This Slow Cooker Potato Soup is a lightened up version of a classic! This potato soup recipe only requires a couple simple steps before simmering all day in a crockpot. You’d never guess this recipe is packed with veggies!

two red bowls filled with slow cooker potato soup. carrots, green onion, and garlic sit nearby.

 

Mr. Maebell was a picky eater. Actually, picky eater is kind of an understatement. He ate meat and cheese, and that is about it. I distinctly remember a very heated discussion when I tried to get him to eat a bell pepper. I knew then I was in for an uphill battle.

Fortunately, over time he started to venture out and eat lots of things he never would have considered before. Now, there isn’t really anything he won’t eat! One of his new favorites is this Chicken Taco Soup, so I decided to keep going with the soup trend!

While I was making this easy creamy potato soup — which is actually loaded with leeks, onions, garlic and carrots — I was thinking about those first few years we lived together and how I had to sneak those healthy things into our meals. I realized I no longer had to hide it from him that this soup was actually loaded with veggies … but for old time’s sake, I decided to anyway. 🙂

Now, bring out your crockpot because this potato soup recipe gets to simmer away all day!

Why You Will Love This Recipe

  • Kid Friendly. This is the perfect kid-friendly soup. It is an absolutely delicious comfort food your kids will love, and you can even sneak in some vegetables!
  • Inexpensive. This recipe is full of pantry staples. If you don’t already have an ingredient on hand, it should be easy and inexpensive to pick up at the grocery store.
  • Easy. Crockpot Potato Soup only requires a couple simple steps then you will just let it simmer all day in the slow cooker!

overhead view of two red bowls filled with slow cooker potato soup. carrots, green onion, and garlic sit nearby.

Recipe Ingredients

As always, this is a quick overview of the ingredients used in this recipe! For the complete, printable recipe card scroll to the bottom. 

  • Olive oil: Any neutral oil will work but we recommend olive oil for this recipe
  • Vegetables: Russet Potatoes, Leeks, carrots, white onion, garlic
  • Chicken broth: use good quality chicken stock for the best flavor
  • Cream cheese: helps create the creamy, delicious texture and flavor
  • Shredded cheddar cheese: White cheddar would also work well with this recipe
  • Spices: salt and pepper

What Are the Best Potatoes for Potato Soup? 

We recommend using russet potatoes in this simple potato soup recipe. Russet potatoes are high in starch. This creates a rich, ultra thick and creamy potato soup. 

two red bowls filled with crockpot potato soup. carrots, green onion, and garlic sit nearby.

How to Make Potato Soup in the Slow Cooker

In addition to the ingredients listed above, you will need a crock pot or slow cooker as well as a blender. I used an immersion blender, but you could ladle it into a normal blender if that’s best for you.

This crockpot creamy potato soup is a breeze to make! Here’s an overview of the process: 

  1. Sauté the leeks in a skillet until tender. 
  2. Add the leeks, onions, carrots, garlic cloves, potatoes, and broth to the slow cooker.
  3. Cook on low for 8 hours. 
  4. Stir in the cream cheese, then use an immersion blender to blend the soup to the desired consistency.
  5. Stir in the shredded cheddar and dig in! 

Toppings for Crockpot Potato Soup:

This is a great recipe to customize with your personal preference of toppings! It can add a nice twist to the flavor and textures–We recommend setting up a toppings station so everyone can personalize their potato soup! Here are some of my favorites:

  • Bacon, crispy ham, pork belly
  • Crumbled or shredded cheese (cheddar, parmesan, asiago, etc.)
  • Sour cream or plain, unsweetened Greek yogurt
  • Chives, green onions
  • Roasted broccoli, brussels sprouts, or chopped asparagus spears
  • Toasted almonds or pecans

What to Serve With Potato Soup

Not sure what to serve alongside this homemade potato soup? Here are some side dish suggestions: 

two red bowls filled with homemade potato soup. carrots, green onion, and garlic sit nearby.

Storage and Reheating Instructions:

Freezer Storage: Because this slow cooker potato soup contains shredded cheese and cream cheese, I don’t recommend freezing it. It’d likely develop a grainy texture once frozen and reheated. 

You could definitely cook the soup, then cool and freeze BEFORE adding the cream cheese and shredded cheese, though! When ready to serve, just thaw, warm in the crock pot, add your additional ingredients, and blend!

Refrigerator Storage: Allow to completely cool. Then you could store this recipe in the refrigerator for up to 3 days.

Reheating:This potato soup recipe is super easy to warm up. If you have a lot to warm up, you could put it right back into the crockpot. Then let it slowly warm up over an hour, occasionally stirring.

If you need it warm quicker, you can easily microwave bowls in 30-second increments, stirring between bursts so it warms evenly. You could also warm it in a stockpot on the stove.

Tips for Making Homemade Potato Soup in the Slow Cooker

  • For a creamy potato soup, be sure to peel the potatoes before cooking them. Otherwise you’ll wind up with pieces of skin in the soup (which I don’t mind, but some people do!). 
  • Thoroughly rinse the leek under running water before sautéing it. Leeks can have lots of sand hiding in them. 
  • Puree this soup all the way or leave it chunky. Up to you! 

More Slow Cooker Soup Recipes: 

Lightened up Creamy Potato Soup! Packed with veggies!

Get the Recipe: Slow Cooker Potato Soup

Prep: 15 minutes
Cook: 8 hours
Total: 8 hours 15 minutes
Yield: 6
Author: Annie Holmes
This Slow Cooker Potato Soup is a lightened up version of a classic creamy potato soup! You'd never guess it is packed with veggies!
4.75 from 4 ratings
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Ingredients
 

  • 1 tablespoon olive oil
  • 1 medium leek, thinly sliced
  • 1 medium size carrot, sliced
  • 5 cloves of garlic
  • 1 small white onion, chopped
  • 5 large russet potatoes, quartered
  • 5 cups chicken broth
  • 8 ounces cream cheese
  • 1 cup shredded cheddar
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt

Instructions
 

  • Heat the olive oil in a large skillet and add the thinly sliced leeks. Cook for 2-3 minutes until they are tender.
  • Scrape the leeks into the bottom of a large slow cooker. Add the onions, carrots and garlic cloves to the slow cooker.
  • Top with quartered potatoes and the chicken broth.
  • Cook on low for up to 8 hours.
  • When ready to serve, turn off slow cooker and add the cream cheese in small cubes. Use an immersion blender to blend the soup to the desired consistency.
  • Stir in cheddar cheese and salt and pepper.
Calories: 374kcal, Carbohydrates: 31g, Protein: 12g, Fat: 23g, Cholesterol: 64mg, Sodium: 1100mg, Fiber: 2.5g, Sugar: 4.8g
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