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? This recipe is flexible and versatile. If you want to amplify the flavor, consider using homemade chicken stock as a base instead of chicken broth.
Make Your Meal Ahead of Time
If you like to meal prep, slow cooker potato soup freezes beautifully. You can cut the veggies ahead of time, freeze them, and enjoy a lazy dinner later.
To make things easier for you, I’ve included freezer-prep instructions in my recipe. Feel free to double or even triple the recipe to make several dinners ahead of time so you always have some soup readily available for your family. When properly frozen, this slow cooker potato soup can last for up to 3 months.
Slow Cooker Potato Soup
- 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)
- 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.
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 slow cooker potato soup recipe, feel free to leave it in the comment section below. Or, you can send me a message through my contact me page. I check my mail regularly, and I’d love to hear from you.
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