Slow Cooker Potato Soup

When it comes to potato soup, Ree Drummond has very clear standards. It shouldn’t be chunky, it should have a silky, blended base, and most importantly, it should deliver total comfort in every spoonful. One taste of this slow cooker potato soup proves it hits all the right notes.

This recipe puts an easy, hands-off twist on Ree’s perfect potato soup, giving you that slow-simmered, stovetop flavor without hovering over the stove. The slow cooker does all the work, making it perfect for a chilly day when you want something warm and satisfying waiting for you at dinnertime. Finished with melty cheese, crispy bacon, cool sour cream, and a sprinkle of chives, this creamy soup is a cozy favorite you’ll come back to again and again.

What type of potatoes are best for this slow cooker potato soup?

Russets are the perfect type of potato for making soup because they are high in starch, which helps add lots of body and thickens the soup nicely.

Do you need to peel potatoes for potato soup?

That's totally up to you. For the best texture, Ree recommends peeling the potatoes before adding them to the slow cooker. The peels are tougher than the potato flesh and won't blend as smoothly.

What's the safest way to blend hot soup?

This recipe calls for blending the soup to give it a smooth, silky texture. But before you throw the soup in the blender and hit "puree," remember—safety first! Blending hot liquids in the carafe of a blender can cause splattering and poses a risk of burns.

Using an immersion blender to puree the soup directly in the slow cooker is the safest method and eliminates the need to wash your blender. If you don't have an immersion blender, you can use a standard countertop blender: Add about two-thirds of the soup to your blender, place the lid on the blender, and remove the insert from the top. (This is very important, because it allows the steam to escape, preventing dramatic blender eruptions!) Now place a kitchen towel over the hole in the lid to catch any spatters, and blend away. Work in batches so you don't overload the blender.

Do you have to blend slow cooker potato soup?

Nope! If you prefer a chunky, rustic texture, skip the blender altogether and use a potato masher or large fork to mash the potatoes to your desired consistency. It will still be absolutely delicious!

Can you freeze slow cooker potato soup?

Yes, this potato soup can be frozen for up to 2 months with one important adjustment: Wait to add the sour cream until just before serving. Some dairy does not freeze well and can separate and become grainy when it's thawed. To freeze the soup, let it cool to room temperature, then transfer it to a freezer-safe container (or multiple containers for meal prep), and freeze. Let the soup thaw in the refrigerator overnight and reheat slowly over low heat on the stove for the best results. Stir in the sour cream at the end.

What toppings go well with slow cooker potato soup?

This soup is topped with shredded cheddar cheese, chopped chives, extra sour cream, and crispy crumbled bacon for added flavor and texture. You could also try sliced fresh or pickled jalapeños for some spice, shredded pepper jack cheese, or sliced scallions.

How long does leftover slow cooker potato soup last in the fridge?

Stored in an airtight container, leftover potato soup will stay good in the refrigerator for up to 3 days. Reheat individual portions in the microwave or over low heat on the stove and top with your favorite toppings!