This creamy, rich slow cooker potato soup with a sprinkling of rosemary and thyme simmers in the crock-pot through the day, until you are ready to eat. I’ve been calling this my “Busy Day Potato Soup” for years.
Slow Cooker Potato Soup can be assembled and started in the crock-pot anytime from 5-10 hours before you want to eat.
Slow Cooker Potato Soup
As long as there are potatoes in the house, this crock-pot potato soup is perfect for days when you know that you will be occupied during the afternoon and you don’t want to fuss with dinner.
This is a classic creamy potato soup recipe that’s ready with just a few minutes of active time in the kitchen from you. The soup itself cooks in the slow cooker while you go about your busy day.
With the nights getting a little nippier lately, I’m so excited to bring this soup into our winter time dinner rotation again. It’s so nice to end a busy day of working and running around with a big steaming bowl of comforting potato soup.
I’m forever grateful that my slow cooker lets me cook delicious homemade dinners from scratch even when days are busy and I hardly have any time to step into the kitchen.
Potato Soup
Do you like potato soups? I can’t get enough of them, especially when the weather is cooler. We love a bowl of good soup for dinner but I also find myself keeping individual portions stored in the fridge and freezer anytime someone needs a quick meal.
Since I almost always have a bag of potatoes on hand in my pantry, potato soups are a no brainer when I need an easy dinner idea.
I’ve been making this potato soup recipe along with my Baked Potato Soup in the crock-pot for years now and they always turn out well. You might also like this dairy free Creamy Cauliflower Potato Soup and this Green Chile Chicken and Potato Soup.
If you like thick and creamy soups, check out this Broccoli Cheddar Soup (with REAL bacon) by A Farm Girl Dabbles. Fifteen Spatulas’s Butternut Squash Soup looks amazing for the fall as well.
Crock-Pot Potato Soup Recipe
This simple no-frills creamy potato soup comes together in just a couple of steps. First, chunks of Yukon potatoes cook in the crock pot with onions, broth and seasonings. I’ve made this soup with both vegetable broth for a vegetarian version and chicken stock, and both versions are delicious.
Once the potatoes are tender and cooked through, you mash some of them with a potato masher, add flour and cream to the soup and cook just a little bit longer. You wind up with a creamy soup with a few chunky bites of potato in every spoonful.
The beauty of this soup is that it can be ready in just 5 hours or left to cook for up to 10 hours and it always turns out beautifully. Just be sure to set your slow cooker to the “low” setting if you’ll be opting for a longer cook time.
Potato soup tastes so good on its on or topped with shredded cheese, chives, parsley and bacon bits (or real crumbled bacon). Depending on my mood, I serve this soup with plenty of toppings or with nothing else at all.
It works well as a meal on its own and it’s also great with crusty chunks of bread for dipping and a salad on the side. I can also imagine homemade soup croutons working well.
Any leftover soup keeps well in the fridge for several days and in the freezer for several weeks.
Rosemary and Thyme Potato Soup ~ In The Crock-Pot
Ingredients
- 3 lbs Yukon gold potatoes peeled and chopped into 3/4"-1" pieces, about 7-8 cups worth
- 1 small yellow onion diced small
- 3 large cloves of garlic minced
- 2 teaspoons kosher salt
- 1/2 - 1 teaspoon freshly ground black pepper adjust to taste
- 1 teaspoon crushed thyme
- 1/2 teaspoon ground rosemary*
- 6 cups chicken or vegetable stock or 6 cups water, plus 2 tablespoons chicken or vegetable base
- 1/4 cup flour I use brown rice flour for this
- 1 cup half and half heavy cream, or milk
- Optional toppings: cheese crumbled bacon, chives, green onions, parsley
Instructions
- Turn the crock-pot onto HIGH or LOW and place the potatoes, onion, garlic, spices and stock in the pot. Stir to combine and cover with a lid. On HIGH, it should take between 3-4 hours for the potatoes to soften, on LOW, it should take from 8-10 hours.
- When the potatoes are just barely soft enough to slide off of a fork, scoop out about 1/2 cup of the broth and set aside. Mash the cooked potatoes gently, just to break up the bigger pieces and slightly thicken the soup. Whisk 1/4 cup of flour into the reserved broth until it is smooth. Stir in 1 cup of half and half (or heavy cream, if you have it) and whisk again for a moment until it is smooth again. Pour this into the crock-pot and reduce the heat to LOW. Let it cook at least an hour, stirring once or twice.
- I've also let this soup cook up to an additional 2 hours (provided it is on LOW after adding the cream) and then unplugged the crockpot and uncovered it and waited as much as another hour to serve it. This is a very flexible soup and it holds quite well until you are ready to serve it.
- When the soup has thickened and is warm throughout it is ready. If desired, serve with the toppings of your choice. Enjoy!
- *ground rosemary is important in this recipe, because the larger dried rosemary pieces will not soften in the soup. You won't want big pieces of rosemary in each spoonful of creamy soup.
Notes
{recipe originally posted 11-22-2013 – recipe notes and photos updated 9-24-2019}
Becki's Whole Life says
Potatoes and rosemary are such a great pairing. I will have to look for ground rosemary because I love the flavor, but the big chunks can sometimes be overpowering. I have been on such a soup kick lately this sounds wonderful and the easy is a big plus!
Sonia ~ Nasi Lemak Lover says
what a healthy soup you had there…
Inside a British Mum's Kitchen says
THis sounds like a bowl of comfort!
Mary x
Barbara says
Sounds delicious and easy!!
Amy CookingAdventures says
Yum! This sounds amazing!
Monet says
We're due for another dose of cold weather and this soup looks like it will be just lovely. And I'm even more excited it's in the crockpot! Thank you for sharing!
Tricia @ saving room for dessert says
Potato soup always makes me think of my mom. To this day it is one of my favorites. Lovely combination of ingredients!
Lisa @ The Meaning of Me says
Perfect. And I just happen to have about three pounds of potatoes looking for a purpose in life. 🙂
Sue/the view from great island says
You know I don't know how it happened but I managed to go the whole winter without getting out my crock pot. Now I'm regretting it. This looks wonderful, and the creamy broth is such a nice change.
Denise [email protected] Brazil To You says
This is my kind of soup, Mary! Simple yet hearty and loaded in great flavors… Love your dishes!!!!
Jenn says
I just turned to Chris and informed him that I have just found the next soup recipe I will be trying!!!! All my favorite flavors together in one bowl!! YUM!!!!
The Café Sucré Farine says
Sounds delicious Mary! Love that you can make it in the crock pot!
Paige Flamm says
This soup looks so yummy! Perfect cold day comfort food!
Paige
http://thehappyflammily.blogspot.com
Anonymous says
I made this tonight. It was yummy. Even my kids thought it was yummy! New to your blog. I like it! Casey
Kathy Allen says
I made this today but I substituted vegetable broth for the chicken and added some sliced baby carrots. Heated up some onion rolls to go with it…..so good! Will definitely be making this again.
sn says
This was FABULOUS!!!!!! Thank you for the recipe, it will be a keeper in our family 🙂 Absolutely loved it!
Rachel Page says
It is so inviting. I am hungry just looking at these gorgeous pics.
Anonymous says
Excellent. I have all of this, and the potatoes are needing to be used asap. I'll put it all in the crock this morning, and I'll start the bread machine this afternoon. Fresh soup and fresh bread for dinner? Done!
Craig says
As an option, I like to add clams. Yep, Clams.
MaryH says
What a great idea. I love clams so this will add flavor and texture. I’ll let you know how mine turns out.
Katherine says
Katdancing¹[email protected],canyouusecanned milk?
Katherine;;Bunchek says
Can! You 7se caned milk
Katherine;;Bunchek says
Can! You use caned mi
Mary says
I’ve never used canned milk. If you typically use canned milk, then it would probably work for you.
Becky says
I would add several cans of chopped clams, with its juice!
Maria Chapman says
Would little red potatoes work? Do I have to peel them?
Mary says
The peels never bother me, so I leave them on smaller potatoes. If you want to avoid peeling potatoes in general, the little Yukon or golden potatoes have the thinnest skins and I never peel those. I hope that helps!
Samreen Rizvi says
Good I want more recipes for slow cooker
Carol DeStefanis says
How much do you charge if I sign up?
Mary says
There is no charge to receive my emails.
CI says
Love the ingredients…don’t own a crock pot. Have you ever made it on the stovetop? How would you adapt the recipe?
Heather says
Have you ever used a milk alternative (i.e. Almond milk or coconut milk)?
Tee says
No, no, no to flour, what the heck??!! Flour has no place in the modern kitchen. Puree more of the potato/stock to make it thick and creamy to taste.