Slow Cooker Creamy Potato Soup
Updated January 22, 2026
- Ready In
- 5 hr 10 min
- Rating
- Comments
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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
Nutritional analysis per serving (4 to 6 servings)
45 grams carbs; 48 milligrams cholesterol; 368 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 10 grams saturated fat; 17 grams fat; 5 grams fiber; 983 milligrams sodium; 12 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Private Notes
Comments
Loved it. Did it in the pressure cooker. 10 mins on high before mashing the potatoes and adding the dairy/chives. Approved by our 3 year old granddaughter too.
@kb I’d say the process would be the same, just brought to a boil on the stovetop and then simmered at a lower temp (maybe medium, medium-high depending on your stove) until the potatoes are cooked through. Maybe saute the garlic/jalapeno/shallot in the butter first before anything else gets dumped in the pot, it’ll deepen the flavors a bit!
How would you adjust this recipe to be a stovetop soup? Would love to make but don’t have a slow cooker. Thank you!
To boost protein we added 2 cans of cannellini or white beans which also made the soup much more creamy. Instead of the dairy in the recipe we used a tablespoon or two of light cream cheese and a small amount of milk which was what I had in the fridge. Easy and delicious!
This soup was delightful and a big reward for minimal effort. I followed directions pretty well to the letter since it was my first time making it, except that I seeded the jalapeño before dicing it to play it safe in terms of heat. Next time I might leave it whole. Also I ran a little short of buttermilk after making Melissa Clark’s green goddess chicken the night before. So I took some suggestions from the comments and combined the buttermilk I had with the remnants of a tub of sour cream and the recommended amount of heavy cream. It was delicious and very easy (and apparently difficult to mess up!). I should point out the making this directly after the green goddess chicken was great in that both recipes use buttermilk, and I was able to use leftover chives and scallions from the chicken in this recipe. I also served the chicken with roasted potatoes, so that one bag gave us two meals. Made a salad to go with this soup and used the rest of the green goddess dressing on that. No waste grocery shopping was definitely a plus!
Except for the fact that I burned the bacon, this soup is perfection!! Followed recipe almost exactly, except for substitution of yogurt/milk for buttermilk, and 3 generations of family loved it. This one’s a keeper!