Quick Facts:
Time: 10 min prep • 6 hr cook (Low) • 6 hr 10 min total
Yield: 6 servings
Skill: Beginner
Method: Slow cooker, blend-part
Diet: Vegetarian • GF • DF option

Introduction

Potato Soup is the answer when you want real comfort with almost no work. On hectic days, you can dump wholesome ingredients into the slow cooker, let them quietly transform, then blend part of the pot for a silky, rich texture—no heavy fuss. The flavor is savory and balanced: mellow potatoes, sweet sautéed onion, and a creamy finish, with peppery warmth and fresh chive brightness. Texture-wise, it’s spoon-coating and velvety, with a few tender cubes for bite if you prefer. This set-and-forget approach is ideal for families, meal prep, and budget-minded cooks who still expect big results. If your fall and winter evenings crave a bowl that warms hands and hearts, this crock-pot classic has your name on it.

Want more cozy bowls like this? Browse all of our potato soup recipes.

Why You’ll Love It

• Weeknight-easy: Minimal prep, clear timing, walk-away cooking.
• Flexible: Works with what’s in your fridge—swap broth, dairy, or toppings.
• Balanced flavor: Savory base with gentle heat and a bright finish.
• Great leftovers: Thickens slightly and reheats beautifully.

Potato Soup — Cozy, Reliable, Weeknight-Ready (Slow Cooker, Set-and-Forget)

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• Author: Lily
• Total Time: 6 hours 10 minutes (LOW)
• Yield: 6 servings
• Diet: Vegetarian

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Description

Cozy, creamy slow cooker potato soup with minimal prep and a silky finish from blending part of the pot. Savory onions, mellow potatoes, gentle warmth from spices, and a bright pop of lemon and chives. Weeknight-easy, budget-friendly, vegetarian, and naturally gluten-free—with dairy-free options.

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Ingredients

• 2 Tbsp olive oil or butter

• 1 large yellow onion, diced

• 3 cloves garlic, minced

• 2 lb Yukon Gold potatoes, peeled, ¾-inch chunks

• 1 medium carrot, finely diced (optional)

• 3 cups low-sodium vegetable broth (plus more as needed)

• 1 tsp kosher salt, more to taste

• ½ tsp black pepper

• ½ tsp paprika (smoked or sweet)

• ¼ tsp cayenne or red pepper flakes (optional)

• 1 bay leaf

• ¾ cup evaporated milk or whole milk (DF: unsweetened canned coconut milk)

• ½ cup plain Greek yogurt or sour cream (DF: thick unsweetened plant yogurt)

• 1 cup shredded sharp cheddar (optional; DF: omit or use dairy-free shreds)

• 1–2 Tbsp lemon juice or apple cider vinegar, to finish

• Toppings: chopped chives/green onions, shredded cheddar, crispy bacon bits, extra yogurt, cracked pepper

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Instructions

1. Sauté aromatics (2–3 min): Warm oil in a skillet, soften onion with a pinch of salt; add garlic for 30 seconds.

2. Load the cooker: Transfer to slow cooker. Add potatoes, carrot, broth, salt, pepper, paprika, cayenne, and bay leaf.

3. Cook: Cover and cook LOW 6 hours (or HIGH 3–4 hours) until potatoes are very tender.

4. Blend for body: Remove bay leaf. Partially blend ~½ the soup with an immersion blender (or mash) to thicken naturally.

5. Creamy finish (off heat): Stir in milk and yogurt; add cheddar if using. Warm on LOW 15–20 min—do not boil.

6. Balance & serve: Stir in lemon juice. Taste and adjust salt/pepper/heat. Ladle into bowls and top as desired. Rest 3 minutes.

Notes

• Use low-sodium broth so you can season perfectly at the end.

• For DF: use coconut milk and DF toppings; omit cheddar.

• Texture control: blend more for extra-creamy; less to keep potato cubes.

• Storage: 3–4 days in fridge; up to 3 months frozen (blend more before freezing).

• Reheat gently with a splash of broth/water; finish with fresh chives and lemon.

• Scaling: Use an 8-qt cooker to double; add ~30 min if very full. For 4-qt, reduce recipe by ~25–30%.

• Prep Time: 10 minutes
• Cook Time: 6 hours (LOW) or 3–4 hours (HIGH)
• Category: soup recipes
• Method: Slow cooker; partial blend
• Cuisine: American

Ingredients

• 2 Tbsp olive oil or butter
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 2 lb Yukon Gold potatoes, peeled and cut into ¾-inch chunks
• 1 medium carrot, finely diced (optional for sweetness/body)
• 3 cups low-sodium vegetable broth (plus more as needed)
• 1 tsp kosher salt, plus more to taste
• ½ tsp black pepper
• ½ tsp paprika (smoked or sweet)
• ¼ tsp cayenne or red pepper flakes (optional, for gentle heat)
• 1 bay leaf
• ¾ cup evaporated milk or whole milk (DF option: unsweetened canned coconut milk)
• ½ cup plain Greek yogurt or sour cream (DF option: unsweetened thick plant yogurt)
• 1 cup shredded sharp cheddar (optional; DF option: omit or use dairy-free shreds)
• 1–2 Tbsp lemon juice or apple cider vinegar, to finish
• Toppings: chopped chives/green onions, shredded cheddar, crispy bacon bits, extra yogurt, cracked pepper

What each ingredient does:

• Olive oil/butter: Starts flavor and softens aromatics.
• Onion & garlic: Sweetness and savor.
• Yukon Golds: Naturally creamy, hold shape yet blend smooth.
• Carrot: Subtle sweetness and color.
• Broth: Savory backbone—use low-sodium to control seasoning.
• Salt/pepper/paprika/cayenne: Layered seasoning and warmth.
• Bay leaf: Gentle herbal note.
• Milk + yogurt: Creaminess and tang without heaviness.
• Cheddar: Salty, sharp depth.
• Lemon/vinegar: Bright finish that lifts richness.
• Toppings: Texture, freshness, and contrast.

Pro tip: Use low-sodium stock so you can season perfectly at the end.

Substitutions & Swaps

• Aromatics: Swap yellow onion for sweet onion or leeks; add celery for extra aroma.
• Protein add-ins: Stir in cooked, crumbled beef or turkey, or browned chicken sausage at the end for a heartier bowl.
• Veg: Add diced cauliflower for bulk; stir in thawed peas or corn during the last 10 minutes.
• Starch: Yukon Golds are ideal, but russets work; they blend ultra-creamy—watch thickness.
• Dairy/fats: Use coconut milk for DF creaminess; skip cheese or use a dairy-free alternative.
• Budget/time savers: Use frozen diced potatoes or hash browns; prechopped onions; bottled minced garlic.

Equipment Notes

• Must-have: 5–6-quart slow cooker; immersion blender or potato masher.
• Nice-to-have: Heavy skillet to quickly soften onions/garlic for deeper flavor.
• Size notes: For a 4-quart cooker, reduce recipe by 25–30%.
• Cleanup: A light oil spray in the crock minimizes stuck-on bits; soak with warm soapy water.

Step-by-Step

1. Sauté aromatics (2–3 min): Warm oil in a skillet, soften onion with a pinch of salt; add garlic for 30 seconds. Why: Bloomed aromatics taste sweeter and more complex.
2. Load the cooker: Transfer onions/garlic to the crock. Add potatoes, carrot, broth, salt, pepper, paprika, cayenne, and bay leaf. Why: Even distribution prevents under-seasoned bites.
3. Cook low and slow: Cover and cook LOW 6 hours (or HIGH 3–4 hours) until potatoes are very tender—fork-tender but not mushy.
4. Blend for body: Remove bay leaf. Blend about half the soup with an immersion blender directly in the crock, or mash with a masher. Why: Partially blending thickens naturally without extra starch.
5. Creamy finish (off heat): Stir in milk and yogurt; add cheddar if using. Warm through on LOW 15–20 minutes without boiling. Visual cue: Soup turns glossy and coats the back of a spoon.
6. Balance & serve: Stir in lemon juice. Taste and adjust salt/pepper/heat. Ladle into bowls and top with chives, cheddar, bacon, and a swirl of yogurt. Rest 3 minutes before serving so flavors settle.

Make-Ahead, Storage & Reheating

• Make-ahead: Dice onions and potatoes 1 day ahead (keep potatoes submerged in cold water in the fridge). Measure spices in a small cup.
• Fridge: Store in airtight containers for 3–4 days. Expect slight thickening.
• Freeze: Up to 3 months. For best texture, blend most of the potatoes before freezing; thaw overnight.
• Reheat: Gentle stovetop heat or microwave with a splash of broth or water; finish with fresh chives and a squeeze of lemon.

How to Lighten / Make It Creamy

• Lighten: Swap half the milk for extra broth; add more carrot/cauliflower for body; finish with lemon instead of extra cheese.
• Extra-creamy: Blend a larger portion; add a splash of evaporated milk or a spoon of yogurt at the end. If using dairy, temper by stirring warm soup into the yogurt first to avoid curdling.

Toppings, Garnishes & Finishes

• Crunch: Garlic croutons, toasted pumpkin seeds, crispy shallots.
• Fresh: Chives, parsley, or scallions; lemon zest.
• Tang/Heat: A squeeze of lemon, chili flakes, or chili oil.
  Microcopy: A sprinkle, a swirl, a squeeze—your three-second upgrade.

Sides & Pairings

Serve with warm sourdough, buttered toast soldiers, or a simple green salad with lemon vinaigrette. Steamed broccoli or roasted carrots make it a full dinner. For drinks, try sparkling water with citrus or light, crisp white juices.

Planning a full menu this week? Add one of our comforting soup recipes to the rotation.

Scaling the Recipe

To double, use an 8-quart cooker or two 5-quart cookers; keep potatoes submerged and extend cook time by 30 minutes if densely packed. To halve, reduce seasonings proportionally and check doneness 30 minutes earlier.

Nutrition & Dietary Notes

Potatoes offer potassium and fiber; yogurt adds protein. Naturally gluten-free and easily dairy-free with swaps. For nut/soy allergies, choose safe dairy alternatives or omit cheese.

Troubleshooting

• Too salty? Add a splash of milk, lemon, or unsalted mashed potato; thin with broth.
• Too bland? Salt in small pinches, add lemon, and fresh chives; bloom a pinch more paprika in hot oil and stir in.
• Too watery? Simmer uncovered on HIGH 15 minutes or blend more; a cornstarch slurry is a last resort.
• Overcooked potatoes? Blend smoother, then add a handful of fresh diced potatoes and cook 10 minutes for texture.

FAQs

Can I use frozen or precut potatoes? Yes—frozen diced potatoes or hash browns work; expect a slightly smoother, thicker texture.
Best protein or veg add-ins? Cooked ground beef or turkey, or chicken sausage; peas, corn, or spinach at the end.
How do I keep it from drying out on warm? Add ½–1 cup warm broth before holding; stir occasionally.
Dairy-free or gluten-free? Use coconut milk and DF toppings; the base is naturally GF.
How long does it keep/freeze? 3–4 days refrigerated; 3 months frozen (blend more for best freeze-thaw texture).

Variations

• Lemony Herb: Finish with lemon zest/juice and chopped dill/parsley.
• Spicy Chipotle: Stir in minced chipotle in adobo and a touch of honey/lime.
• Creamy Parmesan: Fold in grated Parmesan and a splash of cream at the end.

Chef Notes / Test Kitchen Tips

The biggest flavor boost came from salting in stages and adding acid at the end—this brightens the richness. Timing lands between 3–4 hours on HIGH or about 6 hours on LOW; potatoes should be tender before blending. Don’t boil after adding dairy; gentle heat keeps the soup silky.

Conclusion

This slow cooker Potato Soup earns a permanent place in your fall rotation: minimal prep, reliable timing, and rich, cozy bowls that reheat like a dream. Keep a lemon, fresh chives, and extra broth on hand for easy finishing touches, and enjoy leftovers for 3–4 days. If this becomes your go-to weeknight soup, leave a note about your favorite toppings and time-saving tweaks.