Slow Cooker Potato Soup

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

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! | gimmesomeoven.com

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! | gimmesomeoven.com

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! | gimmesomeoven.com

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! | gimmesomeoven.com

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! | gimmesomeoven.com

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

…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.  :)

Enjoy!

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!

Ingredients:

  • 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

Directions:

  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! | gimmesomeoven.com

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Comments

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  1. Sharon — November 15, 2016 @ 12:21 pm (#)

    Can this soup be frozen after you make it?

    • Hayley @ Gimme Some Oven — November 18th, 2016 @ 3:15 pm

      Hi Sharon! Unfortunately this soup isn’t ideal for freezing since it has so much dairy in it (dishes with lots of dairy tend to separate and the texture will change significantly once frozen).

  2. Tara — November 19, 2016 @ 10:35 pm (#)

    Hey thank you for the details on everything. IE do not freeze. I am trying the dish tonight, I added leeks and garlic, so if it doesn’t turn out I can’t blame you. Also, opted for parm and the sergento garlic herb and jack cheese. We are garlic lovers here, so ya know, that’s how we roll. Anyway, thank you and I will let everyone know if I created an abomination or if jazz style cooking is the wave of the future.

    • Hayley @ Gimme Some Oven — November 21st, 2016 @ 6:58 pm

      We hope you enjoyed this, Tara! :)

  3. rosemarie — November 20, 2016 @ 2:14 pm (#)

    i can not wait to make this i love using my crock pot for cooking just about everything , chicken, spaghetti sauce, meatballs , soups of all kinds, thank you it looks so good.

    • Hayley @ Gimme Some Oven — November 27th, 2016 @ 8:15 pm

      Awesome! We hope you enjoy it! :)

  4. Denise Clause — November 20, 2016 @ 6:42 pm (#)

    Soup was wonderful! I added corn and a poblano  pepper since I hand those on hand to use. 
    You could freeze this soup before adding the dairy, just add it once thawed and it will be relish! ;)

    • Hayley @ Gimme Some Oven — November 27th, 2016 @ 5:08 pm

      We’re so glad you enjoyed it, Denise! :)

  5. Jana — November 22, 2016 @ 6:12 am (#)

    Have you considered cream of chicken soup as a thickener?  I have not tried the slow cooker recipe, but I use it in several different ways.  Mostly for thickening. 

    • Hayley @ Gimme Some Oven — November 22nd, 2016 @ 10:54 pm

      We haven’t tried that Jana, but you could!

  6. helen — November 24, 2016 @ 3:09 pm (#)

    Because only the USA still uses outdated standard measurements, might I suggest that you inckude metric measurements in your recipes?

  7. Phil — November 24, 2016 @ 3:41 pm (#)

    Can potato soup rec be done in a large saucepan? I don’t have a slow cooker thank you Phil uk 

    • Hayley @ Gimme Some Oven — November 27th, 2016 @ 9:08 pm

      Yes, you could definitely do this on the stove! In fact, we have a stovetop potato soup recipe you might be interested in: