Creamy Slow Cooker Potato Soup for Ultimate Comfort Dining

This Easy Slow Cooker Potato Soup is my go-to recipe for creamy, comforting flavor, perfect for chilly evenings.

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Prep Time 15

Cook Time 6

Thickening Time 30

Total Time 6 45

Servings: 6 bowls

Course: Soups

Cuisine: American

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

2-3 pounds Russet Potatoes Cubed
2-3 pounds Yukon Gold Potatoes Cubed
4-6 ounces Pancetta Diced; can substitute bacon or omit for vegetarian
1 small Onion Chopped; shallots or leeks can substitute
3 cloves Garlic Minced
4-6 cups Low-Sodium Chicken or Vegetable Broth Homemade stock recommended

For Seasoning

1 teaspoon Kosher Salt Adjust to taste
1 teaspoon Dried Thyme Or fresh thyme, adjusted quantity
1 teaspoon Freshly Ground Black Pepper Can substitute white pepper

For Creaminess & Thickening

1 cup Evaporated Milk Can substitute coconut milk
2 tablespoons All-Purpose Flour Can substitute cornstarch or gluten-free flour

For Toppings and Garnish

2 stalks Thinly Sliced Scallions For garnish
4-6 ounces Cooked Bacon or Pancetta Pieces Optional topping
1 cup Shredded Sharp Cheddar Cheese Or cheese of choice
1 cup Cheddar Cheese Crackers Optional topping or croutons

Equipment

slow cooker

Method

Preparation Steps

Preheat your slow cooker to LOW for 15 minutes.
Cube russet and Yukon gold potatoes and add to the slow cooker with diced pancetta, chopped onion, and minced garlic.
Pour in 4-6 cups of low-sodium chicken or vegetable broth and stir gently.
Add kosher salt, dried thyme, and freshly ground black pepper. Cover and set to HIGH for 3-4 hours or LOW for 6-8 hours.
Whisk together evaporated milk and all-purpose flour in a bowl, then stir into the soup and cook for an additional 30 minutes on LOW.
Ladle soup into bowls and garnish with scallions, pancetta, and cheddar cheese. Switch to warm mode if not serving immediately.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 40gProtein: 10gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 20mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 35mgCalcium: 150mgIron: 2mg

Notes

Timing is key; ensure evaporated milk is added towards the end. Adjust seasoning before thickening. Leftover soup can be stored in the fridge or freezer.

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