Slow Cooker Potato Soup Recipe

This Slow Cooker Potato Soup is a creamy and hearty recipe, which is made with Russet potatoes, leeks, and crispy bacon. It’s the ultimate comfort food, a set-it-and-forget-it soup that’s perfect for a chilly day.

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Slow Cooker Potato Soup Ingredients

A classic combination for a rich, flavorful, and easy soup.

6 slices bacon, chopped
2 lb. russet potatoes, peeled and cubed
3 celery stalks, sliced
1 large leek, cleaned and chopped
3 garlic cloves, finely chopped
4 cups chicken stock
1 tsp. kosher salt
6 sprigs of fresh thyme
1/2 tsp. ground black pepper
3/4 cup sour cream, plus more for serving

For Topping:

Shredded cheddar cheese
Chopped fresh chives
Crumbled bacon

How To Make Slow Cooker Potato Soup

A step-by-step guide to the easiest, most comforting potato soup.

Cook the Bacon: In a large skillet over medium heat, cook the chopped bacon until it is golden brown and crisp, about 6 to 8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Set aside two of the cooked slices for garnish and crumble the rest.
Combine Ingredients in Slow Cooker: In the insert of a 6 to 8-quart slow cooker, place the crumbled bacon, cubed potatoes, sliced celery, chopped leek, chopped garlic, chicken stock, salt, thyme sprigs, and pepper.
Cook the Soup: Put the lid on the slow cooker and cook on HIGH for 4 hours or on LOW for 6 to 8 hours, until the potatoes are completely tender when pierced with a fork.
Blend and Finish: Once the potatoes are tender, remove and discard the thyme sprigs. Use an immersion blender to blend the soup directly in the slow cooker until it reaches your desired consistency—semi-smooth with some small chunks is great for texture. Stir in the sour cream. If the soup is too thick, you can thin it out with a little water.
Serve: Ladle the hot soup into bowls. Set out bowls of shredded cheddar cheese, chopped chives, extra sour cream, and the reserved crumbled bacon for everyone to top their own.

Recipe Tips

For the creamiest, most flavorful slow cooker soup.

What are the best potatoes for potato soup? Starchy potatoes like Russets or Idaho potatoes are the absolute best choice. They fall apart beautifully when cooked and blend into a naturally thick and creamy soup, even without a lot of heavy cream.
How to clean leeks properly? Leeks are notorious for trapping grit and sand between their layers. The best way to clean them is to slice them first, then place the chopped pieces in a large bowl of cold water. Swish them around with your hands, then let them sit for a minute. The grit will sink to the bottom. Use a slotted spoon to lift the clean leeks out of the water.
Can I make this soup ahead of time? Yes, this soup is a perfect make-ahead meal. The flavors will continue to meld and deepen overnight. You can store it in the refrigerator and simply reheat it on the stovetop or in the microwave.
How do I get a super smooth soup? While the recipe suggests using an immersion blender for a slightly chunky texture, if you prefer a perfectly silky, velvety soup, you can carefully transfer the soup in batches to a regular blender and blend until completely smooth.

What To Serve With Slow Cooker Potato Soup

The perfect accompaniments for a hearty bowl of soup.

This creamy and satisfying soup is a complete meal on its own, especially with toppings, but it’s also wonderful with:

A warm, crusty bread or dinner rolls for dipping
A simple green salad with a vinaigrette
A classic grilled cheese sandwich for the ultimate comfort food pairing

How To Store Slow Cooker Potato Soup

This soup makes for fantastic leftovers.

Refrigerate: Store any leftover soup in an airtight container in the refrigerator for up to 4 days.
Freeze: Potato soup can be frozen, but be aware that the texture can sometimes become a little grainy upon thawing due to the potatoes. For best results, let it cool completely and freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and whisk well while reheating.

Slow Cooker Potato Soup Nutrition Facts

An estimated guide per serving (without toppings).

Calories: 350 kcal
Carbohydrates: 35 g
Protein: 10 g
Fat: 18 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this vegetarian?

Yes, easily. To make a vegetarian version, simply omit the bacon and use vegetable stock instead of chicken stock. You can sauté the leek and celery in a tablespoon of butter or olive oil before adding them to the slow cooker to build some extra flavor.

Can I use a different kind of cream instead of sour cream?

Yes. You can stir in heavy cream for a richer soup, or half-and-half for a slightly lighter but still creamy result. Plain Greek yogurt is also a great, tangy substitute for the sour cream.

My soup is too thin. How can I thicken it?

If your soup is thinner than you’d like after blending, you can make a small slurry by whisking a tablespoon of cornstarch with a few tablespoons of cold water, then stir it into the simmering soup and let it cook for another few minutes until it thickens.

Try More Recipes:

Crock-Pot Scalloped Potatoes Recipe
Sweet Potato Casserole with Marshmallows Recipe
Ranch Potatoes Recipe