Slow Cooker Potato Soup

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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.

Tons of you (make that over a quarter of a million of you last month) 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.  And 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 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 4 hours (on high) or 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 (with all of that unnecessary fat and calories), 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) 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.

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

And then…ta da!  A big pots of Slow Cooker Potato Soup is officially ready 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 pretty 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 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 butter (or bacon grease)
  • 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 Greek yogurt or 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, 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.  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!

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

Leave a Comment:


  1. Linda — April 22, 2016 @ 1:17 pm (#)

    This soup is great!!! Just love it!!!

    • Hayley @ Gimme Some Oven — April 22nd, 2016 @ 4:11 pm

      Thanks Linda — we’re so happy you like it! :)

  2. Barbara — April 25, 2016 @ 12:56 pm (#)

    Hi I making your potato soup recipe today. I had a quick question I don’t think you will get back to me that fast, so I’m just going to wing this..
    My family loves heavy cream in this recipe. They say they don’t get this soup enough so who cares, if there is some fat in it.. 
    Since you omitted the heavy cream in this recipe I was wondering if I should (could) use the heavy cream instead of the evaporated milk??
    The recipe calls for 1- 12 ounce can so if I convert that into cups I should use  1-1/2 cups of heavy cream I think. Please let me know if you can before the 4 hours are up, if that’s possible or I’m just going to try it out if it doesn’t work the garbage may enjoy it lol .. 
    Oh I forgot do I still use the sour cream or yogurt? 
    Thanks much

    • Hayley @ Gimme Some Oven — April 25th, 2016 @ 11:04 pm

      Hi Barb! We think you could use the cream instead of the evaporated milk, but you’ll want to add that towards the end of the cooking time (any earlier, and it will curdle). Same with the sour cream or yogurt. We hope this helps, and that you and your family enjoy! :)

  3. Ashley Love — May 7, 2016 @ 9:20 pm (#)

    Hello! I love your recipe. I have a question about the bacon. i made it once tasted amazing very addicting. Anyways my brother is coming this weekend and he cant have any pork, is it replaceable or its fine if it didnt have any? Thanks.

    • Hayley @ Gimme Some Oven — May 7th, 2016 @ 10:10 pm

      Hi Ashley! We’d say you’d be fine to just leave it out. We hope you guys enjoy! :)

  4. Katelyn — May 20, 2016 @ 7:27 pm (#)

    Do you think I could make this with 1% milk instead of evaporated milk?? Unfortunately, this is all I have on hand.

    • Hayley @ Gimme Some Oven — May 22nd, 2016 @ 7:36 pm

      We think that would work fine Katelyn — we hope you enjoy!

  5. Andrew — June 3, 2016 @ 12:23 pm (#)

    Hi I’m going to break down this recipie for one person. But was wondering I’m allergic to milk yes you read that right lol. Do you think it would taste any different if I just added the chicken stock, potatoes and onions? 

    Is there anything else you suggest adding to it besides milk? 

    • Hayley @ Gimme Some Oven — June 13th, 2016 @ 10:02 am

      Hi Andrew! In addition to chicken stock, we think you could try this with some non-dairy sour cream and/or non-dairy milk (we’d suggest plain cashew or almond milk). We hope that helps!

  6. Marie — June 9, 2016 @ 3:32 am (#)

    Hi .. can u pls tell me how to do it with heavy cream for those of us that don’t worry about whatever your worried about… thx 

    • Hayley @ Gimme Some Oven — June 15th, 2016 @ 9:30 am

      Hi Marie! You don’t want to add heavy cream to the slow cooker until the last 5 minutes of cooking, but feel free to add as much as you’d like. We hope you enjoy!

  7. Sabrina — July 17, 2016 @ 7:41 pm (#)

    Hi! We love potato soup in our house – is there any way that this can be frozen to prepare ahead of time? We are in the process of moving from one house to another and will be staying in an apartment for a month (YIKES!) and I was hoping to get some freezer meals prepped for our stay!

    • Hayley @ Gimme Some Oven — July 17th, 2016 @ 9:20 pm

      Hi Sabrina! Unfortunately this soup is not ideal for freezing due to the high amount of dairy it has. Freezing will likely cause it to separate. We wish you luck with your move!

  8. Ashley — August 9, 2016 @ 12:56 pm (#)

    Hey, I’m in the middle of making your suggested vegetarian version of this soup and was wondering when I should add the Old Bay Seasoning? Do I add it to the slow cooker or wait and add it with the salt and pepper? Thanks!

    • Hayley @ Gimme Some Oven — August 10th, 2016 @ 8:29 am

      Hi Ashley! We would recommend adding the Old Bay seasoning when you add the salt and pepper. We hope you enjoy this! :)

  9. Cat — August 10, 2016 @ 10:44 am (#)

    Was wondering what the specs were on this so I can calculate WW points.
    Thank you!

    • Hayley @ Gimme Some Oven — August 11th, 2016 @ 9:16 am

      Hi Cat! We’re sorry but we are unsure of the nutrition facts/amount of calories in this recipe. We currently are not publishing nutrition facts on the site, as the nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. However, a lot of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. We hope that helps!