Here’s an incredibly simple recipe for Slow Cooker 3-Ingredient Onion and Potato Soup. It’s comforting, frugal, and surprisingly flavorful despite the short ingredient list.
Slow Cooker 3-Ingredient Onion and Potato Soup
Why You’ll Love It
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Only 3 main ingredients
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Budget-friendly and filling
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Hands-off slow cooker meal
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Naturally vegetarian and easy to make dairy-free
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Great base recipe for add-ins
Ingredients
| Amount | Ingredient |
|---|---|
| 4 large | yellow or white onions, thinly sliced |
| 5–6 medium | russet or Yukon Gold potatoes, peeled and diced |
| 6 cups | vegetable broth or chicken broth |
Optional but recommended:
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Salt and black pepper to taste
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2 tbsp butter or olive oil
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Fresh thyme, chives, or parsley for garnish
Instructions
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Prep the vegetables
Thinly slice the onions and peel and dice the potatoes into bite-sized pieces. -
Load the slow cooker
Place the onions and potatoes into a 4–6 quart slow cooker. -
Add broth
Pour the broth over the vegetables. Add butter or olive oil if using. -
Season lightly
Add a pinch of salt and black pepper. You can adjust later. -
Cook
Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the potatoes are very tender. -
Blend partially (optional)
For a creamier texture, use an immersion blender to blend half the soup, leaving some potato and onion pieces intact.
Or transfer 2 cups to a blender, puree, and return to the pot. -
Taste and adjust
Add more salt and pepper as needed. Thin with extra broth if too thick. -
Serve
Ladle into bowls and garnish with fresh herbs or a drizzle of olive oil.
Tips
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Slice onions thinly so they melt into the soup during cooking
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Use Yukon Gold potatoes for a naturally creamy texture
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For richer flavor, sauté the onions in butter until caramelized before adding to the slow cooker
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Don’t over-salt early — broth can concentrate during cooking
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Make it creamy – stir in a splash of heavy cream or milk at the end if desired
Optional Add-Ins
| Add-In | When to Add |
|---|---|
| 2–3 cloves garlic, minced | At the beginning |
| 1 tsp dried thyme or rosemary | At the beginning |
| 1 bay leaf | At the beginning, remove before serving |
| 1/2 cup heavy cream | At the end |
| 1 cup shredded cheddar | At the end, stir until melted |
| 4 slices cooked bacon, crumbled | As garnish |
| 1/4 cup sour cream | Swirl in before serving |
Serving Suggestions
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Crusty bread or garlic toast
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Grilled cheese sandwiches
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Simple green salad
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Sprinkle of shredded cheese
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Drizzle of olive oil or truffle oil
Storage
| Method | Duration |
|---|---|
| Refrigerator | Up to 4 days |
| Freezer | Up to 3 months |
Reheating: Warm gently on the stovetop or in the microwave. Add a splash of broth if too thick.
Would you like a creamy loaded baked potato soup version using this same base?