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5 from 6 votes

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!
Prep Time15 mins
Cook Time3 hrs
Total Time3 hrs 15 mins
Course: Dinner, Main Course
Cuisine: American
Keyword: Crockpot Recipes, Easy Healthy Dinner, Easy healthy potato soup, Gluten Free, How to make potato soup in crock pot, Potato soup in slow cooker, Sour cream
Servings: 10
Calories: 280kcal


  • 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! 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.


  • Rinse 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!


Serving: 1/10th of recipe | Calories: 280kcal | Carbohydrates: 45g | Protein: 5g | Fat: 10g | Fiber: 3.5g | Sugar: 4g