recipe for slow cooker potatoes
The Best recipe for slow cooker potatoes
I love this recipe because it’s versatile—great for a weeknight family meal or a casual get-together with friends. You can even double it and freeze half for another day. My kids swear by them because they’re so easy to eat with their hands, and they’re always begging for more. It’s one of those dishes that feels like a little extra effort doesn’t matter, because the result is always worth it. No fancy techniques, just good, simple flavors that taste even better when you let them simmer slowly.
Easy Slow Cooker Potato Soup
A creamy, comforting potato soup that cooks effortlessly in the slow cooker. Perfect for a quick weeknight meal with minimal effort.
🥘Ingredients
- 2 lbs russet potatoes, peeled and cubed
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 4 cups low-sodium chicken or vegetable broth
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1 cup heavy cream or half-and-half
- 1 cup shredded sharp cheddar cheese
👨🍳Directions
-
1
In a large pot, heat olive oil over medium heat. Add diced onion and cook until soft, about 5 minutes. Stir in minced garlic and thyme, cooking for another 1 minute. -
2
Transfer the onion mixture to the slow cooker. Add cubed potatoes, salt, pepper, and broth. Stir well to combine. -
3
Cook on low for 3 hours or high for 2 hours, until potatoes are tender when pierced with a fork. -
4
Remove from the slow cooker and blend the soup with an immersion blender until smooth. Stir in heavy cream and cheese until melted.
🔧Equipment
- Slow cooker
- Large pot
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Slow Cooker Potato Soup Works
❓ Frequently Asked Questions About Slow Cooker Potato Soup
1. What’s the best way to prep potatoes for slow cooker cooking?
Use medium- to large-sized potatoes (like Yukon Gold or Russet) to ensure even cooking. Peel them first, then cut into 1-inch chunks. Soaking in cold water for 30 minutes removes excess starch, which helps prevent a gummy texture. Pat dry before adding to the slow cooker to avoid sogginess.
2. Can I add other vegetables or proteins to the slow cooker potatoes?
Absolutely! For extra flavor, toss in diced onions, bell peppers, carrots, or celery. If you prefer a heartier dish, add cooked chicken, ground beef, or even canned beans. Just make sure everything fits inside the cooker and doesn’t overcrowd the pot.
3. How do I prevent the potatoes from turning mushy?
To keep potatoes tender rather than mushy, avoid overcrowding the slow cooker—leave about 1 inch of space between ingredients. Cook on the lowest setting (around 160°F) for longer if needed, and stir once halfway through if the mixture looks dry. If using a high-heat setting, check for doneness after 3–4 hours.
4. What’s the ideal slow cooker setting for these potatoes?
For a gentle, slow cook, use the Low setting for 6–8 hours. For faster cooking, switch to High for 3–4 hours, then check for doneness. The potatoes should be fork-tender but still hold their shape. If they’re too soft, add a splash of water or broth to steam them further.
