Slow Cooker Potato Soup

Slow Cooker Potato Soup -- so delicious, and made extra-easy in the crock pot! |

Alright everyone, I think this one tops the charts as our most requested recipe on the blog ever, so I hope you like it.  :)

That’s right, I finally made you a recipe for Slow Cooker Potato Soup!!!

The keywords, of course, being slow cooker.

Many of you have already discovered my classic Potato Soup recipe on the blog, which will forever and always be my favorite.  But nearly every other comment we have received about this soup is from all of you slow cooking fans, asking if you can make the soup in your crock pots.  As someone who shares a deep and undying love of all things potato soup and slow cooking, I was right there with ya!  Unfortunately, the traditional recipe wasn’t one that that easily converted to slow cooking.  Or at least, you couldn’t just dump all of the ingredients in and expect thick and creamy and delicious potato soup afterwards.

But I tested out a few different slow cooker approaches and finally figured out one that I think we’re all going to love.  Just like my classic potato soup recipe, this one is super rich and creamy (but made a tiny bit lighter without heavy cream – yay!), it requires less than 20 minutes of prep time (mostly just chopping those potatoes), and it’s wonderfully comforting and delicious.  But unlike my classic potato soup recipe, your crock pot gets to be the one to slow cook this soup to perfection.

Alright, let’s do this.

Slow Cooker Potato Soup -- so delicious, and made extra-easy in the crock pot! |

The first step in this Slow Cooker Potato Soup recipe is probably the most time consuming — chopping up a storm.  Chop up lots of potatoes (I strongly recommend Yukon golds), a big onion (white or yellow), and lots of cooked bacon (you can fry or microwave the bacon while you chop, or buy it pre-cooked).

Then toss everything in the slow cooker, along with lots of good-quality chicken (or vegetable) stock.

And then set the timer for 3-4 hours (on high) or 6-8 hours (on low), and walk away and let the slow cooker do its thing.

Slow Cooker Potato Soup -- so delicious, and made extra-easy in the crock pot! |

Then once everything has slow cooked, you’ve gotta do the final step on the stovetop.  I know, I know, this recipe isn’t 100% slow cooker.  But in order to have a soup that’s nice and thick and avoid using heavy cream, we need to make a quick and easy creamy roux on the stove.

So just melt your butter (or you can use reserved bacon grease, if you fried the bacon on the stove, which will be way more flavorful) and whisk it together with some flour to form a roux.  Then whisk in a can of evaporated milk.  And once the mixture comes to a simmer, it will thicken up into a really thick gravy-like mixture.  Add that to directly to the slow cooker, and give everything a stir.

Slow Cooker Potato Soup -- so delicious, and made extra-easy in the crock pot! |

And then if you’d like an even thicker soup (which I recommend), use a potato masher to mash up about half of the potatoes in the soup.  Or you can just leave them all chunky.  Up to you.

(Or, some of you have asked about a slightly healthier soup.  If you’d rather leave out the roux entirely and just have a brothy-er soup, you can do that, and/or just mash some of the potatoes if you’d like to thicken it up a bit.)

Slow Cooker Potato Soup -- so delicious, and made extra-easy in the crock pot! |

And then…ta da!  A big crock pot full of delicious, creamy Slow Cooker Potato Soup will be yours to enjoy!Slow Cooker Potato Soup -- so delicious, and made extra-easy in the crock pot! |

You’re welcome to serve it up plain…Slow Cooker Potato Soup -- so delicious, and made extra-easy in the crock pot! |

…or pile it high with all of your favorite toppings. The choices from here on out are totally up to you.  But however you serve it, I’m pretty positive this soup is going to make your day.  Because I’m convinced that a warm, thick, delicious bowl of potato soup always makes life a little better.  :)


Slow Cooker Potato Soup

This Slow Cooker Potato Soup recipe is thick and creamy (without using heavy cream), wonderfully flavorful, and made extra easy in the slow cooker!


  • 6 slices cooked bacon*, diced
  • 3-4 cups good-quality chicken or vegetable stock
  • 2 pounds Yukon gold potatoes**, peeled (if desired) and diced
  • 1 medium white or yellow onion, peeled and diced
  • 4 tablespoons bacon grease* (or butter)
  • 1/3 cup all-purpose flour
  • 1 (12-ounce) can 2% evaporated milk
  • 1 cup shredded reduced-fat sharp cheddar cheese
  • 1/2 cup plain low-fat Greek yogurt or low-fat sour cream
  • 1 teaspoon Kosher salt, or more to taste
  • 1/2 teaspoon freshly-cracked black pepper
  • optional toppings: thinly-sliced green onions or chives, extra shredded cheese, extra bacon, sour cream


  1. Add bacon, 3 cups chicken stock, potatoes and onion to the bowl of a large slow cooker, and stir to combine.  Cook on low for 6-8 hours or on high for 3-4 hours, or until the potatoes are completely tender and cooked through.
  2. Once the soup has slow cooked and is about ready to serve, cook the butter in a small saucepan on the stove over medium-high heat until it has melted.  Whisk in the flour until it is completely combined, and then cook for 1 minute, stirring occasionally.  Gradually add in the evaporated milk while whisking it together with the flour mixture, and continue whisking until the mixture is completely smooth.  Let the mixture continue cooking until it reaches a simmer, stirring occasionally, and then it should get really thick.
  3. Immediately pour the milk mixture into the slow cooker with the potatoes, and stir until combined.  Add in the cheddar cheese, Greek yogurt (or sour cream), salt and pepper, and stir until combined.  If you would like the soup to be even thicker, you can use a potato masher or a large spoon to mash about half of the potatoes (while the soup is still in the slow cooker) to thicken the soup up.  If you would like the soup to be thinner, add in an extra 1-2 cups of warmed chicken or vegetable stock.  Stir to combine, then taste and add more salt and pepper if needed.
  4. Serve warm, garnished with desired toppings.  Or transfer to a sealed container and refrigerate for up to 3 days.  (This recipe will not freeze well.)

*You can either fry the bacon, cook it in the microwave, or buy pre-cooked bacon.  If frying or microwaving, I recommend dicing the bacon before cooking it.  And if you are frying it, I highly recommend saving the bacon grease for later and then using it to make your roux (instead of butter).

**I highly recommend using Yukon gold potatoes, which have the perfect texture and buttery taste for this soup.  But Russet potatoes or red potatoes would also work just fine in this recipe.

***If you would like to make this recipe vegetarian, use vegetable stock, omit the bacon, and I would recommend adding in 2-3 teaspoons of Old Bay seasoning for extra flavor.

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

This post contains affiliate links.

Slow Cooker Potato Soup -- so delicious, and made extra-easy in the crock pot! |

Leave a Comment:


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  1. maryann — October 13, 2016 @ 1:18 pm (#)

    If you want to avoid the cream all together (hubby can’t tolerate it), use a package of instant yukon mashed potatoes. Slowly add to the chicken broth, stirring the entire time slowly, until you get the thickness that you want.

  2. Allie — October 13, 2016 @ 7:07 pm (#)

    This recipe looks amazing! I used baby gold potatoes instead of Yukon gold. After dicing 2 lbs of potatoes, I dumped them in the slow cooker with the onion, bacon, and the 3 cups of chicken stock. However, the stock barely covers the potatoes :( Will the soup be too thin if I add a few more cups of chicken stock? Just enough to cover the potatoes…

    • Hayley @ Gimme Some Oven — October 14th, 2016 @ 1:03 pm

      Thank you, Allie — we’re so glad to hear you love it! And yes, you can definitely add some more stock. :)

  3. Danielle — October 13, 2016 @ 7:42 pm (#)

    Can I make the roux ahead of time and keep it in the fridge until the end? 

    • Hayley @ Gimme Some Oven — October 14th, 2016 @ 1:01 pm

      We think that would be okay. We hope you enjoy!

  4. deborah — October 14, 2016 @ 1:58 pm (#)

    Instant potato flakes are great for thickening and only add to the potato flavor!

  5. Dee Jacobs — October 16, 2016 @ 10:44 am (#)

    I have been using my slow cooker for vegetable soup/stew. Everything works well
    for me except potatoes.
    I have used white, gold, red and have the same problem, which is, diced potatoes
    in the soup/stew will not cook enough. What could I be doing wrong that would
    produce rock-hard cubes of nearly raw potato after 5 – 7 hours on high?
    I don’t need that much cook time for anything else in there, but the other vegetables
    de-construct if I go over six hours.

    Thanks for considering my problem.
    Dee A.(Andy) Jacobs

    • Hayley @ Gimme Some Oven — October 16th, 2016 @ 11:49 am

      Hi Dee! Hmmm, that’s frustrating! It sounds like maybe your slow cooker isn’t getting hot enough, because the potatoes should be tender after spending so long in the slow cooker. We’d suggest checking the temp of the liquid in the slow cooker. Some people say potatoes should reach an internal temperature of 210F before they soften (so very close to boiling). We hope this helps!

  6. Cindy G. — October 16, 2016 @ 12:38 pm (#)

    I would like to get some prep done tonight if possible and then put it in the slow cooker in the morning before I leave work…..I’m up at 3:30 and leave my house at 4:30…..what do you recommend I do and how do I store it?

    • Hayley @ Gimme Some Oven — October 16th, 2016 @ 10:13 pm

      Hi Cindy! For prep the night before, you could go ahead and have your bacon cooked and your roux made (store both in the fridge). Unfortunately you can’t really do anything with the potatoes in advance, or else they will oxidize. You can already have your onion diced (just store in a container in the fridge). We hope this helps!

  7. Dee Jacobs — October 16, 2016 @ 12:51 pm (#)

    I just checked the temp. I have been running it on high for 5 hours now. The temperature according
    to my thermometer is 189 F. Can you recmmend a programmable 6 or 7 qt slow cooker that is known
    for better temps? Mine is a HB “stay & go” 6.5 qt.

  8. Dee Jacobs — October 16, 2016 @ 1:55 pm (#)

    Thanks for taking some time with me on this.
    My cooker is advertised at 6.5 qt. I just measured the inside
    using cold water. The measurement was just 5.2 qt. all the way
    to the top. When I loaded my soup/stew, It yielded 10 portions
    of 16 fl. oz. each, which is a yiedld of 5 qts. exactly.
    Now if I reduce the loading to 4 qts. it should allow the crock
    to heat above the 190 F I got on the 5 qt. load. That should
    yield 8 servings at 16 fl. oz each with cooked potatoes.

    Now it appears to me that this should be advertised as a 4 qt.
    slow cooker. Is this stretching of the truth common among
    slow cooker manufacturers?

  9. Joe — October 16, 2016 @ 6:33 pm (#)

    I have been making different recipes for potato soup, but this one has the flavor, the consistency and taste were a single batch will not be enough. I am telling you do not waste your time with a single batch. Double it from the start. The bacon grease makes the flavor. I also added some diced celery. You might want to cut some of the salt due to bacon and bacon grease.

    • Hayley @ Gimme Some Oven — October 16th, 2016 @ 10:30 pm

      Thank you, Joe — we’re so happy you enjoy it! :)

  10. IGU Meerpur — October 16, 2016 @ 9:36 pm (#)

    I made this last week. It was amazing. Everyone in the house liked it!!

    • Hayley @ Gimme Some Oven — October 16th, 2016 @ 10:27 pm

      Thanks for sharing, we’re glad to hear that!

  11. Kathy — October 17, 2016 @ 9:32 am (#)

    If you want to make it vegetarian, you may also use a few drops of liquid smoke for that smoky flavor.

    • Hayley @ Gimme Some Oven — October 17th, 2016 @ 10:29 am

      That’s a great tip, Kathy — thanks for sharing! :)

  12. Tammy Urban — October 17, 2016 @ 2:57 pm (#)

    Can I use Velveeta cheese in place of the cheddar cheese?

    • Hayley @ Gimme Some Oven — October 24th, 2016 @ 9:08 am

      Hi Tammy! Yes, that would be fine – we hope you enjoy!

  13. Mandie — October 17, 2016 @ 5:16 pm (#)

    Cindy from above comment: I’ve diced potatoes in advance and put them in a container with water covering them in fridge overnight and they were fine to get boiled next day. Just drain the water. 

  14. Heather Jane LInk — October 17, 2016 @ 6:41 pm (#)

    Absolutely Fantastic! I made it following the directions perfectly and it was amazing! Thanks for sharing!

    • Hayley @ Gimme Some Oven — October 24th, 2016 @ 9:25 am

      We’re so glad you loved it, Heather!

  15. Myra — October 18, 2016 @ 3:46 am (#)

    My daughter has Celiac disease so I was wondering what type of floor would work for making the roux?

    • Hayley @ Gimme Some Oven — October 24th, 2016 @ 9:22 am

      Hi Myra! You can use a gluten-free all purpose flour, or a gluten-free flour blend. Or, you can whisk together a cornstarch slurry (50% cornstarch, 50% water or stock) to thicken it. OR, you can leave out both of those steps, and just mash the potatoes to thicken the soup. We hope you guys enjoy!

  16. Karen — October 18, 2016 @ 9:10 am (#)

    I’m trying to make this before work so he has a nice meal to come home to. Can I just add everything in the crock pot at once? 

    • Hayley @ Gimme Some Oven — October 24th, 2016 @ 12:22 pm

      Hi Karen! Unfortunately we don’t think that would work for this recipe. You want to make sure the potatoes cool thoroughly and it’s not a good idea to add dairy too soon to the slow cooker (it alters the texture, often causing the soup to break).

  17. Mrs Theresa Ballard — October 18, 2016 @ 1:24 pm (#)

    I made this in my crockpot and it was so creamy, thick and delicious.  Excellent recipe!

    • Hayley @ Gimme Some Oven — October 24th, 2016 @ 12:24 pm

      We’re so glad you enjoyed it!

  18. Laurie — October 18, 2016 @ 11:19 pm (#)

    I’m not crazy about peeling and dicing all those potatoes, so wondering if frozen southern style hash browns would work?

    • Hayley @ Gimme Some Oven — October 24th, 2016 @ 1:15 pm

      Hi Laurie! We haven’t tried this with frozen hash browns, so we can’t say for sure, however, we have seen similar recipes online that use them. If you try it, let us know how it turns out!

  19. cyreatha winn — October 19, 2016 @ 10:33 am (#)

    i had to use some beef broth along with my homemade turkey bone broth .. hope it tastes ok! i also used more potatoes

    • Hayley @ Gimme Some Oven — October 24th, 2016 @ 1:17 pm

      We hope you enjoyed it! :)

  20. Dee Bee — October 19, 2016 @ 7:21 pm (#)

    I made this last weekend! It was absolutely delicious!

    • Hayley @ Gimme Some Oven — October 24th, 2016 @ 4:51 pm

      We’re so glad to hear that! :)

  21. Marilyn — October 20, 2016 @ 10:22 pm (#)

    Just finished making this recipe. Followed the recipe exactly. It turned out delicious! My husband had two BIG bowl fulls! Thanks for sharing, it’s a keeper.

    • Hayley @ Gimme Some Oven — October 25th, 2016 @ 9:06 pm

      Thanks for sharing, Marilyn — we’re so glad you and your husband enjoyed it!

  22. Alison — October 21, 2016 @ 5:16 am (#)

    This looks delicious!! I plan to make it this weekend and was wondering if there’s any difference in the taste if I use Greek yogurt vs. sour cream. What is your personal preference? Thanks!

    • Hayley @ Gimme Some Oven — October 25th, 2016 @ 8:58 pm

      Hi Alison! Taste-wise we love either and they’re both great in this (Greek yogurt’s just healthier). :) We hope you enjoy this!

  23. Danielle — October 23, 2016 @ 8:05 am (#)

    Hi! You mention this recipe won’t freeze well. Is there a reason? Thanks 

    • Hayley @ Gimme Some Oven — October 26th, 2016 @ 2:36 pm

      Hi Danielle! Yes, because of the high dairy content (that tends to cause soups to break and their texture to change after being frozen).

  24. Dee Bee — October 23, 2016 @ 6:47 pm (#)

    Made this AGAIN this weekend. My daughter and I absolutely love it. Thank you so much for sharing this.

    • Hayley @ Gimme Some Oven — October 25th, 2016 @ 10:12 pm

      We’re so glad to hear that, Dee! :)

  25. Holly — October 24, 2016 @ 7:17 am (#)

    I can not wait to try this! Thanks for creating a slow cooker recipe.

    • Hayley @ Gimme Some Oven — October 25th, 2016 @ 8:33 pm

      Awesome! We hope you enjoy it, Holly!

  26. Clarissa — October 24, 2016 @ 10:59 am (#)

    About how many people does this recipe serve? 

    • Hayley @ Gimme Some Oven — October 25th, 2016 @ 8:17 pm

      Hi Clarissa! This makes about 8-10 servings. We hope you enjoy!

  27. Monica — October 24, 2016 @ 4:14 pm (#)

    This so delicious and fairly simple.

    • Hayley @ Gimme Some Oven — October 25th, 2016 @ 8:08 pm

      We’re glad you enjoyed it, Monica!