Slow Cooker Potato Soup

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 -- 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 (<– 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! |

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.  :)


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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.

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

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

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694 comments on “Slow Cooker Potato Soup”

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  1. I used a small amount of instant potatoes to thicken it up to watch calories. It was delicious!

  2. With some slow cooker soups u can slowly add instance potatoes to thicken it up abit. I’ve been told to eat what I want as I have 4 types of stage 4 cancer, none is operatable. So to encourage me to eat I keep trying different recipes to keep my appetite up. These recipes are a god send to me .

    • We’re so sorry to hear about your cancer, Rebecca. We’re happy you enjoy the blog and that you’ve found some recipes you enjoy — be well!

  3. Wow!  I am the soup queen and this is one of the best ever! Thank you for this great recipe!

  4. I was looking for a gluten-free version in the comments (cornstarch instead of flour?), but didn’t see one. Any ideas? I love it just as it is, but have a gluten-intolerant friend who would love some sometime. Thanks!

    • Hi Jo Anne! To make this gluten free you can use cornstarch or arrowroot powder instead of the flour, or you can try a gluten-free all purpose flour blend. We hope this helps and that your friend enjoys the soup!

  5. You can also use a spoon of corn starch mixed in cold water (must be mixed in cold or it will clump) to thicken a soup. Just mix in a bit until you get it to the consistency you want. It cuts lots of calories, and it makes it gluten free as long as the bacon is. Being from Louisiana, I love a traditional roux, but I have since made things like this with gluten free all purpose flour, and that works too. So, this changes will help those cutting calories (corn starch) or wanting to cook gluten free (gf flour). Potato soup recipe sounds great!

    • Thanks for sharing with us, Kim — we think that’s a great idea! We hope you enjoy this recipe!

  6. Before serving, how about adding a few dollops of sour cream.  It makes it that more delish!

  7. Best thing on a cold snowy day

  8. Tried it but potatoes turned brown and we didn’t like the flavor at all

    • Did the potatoes burn somehow? We can’t think of why they would have turned brown, unless they oxidized (but that’s only if you cut them in advance and then let them sit too long before doing anything with them).

  9. What about the rivels? Can I get a recipe for them and when to put them in thank you

  10. I accidently poured the evaporated milk and onion in the crockpot pot. Is there any way to fix this ? I got carried away and started throwing everything in the crockpot pot 😣

    • We’re not sure, Jenna, but please let us know how it turned out — we hope it was still salvageable!

  11. This soup is always a big hit when I make it.. I have made it both in the crock pot and on the stove top…. Stove top if I in a hurry…. Both ways equally as good… I prefer the gold potato, however the red worked well too….  Sometimes I add tiny bits of chopped carrot if I have on hand for a color…. If looking for a little extra zing add a tiny dash of cayanne pepper to your bowl….     Yum! 

  12. This recipe is also fast and easy in my Cuisinart electric pressure cooker. Yummy!

    • Thanks, Pat — we’re happy you enjoyed it and that it worked well in your pressure cooker!

  13. Great recipe for potato soup I have found ever. Now, my husband won’t quarrelling with me. I must try these at home.

    Thanks for sharing an awesome recipe

  14. It would be great if you included the nutritional information with your recipes as well.

    • Hi Sherry! 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!

  15. I use frozen cut up onion, and fryed potatoes. No cutting for me

  16. I can’t wait to get the ingredients for this soup. It sounds absolutely amazing. And it received great reviews. I love soups and slow cooked ones are the way to go! Thank you

  17. My go-to potato soup recipe! Love it. Added some diced carrots and about a tsp of cajun seasoning this time. Perfection!

    Rating: 5