Creamy potato soup: 1 comforting bowl

There’s just something magical about a big, steaming bowl of creamy potato soup, isn’t there? When the weather’s chilly or you’ve had one of those days where the to-do list feels a mile long, a hearty soup is like a warm hug in a bowl. That’s exactly why I created this Creamy Slow Cooker Potato Soup! It’s my go-to for those busy weeknights or when I just need a serious dose of comfort without a lot of fuss. Seriously, throwing everything into the slow cooker and letting it do its thing is one of my favorite “pure cooking joys.” It proves that you really don’t need to be a master chef to create something incredibly delicious and satisfying. This recipe is all about bringing good food and good feelings to your table, super easily.

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Gather Your Ingredients for Delicious Potato Soup

Okay, so to make this absolute dream of a potato soup, you’ll need just a few simple things. I love that this recipe uses pantry staples! Here’s the rundown: 2 pounds of potatoes (just peel ’em and chop ’em up), 1 cup of yellow onion that’s been nicely chopped, and 2 little cloves of garlic, minced up nice and fine. Then, you’ll need 4 cups of chicken broth – I find that homemade is amazing, but good quality store-bought works perfectly too. For that creamy goodness, we’ve got 1 cup of milk and a half cup of heavy cream. Oh, and don’t forget 1/4 cup of butter and the same amount of all-purpose flour for our magic thicker. Of course, salt and pepper to taste are a must! And for the real “wow” factor? Grab some shredded cheddar cheese, maybe some crispy bacon bits, and fresh chopped chives for topping. Totally optional, but highly recommended!

Effortless Steps to Make Creamy Potato Soup

Alright, let’s get this creamy potato soup party started! It’s genuinely so easy, you’ll wonder why you ever made it any other way. We’re talking minimal fuss for maximum comfort.

Preparing the Slow Cooker Base

First things first, grab your slow cooker. Toss in those prepped potatoes, the chopped onion, and all that minced garlic. Think of it as building the flavor foundation. Now, pour in your chicken broth. Just dump it all in, cover it up, and let that magic happen. You can cook it on low for about 6 to 8 hours, or if you’re in a bit of a hurry, high for 3 to 4 hours works too. Just until those potatoes are super tender and ready to be mashed into creamy goodness.

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Creating the Creamy Thickener

While the slow cooker is doing its thing, let’s whip up our creamy magic. Grab a medium saucepan, melt that butter over medium heat – watch it carefully so it doesn’t burn! Whisk in the flour, and let that cook for just about a minute ‘til it smells a little toasty. This is our roux, the secret to that velvety smooth texture. Now, slowly, I mean *slowly*, whisk in the milk and then the heavy cream. Keep stirring constantly! You want this mixture to thicken up nicely, kind of like a thin gravy. This is gonna give our potato soup that luxurious mouthfeel.

Combining and Finishing Your Potato Soup

Once your potatoes are fork-tender in the slow cooker, it’s time to bring everything together. Pour that beautifully thickened milk mixture right into the slow cooker. Give it all a good stir to combine everything really well. Let it cook for maybe another 30 minutes on low, just to let all those flavors meld and get super creamy. This is the moment of truth for seasoning: add salt and pepper to your liking. Taste it! This is your chance to make it absolutely perfect for *you*. Trust me, a little extra pepper makes all the difference.

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Tips for the Best Loaded Baked Potato Soup

You know, making a good potato soup is one thing, but making it *great*? That’s where the little tricks come in! We want this soup to be the star of the show, a real comfort food hero. A few simple tweaks can take it from tasty to absolutely unforgettable, especially if you’re dreaming of that loaded baked potato vibe.

Achieving Perfect Creaminess

Now, about that luscious, creamy texture we all love. My secret? Don’t be shy with the dairy if you want it *extra* rich! You can always adjust the milk and cream a bit – maybe add a splash more cream if you’re feeling decadent. Another trick? If you like it super smooth and don’t mind a little extra step, you can carefully use an immersion blender right in the slow cooker after everything’s cooked. Just pulse it a few times until you get your desired creaminess. It makes it feel seriously gourmet!

Gluten-Free Potato Soup Swaps

Worried about gluten? No problem at all! You can totally nail that creamy texture without the flour. Just before you’d normally add the flour-butter mixture, make a slurry with about 2 to 3 tablespoons of cornstarch and a little cold water or milk. Whisk it until it’s smooth, then stir that into the hot soup liquid. Let it simmer for a minute or two, and voila! You’ll have a perfectly thickened, gluten-free potato soup. Some gluten-free flour blends work great too, just follow the package directions for thickening.

Serving Suggestions for Your Comfort Food Soup

This potato soup is practically a meal in itself, a true bowl of comfort! But to really make it sing, especially if you’re going for that ‘loaded baked potato’ feel, I love serving it with a little something extra. Think of it as the perfect finale to a cozy meal. It’s a simple way to elevate this easy potato soup into something truly special.

Topping Your Creamy Potato Soup

Oh, the toppings! This is where the real fun begins. Besides the shredded cheddar, crispy bacon bits, and chives I mentioned, you can go wild! Little cubes of ham, a dollop of sour cream or Greek yogurt, some crunchy croutons, or even a sprinkle of smoked paprika can add amazing texture and flavor. Don’t be afraid to get creative; these additions really make it that beloved loaded comfort food soup!

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Storing and Reheating Your Easy Potato Soup

Got leftovers? Lucky you! This easy potato soup is just as good, if not better, the next day. For storing, let the soup cool down completely on the counter first. Then, pop it into airtight containers or freezer bags. It’ll keep nicely in the fridge for about 3-4 days. If you’re thinking longer term, this soup freezes like a dream for up to 3 months! When you’re ready to reheat, the stovetop is your best friend. Gently warm it over medium-low heat, stirring often. If it seems a bit thick after chilling, just whisk in a tiny splash of milk or broth until it’s wonderfully creamy again. Avoid microwaving if you can; it can sometimes make the creamy texture a bit weird, but if you must, stir it halfway through.

Frequently Asked Questions About Potato Soup

Nutritional Estimate for Creamy Potato Soup

Just a heads-up, this is a rough estimate, y’all! Since we all use slightly different brands or maybe snicker in an extra splash of cream (I won’t tell!), the exact numbers can shift. But generally, one serving—about 1.5 cups of this deliciousness—comes in around 450 calories, with about 25g of fat and 40g of carbs. You’ll also get a good dose of protein and the sodium will depend heavily on your broth choice. It’s hearty, comforting fuel!

Share Your Thoughts on This Potato Soup

So, that’s my Creamy Slow Cooker Potato Soup! I really hope you give it a try and love it as much as my family does. Have you made it? Did you try any fun toppings or make your own little twists? I’d absolutely LOVE to hear all about it in the comments below! Share your experience, rate the recipe, or even tag me on social media if you snap a pic. Your feedback helps others find joy in cooking too!

Creamy Slow Cooker Potato Soup

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A comforting and easy slow cooker potato soup recipe. Perfect for a chilly day, this creamy soup is loaded with flavor and can be made ahead for simple weeknight meals.

• Author: purejoyalex
• Prep Time: 15 minutes
• Cook Time: 4 hours
• Total Time: 4 hours 15 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooker
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 2 lbs potatoes, peeled and diced
• 1 cup chopped yellow onion
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup milk
• 1/2 cup heavy cream
• 1/4 cup butter
• 1/4 cup all-purpose flour
• Salt and black pepper to taste
• Optional toppings: shredded cheddar cheese, cooked bacon bits, chopped chives

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Instructions

1. Place diced potatoes, chopped onion, and minced garlic in your slow cooker.
2. Pour in the chicken broth.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until potatoes are tender.
4. In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to form a roux.
5. Gradually whisk in milk and heavy cream. Cook, stirring constantly, until the mixture thickens.
6. Pour the thickened milk mixture into the slow cooker.
7. Stir everything together and cook for another 30 minutes, or until the soup is heated through and creamy.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with your favorite toppings.

Notes

• For a gluten-free option, use a gluten-free flour blend or cornstarch slurry to thicken the soup.
• This soup freezes well. Let it cool completely before transferring to freezer-safe containers.
• Adjust the amount of milk and cream to achieve your desired creaminess.

Nutrition

• Serving Size: 1.5 cups
• Calories: 450
• Sugar: 8g
• Sodium: 700mg
• Fat: 25g
• Saturated Fat: 15g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 5g
• Protein: 12g
• Cholesterol: 60mg