Slow Cooker Potato Soup is one of our favorite Fall recipes to make. It requires only 15 minutes to prepare and there is no standing over a hot pot stirring to make sure the potatoes don’t stick to the bottom.
I think we can all agree that there is just something comforting about a creamy bowl of loaded potato soup. Especially when it is eaten on a chilly Autumn or cold winter day. And my family is obsessed with it!
In fact, if you ask our youngest, he would put homemade potato soup as one of his favorite meals of all time. Depending on the time of the year, it battles Cajun Chicken and Dirt Pudding for the top spot.
And every year, as the weather begins to turn cooler, we pull out our slow cooker and make potato soup. As much as I love my Instant Pot Potato Soup recipe, there are some times that making it in the slow cooker makes more sense.
It takes just 15 minutes to prepare, with most of the time spent on peeling the potatoes. Then you let it cook all day, and when you get home dinner is almost ready!
How To Make Slow Cooker Potato Soup
Whenever I make Potato Soup, I always, always peel the potatoes. Although it is not 100 percent necessary, I prefer the texture of the soup without the peels.
Once the potatoes are peeled, diced them in small, bite size pieces. Then place them in a 4 quart or larger slow cooker. Add cooked and crumbled bacon, chicken stock, onion, garlic, parsley and stir.
Slow Cook the potatoes on Low for 7-8 hours. If you have a Programmable Crock Pot, set the timer and when the cook time is up, the slow cooker will automatically switch over to the Keep Warm setting.
Once the potatoes are cooked, use an immersion blender to blend some of the potatoes. This will help the soup to become nice and thick. However, you can also leave some of the diced potatoes for a chunkier soup if desired. And on the contrary, you can puree the soup until it is nice and smooth.
Next, stir in the cheese, sour cream and heavy cream. This is also a great time to add in a little salt and pepper. Heat on HIGH for about 20 minutes or until the mixture is nice and hot.
Taste and adjust the seasoning as desired. Serve the potato soup right out of the slow cooker into bowls. Garnish as desired with additional shredded cheese, diced green onions and/or crumbled bacon!
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- 4 slices bacon, cooked and diced
- 2 pounds russet potatoes, peeled and diced
- 2 ribs celery, diced
- 1/2 onion, chopped
- 3 cloves garlic, minced
- 1/2 teaspoon parsley, dried
- 3 cups chicken stock
- 1 cup shredded cheddar cheese
- 2/3 cup sour cream, or Greek Yogurt
- 1/2 cup heavy cream
- salt and pepper, to taste
- Place potatoes in the slow cooker. Add onion, celery, garlic, parsley, and bacon and stir until well combined. Add the chicken stock (and more if necessary) so that the top of the potatoes are submerged in the liquid.
- Cover and cook on low for 7-8 hours or high for 3-4 hours, or until potatoes are tender.
- Use an immersion blender or potato masher to blend some of the potatoes until desired consistency is reached. Stir in cheese, sour cream and heavy cream until smooth. Season with salt and pepper, to taste.
- Cover and cook on low heat until warmed through, stirring occasionally, about 15-20 minutes.
- Serve warm with additional toppings as desired. Suggested toppings: cheddar cheese, bacon, green onions.
If the mixture is too thick, add more chicken stock until desired consistency is reached.
Recipe provided by Make Your Meals
Serving Size:1 grams
Amount Per Serving: Calories: 278Total Fat: 16gSaturated Fat: 9gUnsaturated Fat: 0gCholesterol: 48mgSodium: 252mgCarbohydrates: 26gFiber: 2gSugar: 3gProtein: 9g