Temperatures are finally beginning to dip, which means cozy comfort meals are officially in season. And, what’s more comforting than a piping-hot bowl of homemade soup? We’ve rounded up three easy slow cooker soup recipes that require little effort and are sure to keep you warm and satisfied. Bon appétit!

3 Slow Cooker Soup Recipes to Keep You Warm

Slow Cooker Baked Potato Soup

This slow cooker baked potato soup comes from Sarah Olson of The Magical Slow Cooker, and it’s an excellent recipe that’s fit to feed a crowd. Simply serve the soup buffet-style with toppings like sour cream, green onions or chives, cooked and crumbled bacon, and shredded cheddar cheese. If you’re looking for a lower-fat option, Sarah suggests using fat-free or low-fat cream cheese, turkey bacon, and low-fat sour cream and cheese as substitutes.

Slow cooker baked potato soup from The Magical Slow Cooker

This slow cooker baked potato soup recipe serves 10, so it’s fantastic for leftovers throughout the week. Image: The Magical Slow Cooker

Slow Cooker Baked Potato Soup

Sarah Olson
This slow cooker baked potato soup makes for a hearty and decadent meal.
3.88 from 8 votes
Prep Time 20 mins
Cook Time 8 hrs
Course Soup, Entrée
Cuisine American, Southern
Servings 10 servings
Calories 348 kcal

Equipment

  • Slow cooker (6 quarts or larger)

Ingredients
  

  • 5 lbs russet potatoes
  • 1 white onion diced
  • 3 whole garlic cloves (keep whole) or ¼ tsp garlic powder
  • 7 cups chicken broth or 7 cups water and 4-5 chicken bouillon cubes
  • ¼ tsp black pepper
  • 16 oz cream cheese 2 blocks total

Toppings:

  • Sour cream
  • Cheddar cheese grated
  • Green onions or chives sliced
  • Cooked bacon crumbled

Instructions
 

  • Peel and dice your potatoes in a small dice. Add potatoes, garlic, onion, black pepper, and chicken broth to slow cooker.
  • Cook on low for 8-10 hours or high for 5 hours without opening the lid during the cooking time.
  • Blend about two-thirds of the soup with the cream cheese in your blender. You may need to do this in batches. Or use an immersion blender right in your slow cooker.
  • Season the soup with salt to taste.
  • Serve with desired toppings.

Nutrition

Serving: 1CupCalories: 348kcalCarbohydrates: 45gProtein: 8gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 760mgPotassium: 1160mgFiber: 3gSugar: 3gVitamin A: 615IUVitamin C: 26mgCalcium: 88mgIron: 2mg
Keyword Slow cooker, Slow Cooker meal
Tried this recipe?Rate it above to let us know how it was!

RELATED: The Best Tomato Soup Recipe EVER! (And only 4 ingredients!)

Low-Carb Taco Soup

Shake up your next Taco Tuesday with this low-carb taco soup from Jen Koellmann of Whole Lotta Yum. While this recipe can still be whipped up on a stovetop, Jen recommends using a slow cooker or Instant Pot for a no-fuss option. Prepping ingredients for this dish only takes about 10 minutes, and aside from cooking your ground beef, all you have to do is dump the ingredients into your slow cooker or Instant Pot! Jen also notes that you can lighten the recipe by substituting the ground beef for ground chicken or turkey.

Low-Carb Taco Soup from Whole Lotta Yum

Whip up this low-carb taco soup the next time you’re craving Mexican flavors (without the heaviness of more traditional recipes). Image: Whole Lotta Yum

Low-Carb Taco Soup

Jen Koellmann
This low-carb taco soup requires only 10 minutes of prep.
4.17 from 6 votes
Prep Time 10 mins
Cook Time 4 hrs
Course Soup, Entrée
Cuisine Mexican
Servings 8 servings
Calories 360 kcal

Equipment

  • Slow cooker or Instant Pot

Ingredients
  

  • 2 lbs ground beef
  • 1 8-oz. package cream cheese softened and cut into cubes
  • 1 cup shredded cheddar cheese or three-cheese blend
  • 2 10-oz. cans diced tomatoes with green chilis
  • 32 oz beef broth
  • 3 tbsp taco seasoning no sugar or homemade recipe
  • 2 tbsp dried onion
  • ½ tsp garlic salt
  • ¼ tsp ground pepper
  • Shredded cheese optional garnish
  • Sour cream optional garnish
  • Avocado optional garnish
  • Cilantro optional garnish

Instructions
 

Slow Cooker:

  • Cook the ground beef or turkey on medium heat on the stovetop until cooked through, about 7-8 minutes. Drain the grease.
  • Add the ground beef to the crockpot and add the remaining ingredients.
  • Stir to combine. You won't be able to mix in the cream cheese since it'll take the heat of the slow-cooked soup to break it down into the soup as it cooks.
  • Cook on low heat in the slow cooker for 4+ hours, or cook on high for 2 hours.
  • Give the soup a stir before serving and add garnishes as desired.
  • Optional garnish ideas: shredded cheese, sour cream, avocado, tomatoes, olives, diced jalapeños, tortilla chips, cilantro, and chives

Instant Pot:

  • Turn the Instant Pot to "Sauté High" and brown the ground beef. Drain the grease. Add 1 tbsp of oil (or 1 tbsp of reserved beef grease) and sauté the diced onion until it's softened, for about 3-4 minutes. Turn the pot off by pressing the "Cancel" button.
  • Add the beef broth to the pot and stir the bottom of the pot to remove any onion bits that might be stuck to the bottom.
  • Add the cooked ground beef, diced tomatoes, taco seasoning, onion powder, salt, and pepper to the pot. Stir to combine.
  • Put the lid on the pot and cook the soup on "Manual High" for 5 minutes, some pots call this setting "Pressure Cook." The pot will take about 15-20 minutes to come to pressure. Once the soup is done cooking under pressure, do a "Natural Release" for 10 minutes before releasing the remaining pressure from the pot. Turn the pot off.
  • Add the cubed cream cheese and stir until it breaks down and is well combined into the soup. Stir in the cheddar cheese until melted.
  • Add your favorite garnishes on top and serve!

Notes

A few notes from Jen:
  • The cream cheese needs to be at room temperature or it won't fully break down into the soup. Cutting the cream cheese into cubes also works best. To quickly soften the cream cheese, cut it into large cubes and soften it in the microwave for 15-30 seconds.
  • Ground turkey or ground chicken are good substitutes instead of ground beef, but you may need to increase the seasoning since it has a milder flavor.
  • Some taco seasoning brands are very spicy. If you have a brand that's spicy, you may want to cut the taco seasoning back to 2 tbsp.

Nutrition

Calories: 360kcalCarbohydrates: 2gProtein: 24gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 95mgSodium: 807mgPotassium: 403mgFiber: 1gSugar: 1gVitamin A: 232IUVitamin C: 1mgCalcium: 133mgIron: 3mg
Keyword soup, Slow cooker, Slow Cooker meal
Tried this recipe?Rate it above to let us know how it was!

RELATED: 3 Chili Recipes Perfect for Halloween

Slow Cooker Minestrone Soup

For a vegetarian option, try this slow cooker minestrone soup from Amanda Scarlati of Saporito Kitchen. Packed with flavor, this soup is sure to leave you and your family satisfied on chilly nights. Amanda’s recipe calls for pasta, beans, and all kinds of delicious veggies. However, she says you can also add ground beef, Italian sausage, or diced chicken for a meatier option, as well as half a teaspoon of red pepper flakes for a kick of heat. She also recommends serving this soup with a loaf of Italian bread or in bread bowls. (No broth left behind!)

Slow Cooker Minestrone Soup from Saporito Kitchen

Looking for an easy weeknight meal? Look no further than this slow cooker minestrone soup! Image: Saporito Kitchen

Slow Cooker Minestrone Soup

Amanda Scarlati
This slow cooker minestrone soup is jam-packed with flavor.
4.67 from 6 votes
Prep Time 10 mins
Cook Time 5 hrs
Course Soup, Entrée
Cuisine Italian
Servings 8 servings
Calories 276 kcal

Equipment

  • Slow cooker

Ingredients
  

  • 1 tbsp chopped fresh garlic approximately 3 cloves
  • ½ cup chopped fresh white onion approximately ½ of a small onion
  • ½ cup chopped fresh celery approximately 2 small stalks
  • ½ cup chopped fresh carrots approximately 2 small carrots
  • 2 tbsp tomato paste
  • 1 14-oz. can diced tomatoes with Italian seasoning
  • 1 tbsp dried oregano
  • 1 tsp dried marjoram
  • 1 bay leaf
  • 2 qts vegetable stock
  • 1 14-oz. can white cannellini beans rinsed and drained
  • 1 14-oz. can dark red kidney beans rinsed and drained
  • 1 medium zucchini chopped
  • cup uncooked ditalini pasta
  • Salt and pepper to taste

Instructions
 

  • Combine garlic, onion, celery, carrots, tomato paste, diced tomatoes, oregano, marjoram, bay leaf, and vegetable stock all into the slow cooker.
  • Stir to combine everything together and cook on high for 4 hours or low for 8 hours.
  • Add in beans, zucchini, and pasta and cook for an additional hour on high.
  • Remove bay leaf, season with salt and pepper, and serve!

Nutrition

Calories: 276kcalCarbohydrates: 55gProtein: 13gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1068mgPotassium: 762mgFiber: 9gSugar: 6gVitamin A: 2050IUVitamin C: 12mgCalcium: 97mgIron: 4mg
Keyword soup, Slow cooker, Slow Cooker meal
Tried this recipe?Rate it above to let us know how it was!

Bon appétit!

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Find even more delicious recipes in our archives.