Quick Facts:
Time: 10 min prep • 3 hr 30 min cook (High) • 3 hr 40 min total
Yield: 6 servings
Skill: Beginner
Method: Slow cooker, partial blend
Diet: Vegetarian • GF • DF option
Meal-planning? See all of our soups for every season.
Introduction
Potato Soup is the effortless comfort food you can start at lunch and serve steaming by dinner—no babysitting required. The crock pot melts potatoes into a velvety base while aromatics turn sweet and savory, and a quick partial blend gives body without extra thickeners. Expect a silky, spoon-coating texture with just enough tender cubes for contrast and a clean, cozy flavor lifted by a bright splash of acid at the finish. This streamlined version is tailor-made for busy nights, budget cooks, or anyone who wants a “dump, go, then blend” plan that still tastes like you hovered over the stove.
Why You’ll Love It
- Weeknight-easy: Clear steps, minimal chopping, dependable doneness window.
- Flexible: Works with dairy-free swaps, extra veg, or added protein.
- Balanced flavor: Savory base, gentle warmth, fresh finish.
- Great leftovers: Thickens slightly and reheats creamy.
Easy Potato Soup (Slow Cooker)
Ingredients
Equipment
Method
- Sauté diced onion in olive oil with a pinch of salt for 2–3 minutes until softened. Add minced garlic and cook for 30 seconds. This step is optional but recommended.
- Transfer the sautéed aromatics to a slow cooker. Add potatoes, carrot (if using), vegetable broth, salt, pepper, paprika, and cayenne. Stir to combine.
- Cover and cook on HIGH for 3–4 hours until potatoes are fork-tender and very soft.
- Once cooked, blend 40–60% of the soup using an immersion blender or mash manually to achieve a creamy but textured consistency.
- Stir in milk and yogurt (or dairy-free alternatives). Add shredded cheddar if using. Switch to LOW and warm through for 10–15 minutes. Do not boil.
- Add lemon juice or apple cider vinegar. Taste and adjust seasoning with salt, pepper, or cayenne if needed. Serve hot with desired toppings.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Ingredients
- 2 Tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 lb Yukon Gold potatoes, peeled, ¾-inch cubes
- 3 cups low-sodium vegetable broth (plus up to 1 cup to thin)
- 1 small carrot, finely diced (optional)
- 1 tsp kosher salt, more to taste
- ½ tsp black pepper
- ½ tsp smoked paprika
- Pinch cayenne (optional)
- ¾ cup evaporated milk or whole milk (DF: canned coconut milk)
- ½ cup plain Greek yogurt or sour cream (DF: thick plant yogurt)
- 1 cup shredded sharp cheddar (optional)
- 1–2 Tbsp lemon juice or apple cider vinegar
- Toppings: chives/green onions, cheddar, crispy bacon bits, yogurt
What each ingredient does:
Oil softens aromatics; onion/garlic bring sweetness; potatoes create body; broth seasons and carries flavor; spices add warmth; dairy adds silk; lemon/vinegar brightens; toppings add texture.
Pro tip: Keep a little extra warm broth ready to adjust thickness after blending.
Substitutions & Swaps
- Aromatics: Add leeks or shallots; skip carrot if you want a pure potato profile.
- Protein: Fold in cooked ground beef or turkey for a hearty riff; stir in chickpeas for a vegetarian protein boost.
- Veg: Spinach wilts in at the end; frozen corn adds sweetness; broccoli florets can simmer for the last 20 minutes.
- Dairy: Use coconut milk for DF; skip cheese.
- Shortcuts: Frozen diced potatoes or hash browns; pre-chopped onion; garlic paste.
Equipment Notes
A 5–6-quart slow cooker is ideal. An immersion blender is the simplest way to control texture right in the crock; a potato masher also works for a rustic finish. If you sauté onions first, a small skillet adds depth but isn’t mandatory.
Step-by-Step
- Prep aromatics: Sauté onion in oil with a pinch of salt 2–3 minutes; add garlic for 30 seconds. (Optional but recommended.)
- Load it up: Add onions/garlic, potatoes, carrot, broth, salt, pepper, paprika, and cayenne to the slow cooker.
- Cook on HIGH: Cover and cook 3–4 hours until potatoes are very tender (a fork meets no resistance).
- Blend partway: Fish out the bay leaf if used; blend 40–60% of the soup or mash until creamy but still textured.
- Finish creamy: Stir in milk and yogurt; add cheddar if using. Warm 10–15 minutes on LOW (don’t boil).
- Brighten & serve: Add lemon juice. Taste and adjust salt/pepper/heat; ladle and top with chives, cheddar, and bacon bits.
Make-Ahead, Storage & Reheating
- Make-ahead: Chop potatoes and store in cold water in the fridge up to 24 hours; measure spices in a small jar.
- Fridge: 3–4 days in airtight containers.
- Freeze: Up to 3 months; blend smoother before freezing for a better texture after thawing.
- Reheat: Low heat with a splash of broth or water; finish with fresh chives and a squeeze of lemon.
How to Lighten / Make It Creamy
- Lighten: Replace half the milk with broth; add extra carrot/cauliflower to boost body without more dairy.
- Ultra-creamy: Blend a bigger portion; stir in a bit more yogurt at the end. If using dairy, temper to avoid curdling.
Toppings, Garnishes & Finishes
- Crunch: Baguette croutons, toasted sesame or pumpkin seeds.
- Fresh: Chives, parsley, scallions.
- Tang/Heat: Lemon, vinegar, chili flakes, or chili oil.
A sprinkle, a swirl, a squeeze—your three-second upgrade.
Sides & Pairings
Serve with crusty bread, warm naan, or buttered toast; add a crisp salad or roasted green veggies. For beverages, flavored sparkling water or light, fruity options complement the creaminess.
Scaling the Recipe
Double in an 8-quart cooker or two standard cookers; keep the liquid just covering potatoes and extend cook time slightly. Halve in a 4-quart model and check for doneness 20–30 minutes early.
Nutrition & Dietary Notes
This soup brings comforting carbs with meaningful fiber and potassium; yogurt adds protein. It’s naturally gluten-free and easily dairy-free with simple swaps. Avoid nut-based add-ins if serving those with allergies.
Troubleshooting
- Too thin? Blend more or simmer uncovered on HIGH 10–15 minutes.
- Too thick? Stir in warm broth in small splashes.
- Flat flavor? Add salt in tiny pinches and a squeeze of lemon; top with fresh herbs.
- Grainy dairy? Heat gently and add dairy off heat; whisk well.
FAQs
Can I dump everything without sautéing? Yes. Sautéing deepens flavor, but the set-and-forget method still delivers great results.
Best veg swaps for picky eaters? Finely diced carrot melts in; cauliflower blends invisible for body.
How do I prevent over-blending? Pulse with an immersion blender in short bursts and stop as soon as it coats the spoon.
DF and GF? Use coconut milk and skip cheese; the base is GF.
How long do leftovers last? 3–4 days refrigerated; freeze up to 3 months.
Variations
- Herb & Lemon: Finish with dill/parsley and lemon zest/juice.
- Smoky Paprika: Add extra smoked paprika and a drizzle of chili oil.
- Cheddar-Chive: Fold in more sharp cheddar and shower with chives.
Chef Notes / Test Kitchen Tips
Two keys: doneness of potatoes (tender before blending) and finishing acid (lemon or vinegar). Aim for a creamy but pourable consistency; it will thicken slightly as it cools. Timing on HIGH is typically 3 hr 30 min–4 hr depending on your cooker and cube size.
Conclusion
For nights when you need warmth fast, this Potato Soup offers dependable comfort with barely any effort. It reheats like a dream for lunches and next-day dinners, so make a big batch and keep toppings ready to customize each bowl. If it earns a spot in your weeknight rotation, share your favorite add-ins and timing notes.
If this became a weeknight favorite, check out more potato soups next.
