Make this healthy, creamy potato soup right in your slow cooker! This delicious recipe is extremely easy and requires only 15 minutes of hands on time.
Chop potatoes into cubes, sauté onions/garlic and throw it all in the crock pot. Add broth, cream and spices then mix it all up - turn on the crockpot and that's it!
Now you're free to get things done around the house. It's a beautiful thing. Even better? This tasty soup is gluten free and low calorie.
Disclaimer: This article contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Ingredients:
- Gold potatoes *russets will also work too but I really prefer gold!
- Vegetable broth
- Yellow onion
- Extra virgin olive oil
- Minced garlic
- Heavy cream
- Sour cream
- Bay leaf
- Salt & pepper
- Italian seasonings
- Smoked paprika *regular paprika can be used, but I especially love the taste of smoked paprika in this soup!
Making potato soup in a slow cooker - A quick overview:
Keep scrolling for the full recipe! We’ll start here with a quick rundown:
- Rinse and dry potatoes (no need to peel). Chop them into small cubes and place in your crock pot.
- Measure olive oil into a pan on the stove top, turn heat to medium low.
- Dice onion and sauté until translucent. Add garlic and sauté 1-2 more minutes.
- Transfer to your crockpot.
- Add remaining ingredients and mix well.
- Turn crockpot on high and cook for 3-4 hours, or cook on the low setting for 6-8. Stir occasionally.
- Once potatoes are soft, remove bay leaf.
- Puree soup with an immersion blender until desired texture is reached.
- Portion into serving bowls, add desired toppings and enjoy!
Handy tips:
- Special equipment: I highly recommend purchasing an immersion blender if you don't have one already! You can transfer soup to a regular blender for puréeing, but that's such a hassle. I recently bought this immersion blender and it is AMAZING (plus affordable). Once you get your hands on one of these beauties, you won't ever go back to your old ways. It's so worth it to invest in this incredible tool!
- Crockpot carrier: If you want to share your soup with family and friends, you should definitely invest in a cool crockpot carrier bag (linked here is the one I use - it's awesome)! This convenient invention makes it much easier to transport your food when you want to share it with the ones you love.
Slow Cooker Potato Soup
Delicious gold potatoes in a creamy, savory broth flavored with spices and herbs. Top with shredded cheese, chives, sour cream and bacon bits if desired!
Servings: 10
Calories: 280kcal
Ingredients
- 5 lbs. gold potatoes *10-15 medium size potatoes *see note below
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion
- 2 teaspoons minced garlic *see note below
- 1 bay leaf
- 1 & ½ teaspoons salt *see note below
- ½ teaspoon ground pepper
- 1 teaspoon smoked paprika *see note below
- 1 tablespoon Italian seasonings
- 5 & ½ cups vegetable broth *approx. 3 cans
- ¾ cup heavy cream
- ½ cup sour cream
Optional toppings:
- Chives, green onion, bacon bits, shredded cheese, sour cream
Recipe notes:
Minced garlic: I always keep a jar of minced garlic in my refrigerator. It's a huge time saver. I love garlic but I don't always want to mince by hand, this is a great alternative! Gold Potatoes: russets will work as well but I much prefer gold potatoes for this recipe (they're creamier and have thinner skin)! Don't forget you can use the scales in the produce section at the grocery store to weigh out your potatoes if you can't find a 5 lb. bag. Salt: because different brands of vegetable broth have varying levels of sodium, you may want to add salt slowly and taste test along the way. Smoked paprika: regular paprika will also work but I especially LOVE the flavor of smoked and highly recommend it.Instructions
- Rinse, scrub and dry potatoes (no need to peel)! Chop them into small cubes and place in your slow cooker.
- Measure olive oil into a frying pan on the stove top. Turn heat to medium low.
- Dice onion and sauté for 5-10 minutes, until translucent.
- Add garlic and sauté 1-2 more minutes. Transfer to crock pot.
- Add bay leaf, salt, pepper, smoked paprika, Italian seasonings, vegetable broth, heavy cream and sour cream to the crock pot. Mix everything together.
- Cover and cook on high for 3-4 hours or low for 6-8. Check soup occasionally and stir. Cook until potatoes fork tender.
- Remove bay leaf. Use an immersion blender to puree soup until desired texture has been reached. Leave some larger chunks of potato or puree until completely smooth! (*Tip: you can also transfer some or all of your soup to a regular blender to puree if you don't have an immersion blender).
- Portion soup into bowls, add desired toppings and enjoy!
Nutrition
Serving: 1/10th of recipe | Calories: 280kcal | Carbohydrates: 45g | Protein: 5g | Fat: 10g | Fiber: 3.5g | Sugar: 4g
Did you make this recipe?!
Wahoo! Thank you so much for trying it out – please be sure to leave a rating! Simply click on the stars in the recipe card above.
More soup & chili recipes:
- Hamburger Potato Soup
- Creamy Chicken Gnocchi Soup
- Roasted Tomato Soup With Basil
- The Best, Easy Tailgate Crockpot Chili
- Creamy White Chicken Chili
- Italian Stuffed Pepper Crockpot Soup
- Oven Roasted Butternut Squash Soup
- Homemade Leftover Turkey Noodle Soup
Pin it for later!
Karen Velinsky says
Potato soup! That was my dad's favorite; I haven't tried making this before. It sounds like a nice fall recipe! I will let you know how it turns out.
stacey_olson says
It's so easy and perfect for fall! Let me know what you think!
Melba says
What a comforting recipe! This may become a staple during fall in our home! We love potatoe soup, but is not healthy, so very excited to try this one. Thank you for sharing it!
stacey_olson says
Oh yes it's perfect for fall!!
Nyx says
Hey, just a heads up, this recipe says to cook at low for 3 hours, and I think maybe it was meant to say high? Unfortunately, 3 hours on low definitely was not done potatoes for me, but it'll be great for lunch tomorrow I'm sure!
stacey_olson says
Oh no! I really appreciate you letting me know about that. I'm going to fix it right now!! My apologies. <3
Nyx says
It turned out delicious though!! Lovely flavor and absolutely tasty dinner 🙂
stacey_olson says
I am so glad to hear that! Thank you for being a rockstar and telling me about the typo so I could fix it. You are the BEST and I'm glad the recipe was tasty.
Ashley says
Leave skin on potatoes?
Stacey says
Yes! I leave the skin on!
Patricia Kirkpatrick says
Would you double the time if you set it to low?
stacey_olson says
Yes, I would! Thank you for the question, I'll have to clarify that in the instructions!
Celi says
Can this soup be frozen?
Garlic Salt & Lime says
I think it should freeze fine! You might want to add some extra broth or cream when you heat it back up.
Oddie says
I made some and it turned out very good. Thank you for that recipe. I have not had any as of yet but it will be for Sunday meal.
Garlic Salt & Lime says
I am so happy to hear you enjoyed this recipe! Thank you for the rating and review!