m serving it to a group.
Adjusting consistency after storage: The soup will thicken significantly as it sits in the fridge. When reheating, add a splash of chicken broth or milk and stir it in until you reach your preferred consistency again.

For more slow cooker meal prep ideas that reheat just as well, try the Slow Cooker Beef Barley Soup Recipe — it’s another great make-ahead option.

Nutritional Facts

The following nutritional information is an estimate per serving, based on 8 servings and without additional toppings. Exact values will vary depending on the specific brands you use.

Nutrition Per Serving (approximate)
Calories	~310 kcal
Carbohydrates	~38 g
Protein	~7 g
Total Fat	~14 g
Saturated Fat	~7 g
Sodium	~820 mg
Fiber	~3 g
Sugar	~3 g

To reduce calories, you can substitute the sour cream with plain Greek yogurt and use reduced-fat cream cheese — the flavor stays wonderfully close to the original.

You might also enjoy: Kale and Sweet Potato Soup Recipe

Health Benefits of Key Ingredients

While this soup is definitely on the comfort food end of the spectrum, its core ingredients do bring some genuine nutritional value to the table.

Potatoes: Russet potatoes are a great source of potassium, which supports heart health and helps regulate blood pressure. They also provide vitamin C, vitamin B6, and fiber, particularly when you leave some of the skin on (though we peel them for this recipe).
Garlic: Garlic contains allicin, a compound that has been studied for its potential antibacterial and anti-inflammatory properties. It also contributes to immune health, which makes it an especially fitting ingredient for a cold-weather soup.
Onion: Yellow onions are rich in antioxidants, particularly quercetin, which has anti-inflammatory effects in the body. They also provide fiber and a range of B vitamins that support energy metabolism.
Sour cream: While sour cream is a dairy fat source, it does provide calcium and probiotics if you opt for a brand that contains live active cultures. These can support gut health and digestion.
Chicken broth: When made from real chicken bones, broth provides collagen, minerals, and amino acids. Even store-bought broth contributes some protein and electrolytes that help with hydration and recovery on cold, draining days.
Cream cheese: Cream cheese adds calcium and a small amount of protein. While it is higher in fat, it helps create that luxuriously creamy consistency that makes this soup so satisfying and filling, which can actually help with portion control overall.

Read Also: Best Potato Recipes

FAQs About Slow Cooker Potato Soup

1. Can I use Yukon Gold potatoes instead of russet potatoes?

Yes, you can use Yukon Gold potatoes, but the soup will turn out slightly different. Yukon Golds are waxy potatoes that hold their shape better during cooking, so the soup will be chunkier and the broth will be a bit thinner.

If you want the same thick, hearty consistency, you’ll need to mash more of the potatoes manually or use the immersion blender more aggressively to compensate.

2. Why is my potato soup too thin?

The most common reason is using too much broth or adding waxy potatoes that don’t release as much starch as russets. The easiest fix is to mix 2 tablespoons (30 ml) of cornstarch with 2 tablespoons (30 ml) of cold water and stir it into the soup.

Let the soup cook on HIGH for an additional 20–30 minutes until it thickens up. You can also mash some of the potatoes against the side of the slow cooker, which releases their starch and thickens the broth naturally.

3. Can I make this soup dairy-free?

Absolutely. Swap the cream cheese for a dairy-free cream cheese alternative (Violife and Kite Hill both work well), replace the sour cream with full-fat coconut cream, and use a dairy-free condensed cream of chicken soup or substitute it with additional broth plus a tablespoon of cornstarch.

The soup won’t be quite as rich as the original version, but it will still be wonderfully comforting and flavorful.

4. Can I add raw bacon directly to the slow cooker?

I’d strongly advise against it. Raw bacon added directly to the slow cooker will turn out soft and flabby rather than crispy and flavorful — the low, moist heat of the slow cooker doesn’t render the fat properly or brown the bacon at all.

For the best bacon flavor, cook it in a skillet first until it’s nice and crispy, then crumble it and stir it in during the last 30 minutes, or use it only as a topping at serving time.

5. My cream cheese is lumpy in the soup. What went wrong?

This almost always happens when the cream cheese is added cold straight from the refrigerator. Cold cream cheese doesn’t melt smoothly into hot liquid — it seizes up instead and creates frustrating little lumps.

To fix it in the moment, use your immersion blender to blend the lumps out. To prevent it in the future, always let the cream cheese come to room temperature for at least 20–30 minutes before adding it, and cut it into small cubes to help it melt more evenly.

For another cozy, creamy soup that uses a similar technique, try my Slow Cooker Cheeseburger Soup Recipe — it’s another crowd-pleaser that’s perfect for weeknight dinners.

Final Thoughts

This slow cooker potato soup recipe has been on repeat in my house every fall and winter for years, and it genuinely never gets old. It’s the kind of recipe that takes almost no effort and delivers maximum comfort every single time.

I hope it becomes a regular part of your cold-weather rotation the same way it has in mine. Give it a try this week and let me know how it goes — I’d love to hear how you made it your own!

Drop a comment below with your favorite toppings or any fun variations you tried. And if you loved it, sharing the recipe with a friend who could use a little extra warmth this season would mean the world to me.

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