There’s something quietly satisfying about a bowl of warm soup when the wind is howling outside. I remember one evening, the kind where I’d just come in from a long day, fingers still chilly and mind restless. The aroma of garlic and onions simmering gently in the slow cooker was already making the kitchen feel like a refuge. I didn’t rush—just let the soup do its slow dance, knowing it would be ready when I was. When I finally ladled it out, the creamy texture, the soft chunks of potatoes, and just a hint of sharp cheddar melted into the broth felt like the kind of comfort that’s both simple and profound. It wasn’t perfect—I think I got distracted and slightly overcooked the bacon topping—but honestly, that little imperfection made it feel more homemade and real.
- It’s hands-off cooking at its best: set it and forget it, then come back to a warm, ready meal.
- The texture is flexible—you can mash it smooth or leave it chunky, depending on your mood.
- It’s simple—and that’s kind of the point. No fuss, just honest, hearty flavors.
- The creamy broth and crispy bacon offer a balance that’s indulgent but not overwhelming.
Even if you’re not a slow cooker expert, this recipe is forgiving. A little extra simmer won’t ruin it, and you can tweak the cheese or seasoning easily to suit your taste. It’s perfect for those evenings when you want to cozy up without fussing over the stove.
PrintSlow Cooker Potato Soup
A comforting and hearty slow cooker potato soup made with tender potatoes, onions, garlic, and creamy broth. Perfect for an easy, warming meal.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6
Ingredients
6 cups peeled and diced russet potatoes
1 medium yellow onion, finely chopped
3 cloves garlic, minced
4 cups low-sodium chicken broth
1 cup whole milk
1/2 cup shredded sharp cheddar cheese
4 slices bacon, cooked and crumbled
1/4 cup chopped green onions
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried thyme
Instructions
Place the diced potatoes, chopped onion, and minced garlic into the slow cooker.
Pour in the chicken broth and stir to combine.
Add salt, black pepper, and dried thyme to the slow cooker and stir gently.
Cover and cook on low for 6 hours, or until the potatoes are very tender.
Using a potato masher or immersion blender, mash or blend the soup to your desired consistency, leaving some chunks for texture.
Stir in the whole milk and shredded cheddar cheese until the cheese is melted and the soup is creamy.
Taste and adjust seasoning if needed.
Serve the soup hot, garnished with crumbled bacon and chopped green onions.
Don’t worry about fancy equipment here—a slow cooker is all you need to make this happen without stress. When serving, I like to add a sprinkle of fresh green onions or a side of crusty bread to soak up the creamy soup. Sometimes I even stir in a dollop of sour cream for an extra tangy twist, although I haven’t tried that with everyone yet. You could swap the cheddar for a milder cheese or leave out the bacon if you want a lighter version, but I haven’t tested those fully, so it might be a bit different.
FAQ
Can I make this soup vegetarian? You can use vegetable broth instead of chicken broth, and skip the bacon, but it will change the flavor profile a bit.
How thick should the soup be? That’s up to you! I usually leave some chunks of potato for texture but mash the rest for creaminess.
Can I freeze leftovers? Yes, it freezes well for up to three months. Just thaw it overnight before reheating.
Do I have to use a slow cooker? While it’s designed for slow cooking, you could try a stovetop version, but watch the timing closely.
When chilly evenings call for something that feels like a gentle embrace, this slow cooker potato soup answers without fuss. Give it a try and see how a little slow-cooked comfort can make your day better.