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Slow Cooker Potato Soup

This creamy Slow Cooker Potato Soup is loaded with tender Yukon Gold potatoes, carrots, celery, cheddar cheese, sour cream, and green onions. The slow cooker does most of the work, making it an easy, hearty, and comforting family dinner.
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Prep Time 20 minutes
Cook Time 3 hours 10 minutes
Total Time 3 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course, Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Potato Soup
  • 2 stalks celery diced
  • 2 carrots peeled and diced
  • 1 yellow onion diced
  • 3 cloves garlic minced
  • 3 lbs Yukon Gold potatoes peeled and cut into 1/2–3/4-inch chunks
  • 1 teaspoon Italian seasoning
  • 1 1/4 teaspoons salt plus more to taste
  • 1/2 teaspoon freshly cracked black pepper plus more to taste
  • 3 cups chicken broth use a flavorful broth
Flour Slurry
  • 2 tablespoons all-purpose flour
  • 2 tablespoons water
Creamy Finish
  • 1/2 cup heavy cream
  • 1/2 cup sour cream
  • 1 cup cheddar cheese freshly shredded and divided
  • 3 green onions sliced and divided

Equipment

  • 5 or 6-quart slow cooker
  • Cutting board
  • Chef's knife
  • Vegetable peeler
  • Small mixing bowl
  • Whisk
  • Potato masher
  • Cheese grater
  • Measuring cups and spoons

Method
 

Prepare the Vegetables
  1. Wash and dice the celery. Peel and dice the carrots, dice the onion, and mince the garlic.
  2. Wash and peel the Yukon Gold potatoes, then cut them into 1/2–3/4-inch chunks.
Slow Cook the Soup
  1. Add the potatoes, carrots, celery, onion, and garlic to a 5 or 6-quart slow cooker.
  2. Add the Italian seasoning, salt, and freshly cracked black pepper.
  3. Pour the chicken broth over the vegetables and stir until everything is evenly distributed.
  4. Cover and cook on HIGH for 3 hours, or until the potatoes are tender and can be easily pierced with a fork.
Thicken the Soup
  1. Near the end of the cooking time, add the flour and water to a small bowl. Whisk until completely smooth and no lumps remain.
  2. Pour the flour slurry, heavy cream, and sour cream into the slow cooker. Stir thoroughly to combine.
  3. Replace the lid and cook on HIGH for an additional 10 minutes.
Finish and Serve
  1. While the soup finishes cooking, shred the cheddar cheese and slice the green onions.
  2. Remove the lid and use a potato masher to break the potato chunks into smaller pieces. Leave some pieces intact for a hearty texture.
  3. Add 1/2 cup of the shredded cheddar cheese and half of the sliced green onions.
  4. Stir until the cheese is completely melted and incorporated into the soup.
  5. Taste and adjust the salt and black pepper as needed.
  6. Ladle the soup into bowls and garnish with the remaining shredded cheddar cheese and sliced green onions. Serve hot.

Notes

  • Serving size: This recipe makes approximately 6 servings, with about 1 1/2 cups per serving.
  • Broth: Use a flavorful chicken broth because much of the soup’s flavor comes from the broth. Chicken bouillon mixed with water may also be used.
  • Potatoes: Yukon Gold potatoes create a naturally creamy texture while still holding their shape during slow cooking.
  • Soup texture: Mash more of the potatoes for a smoother soup or leave larger chunks for a heartier texture.
  • Cheese: Freshly shredded cheddar melts more smoothly than pre-shredded cheese.
  • Consistency: The soup will continue to thicken as it cools. Add a splash of broth or milk when reheating if needed.
  • Storage: Refrigerate cooled leftovers in an airtight container for up to 4 days.
  • Reheating: Reheat gently on the stovetop or in the microwave, stirring occasionally. Avoid boiling after adding the dairy.