Slow Cooker Parmesan Potato Soup

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I don’t know about you, but I love potato soups – all sorts of potato soups. When I made this Parmesan Potato Soup for my family recently, my husband decided that it was his favorite version so far. I also think this is the easiest variation of potato soup that I make.

Slow Cooker Parmesan Potato Soup from Constance Smith at Cosmopolitan Cornbread
Slow Cooker Parmesan Potato Soup from Constance Smith at Cosmopolitan Cornbread
Slow Cooker Parmesan Potato Soup from Constance Smith at Cosmopolitan Cornbread

Slow Cooker Parmesan Potato Soup

Constance Smith – Cosmopolitan Cornbread
Easy and flavorful potato soup made in your slow cooker.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Course Soup, Soups and Stews
Cuisine American
Servings 5
Calories 626 kcal


  • lb russet potatoes, about 8 medium
  • 1 small onion, diced
  • ¼ c jarred roasted bell pepper
  • 1 clove garlic, minced
  • 1 teaspoon thyme
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 4 c chicken broth, 1 carton
  • 2 c heavy cream, divided
  • 2 Tb cornstarch
  • ¾ c Parmesan cheese, shredded or grated (extra for serving)
  • 5 or 6 slices bacon


  • To begin, scrub the russet potatoes.
  • Peel the potatoes and cut them into ¾ inch pieces. I don’t fully peel the potatoes, because I like the texture that some peel gives the potatoes. You can do whatever you prefer. Place the potatoes in you slow cooker.
  • Dice the small onion.
  • Dice the jarred roasted bell pepper.
  • Add those to your slow cooker along with the minced garlic, thyme, salt, freshly ground black pepper, and the chicken broth. Stir it all together, cover, and cook on low for 5-6 hours.
  • After the soup has cooked, in a measuring cup, measure out ½ cup of the heavy cream. To that, add the cornstarch. Whisk them together until the cornstarch is mixed in and smooth. Add in the remaining 1½ cup of heavy cream.
  • Give it a stir and pour it into the soup.
  • Add in the Parmesan cheese. Stir the soup, cover, and cook on high for 30 minutes. While it cooks, fry up a few slices of bacon and then give them a rough chop.
  • Serve the soup topped with some of the bacon and a little extra Parmesan cheese.
  • Enjoy!


Serving: 1cCalories: 626kcalCarbohydrates: 53gProtein: 19gFat: 38gSaturated Fat: 22gPolyunsaturated Fat: 13gTrans Fat: 1gCholesterol: 113mgSodium: 835mgFiber: 5gSugar: 8g

Nutritional information is auto-generated and the accuracy is not guaranteed.

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Note: I no longer eat pork, however I am leaving recipes like this one up for those who enjoy it. Many pork recipes can be easily converted to turkey or chicken recipes, with little or even no other changes. Recipes with bacon or sausage can use alternatives like beef or turkey bacon. Many of those recipes are being updated with the changes. Article: Why I Quit Eating Pork

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