If you’re looking for a dish that checks all the boxes—easy, cozy, and absolutely delicious—look no further than Slow Cooker Potato Soup. It’s a soul-soothing, creamy creation that harnesses the power of your slow cooker to transform everyday ingredients into a hearty, flavor-packed bowl of comfort. Every spoonful is loaded with tender potatoes, creamy cheese, savory ham, and a medley of veggies, making this recipe a guaranteed win for chilly nights, busy weeknights, or days when you just crave something heartwarming.

Slow Cooker Potato Soup Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Slow Cooker Potato Soup lies in its humble, everyday ingredients—they come together effortlessly, yet each component plays a starring role. Every vegetable, seasoning, and optional topping brings texture, color, and depth to each bowl, so don’t skip on any of the essentials!

Diced frozen hash brown potatoes: The ultimate time-saver—no peeling or chopping required and they cook up beautifully tender.
Shredded carrots: Bring a touch of natural sweetness and extra color, brightening up the soup.
Onion (diced): Lends a mellow, savory flavor base that makes this soup extra aromatic.
Celery (thinly sliced): Adds subtle crunch and that classic “soup” flavor.
Garlic (minced): For irresistible depth and that wonderful garlicky warmth.
Low sodium chicken broth or stock: The backbone of flavor—using low sodium keeps the soup from being overly salty, letting you control seasoning.
Butter (cubed or sliced): A touch of richness that melts right in for a silky texture.
Garlic salt or plain salt: Essential for drawing out the flavors of the potatoes and veggies.
Black pepper: Adds just the right amount of gentle heat and background spice.
Onion powder: Reinforces onion flavor in every bite.
Paprika: Offers subtle color and warmth—smoked or sweet, both are great options!
Dry Italian seasoning: Gives the soup a hint of herby complexity.
Fully cooked ham (cubed): Adds savory, smoky notes and extra protein to make the soup filling.
Half and half: This is where the creaminess comes in—nothing beats it for that soul-warming texture!
Sour cream: Brings a tangy creaminess that cuts through the richness.
All-purpose flour: Used to thicken the soup to that perfect, hearty consistency.
Shredded cheddar cheese: You’ll get melty, gooey pools of cheese in every bite—irresistible!
Chopped fresh parsley: Adds a fresh pop of green, balancing out the richness.
Suggested toppings (crumbled bacon, shredded cheese, green onion, or parsley): For that over-the-top finish and extra hit of flavor and color.

How to Make Slow Cooker Potato Soup

Step 1: Pile In the Veggies

Time to let your slow cooker do the heavy lifting! Start by adding the frozen hash brown potatoes, shredded carrots, diced onion, sliced celery, and minced garlic right into your slow cooker. Stir them all together so everything gets evenly distributed; this is your hearty, veggie-packed base that sets up the entire flavor profile.

Step 2: Pour, Season, and Let It Simmer

Pour in the chicken broth and drop in the cubed butter, then sprinkle on the garlic salt, black pepper, onion powder, paprika, and Italian seasoning. Give it a good stir to bring all those spices into the fold. Secure the lid, set your slow cooker to low, and let the magic happen for about 4 hours. The slow simmer lets the potatoes and veggies soften and soak up all those savory flavors.

Step 3: Mash and Boost the Texture

After the initial cook, check if the potatoes are fork-tender. Scoop out about half a cup’s worth, mash them with a fork or potato masher, and return the mash to your slow cooker. This little trick is key to creating a thick, creamy texture without needing heavy cream. Now, bump the slow cooker up to high to prepare for your creamy additions.

Step 4: Finish With Creaminess and Protein

In that same small bowl, whisk together the half and half, sour cream, and flour until smooth and lump-free—this mixture will thicken and enrich the soup. Pour your “slurry” into the slow cooker, followed by the ham cubes and all that glorious shredded cheddar cheese. Give everything a good stir so the cheese melts in and the soup takes on a luxurious, velvety body.

Step 5: Thicken and Freshen Up

Cover the slow cooker again and continue cooking on high for another 45 to 60 minutes, just until the soup thickens nicely. Then, uncover and stir in fresh parsley for a final burst of color and brightness. Let it stand for about five minutes before ladling into bowls. You’ve just made a batch of Slow Cooker Potato Soup that’s creamy, cheesy, and utterly satisfying!

Step 6: Ready to Serve

Serve your Slow Cooker Potato Soup right away, piping hot, and don’t forget the toppings—crumbled bacon, extra cheese, more parsley, or green onion. Each bite will be layered with textures and flavors, making every spoonful a little adventure!

How to Serve Slow Cooker Potato Soup

Garnishes

A great bowl of Slow Cooker Potato Soup practically begs for garnish—think crispy bacon bits for smoky crunch, a shower of extra cheddar for gooey richness, bright green onions for sharpness, or a sprinkle of fresh parsley for freshness. Toppings not only amp up the flavor and texture but also make your soup infinitely more inviting.

Side Dishes

This soup is filling on its own, but pairing it with crusty bread, a simple green salad, or even flaky biscuits turns it into a complete meal. The bread is perfect for soaking up every drop, while a crisp salad can balance the soup’s richness and provide a bit of freshness on the side.

Creative Ways to Present

You can have a little fun with presentation by serving your Slow Cooker Potato Soup in bread bowls, topping each serving with a swirl of sour cream, or arranging toppings in little bowls for a make-your-own-soup-bar—guests and kids alike love it! For parties, serve in small mugs or jars for a cozy, hand-held appetizer.

Make Ahead and Storage

Storing Leftovers

Let leftover soup cool to room temperature, then transfer it into an airtight container. It’ll keep well in the refrigerator for 3–4 days, and the flavor often deepens by day two, making it a terrific make-ahead lunch!

Freezing

You can definitely freeze this Slow Cooker Potato Soup, though be aware that creamy soups can sometimes separate a little when thawed. For best results, freeze in single portions and stir well after reheating to bring the texture back together. Thaw overnight in the fridge for the smoothest results.

Reheating

Simply reheat leftovers gently in a saucepan over low heat, stirring often, until steaming hot—avoid boiling, as this can sometimes cause the dairy to split. You can also microwave in bursts, stirring between each, for an easy lunch or dinner.

FAQs

Can I make Slow Cooker Potato Soup vegetarian?

Absolutely! Simply use vegetable broth in place of chicken broth, skip the ham, and consider adding extra veggies like corn or bell pepper, or even a can of drained white beans for extra heft and protein.

What’s the secret to getting a thick and creamy soup?

Mashing a portion of the potatoes right in the slow cooker makes a huge difference, and the flour slurry helps thicken the soup without making it gummy. The combination ensures every bowlful is satisfyingly thick and rich.

Can I use fresh potatoes instead of frozen hash browns?

Totally! Simply peel and dice about 2 to 2.5 pounds of fresh potatoes into small, even cubes so they cook steadily and get perfectly tender in your soup.

Is it okay to leave out the ham?

Of course—the soup will still be wonderfully flavorful and comforting on its own. For a vegetarian version, double up on the carrots or add some sautéed mushrooms to keep things hearty and delicious.

Why flour, and can I use another thickener?

The flour in this recipe helps achieve that luscious, thick consistency. If you need a gluten-free option, try using a gluten-free flour blend or a tablespoon of cornstarch mixed with the dairy ingredients instead.

Final Thoughts

I can’t recommend Slow Cooker Potato Soup enough—it’s one of those foolproof, set-it-and-forget-it recipes that always delivers, whether you’re serving family or guests (or saving leftovers for yourself). Give it a try, pile on the garnishes, and enjoy how easy it is to turn humble ingredients into pure comfort in a bowl!

Slow Cooker Potato Soup Recipe

★★★★★

5.2 from 10 reviews

Author: Noah
Total Time: 5 hours 20 minutes
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

This Slow Cooker Potato Soup is a comforting and hearty dish perfect for chilly days. Creamy and packed with flavors, it’s easy to make and even easier to enjoy.

Instructions

Prep Vegetables: In the slow cooker, combine hash brown potatoes, carrots, onion, celery, and garlic.
Add Broth and Seasonings: Pour in chicken broth, add butter, garlic salt, black pepper, onion powder, paprika, and Italian seasoning. Stir and cook on low for 4 hours.
Check Potatoes: Test for doneness; mash a portion of potatoes and return to slow cooker. Switch to high setting.
Prepare Cream Mixture: In a bowl, whisk together half and half, sour cream, and flour. Stir into soup along with ham and cheese.
Thicken Soup: Cook uncovered for 45-60 minutes until thickened. Stir in fresh parsley.
Serve: Garnish with suggested toppings and enjoy!

Notes

You can customize this soup by adding additional vegetables like broccoli or corn.
For a vegetarian version, omit the ham and use vegetable broth instead of chicken broth.

Prep Time: 20 minutes
Cook Time: 5 hours
Category: Main Dish
Method: Slow Cooker
Cuisine: American