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Easy Slow Cooker Potato Soup

A hearty and creamy potato soup made effortlessly in a slow cooker, perfect for chilly evenings and family gatherings.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large potatoes, diced Russet or Yukon Gold recommended for best texture
  • 1 large onion, chopped Adds robust flavor
  • 3 cloves garlic, minced Enhances aroma and taste
  • 4 cups vegetable or chicken broth For a vegan version, use vegetable broth
  • 1 cup milk or cream Almond milk or oat milk for lighter, vegan options
  • to taste Salt and pepper Adjust according to taste
Optional Toppings
  • to taste cheese Shredded cheese adds richness
  • to taste green onions Fresh green onions for garnish
  • to taste sour cream Enhances creaminess when served

Method
 

Preparation
  1. Wash, peel, and dice the potatoes into small cubes.
  2. Chop the onion and mince the garlic.
Cooking
  1. Place the diced potatoes, chopped onion, and minced garlic into the slow cooker.
  2. Pour in the vegetable or chicken broth, ensuring that the potatoes are submerged.
  3. Sprinkle with salt and pepper to taste.
  4. Cover and set the slow cooker on low for 6-8 hours or high for 3-4 hours.
  5. Once cooked, use an immersion blender to achieve a creamy texture. You can also blend in batches in a regular blender.
  6. Stir in the milk or cream after blending to achieve desired consistency.
  7. Ladle the soup into bowls, add your favorite toppings, and enjoy!

Notes

Allow the soup to cool completely before transferring it to airtight containers. This soup can be stored in the refrigerator for 3-4 days or frozen for up to 3 months. Reheat on the stovetop over low heat or in the microwave, adding a splash of broth or milk to maintain creaminess.