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! |

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! |

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! |

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! |



Slow Cooker Potato Soup

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


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
  • 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


  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.

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

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1,024 comments on “Slow Cooker Potato Soup”

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  1. Very good! Seemed like it might be bland so I added garlic, carrots and celery. Next time I’ll add bay leaf also. I didn’t put the bacon in while cooking potatoes as I don’t like limp bacon so I added crisp bacon on top of soup bowl along with extra cheese and green onion. Yummy.

  2. This was perfect! I made if for my office staff and they really enjoyed it.

  3. Totally for a lazy day when you just don’t want to cook a lot. I used whole milk instead of evaporated and added a but of parsley. A true comfort meal.

    • I made it and it was good I didn’t use the bacon or Orion’s or sour cream I did everything else the flour and butter was ticky so I just mashed it with my pancake spatula and it came out good the kidsove it also thanks

  4. I have made this before and had trouble getting it thick. I figured out that using the bacon grease instead of just butter is the way to go because it thicken up nicely..and soo yummy!!! Its a favorite

  5. This was a restaurant quality soup. Excellent.

  6. Can someone please tell me the nutritional value of this? My daughter is diabetic

  7. Am I the only one having a problem with the butter, flour, and milk mixture. Everytime I make this recipe, the butter and flour make the roux, but when I add the can of evaporated milk it just turns into a huge ball that needs more milk. And I am following the recipe to a T! I always have to add another can just to get it to “simmer”.

    • Hi Jen. If you watch the video when you make the rue and add the condensed milk it says it will get VERY thick. When you add it to the soup itself it becomes nice and creamy and when you add the cheese it even makes it richer.

  8. Delicious. Can it be frozen?

  9. I started making this back in November 2007. I have made it numerous times. Everyone loves it

  10. 2nd time making it! It was so good. Buuut what happens when you accidentally added the sour cream in the beginning lol asking for a friend.

  11. Best potato soup I have ever made and tasted!

  12. I am looking for a potato soup/chowder recipe for the slow cooker and I think this one will work! However, I think I’m going to either add whole kernel corn OR add creamed corn to create a thicker soup. That trick is one I learned for my chicken corn noodle soup!

  13. Our family doesn’t really care for Greek yogurt or sour cream – would it be ok to omit this or is there a substitute you recommend? Thank you very much – the soup looks delicious!

  14. This potato soup was DELICIOUS! I thought it might need spices, garlic etc but I followed the recipe and it’s perfect as is!

  15. LOVE this recipe! It’s easy and it turns out great every time. Thank you for posting it.

  16. I used bacon bits from Costco as well as green bell pepper. Really good recipe!

    • This was perfect… I made it for my family and they really enjoyed it… “The best potato soup I’ve ever tasted and made”

  17. I made this soup but not the crock pot recipe I made it regular and it turned out awesome doesn’t make enough soup. It was creamy I added a carrot and canned corn, the carrot took longer to cook. This is an awesome recipe thanks I appreciate it.

  18. I made the soup tonight. Since I didn’t use sour cream and salt because I’m a cardiac patient, I increased the amount of cheese by 1/4 cup. It turned out really great and filling. The only question I have was I was not sure if you used 2 pounds of potatoes before peeling or after peeling. I used 2 pounds of potatoes after I peeled the potatoes end it came out nice and thick without smashing potatoes. Also because of the sodium content I did not use bacon I had some lower sodium ham lunch meat that I sliced up and put that in the soup for flavoring. I definitely will be making this several more times. Also I did not use a slow cooker I used this recipe on the stove but kept the heat way down. All told it took me 2 1/2 hours to make the soup.

  19. This was perfect… I made it for my family and they really enjoyed it… “The best potato soup”

  20. It was good I did everything to the t expect I forgot the bacon and Orion’s and I didn’t have sour cream but it was still good theough

  21. Easy and delicious!!

  22. What if you do not like bacon? Could I use chicken bullion? And do flour and make rough with unsalted butter. Never made potatoes soup before lol. But I love the flavor but would like to change it to chicken. Thoughts? Thanks love all your recipies w/ o bacon.

  23. I made this but can you can this soup?

  24. I’ve been making potato soup for years and this recipe is the best ever. I omitted the bacon to make it vegetarian. So delicious!

  25. I’ve been making this recipe since 2016 and I’ve recommended it to a lot of my friends and co-workers. This is the best potato and cheese soup!

  26. This is seriously the best potato soup I’ve ever had in my life. Will make about a million more times this fall/winter.

  27. My onions were crispy and my potatoes were soft. Extremely disappointing