Go Back
–+ servings
Amanda Patel

Easy Potato Soup (Slow Cooker)

This cozy, dump-and-go slow cooker potato soup blends Yukon Gold potatoes, aromatics, and creamy dairy (or DF options) into a velvety, comforting bowl perfect for weeknights. Finished with bright acid and topped with savory extras.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 40 minutes
Servings: 6 bowls
Course: Soup
Cuisine: American
Calories: 285
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 Tbsp olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 lb Yukon Gold potatoes, peeled and cut into ¾-inch cubes
  • 3 cups low-sodium vegetable broth (plus up to 1 cup more to thin)
  • 1 small carrot, finely diced (optional)
  • 1 tsp kosher salt, more to taste
  • 0.5 tsp black pepper
  • 0.5 tsp smoked paprika
  • 1 pinch cayenne pepper (optional)
  • 0.75 cup evaporated milk or whole milk (DF: canned coconut milk)
  • 0.5 cup plain Greek yogurt or sour cream (DF: thick plant yogurt)
  • 1 cup shredded sharp cheddar cheese (optional)
  • 1–2 Tbsp lemon juice or apple cider vinegar
  • Toppings: chives, cheddar, crispy bacon bits, yogurt

Equipment

  • Slow cooker (5–6 quart)
  • immersion blender or potato masher For partial blending
  • chef's knife
  • cutting board
  • measuring cups and spoons
  • Skillet (optional, for sautéing)

Method
 

  1. 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.
  2. Transfer the sautéed aromatics to a slow cooker. Add potatoes, carrot (if using), vegetable broth, salt, pepper, paprika, and cayenne. Stir to combine.
  3. Cover and cook on HIGH for 3–4 hours until potatoes are fork-tender and very soft.
  4. Once cooked, blend 40–60% of the soup using an immersion blender or mash manually to achieve a creamy but textured consistency.
  5. 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.
  6. Add lemon juice or apple cider vinegar. Taste and adjust seasoning with salt, pepper, or cayenne if needed. Serve hot with desired toppings.

Nutrition

Calories: 285kcalCarbohydrates: 35gProtein: 8gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 5gCholesterol: 15mgSodium: 620mgPotassium: 810mgFiber: 4gSugar: 5gVitamin A: 2200IUVitamin C: 18mgCalcium: 150mgIron: 1.2mg

Notes

Customize with dairy-free swaps (coconut milk, plant yogurt), extra vegetables (spinach, corn), or added protein like ground turkey or chickpeas. Reheats beautifully and thickens slightly. Blend smoother before freezing. Use an immersion blender for best texture control.

Tried this recipe?

Let us know how it was!