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Crockpot soup recipes are a great way to enjoy a delicious dinner and warm up during these upcoming winter months. This Slow Cooker Potato Soup is going to be a great addition to any of your previous slow cooker recipes. 

The beauty of this soup is that you get all the delicious tender chunks of potato and cheese you want. Plus you can even add extra cheese to top it off! 

It is also a super simple soup recipe that only requires a few simple steps to make the best soup that your whole family will enjoy.

simple family meal plan

Ingredients for Slow Cooker Potato Soup:

  • Potatoes: I like to use russet potatoes that have been peeled and diced
  • Onion: dice up a yellow onion or white onion 
  • Broth: you will need to have chicken broth or vegetable broth to make this creamy potato soup
  • Butter: I like to use unsalted butter that has been sliced
  • Seasoning: be sure to have minced garlic, kosher salt, and black pepper
  • Cream: you will need both heavy cream and sour cream to create this creamy soup recipe
  • Cornstarch slurry: to make this you will only need cornstarch and water
  • Toppings: shredded cheddar cheese, cooked crumbled bacon, and sliced green onions make for great toppings to this crock pot potato soup

How to make Slow Cooker Potato Soup:

Add the potatoes, diced onions, chicken broth, seasonings, and butter to your slow cooker.

Slow cooker potato soup

Cover and cook on LOW for 6 hours or HIGH for 3-4 hours or until the potatoes are tender.

Once the cooking time is up to a small bowl add in the water and cornstarch whisk well. Set to the side.

To a medium-sized bowl add in the heavy cream, sour cream, and cornstarch slurry whisk well.

Slow cooker potato soup

Add this mixture into the soup and stir well.

Let cook on low for 20 minutes.

Slow cooker potato soup

Serve and top with the toppings.

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How to store this loaded potato soup:

Fridge: Place the leftovers from the loaded baked potato soup in an airtight container and store it in the fridge for up to 5 days. 

Freezer: Pour the leftover soup into a freezer-safe plastic bag and store it in the freezer for up to 3 months. 

Tips and tricks for making this simple crockpot potato soup recipe: 

Favorite toppings: 

When you serve this easy potato soup recipe feel free to use one or more of these toppings with this great recipe:

  1. Shredded sharp cheddar cheese or mild cheddar cheese
  2. Small blocks of cream cheese
  3. Crispy bacon crumbles
  4. Sliced green onions
  5. A dollop of plain Greek yogurt

Type of potatoes to use:

I enjoy using fresh potatoes with this recipe. Potatoes like Yukon golds or russet potatoes are the best potato soup with lots of flavor. 

You could use frozen potatoes in this recipe if you prefer, just be sure to add more time to thaw the potatoes and create the right depth of flavor for this easy crockpot potato soup. 

What to use in place of cornstarch: 

If you need a different way to thicken the creamy broth of this crockpot potato soup recipe without using cornstarch, use all-purpose flour in place of the cornstarch as the thickening agent and still make the slurry. This will also help get the perfect creamy texture for this delicious potato soup.  

More soup recipes:

Slow cooker potato soup
5 from 1 vote

Easy Slow Cooker Potato Soup

Perfectly creamy and cheesy slow cooker potato soup is the best way to warm up on the cold winter days and makes for great leftovers too!
Prep: 10 minutes
Cook: 6 hours 20 minutes
Total: 6 hours 30 minutes
Servings: 6 servings
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Ingredients 

  • 5-6 large russet potatoes, peeled and diced
  • 1 yellow onion, diced
  • 4 ½ cups chicken broth
  • 4 tbsp butter, sliced
  • 1 tbsp minced garlic
  • 1 tsp salt
  • 1 tsp pepper
  • 1 cup heavy cream
  • cup sour cream
  • 1 tbsp cornstarch
  • 2 tbsp water

Toppings:

  • 1 cup shredded cheddar cheese
  • 1 cup cooked crumbled bacon
  • ½ cup sliced green onions

Instructions 

  • Add the potatoes, diced onions, chicken broth, seasonings, and butter to your slow cooker.
  • Cover and cook on LOW for 6 hours or HIGH for 3-4 hours or until the potatoes are tender.
  • Once the cooking time is up to a small bowl add in the water and cornstarch whisk well. Set to the side.
  • To a medium sized bowl add in the heavy cream, sour cream, and cornstarch slurry whisk well.
  • Add this mixture to the soup and stir well.
  • Let cook on low for 20 minutes.
  • Serve and top with the toppings.

Video

Nutrition

Calories: 643kcal | Carbohydrates: 63g | Protein: 22g | Fat: 35g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 122mg | Sodium: 1822mg | Potassium: 1444mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1177IU | Vitamin C: 21mg | Calcium: 236mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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simple family meal plans

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About Julia Pacheco

Hello, I’m Julia Pacheco, and I’m so glad you’re here! I’m a published cookbook author with a passion for creating delicious, budget-friendly meals. My blog focuses on recipes that are accessible and enjoyable, because I truly believe in the power of food to heal, inspire, and bring people together. From early lessons in the kitchen with my mom to navigating life on WIC and food stamps, I’ve learned the value of making every meal count. Cooking has been my creative outlet, a way to connect with others, and it even helped me land my dream job.

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