Slow Cooker Potato Soup

This rich and creamy slow cooker potato soup is my go-to solution for busy days or when I crave something warm and comforting The ease of letting the slow cooker do the work means this recipe is always within reach even on the most hectic weeks and its flavor never fails to impress

What Makes It Special

• Easy for weeknights just toss and go
• No fancy equipment needed if you have a slow cooker you are set
• Rich and hearty flavor that tastes like comfort in a bowl
• Comes together with everyday kitchen basics

I first tried this on a rainy afternoon when the family needed cheering up Now it pops into our rotation whenever anyone asks for something cozy or when we need low effort but maximum reward

What You’ll Need

• Russet potatoes: the backbone of the soup choose firm and unblemished for the creamiest result
• Broth: brings all flavors together chicken or vegetable work best go for low sodium so you can control the salt
• Flour: thickens for a luscious spoonful use all purpose and check it stays fresh for best results
• Dried dill thyme and rosemary: offer earthy warmth check dried spices are within one year old for best punch
• Salt: enhances flavors use kosher or sea salt for a clean taste
• Heavy cream: gives body and richness opt for the freshest cream with the highest butterfat you can find
• Turkey bacon: keeps things lighter with smoky flavor look for uncured with little added sugar
• Green onions: lift with color and a mild bite choose crisp and bright stalks
• Cheddar cheese: for the finishing touch sharp is best for bold flavor buy a block and shred yourself for better texture

Let’s Cook This Together

Prepare the potatoes:

Peel and cut into cubes layer them in the slow cooker spreading out evenly this ensures they cook through and soften into the broth

Make the slurry:

In a small bowl blend the flour with just enough water until completely smooth pour into the slow cooker making sure it mixes well with potatoes and broth to avoid any lumps

Add the seasonings:

Sprinkle the dried dill thyme rosemary and salt over everything then stir to combine distribute evenly so every bite is infused with herbs

Cook low and slow:

Set the slow cooker on low for five to seven hours or on high for two to four hours do not rush this step potatoes need to be tender enough that a fork easily slips in

Stir in the cream:

When potatoes are soft pour in heavy cream mix gently taste the soup and decide if you want an extra pinch of salt or more herbs

Top and serve:

Ladle soup into bowls finish each with a scoop of turkey bacon green onions and cheddar cheese serve piping hot for maximum comfort

Good to Know

• Freezes well for up to two months
• High in comfort with less guilt thanks to turkey bacon
• Naturally gluten free if you swap flour for a gluten free blend

Potato soup always reminds me of my grandmother who believed there was no bad day a bowl of potato soup could not fix The fresh herbs and bit of sharp cheddar make it feel special every time like a nostalgic hug in a bowl

Keeping It Fresh

Potato soup keeps best when stored in an airtight container in the fridge for up to three days If you plan to freeze take out toppings and add fresh cheese or onions after reheating Stir well after reheating for the smoothest texture and add a splash of broth if it thickens too much

Easy Ingredient Swaps

You can use Yukon gold potatoes for a slightly buttery taste If you want a vegetarian version skip the turkey bacon and use plant based bacon or smoked paprika for that smoky layer For a lighter soup you can swap heavy cream for half and half

How to Serve It Right

Ladle the soup into warm bowls just before serving Top with the turkey bacon cheese and green onions so textures stay crisp Add a grind of fresh black pepper for a little bite Pair with crusty bread or a crisp salad for a full meal

Behind the Dish

Potato soup is comfort food in many cultures and every family gives it a small twist My touch is the dill which gives unexpected brightness and makes every spoonful feel new yet familiar The slow cooker method means you can walk away and return to a house filled with the most inviting smell

Kitchen Wisdom

• Always blend flour with water to avoid lumps in your creamy soup
• Use freshly shredded cheese for top tier melting and flavor
• Taste before serving as potatoes soak up salt and flavors during cooking

Recipe FAQs

→ Can I substitute another type of bacon?

Yes, regular pork bacon or a plant-based alternative can replace turkey bacon. Adjust for desired flavor and crispness.

→ Is there a way to make this dairy-free?

You can use a non-dairy cream substitute, such as coconut or oat cream, and skip the cheddar cheese or choose a vegan option.

→ How can I thicken the soup further?

If you desire a thicker soup, blend a portion of the potatoes before adding cream, or stir in a slurry of cornstarch and water at the end.

→ Can I prepare this ahead of time?

Absolutely. The soup stores well refrigerated for up to 3 days. Reheat gently, adding a splash of broth if it thickens too much.

→ What sides pair well with this dish?

Warm bread, a simple salad, or roasted vegetables complement the creamy texture and savory flavors.