18 Potato Slow Cooker Soup Recipes for Cozy Meals

A slow cooker and a bag of potatoes might be the most comforting pair in the whole kitchen. Potatoes soak up flavor while they cook, they hold their shape or break down into silk depending on how you cut them, and they turn a simple pot of broth into something that feels like a meal. This collection gives you eighteen versions to rotate through the season, from a bright lemon-and-orzo pot to a smoky chipotle tomato one. Every recipe below lists real quantities, honest cook times, and exactly when to add the things that should not go in at the start, like dairy and tender greens. Pick a flavor, load the cooker, and come back to dinner.

1. Potato Slow Cooker Soup With Parsley And Garlic
2. Potato Slow Cooker Soup With Chipotle Tomato
3. Potato Slow Cooker Soup With Leek And Rosemary
4. Potato Slow Cooker Soup With Curry Spices
5. Potato Slow Cooker Soup With Pumpkin And Sage
6. Potato Slow Cooker Soup With Zucchini And Basil
7. Potato Slow Cooker Soup With Fennel And Oregano
8. Potato Slow Cooker Soup With Lemon And Orzo
9. Potato Slow Cooker Soup With Carrots And Thyme
10. Potato Slow Cooker Soup With Spinach And Lemon
11. Potato Slow Cooker Soup With Smoked Paprika
12. Potato Slow Cooker Soup With Corn And Chili
13. Potato Slow Cooker Soup With Mushroom And Barley
14. Potato Slow Cooker Soup With Kale And Herbs
15. Potato Slow Cooker Soup With Coconut And Ginger
16. Potato Slow Cooker Soup With Roasted Peppers
17. Potato Slow Cooker Soup With Celery And Dill
18. Potato Slow Cooker Soup With Cumin And Coriander

Potato Slow Cooker Soup Rules Before You Start

Almost every recipe in this guide is written for a 6-quart slow cooker, which is the size most kitchens own. If yours is smaller, cut the recipes in half rather than overfilling. Fill no more than three quarters full so the heat circulates properly. Each recipe makes about 8 to 10 cups of soup, enough for 4 to 6 servings.

Plan on 7 to 8 hours on low or 3.5 to 4 hours on high for most of these soups; a few finish sooner or need a little longer, and each recipe gives its own timing. Potatoes are done when a fork slides through a chunk without resistance. Low gives you a silkier texture and more forgiving timing, so choose low on days you will be out of the house.

Not everything cooks at the same speed, and this is where slow cooker soups go wrong. Dairy (cream, milk, sour cream, yogurt, cheese) goes in during the last 30 minutes, or right at the end, because it can split after hours of heat. Tender greens like spinach stir in during the last 15 minutes, while sturdier kale needs 30 to 45 minutes. Small pasta like orzo needs only the last 30 to 40 minutes on high, but pearl barley can go in at the start because it takes hours to soften.

Food safety is simple. Keep the cooker covered and resist lifting the lid, since each peek adds 15 to 20 minutes to the cook time. Get leftovers into shallow containers and refrigerate within 2 hours. Soup keeps 4 days in the refrigerator and up to 3 months in the freezer, though potato chunks soften and can turn a little grainy after thawing, and each recipe notes its own freezer guidance. Reheat leftovers to 165°F, simmering, not just warm.

1. Potato Slow Cooker Soup With Parsley And Garlic

This is the baseline recipe, the one every other soup in this guide builds on. It tastes like roasted garlic bread and fresh herbs in a bowl, and it is the soup to make when someone is coming over and you want the house to smell incredible. The garlic chips on top are not optional. They add the crunchy, nutty note that finishes every spoonful.

Ingredients

• 2 lbs Yukon Gold potatoes, peeled and cut into 3/4-inch chunks
• 1 large yellow onion, diced
• 8 cloves garlic, 4 minced and 4 left whole
• 6 cups low-sodium chicken or vegetable broth
• 2 tablespoons olive oil
• 1 1/2 teaspoons kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/2 cup heavy cream
• 3/4 cup chopped fresh flat-leaf parsley
• 2 tablespoons butter (for the garlic chips)

Method Add the potatoes, onion, minced garlic, broth, olive oil, salt, and pepper to the slow cooker. Set the 4 whole cloves aside for the garlic chips. Stir once, cover, and cook 7 to 8 hours on low or 3.5 to 4 hours on high, until the potatoes are completely tender. About 20 minutes before serving, thinly slice the reserved whole cloves and cook them in the butter over medium-low heat until golden, 3 to 4 minutes. Stir the cream into the soup, then blend half the soup with an immersion blender and leave the rest chunky. Taste and adjust the salt. Serve with the garlic chips and parsley spooned over each bowl.

Storage: Refrigerate up to 4 days. Freeze up to 3 months without the garlic chips, which go soggy.

2. Potato Slow Cooker Soup With Chipotle Tomato

This one has a slow, warm heat that builds instead of biting. The chipotles give the tomatoes a smoky depth, and the blended potato makes the base creamy before the sour cream even goes in. If you like tomato soup but want something with more backbone, start here.

Ingredients

• 2 lbs russet potatoes, peeled and cut into 1-inch chunks
• 1 can (28 oz) crushed tomatoes
• 1 yellow onion, diced
• 2 chipotle peppers in adobo, minced, plus 1 tablespoon adobo sauce
• 4 cloves garlic, minced
• 4 cups low-sodium chicken or vegetable broth
• 1 teaspoon ground cumin
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon dried oregano
• 1/4 cup sour cream, plus more for serving
• 1/4 cup chopped fresh cilantro

Method Combine the potatoes, tomatoes, onion, chipotles, adobo sauce, garlic, broth, cumin, salt, and oregano in the slow cooker. Cook 7 to 8 hours on low or 3.5 to 4 hours on high. When the potatoes are very soft, blend the soup smooth with an immersion blender. Whisk the sour cream into the hot soup off the heat or during the last 15 minutes on low. Serve with an extra spoonful of sour cream and a sprinkle of cilantro. If the heat is too much for your table, start with 1 chipotle and add more at the end.

Storage: Refrigerate up to 4 days. Freeze up to 3 months; the sour cream is best added fresh when reheating.

3. Potato Slow Cooker Soup With Leek And Rosemary

Leeks turn silky and sweet in a slow cooker, and rosemary goes right along with them. This is the most elegant soup in the collection, the one that tastes like a French bistro lunch. Take the leeks seriously and wash them well, since grit hides between the layers.

Ingredients

• 2 lbs Yukon Gold potatoes, peeled and cut into 3/4-inch chunks
• 3 large leeks, white and light green parts only, sliced into 1/2-inch rings and washed well
• 1 yellow onion, diced
• 4 cups low-sodium vegetable or chicken broth
• 2 cups water
• 2 sprigs fresh rosemary
• 2 tablespoons olive oil
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon white pepper
• 1/2 cup half-and-half

Method Add everything except the half-and-half to the slow cooker. Cook 7 to 8 hours on low or 3.5 to 4 hours on high. Fish out the rosemary sprigs, then blend the soup until completely smooth. Stir in the half-and-half during the last 15 minutes on low. The leeks practically melt, so you will not need to strain anything. Serve with a slice of crusty bread for dipping. If you only have dried rosemary, use 1 teaspoon and add it at the start in a tea ball for easy removal.

Storage: Refrigerate up to 4 days. Freeze up to 3 months without the dairy.

4. Potato Slow Cooker Soup With Curry Spices

Curry powder loves potatoes. The turmeric turns everything golden, and the cumin and coriander make the house smell like your favorite takeout place. A swirl of coconut milk at the end rounds out the edges.

Ingredients

• 2 lbs Yukon Gold potatoes, peeled and cut into 3/4-inch chunks
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 tablespoon neutral oil (for blooming the spices)
• 2 tablespoons mild curry powder
• 1 teaspoon ground turmeric
• 4 cups low-sodium vegetable broth
• 1 can (14 oz) coconut milk, divided
• 1 1/2 teaspoons kosher salt
• 1 tablespoon lime juice
• 1/4 cup chopped fresh cilantro

Method Bloom the curry powder and turmeric first: heat 1 tablespoon oil in a skillet over medium heat, add the spices, and stir 60 seconds until fragrant. This one extra step makes the flavor noticeably deeper. Transfer to the slow cooker along with the potatoes, onion, garlic, ginger, broth, half the coconut milk, and salt. Cook 7 to 8 hours on low or 3.5 to 4 hours on high. Blend smooth, then stir in the remaining coconut milk and the lime juice. Serve with cilantro and warm naan. Add a pinch of cayenne if your table likes heat.

Storage: Refrigerate up to 4 days. Freeze up to 3 months; coconut milk soups freeze well.

5. Potato Slow Cooker Soup With Pumpkin And Sage

Pumpkin and potato together make the creamiest soup in this guide, and the sage turns it into pure autumn. Canned pumpkin keeps this weeknight-easy, but roast a sugar pumpkin if you have the time and it gets even better.

Ingredients

• 1 1/2 lbs Yukon Gold potatoes, peeled and cut into 3/4-inch chunks
• 1 can (15 oz) pure pumpkin puree (not pie filling)
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon black pepper
• 1/2 cup heavy cream
• 12 fresh sage leaves
• 2 tablespoons butter
• 2 tablespoons toasted pumpkin seeds

Method Add the potatoes, pumpkin puree, onion, garlic, broth, salt, nutmeg, and pepper to the slow cooker. Cook 7 to 8 hours on low or 3.5 to 4 hours on high. Blend smooth and stir in the cream during the last 15 minutes. Fry the sage leaves in the butter over medium heat until crisp, about 90 seconds per side. Ladle the soup into bowls and top with the fried sage and pumpkin seeds. The fried sage is the difference between good and memorable, so do not skip it.

Storage: Refrigerate up to 4 days. Freeze up to 3 months without the cream.

6. Potato Slow Cooker Soup With Zucchini And Basil

This is the summer garden version. Zucchini cooks fast, so it goes in during the last stretch, and the basil stays bright because it never sees long heat. The result is a green-flecked soup that tastes fresh instead of heavy.

Ingredients

• 1 1/2 lbs Yukon Gold potatoes, peeled and cut into 3/4-inch chunks
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 2 medium zucchini (about 1 lb), cut into 1/2-inch half-moons
• 1/2 cup half-and-half
• 1 cup packed fresh basil leaves, plus more for serving

Method Add the potatoes, onion, garlic, broth, salt, and pepper to the slow cooker. Cook 6 to 7 hours on low or 3 to 3.5 hours on high. Add the zucchini and cook 45 minutes more on high, until the zucchini is tender but still green. Stir in the half-and-half and basil, then blend half the soup for body. Serve with extra basil torn over the top and a thread of olive oil. If the zucchini starts to look army-green, you added it too early. Set a timer.

Storage: Refrigerate up to 4 days. This one does not freeze as gracefully because of the zucchini texture.

7. Potato Slow Cooker Soup With Fennel And Oregano

Fennel brings a gentle anise note that makes potato soup taste lighter and more interesting. It is subtle, not licorice-y, especially after hours in the cooker. Oregano keeps it grounded and savory.

Ingredients

• 2 lbs Yukon Gold potatoes, peeled and cut into 3/4-inch chunks
• 1 large fennel bulb, trimmed and thinly sliced (reserve fronds)
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 1/2 teaspoons kosher salt
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1/4 cup extra-virgin olive oil, plus more for serving

Method Add everything except the olive oil to the slow cooker. Cook 7 to 8 hours on low or 3.5 to 4 hours on high. Blend until silky, then whisk in the olive oil off the heat. Serve with the reserved fennel fronds chopped over the top and another drizzle of oil. The fennel completely softens, so the final texture is smooth and luxurious without any dairy.

Storage: Refrigerate up to 4 days. Freeze up to 3 months.

8. Potato Slow Cooker Soup With Lemon And Orzo

Bright, brothy, and a little different from everything else here. This one stays thin and lemony instead of creamy, with orzo added near the end so it stays plump. It tastes like sunshine on a gray day.

Ingredients

• 1 1/2 lbs Yukon Gold potatoes, cut into 1/2-inch dice (leave skins on if you like)
• 1 yellow onion, diced
• 2 carrots, sliced into thin coins
• 3 cloves garlic, minced
• 6 cups low-sodium chicken broth
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 3/4 cup dry orzo
• 1/4 cup fresh lemon juice (about 2 lemons), plus lemon slices for serving
• 1/4 cup chopped fresh dill or parsley

Method Add the potatoes, onion, carrots, garlic, broth, salt, and pepper to the slow cooker. Cook 6 to 7 hours on low or 3 to 3.5 hours on high. Stir in the orzo, cover, and cook 30 to 40 minutes more on high, until the orzo is tender. Stir in the lemon juice and herbs right before serving. Do not add the orzo at the start. It will bloat and turn mushy over a full cook. Leftovers keep soaking up broth, so add a splash of water when reheating.

Storage: Refrigerate up to 4 days. Not ideal for freezing because the orzo softens.

9. Potato Slow Cooker Soup With Carrots And Thyme

The classic vegetable soup, simplified. Carrots sweeten the pot over the long cook, thyme keeps it savory, and the potato gives it body without any flour or cream. This is the soup to make when you want zero fuss.

Ingredients

• 2 lbs Yukon Gold potatoes, peeled and cut into 3/4-inch chunks
• 4 large carrots, peeled and cut into 1/2-inch coins
• 1 yellow onion, diced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 5 cups low-sodium vegetable broth
• 6 sprigs fresh thyme
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons butter

Method Add everything to the slow cooker. Cook 7 to 8 hours on low or 3.5 to 4 hours on high. Remove the thyme sprigs (the leaves will have fallen off into the soup, which is exactly what you want). Mash about a third of the potatoes against the side of the cooker with a spoon for thickness, then stir in the butter. Taste and adjust the salt. If you want it fully smooth, blend it, but this one is best left rustic.

Storage: Refrigerate up to 4 days. Freeze up to 3 months.

10. Potato Slow Cooker Soup With Spinach And Lemon

Greens and potatoes are a natural match, and the lemon keeps the whole pot from tasting flat. The spinach goes in at the very end so it stays green and fresh-tasting instead of murky.

Ingredients

• 2 lbs Yukon Gold potatoes, peeled and cut into 3/4-inch chunks
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 5 cups low-sodium vegetable or chicken broth
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 6 oz fresh baby spinach (about 6 packed cups)
• 3 tablespoons fresh lemon juice
• 1/4 cup grated Parmesan, plus more for serving
• 2 tablespoons olive oil

Method Add the potatoes, onion, garlic, broth, salt, and pepper to the slow cooker. Cook 7 to 8 hours on low or 3.5 to 4 hours on high. Stir in the spinach, cover, and cook 15 minutes more on high, just until wilted. Blend half the soup if you like it thicker. Stir in the lemon juice, Parmesan, and olive oil off the heat. Serve with extra Parmesan. Add the spinach any earlier and it turns olive-drab and tired.

Storage: Refrigerate up to 4 days. Freeze up to 3 months; the spinach holds up well, though the potato chunks soften a little.

11. Potato Slow Cooker Soup With Smoked Paprika

Smoked paprika is the fastest way to make potato soup taste like it simmered over a fire. A spoonful bloomed in oil at the end gives you that deep red swirl on top and a warmth that plain paprika cannot touch.

Ingredients

• 2 lbs russet potatoes, peeled and cut into 1-inch chunks
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 5 cups low-sodium chicken or vegetable broth
• 2 teaspoons smoked paprika, plus 1/2 teaspoon for the oil
• 1 teaspoon sweet paprika
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 1/2 cup sour cream
• 3 tablespoons olive oil
• Croutons, for serving

Method Add the potatoes, onion, garlic, broth, both paprikas (the 2 teaspoons), salt, and pepper to the slow cooker. Cook 7 to 8 hours on low or 3.5 to 4 hours on high. Blend smooth, then whisk in the sour cream during the last 15 minutes on low. Warm the olive oil with the remaining 1/2 teaspoon smoked paprika for 30 seconds until it turns red and fragrant. Ladle the soup into bowls, drizzle with the paprika oil, and scatter croutons over the top.

Storage: Refrigerate up to 4 days. Freeze up to 3 months; add sour cream fresh when reheating.

12. Potato Slow Cooker Soup With Corn And Chili

Sweet corn and potato are a great texture match, and the chili brings the heat that keeps you coming back. Use frozen corn straight from the bag. It holds up better than canned in a long cook.

Ingredients

• 2 lbs Yukon Gold potatoes, peeled and cut into 3/4-inch chunks
• 3 cups frozen corn kernels (no need to thaw)
• 1 yellow onion, diced
• 1 red bell pepper, diced
• 1 to 2 jalapeños, seeded and minced
• 3 cloves garlic, minced
• 4 cups low-sodium chicken or vegetable broth
• 1 teaspoon ground cumin
• 1 1/2 teaspoons kosher salt
• 1/2 cup heavy cream
• 1 lime, cut into wedges
• 1/4 cup chopped fresh cilantro

Method Add the potatoes, corn, onion, bell pepper, jalapeños, garlic, broth, cumin, and salt to the slow cooker. Cook 7 to 8 hours on low or 3.5 to 4 hours on high. Blend about a third of the soup for creaminess and leave the rest chunky. Stir in the cream during the last 15 minutes. Serve with a lime wedge and cilantro. Start with 1 jalapeño if you are unsure about the heat. You can always add more at the table with hot sauce.

Storage: Refrigerate up to 4 days. Freeze up to 3 months without the cream.

13. Potato Slow Cooker Soup With Mushroom And Barley

This is the heartiest soup in the collection. Pearl barley goes in at the start and turns tender and chewy over the long cook, while browned mushrooms add the deep savory flavor that makes it taste like it took all day, which it did, but you did not.

Ingredients

• 1 1/2 lbs Yukon Gold potatoes, peeled and cut into 3/4-inch chunks
• 12 oz cremini mushrooms, sliced
• 3/4 cup pearl barley, rinsed
• 1 yellow onion, diced
• 2 carrots, diced
• 3 cloves garlic, minced
• 6 cups low-sodium beef or vegetable broth
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 2 sprigs fresh thyme
• 2 tablespoons olive oil

Method Brown the mushrooms first. Heat the oil in a skillet over medium-high heat and sear the mushrooms in a single layer until deeply golden, about 6 minutes. This step is worth it. Transfer to the slow cooker with everything else. Cook 7 to 8 hours on low or 4 to 5 hours on high, until the barley is tender with a slight chew. Remove the thyme sprigs. The barley thickens the soup as it sits, so add a splash of broth when reheating. Do not substitute quick-cooking barley. It will dissolve into mush over a full slow cook.

Storage: Refrigerate up to 4 days. Freeze up to 3 months; the barley softens a little more but still holds.

14. Potato Slow Cooker Soup With Kale And Herbs

Kale is sturdier than spinach, so it gets a longer swim in the pot and comes out silky instead of slimy. A handful of fresh herbs at the end keeps it bright. This is the soup that makes kale skeptics reconsider.

Ingredients

• 2 lbs Yukon Gold potatoes, peeled and cut into 3/4-inch chunks
• 1 bunch lacinato kale (about 8 oz), stems removed and leaves chopped
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 5 cups low-sodium vegetable broth
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon red pepper flakes
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh chives
• 3 tablespoons olive oil

Method Add the potatoes, onion, garlic, broth, salt, pepper, and red pepper flakes to the slow cooker. Cook 6 to 7 hours on low or 3 to 3.5 hours on high. Stir in the kale, cover, and cook 30 to 45 minutes more on high, until the kale is completely tender. Blend about half the soup. Stir in the parsley, chives, and olive oil right before serving. Massaging the kale is unnecessary here. The long heat does the work.

Storage: Refrigerate up to 4 days. Freeze up to 3 months.

15. Potato Slow Cooker Soup With Coconut And Ginger

Coconut milk and ginger turn potato soup into something that tastes like a Thai-inspired hug. The ginger stays gentle after hours in the cooker, so use the full amount. This one is naturally dairy-free as written.

Ingredients

• 2 lbs Yukon Gold potatoes, peeled and cut into 3/4-inch chunks
• 1 tablespoon grated fresh ginger
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 can (14 oz) coconut milk, divided
• 1 1/2 teaspoons kosher salt
• 1 tablespoon lime juice
• 1 teaspoon fish sauce (optional, adds depth)
• 1/4 cup chopped fresh cilantro
• Lime wedges, for serving

Method Add the potatoes, ginger, onion, garlic, broth, half the coconut milk, and salt to the slow cooker. Cook 7 to 8 hours on low or 3.5 to 4 hours on high. Blend smooth, then stir in the remaining coconut milk, lime juice, and fish sauce if using. Serve with cilantro and lime wedges. Do not boil the soup after the coconut milk goes in. Keep it on low or warm.

Storage: Refrigerate up to 4 days. Freeze up to 3 months.

16. Potato Slow Cooker Soup With Roasted Peppers

Jarred roasted peppers are the shortcut hero here. They bring a sweet, smoky char that would take an hour to build from scratch, and the potato gives the soup enough body to feel like a meal.

Ingredients

• 2 lbs Yukon Gold potatoes, peeled and cut into 3/4-inch chunks
• 1 jar (12 oz) roasted red peppers, drained and roughly chopped
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1/2 cup heavy cream
• 1/4 cup torn fresh basil

Method Add the potatoes, roasted peppers, onion, garlic, broth, salt, pepper, and smoked paprika to the slow cooker. Cook 7 to 8 hours on low or 3.5 to 4 hours on high. Blend completely smooth. Stir in the cream during the last 15 minutes on low. Serve with the basil torn over the top. If your roasted peppers are packed in vinegar brine, rinse them first so the soup does not taste sharp.

Storage: Refrigerate up to 4 days. Freeze up to 3 months without the cream.

17. Potato Slow Cooker Soup With Celery And Dill

Simple, fresh, and a little old-fashioned in the best way. Celery keeps its flavor through the long cook, and dill goes in at the end so it stays bright and grassy. This is the lightest-tasting soup in the guide.

Ingredients

• 2 lbs Yukon Gold potatoes, peeled and cut into 3/4-inch chunks
• 4 celery stalks, sliced 1/4 inch thick, plus leaves for garnish
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 5 cups low-sodium vegetable or chicken broth
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 1/2 cup sour cream or plain Greek yogurt
• 1/3 cup chopped fresh dill
• Lemon wedges, for serving

Method Add the potatoes, celery, onion, garlic, broth, salt, and pepper to the slow cooker. Cook 7 to 8 hours on low or 3.5 to 4 hours on high. Blend about half the soup for a creamy base with texture. Whisk the sour cream or yogurt into the hot soup during the last 15 minutes on low. Stir in the dill right before serving. Serve with lemon wedges for squeezing over. Dried dill is not a substitute here. Buy the fresh bunch.

Storage: Refrigerate up to 4 days. Freeze up to 3 months without the dairy.

18. Potato Slow Cooker Soup With Cumin And Coriander

We end with the warmest spice combination in the guide. Toasting the cumin seeds before they go in makes the whole pot smell incredible, and the yogurt dollop on top cools each spoonful. It is simple and deeply satisfying.

Ingredients

• 2 lbs Yukon Gold potatoes, peeled and cut into 3/4-inch chunks
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 2 teaspoons cumin seeds, toasted and lightly crushed
• 1 teaspoon ground coriander
• 5 cups low-sodium vegetable broth
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 1/2 cup plain whole-milk yogurt, plus more for serving
• 1/4 cup chopped fresh cilantro

Method Toast the cumin seeds in a dry skillet over medium heat until fragrant, about 2 minutes, then crush lightly. Add the seeds, potatoes, onion, garlic, ground coriander, broth, salt, and pepper to the slow cooker. Cook 7 to 8 hours on low or 3.5 to 4 hours on high. Blend smooth. Whisk the yogurt into the hot soup during the last 15 minutes on low. Serve with an extra dollop of yogurt and a shower of cilantro. Toasting whole spices takes two minutes and pays off enormously, so do not skip it.

Storage: Refrigerate up to 4 days. Freeze up to 3 months; add yogurt fresh when reheating.

Frequently Asked Questions

Can I leave my slow cooker on all day while I am at work?

Yes, that is what the low setting is for. Most of these soups cook 7 to 8 hours on low, which fits a workday. The potato soups are forgiving, but do not push past 10 hours or the potatoes can turn grainy.

Why did my dairy split in the slow cooker?

Dairy proteins tighten and separate after hours of heat. Always stir cream, milk, sour cream, yogurt, or cheese in during the last 15 to 30 minutes, or right at the end. If it still worries you, temper the dairy first by whisking a ladle of hot soup into it before adding.

Can I use red potatoes or russets instead of Yukon Golds?

Yes. Yukon Golds give the creamiest result, russets break down into the thickest puree, and red potatoes hold their shape best if you like a chunky soup. Cut them the same size so they cook evenly.

Is it safe to put raw potatoes straight into the slow cooker?

Yes. Potatoes cook through safely in a slow cooker as long as the soup reaches a simmer, which it will on both low and high. Just keep the lid on and give it the full cook time.

How do I thicken a slow cooker soup that came out too thin?

Blend a portion with an immersion blender, or mash some potatoes against the side of the cooker. For a bigger fix, stir 1 tablespoon of cornstarch into 2 tablespoons of cold water and whisk it in during the last 30 minutes on high.

Can I freeze potato soup?

Yes for up to 3 months in freezer-safe containers, leaving an inch of headspace. Expect the potato chunks to soften and turn a little grainy after thawing, so the chunkier soups are at their best fresh or refrigerated. Thaw overnight in the refrigerator and reheat to a simmer (165°F). Add dairy, fresh herbs, and toppings fresh after reheating, since the guide notes which recipes freeze best without them.

Save These For Your Next Cozy Night

Eighteen soups, one slow cooker, and a whole season of easy dinners. Start with the parsley and garlic version to learn the rhythm, then branch into the smoky, spicy, and bright ones. If you want another hands-off dinner to pair with these, the chicken thigh sheet pan dinner roasts while your soup simmers, and the lemon garlic chicken skillet makes a great protein to serve alongside. For lunch the next day, a chickpea wrap pairs perfectly with reheated soup. You can browse more ideas anytime in the Food and Drink collection.