Slow Cooker Potato Soup Easy - Set and Forget Dinner

Want the ultimate comfort food without the fuss? This Slow Cooker Potato Soup Easy recipe delivers exactly that: a rich, creamy, and undeniably satisfying meal that practically cooks itself. For busy weeknights or lazy weekends, this “set it and forget it” dinner is an absolute game-changer, yielding a hearty soup perfect for warming you from the inside out. Get ready to experience deliciousness with minimal effort!

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Key Ingredients for Slow Cooker Potato Soup Easy

To whip up this incredibly simple yet flavorful soup, you’ll need the following ingredients:

2 lbs Russet Potatoes (about 4-5 medium): Peeled and diced into 1-inch cubes. Russets are ideal for their starch content, which helps thicken the soup.

1 medium Yellow Onion: Diced finely.
2 cloves Garlic: Minced.
4 cups Chicken Broth (or vegetable broth for vegetarian): Low sodium is preferred, you can adjust salt later.
1 tsp Dried Thyme:
½ tsp Dried Rosemary: Crushed lightly between your fingers to release aroma.
½ tsp Black Pepper: Freshly ground preferred.
¼ cup All-Purpose Flour: This helps create a roux for a thicker base.

½ cup Milk (whole or 2%): Or half-and-half for extra richness.
4 oz Cream Cheese: Softened, cut into cubes. Adds incredible creaminess and tang.
½ cup Shredded Cheddar Cheese: Plus extra for topping.
1/2 cup Cooked Bacon, crumbled: Plus extra for topping (optional, but highly recommended).

2 tbsp Fresh Chives: Chopped, for garnish (optional).
Salt to taste: Start with ¼ teaspoon and adjust at the end.

How to Make Slow Cooker Potato Soup Easy

This Slow Cooker Potato Soup Easy recipe offers deliciousness with remarkable simplicity, making it a perfect one-pot wonder for any home cook. Its “set-it-and-forget-it” nature means hands-on time is minimal, while the slow cooking process deepens the flavors, resulting in an incredibly rich, creamy, and satisfying texture that’s hard to beat. From start to finish, you’re looking at about 15-20 minutes of active preparation before your slow cooker takes over for 4-6 hours.

Step-by-Step Instructions:

Prepare Potatoes and Aromatics: Peel and dice your russet potatoes into roughly 1-inch cubes. Dice the yellow onion finely and mince the garlic cloves.

Add to Slow Cooker: Place the diced potatoes, diced onion, and minced garlic into the bottom of your slow cooker.
Season and Add Broth: Pour in the 4 cups of chicken or vegetable broth. Add the dried thyme, dried rosemary, and black pepper. Stir gently to combine all ingredients.
Slow Cook: Cover the slow cooker with its lid. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours, or until the potatoes are fork-tender and easily mashable.

Create the Roux (Optional, for Extra Thickening): About 30 minutes before serving, in a small bowl, whisk together the ¼ cup all-purpose flour with ½ cup milk until smooth and no lumps remain. This creates a slurry. If you prefer a thinner soup or are avoiding flour, you can skip this step.
Thicken the Soup: Once potatoes are tender, carefully open the slow cooker. Slowly pour the milk and flour slurry into the soup while stirring continuously to prevent lumps. Continue to stir gently for a few minutes as the soup thickens slightly.
Add Creaminess and Cheese: Add the softened, cubed cream cheese and shredded cheddar cheese to the slow cooker. Stir well until both cheeses are completely melted and incorporated, making the soup wonderfully creamy.

Mash (Optional): For a slightly chunkier soup, you can mash about half of the potatoes directly in the slow cooker with a potato masher or the back of a spoon. For a smoother soup, you can use an immersion blender to blend to your desired consistency, or carefully transfer batches to a regular blender (blending in batches is crucial when hot to prevent steam build-up).
Final Touches: Stir in the crumbled cooked bacon (if using). Taste the soup and season with additional salt and pepper as needed. Remember, broth and cheese already contain some salt.
Serve Hot: Ladle the warm, creamy potato soup into bowls. Garnish with extra shredded cheddar cheese, crumbled bacon, and fresh chopped chives, if desired.

Why You’ll Love This Slow Cooker Potato Soup Easy

You’re going to absolutely adore this Slow Cooker Potato Soup Easy for its ultimate comfort-food embrace. The main highlight is undoubtedly its rich, velvety texture achieved with minimal effort thanks to the slow cooker and the magic of cream cheese and cheddar. Not only is it incredibly satisfying, but making it at home is a fantastic cost-saver compared to dining out, stretching your budget further while providing wholesome goodness.

The symphony of flavors is elevated by the simple yet impactful seasonings and, of course, the irresistible savory punch of crispy bacon, sharp cheddar, and fresh chives as toppings. If you loved our Classic Tomato Soup, you’ll find this potato soup equally heartwarming and delightfully easy. Don’t just take our word for it—give this simple, delicious recipe a try and let it become a new favorite in your kitchen!

What to Serve Slow Cooker Potato Soup Easy With

This hearty Slow Cooker Potato Soup Easy is a meal in itself, but it pairs beautifully with a few simple additions to create a complete and satisfying dinner:

Crusty Bread or Dinner Rolls: Perfect for soaking up every last drop of that creamy goodness. A toasted baguette or a warm, soft dinner roll would be excellent.
Green Salad: A light, crisp green salad with a vinaigrette dressing provides a refreshing contrast to the rich soup and adds a healthy touch.
Grilled Cheese Sandwich: For the ultimate comfort food pairing, a classic grilled cheese sandwich is an unbeatable companion to creamy potato soup.

Cornbread: A warm slice of cornbread adds a lovely texture and a touch of sweetness that complements the savory soup.
Roasted Vegetables: Simple roasted broccoli, asparagus, or Brussels sprouts can add extra nutrients and a lovely bite.

Top Tips for Perfecting Slow Cooker Potato Soup Easy

To ensure your Slow Cooker Potato Soup Easy turns out perfect every time, consider these invaluable tips:

Potato Choice Matters: While Russets are recommended for their starchiness, Yukon Golds can also be used for a slightly buttery flavor and smoother consistency. Avoid waxy potatoes like red bliss, as they won’t break down as easily and may leave your soup too thin.
Don’t Overcook: While slow cooking is forgiving, don’t let the potatoes turn to absolute mush. They should be fork-tender, but not disintegrating completely, otherwise your soup can become gummy. Check them an hour before the suggested cooking time.
Seasoning in Layers: Add salt and pepper throughout the process rather than just at the end. Season the initial potato mixture, then taste and adjust after adding the dairy and cheese. This builds depth of flavor.

Thickening Control: If you prefer a thicker soup, the flour and milk slurry is excellent. For a gluten-free option, you can use cornstarch mixed with cold water (about 1-2 tablespoons cornstarch to 2-3 tablespoons cold water) and stir it in at the end, simmering until thickened. If it’s too thick, simply stir in a little extra brother or milk.
Cream Cheese Quality: Use full-fat cream cheese for the best flavor and texture. Reduced-fat versions can sometimes make the soup slightly gritty or less rich. Ensure it’s softened to prevent lumps.
Immersion Blender vs. Potato Masher: If you prefer a smoother soup, an immersion blender is your best friend. For a chunkier, heartier soup that still has some body, use a regular potato masher directly in the pot, leaving some pieces intact.

Customize Your Toppings: Don’t be shy with toppings! While bacon, cheese, and chives are classic, consider croutons, a dollop of sour cream or Greek yogurt, green onions, or even a dash of hot sauce for an extra kick.
Onion and Garlic Prep: Don’t skip sautéing the onion and garlic quickly in a pan before adding them to the slow cooker (optional). This step, while adding a tiny bit more effort, brings out their sweetness and deepens their flavor considerably, adding another layer to your soup.

Storing and Reheating Tips

Proper storage and reheating are key to enjoying your Slow Cooker Potato Soup Easy for days to come:

Refrigeration: Once cooled, transfer any leftover soup to an airtight container. It will keep beautifully in the refrigerator for up to 3-4 days. The flavors often meld and improve even more overnight!
Freezing: This potato soup freezes surprisingly well, especially if you haven’t blended it completely smooth. For best results, allow the soup to cool completely. Ladle it into freezer-safe bags (laying them flat for easier stacking) or airtight containers, leaving about an inch of headspace at the top if using containers to allow for expansion. It can be stored in the freezer for up to 2-3 months.
Reheating from Refrigerator: Gently reheat the soup on the stovetop over medium-low heat, stirring occasionally, until warmed through. Alternatively, microwave individual portions in 30-second intervals, stirring in between, until hot. You might need to add a splash of milk or broth if it has thickened too much in the fridge.

Reheating from Freezer: Thaw frozen soup in the refrigerator overnight. Once thawed, reheat as you would refrigerated soup. If reheating directly from frozen, use the stovetop over low heat, stirring frequently and breaking up chunks, adding a little liquid if necessary, until fully heated.
Texture After Reheating: Freezing can sometimes slightly alter the texture of dairy-based soups, making them a little “grainy” due to the cheese separating. To combat this, stir vigorously as it reheats, and if desired, add a small amount of fresh cream cheese or a splash of milk/cream during reheating to restore creaminess.

Final Thoughts:

So there you have it – your new go-to recipe for Slow Cooker Potato Soup Easy! This dish proves that incredible flavor and heartwarming comfort don’t have to come with hours of effort. From its humble ingredients to its rich, creamy finish, it’s a testament to the magic of slow cooking. Whether you’re feeding a crowd or simply craving a cozy night in, this soup delivers every single time. Get ready to savor every spoonful and enjoy the newfound ease in your dinner routine!

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Slow Cooker Potato Soup Easy FAQs

Q1: Can I make this soup vegetarian?
A1: Absolutely! Simply substitute the chicken broth with vegetable broth and omit the bacon. The soup will still be incredibly flavorful and comforting.

Q2: My soup is too thin, how can I thicken it?
A2: If your soup is still too thin after adding the flour slurry and cheese, you have a few options:
* More Slurry: Whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this into the hot soup and continue to cook on high until it thickens.
* Mash More Potatoes: Use a potato masher or an immersion blender to mash/blend more of the potatoes in the soup, which will naturally thicken it.
* Simmer: Continue to simmer the soup on high with the lid off for 15-30 minutes to allow some of the liquid to evaporate.

Q3: My soup is too thick, how can I thin it out?
A3: If your soup is too thick, simply stir in additional chicken or vegetable broth, or a splash of milk or cream, a little at a time, until you reach your desired consistency.

Q4: Can I add other vegetables to this soup?
A4: Yes! This soup is very customizable. You can add diced carrots or celery along with the potatoes and onions for extra flavor and nutrients. Add them at the beginning of the cooking process. Some people also enjoy adding corn or peas towards the end of the cooking time.

Q5: What kind of cheese works best?
A5: Sharp or medium cheddar cheese is excellent for flavor, but you can also use Monterey Jack, Colby, or a blend of cheeses. The cream cheese is essential for that signature creamy tang.

Q6: What if I don’t have an immersion blender?
A6: No problem! You can use a regular potato masher for a chunkier soup. For a smoother soup, carefully transfer portions of the soup to a standard blender (filling only halfway to avoid overflow from steam) and blend until smooth. Return the blended soup to the slow cooker. Be very cautious when blending hot liquids.

Q7: Can I prepare this recipe overnight?
A7: While the slow cooker will keep it warm on its “keep warm” setting, cooking for longer than the recommended time can lead to overcooked, mushy potatoes. It’s best to start it in the morning for dinner, or use the high setting for a quicker cook. However, you can certainly prep ingredients (peel and dice potatoes, chop onions) the night before and store them in separate airtight containers in the fridge, then combine them in the slow cooker the next morning.

Slow Cooker Potato Soup Easy – Set and Forget Dinner