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Slow Cooker Potato Soup Recipe

There is nothing more comforting than a warm potato soup on a brisk fall or bitter winter evening. Or for to warm up mid-day for lunch for that matter. I feel like potato soup just slips down my throat and warms me straight from the inside. My husband always comments that you could use hot potatoes to insulate a house. I think that is what it does to my insides. It fills them up and keeps them warm.

And making potato soup can’t get any easier than dicing potatoes and throwing them in the slow cooker, unpeeled. Yes, please! If you are freezing potato soup it is wise to use potatoes such as Yukon Gold’s. There is just something about them that becomes less grainy when they are frozen. And the use of cream cheese, no worries. I know on many lists it is a no, no but as long as you heat the soup up gently when after you thaw it for serving you should be okay. It will be just fine. Trust me.¬† .¬† .

Slow Cooker Potato Soup

Author/Source:

Tricia @ onceamonthmeals.com

Ingredients:

  • 5lbs Yukon Gold potatoes, diced (peels still on)
  • 1.25 cups onion, diced
  • 10 teaspoons garlic, minced
  • 8 cups chicken broth
  • 16 oz cream cheese, softened
  • 1 Tablespoons Lawry’s Seasoned Salt
  • cheese (optional)
  • bacon, cooked & crumbled¬† (optional)

Directions:

Add potatoes, onion, garlic, seasoning and chicken stock to slow cooker. Cook on high for 6 hours. Stir in the softened cream cheese and allow to melt (approximately 30-60 minutes). Stir every 10-15 minutes until soup is well blended. Garnish with cheese and bacon.

Freezing Directions:

Follow all directions above, including adding the cream cheese. Allow to cool, portion into freezer containers and freeze. To serve: Heat slowly on the stove, slow cooker or microwave until heated through. Stir often. Garnish with cheese and bacon.

Alternative Freezing Directions:

Divide and place all ingredients except cream cheese (and cheese/bacon) into gallon size freezer bags, seal and freeze. To serve: Thaw. Place in slow cooker for 6 hours on high. Stir in the cream cheese and allow to melt. Stir every 10-15 minutes until soup is well blended. It takes an additional 30 minutes to 1 hour. Garnish with cheese and bacon.

Servings: 10-12

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35 Responses to “Slow Cooker Potato Soup Recipe”

  1. Susan says:

    Is it really 10 teaspoons of garlic?? I like garlic but that seems like a lot!

  2. stacey says:

    Looks good, does this come out too mushy. I tried potato soup in the crockpot before and it ended up being mashed potato soup!

  3. Frances says:

    In the alternative freezer directions: do you freeze everything before cooking? Will raw potatoes freeze well?

    • Tricia says:

      This recipe is on the November Traditional also. No you do not cook it at all with the alternate recipe. Yes raw potatoes will freeze just fine, BUT you need to keep them submerged in liquid when freeezing AND you need to submerge them in liquid as you are peeling and cutting so that they don’t brown before your freeze them.

  4. Rochelle says:

    Thanks! This recipe was soooooo good! It was so easy and I think a lot like Bennigan’s! It turned out perfect. My husband loved it and asked me to make it again!

  5. Julie H says:

    Trying this today with some added diced, cooked ham…can’t wait!

  6. Michelle K says:

    Love this recipe! My family gobbled it up…no leftovers! I had found a roll of breakfast sausage on managers special, so I browned it up and tossed it in at the end. It really made the soup!

  7. savannah says:

    Is it chicken broth or chicken stock, it says 2 different things on the recipe???

  8. Janet says:

    Love this! I made this over the weekend and it was awesome! As always….thanks for the great recipes!

  9. Veronica says:

    10 teaspoons of garlic.. how many cloves do you think that is?

  10. cindy scott says:

    for the alternative directions, how many hours on low would you cook it?

  11. Jodi Wiese says:

    I need a bigger crock-pot/slow cooker I could only fit 6 cups of stock in there…I hope it turns out ok since I had added all the garlic and potatoes ahead of time!

  12. Kailoni says:

    This turned out really good! My family loved it. This recipe is a keeper and will be making it again! Thank you!

  13. Dez says:

    I just made this & it does not look near as creamy as the picture. :/ I hope it tastes fine.

  14. Dez says:

    Oops, forget my previous post. I just saw it says 16ozs cream cheese, not 8ozs. LOL. mot sure here I got the 8 from?

  15. Whitney says:

    If I halve all the ingredients, will it work for a smaller batch?

  16. Nicole says:

    Made this today…so good! Thanks for the recipe :)

  17. Emily H. says:

    On the off chance anyone is checking this tonight, my soup has been cooking for 6 hours, cream cheese for 45 mins, and the potatoes are still in their diced shape.

    Am I supposed to mash them at some point or do they fall apart?
    How would one suggest mashing a whole crock pot full of diced soup?

    Thanks in advance if anyone sees this soon.

    • Kelly says:

      You could blend it with an immersion blender or in small batches in your blender. Or leave it as chunky!

      • Jolene says:

        Use a old fashion potato masher and that way you can decide when it is enough………..I use this masher when I am making stew too. I take out a cup or two & mash it & return to pot. This thickens the stew to just right……

  18. Nicole says:

    Great go to recipe…turns out everytime! Thanks for sharing.

  19. Leah says:

    After I added the cream cheese I used an immersion blender and it immediately blended the cheese. I wanted some potato chunks so I only used the hand blender for a couple seconds. Very well blended and delicious. Heavy, so a great soup for a cold winter day! Im freezing half of the batch. I hope it turns out as good when it is defrosted!

  20. Megan says:

    My new favorite potato soup recipe!

  21. Brandi says:

    This potato soup is a big hit with my family! We love making this soup and eating the leftovers for the next few days. It is so yummy! Thank you so much for sharing this recipe!

  22. Mandy says:

    Made this yesterday and the potatoes were still a little on the firm side and very “brothy.” Didn’t use the full 10 tsp of garlic, but my entire house still smelled of it while the soup cooked. Will try the immersion blender trick to thicken it up. Otherwise, a very yummy soup!

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