Slow Cooked Potato Soup {Busy Day}

Did you find this post helpful, inspiring? Save THIS PIN in its blog board in Pinterest. 😉

This creamy and rich slow cook potato soup with a pinch of rosemary and thyme simmers in the pot all day, until ready to eat. I've been calling this myBusy day potato soup" during years.

Slow cooker potato soup can be assembled and started in the slow cooker any time 5 to 10 hours before you want to eat.

Slow cook potato soup

As long as there are potatoes in the house, this potato soup is perfect for the days when you know you will be busy in the afternoon and don't want to worry about dinner.

This is a classic creamy potato soup recipe that's ready with just a few minutes of active time in the kitchen.. The soup itself is cooked in the slow cooker while making your day busy.

With the nights getting more hectic lately, I am so excited to bring this soup to our winter dinner rotation again. It's nice to end a busy day working and running with a big steaming bowl of comforting potato soup.

I am always grateful that my slow cooker allows me to cook delicious home-cooked dinners from scratch, even when the days are busy and I barely have time to get into the kitchen.

Follow us on PINTEREST!

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 storing individual servings stored in the fridge and freezer whenever someone needs a quick meal.

Since I almost always have a bag of potatoes on hand in my pantry, potato soups are obvious when I need an easy dinner idea.

I have been making this potato soup recipe along with my baked potato soup in the crock pot for years and they always turn out well. You may also be interested in this dairy-free creamy potato and cauliflower soup and this chicken and green chile potato soup.

If you like thick, creamy soups, check out this Broccoli Cheddar Soup (with REAL Bacon) from A Farm Girl Dabbles. Butternut Pumpkin Soup with Fifteen Spoons also looks amazing for fall.

Crock-Pot Potato Soup Recipe

This simple no-frills creamy potato soup combines in just a couple of steps. First, the Yukon potato wedges are cooked in the pot with onion, broth, and seasonings. I have prepared this soup with vegetable broth for a vegetarian version and chicken broth, and both versions are delicious.

Once the potatoes are tender and well cooked, mash some with a potato masher, add flour and cream to the soup and cook a little more. You end up with a creamy soup with a few potato bites on each tablespoon.

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 is always beautiful. Just be sure to set your slow cooker to the "low" setting if you are going for a longer cook time.

Potato soup tastes just as good on top or with grated cheese, chives, parsley, and bacon (or real crumbled bacon). Depending on my mood, I serve this soup with many ingredients or without anything else.

It works well as a meal on its own and is also excellent with crisp pieces of bread for dipping and a side salad. I also imagine that homemade soup croutons work well.

Any leftover soup keeps well in the fridge for several days and in the freezer for several weeks.

Did you know that you can also prepare breakfast in the slow cooker? Slow Cooker Cranberry and Blueberry Oatmeal is an easy breakfast recipe you need in your life. Can you say I REALLY love my slow cooker?

Potato soup with rosemary and thyme ~ In the clay pot

{Busy Day} Slow Cooker Potato Soup is perfect for days when you don't have time to cook at night.

Servings: 4-5 servings


  • 3 pounds Yukon browned potatoes, peeled and chopped into 3/4 "-1" pieces, valued at approximately 7-8 cups
  • 1 small yellow onion, diced small
  • 3 large garlic cloves, minced
  • 2 teaspoons of kosher salt
  • 1/2 – 1 teaspoon freshly ground black pepper, adjusted to taste
  • 1 teaspoon ground thyme
  • 1/2 teaspoon ground rosemary *
  • 6 cups chicken or vegetable broth or 6 cups water, plus 2 tablespoons chicken or vegetable base
  • 1/4 cup flour I use brown rice flour for this
  • 1 cup thick cream half and half or milk
  • Optional ingredients: crumbled bacon with cheese, chives, green onion, parsley


  • Turn the slow cooker HIGH or LOW and place the potatoes, onion, garlic, spices, and broth in the pot. Stir to combine and cover with a lid. At HIGH, potatoes should take 3-4 hours to soften, at LOW, they should take 8-10 hours.

  • When the potatoes are barely soft enough to slide off a fork, scoop out about 1/2 cup of the broth and set aside. Grind the cooked potatoes gently, only to break up the larger pieces and thicken the soup a bit. Whisk 1/4 cup of flour in the reserved broth until smooth. Add 1 cup half and half (or thick cream if you have it) and whisk again for a moment until smooth again. Pour this into the pot and reduce the heat to LOW. Let cook for at least an hour, stirring once or twice.

  • I also let this soup cook for an additional 2 hours (as long as it is LOW after adding the cream) and then I unplugged the electric pot and uncovered it and waited up to an hour more to serve it. This is a very flexible soup and holds up pretty well until you are ready to serve it.

  • When the soup has thickened and is hot, it is ready. If desired, serve with the ingredients of your choice. Enjoy!

  • * Ground rosemary is important in this recipe, because the larger pieces of dried rosemary will not soften in the soup. You don't want large chunks of rosemary in every tablespoon of creamy soup.


My personal preference for this recipe is thick cream, but it also works well with half and half or milk. I usually use what I have on hand.

Slow Cooker Busy Potato Soup

0 Compartir