With whole milk, cheese, cream and of course potatoes, you just know my creamy slow cooker potato soup recipe is going to be delicious, right? You folks love my creamy potato soup recipe so much, I figured we all deserved a Crock-Pot version for lazy winter days.
Even though most of us think about work days when we think about using our slow-cookers, I actually love making this potato soup on weekends when I want to really unwind. Just 20 minutes of prep in the morning, and I get to enjoy the day knowing that a rich, satisfying dinner is waiting for me at the end of the day.
I use a 7-quart slow cooker. This Crock-Pot one is my favorite. Best of all? The leftovers are delicious, and it’s naturally gluten free. Want even more creamy soups? Try creamy chicken soup, broccoli cheddar soup, or classic beer cheese soup.
Potato Soup Ingredients + Swaps
See the exact measurements and details in the recipe card at the bottom of the page.
- Potatoes: Starchy russet potatoes are perfect for potato soup. Save the waxy potatoes for potato salad or roasting.
- Bacon: It’s OK to skip this if you want to make the soup vegetarian!
- Dairy: Butter, cream and whole milk.
- Stock: Vegetable or chicken stock both work.
- Nutmeg: I always always add nutmeg to creamy dishes like this (see also alfredo, and every gratin ever.)
- Cheese: I always make this with white cheddar, but Gruyère would be delicious, too.
- Seasonings: Garlic, onions, salt and pepper.
How To Make Creamy Potato Soup In A Crock-Pot
See the recipe card below for the full detailed instructions.
- Fry the bacon.
- Sauté the onions in bacon fat and butter. (It’s a good start, right?)
- Add the potatoes, onion, stock, milk, salt, pepper, and nutmeg to the slow cooker.
- Cook on high for 4 hours, or low for 8 hours.
- Blend the soup in the pot with an immersion blender. You can make it as chunky or as smooth as you’d like!
- Stir in cream, cheese and bacon.
- Eat up!
How To Freeze + Store
- Leftover potato soup tastes even better the next day, and keeps well in the fridge for 4 days. It’s best to reheat leftovers gently over medium-low heat on the stovetop, but you can do it in the microwave in a pinch.
- Potato soup can be frozen, but generally creamy soups like this aren’t ideal for freezing. If you do want to freeze it, it will keep in the freezer for 2 months. Thaw it overnight in the refrigerator before reheating. If the texture seems off, try whisking it vigorously after reheating (or use an immersion blender) to conjure up that creamy texture again.
More Slow Cooker Soup Recipes
Creamy Comfort on Lock
For more recipe inspiration, follow us on Substack, Facebook, Instagram, TikTok and Pinterest or order our cookbook. We love when you share your meals. Tag us on Instagram using #themodernproper, and we’d love to hear what you think of this recipe in the comments below. Happy cooking!
