There’s nothing quite as comforting as a warm bowl of potato soup slowly simmered to perfection. Slow Cooker Creamy Potato Soup is the kind of recipe that fills your home with cozy aromas while quietly doing all the work for you. Simple, hearty, and deeply satisfying, this soup is a classic comfort food that fits perfectly into busy days, cold evenings, or relaxed family dinners.
What makes this soup special is its simplicity. Using humble ingredients like potatoes, onions, and cream, the slow cooker gently transforms them into a rich, velvety soup with minimal effort. It’s the kind of recipe Grandma might have made—no shortcuts, no fancy techniques, just honest flavors that warm you from the inside out. Serve it as a main dish with crusty bread or as a comforting starter before a larger meal.
Ingredients (Serves 6)
- 1 kg (2.2 lb) potatoes, peeled and diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 750 ml (3 cups) vegetable broth or chicken broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- ½ teaspoon paprika
- 200 ml (¾ cup) heavy cream
- 150 g (1½ cups) shredded mild cheddar cheese
- 60 g (¼ cup) unsalted butter
- 2 tablespoons cornstarch
- 2 tablespoons water
Optional Toppings
- Chopped green onions
- Extra shredded cheese
- Crispy onions
Detailed Instructions
1. Prepare the Vegetables
Begin by peeling the potatoes and cutting them into small, evenly sized cubes. This ensures they cook evenly and become tender at the same time. Finely chop the onion and mince the garlic.
Place the diced potatoes, onion, and garlic into the slow cooker.
2. Season and Add Liquid
Pour the broth over the vegetables, making sure the potatoes are mostly submerged. Add the salt, black pepper, dried thyme, and paprika. Stir gently to distribute the seasoning evenly throughout the mixture.
Cover the slow cooker with its lid.
3. Slow Cook
Cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the potatoes are very tender and easily pierced with a fork. Slow cooking allows the potatoes to break down naturally, creating a creamy base without needing excessive blending.
4. Thicken the Soup
In a small bowl, whisk together the cornstarch and water to form a smooth slurry. Stir this mixture into the soup.
Add the butter and gently stir until it melts. Cover and cook on HIGH for an additional 15–20 minutes, allowing the soup to thicken slightly.
5. Make It Creamy
Pour in the heavy cream and stir well. Using a potato masher, gently mash some of the potatoes directly in the slow cooker to create a thicker, creamier texture while still leaving some chunks for body.
Add the shredded cheddar cheese and stir until fully melted and incorporated. Let the soup cook for another 10 minutes on LOW.
6. Taste and Adjust
Taste the soup and adjust seasoning if needed, adding more salt or pepper to your preference.
Serving Suggestions
Ladle the hot soup into bowls and top with chopped green onions, extra cheese, or crispy onions if desired. This soup pairs wonderfully with:
- Crusty bread or dinner rolls
- Simple side salads
- Grilled cheese sandwiches
It’s filling enough to stand alone but also works beautifully as part of a larger meal.
Tips and Variations
- Extra creamy: Blend half of the soup using an immersion blender.
- Chunkier texture: Mash fewer potatoes and leave larger pieces intact.
- Make ahead: This soup reheats well and thickens even more overnight.
- Storage: Keep leftovers refrigerated in an airtight container for up to 3 days.
