Slow-Cooker Potato Soup

I love easy-to-prep slow-cooker meals. Just dump everything in the pot and let the magic happen.

Slow-cooker potato soup is my go-to meal when I want to eat cheap and healthy, and it’s a perfect choice when I want something that feels cozy and homey.

Better still, slow-cooker potato soup goes well with just about any topping I happen to have on hand. Green onions? Sprinkle ’em on there. Bacon crumbles? Toss those too. Shredded cheese? Why not?

slow cooker potato soup

If you like to meal prep, slow-cooker potato soup freezes beautifully. You can cut the veggies ahead of time for a lazy dinner later.

slow cooker potato soup

Slow-Cooker Potato Soup

A cozy make-ahead meal that tastes heavenly in cold weather months.
Prep Time 15 mins
Cook Time 8 hrs
Servings 8


  • 1360 Grams Potatoes (3 Lbs.)
  • 85 Grams Onion, Chopped (1/2 Medium Onion)
  • 100 Grams Celery, Sliced (2 Stalks)
  • 140 Grams Carrots, Sliced (2 Large)
  • 425 Grams Corn (1 15-Oz. Can)
  • 8 Grams Garlic, Minced (1 Tablespoon)
  • 0.5 Grams Pepper (1/4 Teaspoon)
  • 1 Gram Rosemary, Dried (1 Teaspoon)
  • 1530 Grams Chicken Broth (6 Cups)
  • 6 Grams Salt (1 Teaspoon)


  • 480 Grams Milk (2 Cups)
  • 30 Grams All-Purpose Flour (1/4 Cup)

Optional Toppings

  • Bacon Crumbles
  • Cheddar Cheese
  • Green Onions


  • Place potatoes, carrots, onions, celery, and corn in slow cooker.
  • Pour broth over everything and add seasonings.
  • Cook on high for 6 to 8 hours.
  • Whisk flour into milk to create a roux. Then stir into the soup.
  • Cook on high for another 30 minutes until the soup bubbles.
  • Transfer half of the soup to a blender and puree until smooth. Mix everything together.
  • Top with cheese, bacon crumbles, and green onion.

Freezer Prep Instructions

  • Place potatoes, carrots, onions, celery, and corn in freezer-friendly Ziploc bag.
  • Sprinkle seasonings over the vegetables, seal, label, and place in freezer.
  • The night before cooking, remove bag from freezer and thaw in the fridge over night.
  • Dump ingredients into slow cooker.
  • Add broth and follow instructions 3-7.


I personally prefer to leave potato skins on when I make this recipe, but you don’t have to. And feel free to leave out the corn if you don’t have that on hand, or add some a chicken breast or two if you want to bump up the protein. This recipe is very forgiving with the ingredients you toss into the cooker. 

Did You Try It?

I love it when my friends and family try my recipes. But I love it even more when I can make a good recipe even better. If you have a suggestion for improving my recipe, feel free to leave it in the comment section below.