1. Can I make crockpot potato soup without peeling the potatoes?

Yep. If the skins don’t bother you, leave them on. Just scrub them well. Yukon Gold skins are especially easy to enjoy.

2. How do I make it thicker without adding flour?

Mash more of the potatoes. That’s the easiest trick. You can also stir in a little cream cheese for thickness and richness.

It usually needs more salt or a bit more garlic and pepper. Potatoes soak up seasoning, so tasting at the end is key.

You can. It’ll work in about 3 to 4 hours, but low and slow gives a slightly better texture. If you’re home all day, low is the move.

Shredded cheddar, bacon, green onions, and a dollop of sour cream. Even a handful of crushed crackers is good in a pinch.

A creamy, comforting potato soup made easily in a slow cooker, perfect for chilly days.

Scale

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Peel (or don’t) and dice your potatoes into small, bite-size pieces.
Add potatoes, onion, garlic, broth, salt, and pepper to the crockpot.
Cook on low for 360 to 420 minutes or on high for 180 to 240 minutes, until potatoes are very tender.
Mash some of the potatoes right in the crockpot to thicken it. You can mash a lot for creamy, or just a little for chunky.
Stir in butter and your dairy of choice.
Taste and adjust salt and pepper.
Serve hot with toppings.

For a thicker soup, mash more potatoes or stir in a small cornstarch slurry. Adjust salt at the end as potatoes absorb seasoning.