Slow Cooker 5-Ingredient Creamy Potato Soup

 

Ingredients

Serves 6

2 lbs (900 g) russet potatoes, peeled, ½-inch dice (high-starch = creamy texture)

1 small yellow onion, finely chopped (~¾ cup)

4 cups (960 ml) low-sodium chicken broth (or vegetable for vegetarian)

1 (10.5 oz) can condensed cream of chicken soup (Campbell’s—do not dilute; sub cream of mushroom for veg)

1 cup (240 ml) heavy cream, cold (full-fat—half-and-half works but is lighter)

Optional finishing: Fine sea salt, freshly ground black pepper, toppings

Pro Toppings (Let Everyone Customize!)

→ Crispy bacon bits

→ Shredded sharp cheddar

→ Sliced green onions

→ Croutons or oyster crackers

→ Fresh thyme or chives

Step-by-Step Instructions

1. Layer the Base

In a 5–6 qt slow cooker, add potatoes and onion. Spread evenly.

Pour in broth and condensed soup. Stir gently just until soup dissolves (no need to fully incorporate—layers meld while cooking).

2. Slow Simmer to Tenderness

Cover. Cook on LOW 6–8 hours (ideal for creaminess) or HIGH 3–4 hours (firmer texture).

Potatoes are done when fork-tender and begin to break down at edges.

3. Mash to Your Mood

Using a potato masher or back of a spoon, gently mash ⅓ to ½ of the potatoes—leave some chunks for texture.

For smoother soup: Mash more; for chunkier: mash less.

4. Finish with Cream

Stir in cold heavy cream.

Cover. Cook on LOW 15–20 minutes—do not boil (heat gently to prevent curdling).

Optional: Stir in ¼ tsp white pepper for depth.

5. Season & Serve

Taste—adjust salt and pepper if needed (broth and soup add salt).

Ladle into warm bowls. Let guests top as they wish.

Tips for Perfect Gravy

✅ Cold cream prevents curdling—add straight from the fridge.

✅ Don’t over-mash—texture is part of the charm.

✅ Low-and-slow = silkier soup—high heat can make potatoes grainy.

(Note: This soup is the gravy—but for extra richness, stir in 2 Tbsp butter at the end.)

Serving Suggestions

With crusty sourdough or cheddar biscuits

Alongside a crisp arugula salad (lemon vinaigrette cuts richness)

As a base for loaded baked potato soup (add bacon, cheese, sour cream)

Paired with a dry hard cider or unoaked Chardonnay

Storage & Make-Ahead Tips

Refrigerate in airtight container up to 4 days—flavors deepen overnight.

Freeze without cream up to 3 months—thaw, reheat, then stir in fresh cream.

Do not freeze with cream—separates upon thawing.

Frequently Asked Questions

Can I use Yukon Gold potatoes?

Yes—they’re waxier, so soup will be less creamy but more buttery.

No heavy cream?

Sub full-fat coconut milk (adds subtle sweetness) or 1 cup half-and-half + 1 Tbsp cornstarch.

Make it dairy-free?

Use cream of mushroom soup + full-fat coconut milk + 1 Tbsp nutritional yeast.

Allergy Information

Contains: Dairy, soy (in soup—check label), wheat (in soup).

Nut-free, egg-free, fish/shellfish-free.

Dairy-free option: See above.

Nutrition Facts

(Per 1½-cup serving)

Calories: 320 | Protein: 8g | Fat: 16g (sat 10g) | Carbs: 36g | Fiber: 3g | Sugar: 4g | Sodium: 820mg

There’s quiet magic in simplicity—especially when it tastes like this. As steam rises from the slow cooker, carrying the scent of potatoes, onions, and cream, you’ll understand: the most satisfying meals aren’t made in haste.

They’re made in moments—of patience, of trust, of the quiet joy in returning to a kitchen that’s been working for you all day.

So set the cooker. Walk away. And return to a pot of pure, golden comfort—

ready to be shared, savored, and remembered.