Crock Pot Potato Soup

How to Make Crock Pot Potato Soup.

This yummy slow cooker potato soup is a perfect budget weeknight meal and is also gluten free as well as being inexpensive. Serve with a salad or just as is and feel comforted!

Slow Cooker Potato Soup


  • 6 cups of potatoes peeled and cubed
  • 2 cups of chopped onions
  • 1 cup of chopped carrots
  • 4 cups of water + 1 cup of broth
  • 1/4 cup butter
  • Salt and Pepper
  • 1-2 cups of milk or half and half
  • 4oz cream cheese
  • Optional: Shredded cheese, bacon bits or sour cream


  1. Place the vegetables, water, butter and seasonings in the crock pot.
  2. Cook on high for 7-8 hours or until the vegetables are soft.
  3. Pour into a blender and liquify or use an immersion blender.
  4. Add the milk or cream and the cream cheese and cook for a further 15 minutes.
  5. Serve with cheese, bacon bits or sour cream.

For another great slow cooker idea see: Slow Cooker Chicken Stew.

Every Monday I come up with a Crock Pot recipe. If you have one, link up with us or check out the archives or see my Pinterest pins!


  1. Hey there! Love the recipes, but I’ve got a question on this potato soup. When you say that all the vegetables are blended, are you including the taters?

  2. What kind of broth??

  3. Val Keener says:

    made a variation of this today. I don’t measure, really so just guess. I did several stalks of celery, one whole large white onion, shredded a bunch of baby carrots, used 4 cubes of chicken boullion and 4-4 cups water. Salt. Pepper. Dill weed. Used an entire block of cream cheese and 2 +|- cups whipping cream. Semi-puréed. Added more dill on top as well as freshly chopped bacon and sour cream. I kinda like a rich flavor. Used flour mixed w water to thicken when I thought it was a little thin.


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