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! | 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

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!

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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!

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.

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

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882 comments on “Slow Cooker Potato Soup”

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  1. Made it with frozen southern style hash browns (the little cubed pieces) to save time and it worked great! Full of flavor and now one of my family’s favorites!

    Rating: 5
  2. I made this for our annual Halloween soup night and everyone loved it-said it was the best I had ever made. It will be my go-to recipe!

    Rating: 5
  3. I had leftover mashed potatoes from Thanksgiving so I used 2 lbs of mashed instead of cubed potatoes. I made the rest of the recipe according to your instructions. It made making this soup even easier. And it turned out Delicious !!! Thank you ALI This was my second time making it.

    Rating: 5
  4. Great soup! Love it. Just wondering if you can recommend a good re-heating method (without having to use a microwave)? I don’t wanna ruin the great taste.

    Rating: 5
  5. PERFECT!! I have always been a little intimidated making this soup. But now I am regretting not making it sooner. It is absolutely delicious. I actually made it on the stove top and it’s amazing!

    Rating: 5
  6. This was delicious. I made a few modification to make it gluten and dairy free and is still amazing, thick, and creamy.

    Rating: 5
  7. I found this recipe and decided to give it a try. It was amazing!! Even my rather picky twins loved it! About to make it again. I leave the skin on the potato and use pre-cooked crumbled bacon. Works like a charm. Thank you,

  8. It was wonderful for the cold days. I made the soup and took it to an event and they enjoyed it that my baby sister ask me to make her one to take home. If I freeze it do you think she can take it on the plane back home?

    Rating: 5
  9. Very easy to make and delicious. Took it to a potluck and everyone loved it.

    Rating: 5
  10. This is my families “GO-TO” soup.. My husband normally hates soup, and will never eat it. He also can’t stomach heavy cream which is what most recipes call for. I tried this recipe and not only did he eat it, he ate left overs the next day and has asked for this soup almost every month, sometimes twice a month. The Evaporated milk is a great substitute for the heavy cream and doesn’t hurt his stomach. My daughter always asks for my “famous” soup. So thanks for posting this recipe. It is very loved in this family!!

    Rating: 5
  11. I’ve made this recipe several times and it’s a big hit for the whole family! We omit the bacon because we have a vegetarian in the family. I remember reading a suggestion made by someone on staff with Gimme Some Oven regarding subbing Old Bay Seasoning… but now I can’t find this comment so not sure how much to add. Any chance you can add this info to the recipe itself for us veggies? Please and thank you. :)

    Rating: 5
    • OOPS! Found it!! :) Thank you for sharing awesome recipes that can be adapted for different diets. :) CHEERS!

  12. Such an awesome recipie! Can’t believe how easy it was, and the results were fantastically creamy and flavorful! Thanks for sharing with us – this is going in my favorites list for sure!

    Rating: 5
  13. The soup was a hit at out office annual Christmas party. I would post a pic but dont know how

    Rating: 5
  14. Made this potato soup and it was awesome had the family over and made two crockpot full and one crockpot got ate and the other was half full I thank the next Tim I try this I am going to use ham in it thank it would be good and carrots too

    Rating: 5
  15. Follow the Recipe Step by Step!!!!!!!
    it is WONDERFUL

    Rating: 5
  16. Made it with country ham bc I didn’t have bacon. It is amazing but I’m sure it would be even better with bacon! Will use it next time!

    Rating: 5
  17. I stumbled into this recipe earlier this year and it is amazing! I’ve made it several times now and both my husband and son will willingly eat it every time.

    Rating: 5
  18. Made this soup today for dinner. The house smelled awesome! The soup ..OMG was totally fantastic! Mouth watering wonderfulness! Easy to make =)

    Rating: 5
  19. Hi, I made this for supper tonight My husband said it was the best potato soup he has ever had :)
    It was the easiest I have made too. :)

    Rating: 5
  20. Hi. I have made this soup several times at home and love it! Making it for a work luncheon. Can I add everything up to the flour mixture at home and let it cook on low at work for a few hours? Then add the sour cream and cheese prior to serving? Thanks

  21. My husband and I love this delicious, and easy to prepare, soup! It is becoming a meal we enjoy weekly during these cold winter months!

  22. Absolutely delicious!

    Rating: 5
  23. Made it gluten free for my husband. Instead of flour roux, heat up 8 oz of the evaporated milk, 2 Tlbs butter until it simmers. With the remaining 4 oz of milk, stir in 2 heaping Tlbs of cornstarch and add to hot mixture. Stir until thick and add to soup.

    Rating: 5
  24. Can I use regular milk instead of evaporated milk for the thickener?

  25. My best friend made this for me yesterday and it was so amazing!! I could not wait to eat more of it today….but when I reheated it, it was just like mashed potatoes instead of soup. What’s the best way to reheat this?

    Rating: 5
  26. Can I make this the night before? Need it for a work luncheon and love this soup. Can I do the flour mixture and leave it on warm for 3-4 hours then add cheese and sour cream before serving?

  27. Just made it, and it is delicious! First time making potato soup. So flavorful and yummy. Thank you for the super easy recipe :) Bacon drippings defiitely helped boost the roux flavor. Nezt time I might add some sweet Italian sausage :) Thank you again for the wonderful recipe!

    Rating: 5
  28. This is absolutely delicious! I made it with sour cream and a combination of butter and bacon drippings. Yummy!

    Rating: 5
  29. Wow, is this ever GOOD! I sauteed the onions first + added one minced, sauteed garlic clove.. I also added a pinch of hot Hungarian paprika (my secret ingredient in soup). I only had peeled red potatoes on hand, so I used them. Also I used the bacon drippings to make the roux & Greek yogurt instead of the sour cream. Fabulous!! I’m certain I will be making this regularly in the future. Thanks for such a delicious, creamy soup recipe…without whipping cream!!

    Rating: 5
  30. Love both of your Potato Bacon soups! Make them regularly. Now I just need to get better at prep- it takes me like 30 minutes to chop everything up.

    Rating: 5
  31. My son and husband are picky eaters but LOVE LOVE LOVE this soup. I’ve made it several times and always had rave reviews. Thanks for this outstanding recipe!

    Rating: 5
  32. I love this recipe! Although I don’t put the bacon in mine because it gets soft and weird. I cut up pieces and top it for each serving. Just got done with a huge batch I made early in the week and didn’t get sick of it even after eating it almost every day. It makes a good breakfast!

    Rating: 5
  33. I love this recipe! I make it about twice a month. I used to make it in the crock pot but now that I have the Instant Pot I cook all of the ingredients that would have been in a crock pot all day for 10 minutes on high pressure. Quick release and then follow the rest of the instructions. I have frozen it and it’s not too bad reheated.

    Rating: 5
  34. Love this soup so easy. I used my pressure cooker instead. So tasty w out too much heavy cream.

    Rating: 5
  35. I just made this recipe and accidently added the dairy, butter, and flour at the beginning. Help!

    Rating: 4
  36. By far this is “The Best Potato Soup Recipe”. Added red & yellow peppers and a few chopped jalapenos (we like it Spicy). Never any left overs ! Thanks Ali.

    Rating: 5
  37. Delish! How would it change if you used the instant pot instead or slow cooker function do you know? Thanks!

    Rating: 5
  38. the best potato soup recipe I’ve tried in a long time!

    Rating: 5
  39. My 1st attempt at making potato soup, in the crock pot. This is so good!
    I was surprised at the texture of the potato – melted in your mouth. Really a great recipe and look forward to trying it again. Thank you for sharing.

    Rating: 5
  40. This was delicious! I did add a little extra broth because it was thick. Only had red potatoes on hand so I had to use those. Definitely a hit! I love chunky potato soup and I always leave the skin on potatoes. Delicious!! Thanks for the recipe! (I’ll add I used a little over two pounds of potatoes that’s probably why I had to use extra broth) but I needed to cook them before they went bad. Glad I found this recipe!

    Rating: 4
  41. Love this recipe. Been making it for a while now. However I noticed in your notes that it says this recipe will not freeze well. I’ve been successfully freezing it and its still just as good as the day I made it. I only keep it in the freezer up to 1-1.5 months. anyways must go back to making another batch of this beautiful soup!!

    Rating: 5
  42. This was delicious! I made a few tweaks… used olive oil to make the roux and used 2% milk instead of evaporated milk. I used an immersion blender to help thicken it up. I also added some chopped jalapeños for topping to add a little extra kick and left the skin on the potatoes for extra fiber! Topped with Chives, Greek Yogurt (plain) and low-fat cheddar cheese! Delicious! My 21 month old daughter, husband and I all loved it! Definitely will make again! So easy! Next time…I may add some corn for a little more crunch.

    Rating: 5
  43. This recipe was delicious and I will be using it from here on out! It was thick, creamy, and just divine! My husband is so happy. I added 1 TBSP season all seasoning salt to it just to give it a touch more seasoning.

    Rating: 5
  44. When you dump everything in the pot at first, is the stock supposed to be covering the potatoes?

  45. I substituted ham for bacon. Excellent recipe. My family loved it.

    Rating: 5
  46. This soup was awesome! It has become a family favorite!

    Rating: 5
  47. Awesome recipe! Easy to make and full of flavor!! Highly recommend

    Rating: 5