This Creamy Potato Soup Is Why I Keep My Slow-Cooker On The Counter All Fall Long

Made this?

Rate and review it below! I don’t know about you, but I do not have a personal chef at my house.

What I do have is my handy-dandy slow-cooker, which basically feels like the same thing, especially when it comes to making something as cozy as potato soup. If you usually keep your Crock-Pot in a cabinet, I implore you to bust it out for this creamy, rich potato soup.

In fact, I feel you just might give it permanent counter space once you see how easy it is to make a soup that tastes like you spent all day hovering over it when you really just did the tiniest bits of prep! What People Are Saying: “Super easy to make.

I used precooked bacon & doubled the fresh herbs. It was excellent & so creamy! Better the second day!

I topped mine with a dollop of sour cream and smoked paprika 👍🏻” - BlueBox “Great soup! ended up making it on the stove top because my slow cooker wasn’t working properly.

Turned out great! Super easy either way.!” - lolajenjen

From start to finish, this soup is as hands-off as it gets. The initial cooking of the potatoes is the most time-intensive step, meaning the soup comes together very quickly once the potatoes are done.

In a large (6- to 8-qt.) slow cooker, combine the potatoes, broth, and thyme; season with salt and pepper. Cover and cook until the potatoes are tender, which will take between 4 to 6 hours on Low or 2 to 3 hours on High. Using a slotted spoon, transfer about half of the potatoes to a medium heatproof bowl or plate.

Using a potato masher, mash the remaining potatoes in the slow cooker. Mashing half of your potatoes when the soup is almost done is what will give the soup a thicker, creamier texture—more like the ones you would get from making potato soup on the stove.

If you prefer a thinner soup, you can easily skip that step. Once mashed, return the potatoes to the slow cooker. In a medium bowl, whisk together the milk and flour.

Add the milk mixture, cheese, cream, and sour cream to the slow cooker and stir to combine. Cover and cook on High until the cheese is melted and the soup is warmed through, which will take about 30 minutes more.

Meanwhile, in a large skillet over medium heat, cook the bacon, turning occasionally, until it’s nice and crispy, which will take about 8 minutes. Transfer it to a paper towel-lined plate and allow it to cool before crumbling into pieces. Once the bacon is cooked and the soup is warmed through, it’s time to serve.

Ladle the soup into individual bowls, and top the soup with as much bacon, chives, and cheese as you desire. The full list of ingredients and directions can be found in the recipe below. Once cooled, you can store potato soup in an airtight container in the fridge for up to three days.

The soup will thicken as it cools, so you may need to add water to thin it out when you’re ready to reheat it.