Slow Cooker Potato Soup

This slow cooker potato soup is one of those magical recipes where the slow cooker really earns its spot in the kitchen. It’s creamy and indulgent without any heavy lifting, making it perfect for those days when I’m juggling work and life. Plus, there’s something about coming home to the smell of onions, garlic, and creamy potatoes that just feels like a warm hug—especially on those hectic evenings when I need dinner to just be ready

An image of potato soup in a bowl with bread on the side.

This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above!

This slow cooker potato soup basically cooks itself!

As a new mom juggling work and home, standing over the stove for hours is just not an option! The week I returned to work, I threw this slow cooker potato soup one morning and when I came home, I was greeted by the creamiest, most comforting bowl of goodness (and I really needed that!) It’s now become my go-to for those nights when I need something cozy but don’t have the time or energy to spend in the kitchen.

Ultimate comfort food. Perfect cozy soup for chilly days!
Hands-off recipe. Simply throw the ingredients in the slow cooker and let it do the work!
Great for leftovers. Tastes even better the next day!

Want other easy soup recipes? Check out my Instant pot tomato soup, one pot cabbage soup, or easy roasted cauliflower soup.

📋 Ingredients and notes

To make this easy slow cooker potato soup, you’ll need potatoes, garlic cloves, onions, green onions, butter, all-purpose flour, vegetable broth, milk, sour cream, Dijon mustard, heavy cream, cheese, white wine vinegar, smoked paprika, kosher salt, and black pepper.

An overhead image of the ingredients of slow cooker soup.

Variations & Substitutions

Potatoes. The best potatoes to use are Yukon gold potatoes because they give a creamy texture and hold their shape well. But russet potatoes and red potatoes will also work. I’ve written all about the best types of potatoes for soups and stews as well, so feel free to check that out for more tips!
Onions. Using leeks instead of yellow onions: If you’re swapping yellow onions for leeks, use the white and light green parts only. Slice them thinly, and make sure to give them a good rinse after cutting—leeks often hide dirt between their layers.
Sour cream. Crème fraîche is a great gourmet substitute for sour cream. It’s slightly less tangy and creamier, which gives the soup a smoother texture. You can use the same amount as you would for sour cream, adding it just before serving for the best consistency.
All-purpose flour. For thickening the soup. You can substitute this with cornstarch or a gluten-free flour blend.
Vegetable broth. Use a low-sodium vegetable stock.
Milk. You can substitute with unsweetened plant-based milk.
Heavy cream. Or half and half, but it will be slightly lighter.
Dijon mustard. You can also use yellow mustard or whole-grain mustard, but it will have a slightly different flavor.
White wine vinegar. Swap it with apple cider vinegar.
White cheddar cheese. Substitute with regular sharp cheddar, smoked gouda, or gruyère cheese.
Seasonings. I seasoned it with smoked paprika, salt, and pepper. Taste and adjust!

📖 How to make slow cooker potato soup

Step 1:
Peel and dice 2 lbs of Yukon gold potatoes.

An overhead image of slicing potatoes on a cutting board.

Step 2:
Melt butter in a skillet over medium heat. Add leeks (or onion) and cook until soft, about 5-6 minutes. Add minced garlic and cook for 1 more minute.

An overhead image of sauteing onions in a skillet.

Step 3:
Sprinkle flour over the leeks/garlic and stir for 1-2 minutes. Gradually whisk in whole milk, stirring until thickened.

An overhead image of adding flour to the onions and garlic.

An image of pouring milk to the skillet.

Step 4:
Stir in Dijon mustard and smoked paprika.

An overhead image of adding smoked paprika and dijon mustard.

Step 5:
Add diced potatoes, the leek-garlic roux mixture, and vegetable broth to the slow cooker. Season with Kosher salt and black pepper.

An image of adding potatoes and the roux mixture to the slow cooker.

An overhead image of adding black pepper to the slow cooker.

Step 6:
Cook on low for 6-8 hours or high for 3-4 hours until potatoes are tender.

Step 7:
Stir in heavy cream, sharp white cheddar cheese, and white wine vinegar.

An overhead image of adding cheese, milk, and white wine vinegar.

An overhead image of cooking the mixture in a slow cooker.

Step 8:
Let the soup cook for another 20 minutes on low. Stirring occasionally, especially after adding the cream and cheese, will help ensure a smooth texture.

Step 9:
Stir in crème fraîche or sour cream before serving.

Step 10:
Ladle into bowls and garnish with toppings.

Shruthi’s Top Tip

Timing the flour roux. Don’t rush the step when adding flour to the onion or leek mix. Let it cook for 1-2 minutes before adding the milk. This helps to cook out the raw flour taste and ensures your soup has a smooth texture.

Avoid grainy cheese. Always add the shredded cheddar after the soup has cooked and cooled slightly. Adding cheese to piping hot liquid can cause it to separate, giving the soup a gritty texture.
For a thicker soup, use an immersion blender to blend half the soup. This keeps some potato chunks for texture while making the base silky smooth. Just don’t blend too much—you still want a few pieces for bite.
Dice your potatoes into uniform, small cubes. This not only ensures even cooking but also gives you that perfect chunks of potato in every bite.
Once you add the cream and cheese, stir the soup regularly. This prevents the dairy from sticking to the bottom or clumping, ensuring a smooth, velvety finish.
If you’re freezing portions, leave out the sour cream until reheating. Dairy can change texture when frozen, so stir it in fresh after thawing for that perfect creamy finish.

👩🏽‍🍳 Troubleshooting FAQs

Can I substitute the milk and cream with non-dairy options?

Yes! You can easily swap the milk and cream with a good-quality plant-based milk and cream. Just be sure to use an unsweetened variety—oat or cashew milk works well here for creaminess.

How do I prevent the soup from becoming too thick?

If the soup turns out thicker than you’d like, just stir in a little extra broth or water after cooking to thin it out. Start with small amounts to avoid watering down the flavor.

Can I freeze this soup with the cream and cheese in it?

If you’re planning to freeze it, I recommend leaving out the sour cream and cheese until after you reheat it. This way, you avoid the chance of the dairy separating when thawed.

How do I make sure the potatoes don’t overcook?

If you’re worried about mushy potatoes, check them after 3 hours when cooking on high. They should be fork-tender but still hold their shape. If they’re done before the soup is, you can turn the slow cooker to warm.

Can I use a regular blender to blend the soup?

Definitely! Just be sure to cool the soup slightly before blending, and don’t fill the blender more than halfway to avoid hot soup splashing out. You can also blend in batches for safety.

🍴 How to serve crock pot potato soup

This potato soup is such a cozy recipe for fall and winter. Top the soup with more shredded cheese, sliced green onions, and sour cream before serving. Serve it with crusty bread, roasted vegetable salad, or fall kale salad. You can serve it warm or cold!

🍴Storage and reheating suggestions

Let the soup cool to room temperature before storing it. Transfer it to an airtight container and refrigerate for up to 5 days.

This soup is also freezer-friendly. Store it in a freezer bag in the freezer for up to 3 months. Thaw for a few hours before reheating. I love using souper cubes for this purpose, seriously the best investment ever made (esp. for postpartum!)

🍴 More easy soup recipes

If you like this recipe, check out my other soup recipes:

HPVE