Slow Cooker Potato Soup

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This Slow Cooker Potato Soup recipe is easy to make in the crock-pot, and it’s perfectly thick and creamy and flavorful (without having to use heavy cream)!

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 Recipe Video (1 Minute)

 

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

Then toss everything in the slow cooker (<– this is the one I use!), 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

 

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Slow Cooker Potato Soup

  • Prep Time: 10 minutes
  • Cook Time: 250 minutes
  • Total Time: 260 minutes
  • Yield: 8 -10 servings 1x

Description

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


Scale

Ingredients

  • 6 slices cooked bacon*, diced
  • 34 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

Instructions

  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.)

Notes

*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.

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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1,071 comments on “Slow Cooker Potato Soup”

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  1. This soup is awesomeness! I didn’t have bacon (I know, who doesn’t have bacon in their fridge) but I added leftover Thankgsiving ham for the last 30 minutes and still very delicious!!

  2. I make crock pot potato soup all of the time. This was my husband’s favorite so far!

  3. One of the most delicious tasting things I’ve ever made. It was so easy especially considering the tasty result. I used turkey bacon and it worked great. Thank you!!! I will be making this for my family for years to come!!

  4. Haven’t made this yet, but am planning on it this weekend. I only have a 3qt slow cooker for me and one other person. Should I cut the recipe in half so it all fits?

  5. Very tasty. Will definitely be making again.

  6. Loved the slight tang of the greek yogurt and less cheese than typical recipes. Used the full 4 cups of broth , full fat versions of yogurt and cheese, and cubed ham instead of bacon. Delicious!

  7. This was actually really good soup, thanks for the recipe!

  8. I had my doubts it would become as thick and creamy as the photos! But boy was I wrong… 3 cups of broth resulted in a suuuuper thick soup, almost too thick. I added the 4th cup at the end and it was perfect! I also added a cup of corn and that added a really nice texture and sweet flavour to cut through the heaviness of the bacon and bacon grease. Can’t wait to make it again.

  9. This is a great and easy recipe! We used half an onion and used an immersion blender to really smooth out the soup. At the end we added a cup of heavy cream anyway, ’cause that’s the way we like it. We’ll definitely do this again!

  10. Saved time and tasted great. Family loved it.

  11. This is REALLY good. I made it on the stove. Lots of chopping, yes, but easy to make, creamy, and tasty. I think I’ll snag your evaporated milk/greek yogurt thickener trick for other cream soups. Thanks for sharing!

  12. Absolutely delicious! Easy to put together, add ingredients to the slow cooker and let it cook. I really liked the addition of the Greek yogurt. I mashed some of the potatoes at the end because we like a thicker soup.

  13. I added celery and carrots to mine, DELICIOUS!!! I have made this twice in a month already and always better the next day 😁😋😋😋

  14. Fantastic soup! First time making a soup, first time making in a crock pot – couldn’t have been easier! We added peas and fresh broccoli, let it simmer for a bit longer. Went vegetarian route, and don’t miss the bacon at all *though I added as topping. The roux instructions were also weird; it suggested adding the roux, and the cheese into the main soup…but I added the cheese into the roux…wasn’t sure, but thought that was how the roux should be done (and was concerned cheese wouldn’t melt?) Highly recommended!!

  15. I added 1 bag of diced baby carrots and a can of cream corn to the recipe. This recipe is easy and YUMMY!!!!

  16. Not only was this the best soup I’ve ever made, it may have very well been the best food I’ve ever made. This was hands down a five star recipe. I followed the recipe but used light evaporated milk and Oxo liquid boulion (which I was nervous about). It still came out amazing! I also used the bacon fat and mashed a few potatoes. It was even tastier reheated the next day.

  17. Delicious!

  18. Son of a biotch!!! This soup is recipe deserves national recognition. I made the roux with bacon grease and butter, and I couldn’t stop eating the gravy. i actually hated to put in the soup because I wanted to put it in some biscuits. Look no further for a potato soup recipe you found it. Thank you whoever you are for sharing this. It will be made at my house for years to come