Slow Cooker Potato Soup being served in a Bread Bowl, topped with Cheese and Paprika.

Slow Cooker Creamy Potato Soup is an easy, creamy, soup to put together so don’t be afraid of the long list of ingredients. The potatoes and onions will only need minimal chopping before being added to the slow cooker. As the soup is near ready if you own a immersion blender the finishing of the soup is a cinch as well.

What can I use if I don’t have an immersion blender?

So the easiest method of making the Slow Cooker Creamy Potato soup is with the immersion blender. What to do if you don’t have one (Or for our house, it’s packed away after a move and we haven’t found it yet)? I’ve used a regular blender too. Of course, that choice leaves you with an appliance and a bunch of parts you have to wash. Next option? Use a potato masher. Potato mashers can get the potatoes quite mashed. Then to make it “soup” you can then use a hand mixer to smooth out the soup. I really liked the chunkiness of the soup, so I used a large fork to break up the potatoes and hand mixed it a bit. ** At the activating of this blog post we’ve finally found the immersion blender!

What kind of potatoes are the best for this dish?

For the easiest route, I used the Baby Potatoes. These potatoes come in 1.5 pound bags. They just need a little bit of washing and then I slice or dice them a few times and that’s it. I don’t worry about peeling them at all. I choose Baby Yellow Potatoes and Baby Red Potatoes. I’ve also used Gemstone Medley Potatoes, Purple, Yellow and Red Fingerlings. Fingerlings are slightly larger than the baby potatoes, they are long and narrow, kind of the shape of a finger. Baby Potatoes are packaged clean and their skin is so thin and soft, that once mashed they are still a smooth texture. I used 2 different kinds to add color to the Slow Cooker Creamy Potato Soup.

Can I use a larger potato?

You absolutely can use a larger potato. Yellow Gold or Red Potatoes have similar soft skin and would be the better choice for larger potatoes. You may be able to find purple ones that are larger too. I would peel at least some of the peel for the larger potatoes and slice more thin than the baby potatoes so the cook time is similar. If you only have Russet Potatoes, you’ll want to scrub them down and peel really well. Russet/Idaho Potatoes have thicker skin, most apt to have lots of deep eyes, scratches and come quite unclean from the store. Definitely slice or dice these ones thin too.

A Wild Tip!

I’ve been known to pop a bag’s worth of Idaho potatoes in my upper section of the dishwasher and just wash with water (no detergent) to get them clean without me scrubbing and it actually cooks them a bit (but not completely) so they cook faster if your making mashed potatoes or a similar dish. It would definitely work for this dish if you were wanting to cut the time of the cooking in the slow cooker.

Slow Cooker Potato Soup in a Bread Bowl, topped with Cheese and Paprika.

Do you need some other Potato recipes?

Here is a few ideas of some other great potato recipes, including my favorite!
Slow Cooker Funeral Potatoes
Slow Cooker Shepherd’s Pie
Herb Garlic Potatoes
Instant Pot Baked Potatoes

Slow Cooker Creamy Potato Soup

Anne
Print Recipe
Prep Time 10 mins
Cook Time 8 hrs
Servings 6 people

Equipment

  • 1 6-7 Quart Saucepan
  • 1 Immersion Blender Regular Blender, Potato Masher with Hand Mixer also can work.

Ingredients
  

  • 3 Pounds Potatoes Washed, Peeled if necessary, Diced or sliced
  • 1 Yellow Onion, chopped
  • 1 tbsp Minced Garlic
  • 2 tsp Seasoned Salt
  • 1 Bay Leaf
  • 1 tsp Ground Rosemary
  • 1/2 tsp Better than Bouillon, Chicken
  • 1/2 tsp Ground Pepper
  • 1/2 tsp Ground Thyme
  • 4 Cups Chicken or Veggie Broth
  • 1 Cup Heavy Cream
  • 1/2 Cup Sour Cream
  • 1/4th Cup Parmesan, shredded
  • 1 Cup Canned or frozen corn
  • Sprinkle Chicken Pollo
  • Extra Cheese for Garnishment
  • Can be served in bread bowls or regular

Instructions
 

  • Prep the Potatoes and Onions (and garlic)
  • At the bottom of the Slow Cooker place the diced or sliced potatoes, chopped onions, minced garlic, seasonings, bouillon, bay leaf and then pour the broth over, and stir around.
  • Cook on high for 4 hours or low for 6-8 hours.
  • Remove the bay leaf. Use your immersion blender to blend, chop up the cooked potatoes in the chicken broth. Once it's fairly mixed pour in the Heavy Cream, Sour Cream, and Parmesan Cheese
  • Use the Immersion blender to blend in the Heavy cream and Sour cream and cheese.
  • Put the soup back in the slow cooker if you removed it, add the corn to warm up, sprinkle a small amount of Chicken Pollo over the top.
  • Serve with extra cheese, bacon , and anything else that sounds good!
Tried this recipe?Let us know how it was!
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