Slow Cooker Creamy Potato Soup

Name: Slow Cooker Creamy Potato Soup
Prep time: 10 min
Cook time: 5 h
Total time: 5 h 10 min
Yield: 4 to 6 servings
Ingredients: 2½ pounds Yukon Gold potatoes, cut into 1-inch chunks; 3 cups chicken broth; 3 garlic cloves, smashed and chopped; 1 shallot, finely chopped; 1 jalapeño, finely chopped; 2 tablespoons unsalted butter; Fine salt; Black pepper; 1 large bunch chives or 3 scallions, sliced, plus more for topping, optional; 1 cup buttermilk (preferably whole-milk); ½ cup heavy cream; Shredded sharp Cheddar, crisped chopped bacon or hot sauce, or a combination, for serving

By Sarah DiGregorio

Published January 15, 2026

Andrew Bui for The New York Times. Food Stylist: Kaitlin Wayne.

Ready In: 5 hr 10 min
Rating: (0)
Comments: Read comments

This tangy and rustic soup tastes like a loaded baked potato, especially when topped generously with Cheddar and bacon. (The Cheddar is especially key, a quick addition that takes this simple soup to another level.) Buttermilk is often thought of as a baking ingredient, but here it adds a welcome acidic tang to the potatoes. (You can substitute heavy cream, half and half or whole milk if you don’t mind losing that tang.) Leave the potatoes unpeeled for a fuller, richer potato flavor in the finished soup, and as a bonus, doing so makes the prep extra fast and easy. Before serving, coarsely crush the potatoes and fold in the buttermilk for a creamy soup that has lots of appealing texture. (If you prefer a smoother potato soup you can blend it with an immersion or regular blender.)

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Ingredients

Yield:4 to 6 servings

2½ pounds Yukon Gold potatoes, cut into 1-inch chunks
3 cups chicken broth
3 garlic cloves, smashed and chopped
1 shallot, finely chopped
1 jalapeño, finely chopped
2 tablespoons unsalted butter
Fine salt
Black pepper
1 large bunch chives or 3 scallions, sliced, plus more for topping, optional
1 cup buttermilk (preferably whole-milk)
½ cup heavy cream
Shredded sharp Cheddar, crisped chopped bacon or hot sauce, or a combination, for serving

Ingredient Substitution Guide

Preparation

Step 1
Combine the potatoes, broth, garlic, shallot, jalapeño, butter, 2 teaspoons salt and several generous grinds of black pepper in a 6- to 8-quart slow cooker. Cover and cook on low for 5 to 5 ½ hours, until the potatoes are very tender.
Step 2
Using a potato masher or a large fork, coarsely crush many of the potatoes, to thicken the soup to your liking.
Step 3
Turn off the slow cooker. Stir in the chives then the buttermilk and heavy cream. (Don’t let the soup simmer after adding the dairy or it may break; if it does break, a quick purée with an immersion or regular blender will smooth it out.)
Step 4
Serve in bowls with more salt, black pepper and desired toppings at the table.