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Slow Cooker Potato Soup with Heavy Cream

I love this simple, basic recipe for slow cooker potato soup. Sometimes I add bacon or Cheddar cheese for a little variation. You can do a lot with it.
Print Recipe
Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Course lunch/dinner
Cuisine Mediterranean
Servings 10 people
Calories 3287.5 kcal

Equipment

  • 1 Slow Cooker Essential for the long, slow cooking process
  • 1 Chef's knife
  • 1 Cutting Board
  • 1 Measuring Cups and Spoons
  • 1 Small Mixing Bowl For preparing the cornstarch slurry

Ingredients
  

Main

  • 5 cups water
  • 5 cups cubed potatoes
  • 2 cups chopped onion
  • ½ cup chopped celery
  • ¼ cup salted butter
  • 4 cubes chicken bouillon
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1 pinch garlic powder
  • 1 cup cold water
  • 1 ½ tablespoons cornstarch
  • 1 pint heavy whipping cream
  • 1 12 ounce can evaporated milk
  • 1 tablespoon chopped fresh chives or to taste

Instructions
 

  • Combine 5 cups water, potatoes, onion, celery, butter, bouillon cubes, salt, pepper, and garlic powder in a slow cooker. Cook until vegetables are tender, on Low for 8 to 9 hours or on High, about 6 hours.
  • Mix cold water and cornstarch together in a small bowl. Stir 1/2 of the cornstarch mixture, heavy cream, and evaporated milk into the soup and cook for 1 more hour until thickened, adding more of the cornstarch mixture if desired for consistency. Top with chives before serving.

Notes

To elevate this comforting soup, consider sautéing the onions and celery in butter until softened before adding them to the slow cooker; this develops a deeper aromatic base. For a richer flavor profile, use good quality chicken or vegetable broth in place of water and bouillon. When adding the cornstarch slurry, ensure it's lump-free and stir thoroughly with the heavy cream and evaporated milk to achieve a smooth, consistent thickness. Season generously with freshly ground black pepper and taste before final adjustment, as bouillon can vary in saltiness. Garnish with additional crispy bacon bits, shredded sharp cheddar, or a dollop of sour cream for added richness and texture, complementing the fresh chives.