Description
This Slow Cooker 5-Ingredient Creamy Potato Soup is pure comfort in its simplest form. Tender potatoes and sweet onion slowly melt into a rich, velvety broth, finished with cream for a cozy, satisfying soup that tastes far more indulgent than the effort it requires.
Introduction
Some recipes don’t need complexity to be memorable. This potato soup is proof that a handful of humble ingredients, given time and gentle heat, can create something deeply comforting. It’s the kind of meal that waits for you, fills the kitchen with warmth, and delivers calm with every spoonful.
Why You’ll Love This Recipe
This recipe uses just five main ingredients and requires almost no hands-on work. There’s no sautéing, no roux, and no constant stirring. It’s reliable, creamy without being heavy, and easy to customize with toppings for everyone at the table. Perfect for busy days, cold nights, and meal prep.
Ingredients
2 lbs russet potatoes, peeled and diced into ½-inch pieces
1 small yellow onion, finely chopped
4 cups low-sodium chicken broth or vegetable broth
1 can condensed cream of chicken soup, not diluted
1 cup heavy cream
Optional toppings
Crispy bacon bits
Shredded cheddar cheese
Green onions or chives
Croutons or oyster crackers
Fresh thyme or black pepper
Instructions
Step 1: Build the Base
Add the diced potatoes and chopped onion to a 5–6 quart slow cooker. Spread them out evenly. Pour in the chicken broth and condensed soup. Stir gently just until combined.
Step 2: Slow Cook
Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the potatoes are very tender and easily pierced with a fork.
Step 3: Mash for Texture
Using a potato masher or the back of a spoon, mash about one-third to one-half of the potatoes directly in the slow cooker. Leave some chunks for a rustic, hearty texture.
Step 4: Add the Cream
Stir in the cold heavy cream. Cover and cook on LOW for another 15–20 minutes until heated through. Do not let the soup boil.
Step 5: Season and Serve
Taste and season with salt and black pepper if needed. Ladle into bowls and add your favorite toppings.
Variations
Use cream of mushroom soup instead of cream of chicken for a vegetarian version.
Add minced garlic or a pinch of white pepper for deeper flavor.
Stir in shredded cheese at the end for an extra creamy finish.
Add cooked bacon or ham for a heartier soup.
Tips for the Best Results
Use russet potatoes for the creamiest texture.
Mash gradually so you control how chunky or smooth the soup becomes.
Always add the cream at the end to prevent curdling.
Low and slow cooking gives the best flavor and texture.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days.
For freezing, omit the cream. Freeze the soup base for up to 3 months, then reheat and add fresh cream before serving.
Serving Suggestions
Serve with crusty bread, garlic toast, or cheddar biscuits.
Pair with a crisp green salad to balance the richness.
Turn it into a loaded potato soup with cheese, bacon, and green onions.
FAQs
Can I use Yukon Gold potatoes
Yes, but the soup will be slightly less creamy and more buttery in texture.
Can I make this dairy-free
Yes, use cream of mushroom soup and full-fat coconut milk instead of cream.
Why is my soup too thick
Simply stir in extra warm broth or milk until it reaches your desired consistency.
Can I blend it completely smooth
Yes, use an immersion blender, but blend gently to avoid a gluey texture.
Conclusion
This Slow Cooker 5-Ingredient Creamy Potato Soup is comfort food at its most honest. Simple ingredients, gentle cooking, and a result that feels like a warm embrace. Whether served plain or fully loaded, it’s a recipe you’ll return to again and again when you need something easy, nourishing, and deeply satisfying.