Hearty Slow-Cooked Potato Soup

🕒 Prep: 15 min
🔥 Cook: 8 hours
🍽 Serves: 6
★★★★★
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There’s nothing quite like a warm bowl of hearty potato soup to comfort you on a chilly day. This slow-cooked version is rich, creamy, and packed with flavor, making it a go-to recipe when you crave something substantial yet easy to prepare.

Ingredients for Hearty Slow-Cooked Potato Soup

Russet potatoes form the hearty base of the soup, providing a creamy texture when cooked and lightly mashed. Onion adds a subtle sweetness and depth, while garlic brings a savory aroma and flavor. Chicken broth is the savory liquid that ties everything together, infusing the soup with richness. The combination of heavy cream and sour cream ensures a luxuriously creamy finish without being too heavy. Salt, black pepper, and thyme enhance the natural flavors, while cheddar cheese adds a sharp, cheesy finish. Finally, bacon and chives top the soup with a delightful crunch and freshness.

Tips & Tricks

  • For a thicker soup, use an immersion blender to blend some of the potatoes before adding the creams.
  • Pre-cook the bacon to a crispy finish before starting the soup and crumble it once cooled.
  • Use a potato variety like Yukon Gold if you prefer a slightly different texture; they hold up well in soups.

Serving Suggestions

This potato soup pairs beautifully with a warm, crusty baguette or a side of garlic bread. For a complete meal, serve alongside a simple green salad with a light vinaigrette.

Frequently Asked Questions

Can I use a different type of potato?
Yes, Yukon Gold potatoes are a great alternative and will give a slightly creamier texture.
How can I make this soup vegetarian?
Swap the chicken broth for vegetable broth and omit the bacon for a delicious vegetarian version.
Can I freeze the leftovers?
While it's best enjoyed fresh, you can freeze the soup before adding the cream and sour cream. Reheat and add the dairy after thawing.

Hearty Slow-Cooked Potato Soup Recipe Walkthrough

Start by preparing your ingredients. Peel and dice the potatoes into bite-sized pieces. Chop the onion and mince the garlic. This prep work ensures everything cooks evenly and melds together perfectly.

Place the diced potatoes, chopped onion, minced garlic, chicken broth, salt, pepper, and thyme into your slow cooker. Give it a good stir to distribute the seasonings evenly. Cover the slow cooker and set it to cook on low for 7-8 hours, allowing the flavors to meld and the potatoes to become tender.

Once the potatoes are nice and soft, use a potato masher to lightly mash them right in the slow cooker. This step thickens the soup while keeping some chunks for texture. Stir in the heavy cream and sour cream, mixing everything thoroughly to achieve that creamy consistency.

Taste your soup and adjust the seasoning if needed. Let it continue to cook on low for another 30 minutes to fully incorporate those flavors. When ready, serve hot, and top each bowl with a generous sprinkle of shredded cheddar cheese, crumbled bacon, and fresh chives for that perfect finishing touch.

Why You'll Love This Recipe

  • Perfectly creamy without being heavy, thanks to the balance of heavy cream and sour cream.
  • Full of flavor from fresh garlic, thyme, and a touch of cheddar.
  • Super easy to prepare — just set it and forget it in your slow cooker.
  • A fantastic way to use up pantry staples like potatoes and chicken broth.

Ingredients

6 large russet potatoes, peeled and diced
1 onion, chopped
4 cups chicken broth
1 cup heavy cream
1/2 cup sour cream
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon thyme
2 cups shredded cheddar cheese
4 slices bacon, cooked and crumbled
2 tablespoons chopped fresh chives

Step-by-step Instructions

1. Prepare ingredients by peeling and dicing potatoes, chopping onion, and mincing garlic.
2. Place diced potatoes, chopped onion, minced garlic, chicken broth, salt, pepper, and thyme into the slow cooker.
3. Cover and cook on low for 7-8 hours or until potatoes are tender.
4. Once cooked, lightly mash potatoes in the slow cooker using a potato masher for a chunkier texture.
5. Stir in heavy cream and sour cream, mixing thoroughly.
6. Adjust seasoning if necessary and continue to cook on low for an additional 30 minutes.
7. Serve hot topped with shredded cheddar cheese, crumbled bacon, and fresh chives.

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