Gimme Some Oven

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! |


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Slow Cooker Potato Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 265 reviews
  • 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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1,135 comments on “Slow Cooker Potato Soup”

  1. If you have nothing against heavy cream, how much would you substitute for the roux?
    And I’m assuming you’d add it last minute as well

    • Hey there! We would say try maybe 1-1/2 cups. And yes, add it towards the very end. We hope you enjoy this! :)

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

  3. 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

    • 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! :)

  4. 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.

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

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

  6. 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? 

    • 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!

  7. 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 

    • 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!

  8. 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!

    • 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!

  9. 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!

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

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

    • 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!

  11. Hey I’m making you’re recipe today. It looks absolutely delicious. My question for you though is are there any other tyes of cheese’s you could use?

    • Awesome Amanda — we hope you love it! And sure, you could use any other cheese you like.

  12. I’m making this dish right now actually started it around 3 hours ago. I just wanted to know is the soup mixture supposed to look all loose, liquidy, water consistancy like? And will that change once I smash some of the potatoes and add the other ingredients? 

    • Yep, the consistency will definitely change once you add the other ingredients (and mash the potatoes, if you’d like).

  13. Hi Linda, just reading through your recipe comments a couple of questions were answered re: using heavy cream & leaving our pork products, suits me fine. What I don’t understand is why bother leaving out the heavy cream when there are other dairy products being added eg. 2% evaporated milk, low fat cheese & Greek yogurt or sour cream with more added at the end. Sounds a bit like the fat person going into McDonald’s & buying the double cheeseburger & a diet coke – why Bother?

    • Hi Leigh! We’re not sure who Linda is but Ali and I are happy to answer your question for you. We left out the heavy cream because it is just that…heavy. It adds more calories and fat content that we felt weren’t necessary here. Using low fat cheese, 2% evaporated milk, and Greek yogurt (a much healthier dairy product, especially if you use low fat or nonfat, like we do), also eliminate fat content and calories from this typically high-caloric, high fat dish.

  14. Hi! Love your blog and recipes. I know you recommend Yukon Gold potatoes, but red potatoes are all I have on hand and I can taste the soup already so want to get cookin’! Should I go ahead and cook red potatoes or save this recipe for another rainy day? Thank you!! Sarah

    • Thanks for your sweet words, Sarah! We think you’ll be fine to use the red potatoes. We hope you enjoy this — let us know how it turns out for you! :)

  15. I made mine with red potatoes because that’s what I had on hand and this soup makes me look like a French chef! I followed the recipe to a “T”, because it was a new recipe to me and that’s how I cook in general- and it turned out fantastic! It’s a great fix it and forget it meal as I woke up early before church and finished it up when I returned. I will say it was my first time making a roux and I started it with bacon grease so when it turned thick very quickly when adding milk to the flour I panicked and had to Google what a roux is supposed to look like. Thankfully, my roux was just fine and supposed to be thick. I added a good 3 teaspoons of salt to the crock pot soup and it goes lovely with a glass of white wine and buttered toast. Yes, I drink on Sundays! Hehe. Thank you Gimme some Oven!

    • Thanks for sharing with us, Sarah! We’re happy you enjoyed this and that it worked well with the red potatoes! :)

  16. Not good at all. Very plain taste 

    • We’re sorry you didn’t care for this, Dan — we hope you can find another recipe that you enjoy!

  17. Would adding in a couple carrots with the potatoes be ok?

  18. I love soup.  And I love to make soup.  I consider myself a bit of an expert.  But WOW!  This stuff is fantastic!  It is not only the best potato soup I have ever made, it is the best potato soup I have ever had!  I used ham rather than bacon and cooked the onions and ham together before adding them to the slow cooker but other than that I followed the recipe.  This will regularly appear on our table in the future.

  19. Made this soup last night. I’ve tried several different potato soup recipes and this one is by far the best. My husband LOVES it! Will be making this again. 

  20. Made this soup today.  It was very flavorful and delicious!  Thank you for the recipe!

  21. Hi, we just finished eating this soup for dinner and it was so yummy. I normally dont leave comments on anything but i really loved this recipe. I also added carrots and celery to it which was a plus. My husband had to stop me from eating too much so i wouldnt get a stomach ache… Ha ha :)

    • Hi Amy! Thanks for giving this a try and for commenting — we’re so glad you and your husband enjoyed it (and we think the carrots and celery you added are excellent additions)!

  22. I made this soup tonight and it was AMAZING! I followed  the recipe exactly (except I doubled it). Turned out so rich and creamy! My family loved it! I will be making this all soup season. Your recipes never disappoint! Thank you ?

    • Thanks for your sweet comment, Colleen — we’re so glad you and your family enjoyed it! :)

  23. This is the MOST AMAZING soup I’ve ever tasted! I have not had luck with cream soups but this was easy to do and FULL of flavor!!! Another winner from Gimme Some Oven!!!

  24. I used sweet rice flour instead of flour to make a GF roux. 4 tablespoons of bacon fat to 4 table spoons of rice flour. Perfect

  25. First time making a potato soup! Also followed the recipe to a “t” and it was restaurant quality! I can’t believe the flavors! Yes I used the bacon grease for my roux!! Thank you for sharing this deliciousness! My husband says it tastes like a twice baked potato!!

    • Thanks for sharing with us, Sarah — we’re so happy you and your husband loved the soup! :)

  26. Hey there! I have everything on hand to make this soup except evaporated milk. Do you think it would be okay to use 2% milk instead?

    • Hi Tracey! We suggest the evaporated milk because adding regular milk and other similar dairy products too early on can cause the soup to curdle. You could try adding 2% milk towards the very end of cooking (last 10 min or so), but we’d be concerned that there wouldn’t be enough liquid earlier on for everything to cook properly.

  27. Hello:-)
    I wondered if this recipe could be converted to a gluten free recipe using an alternative flour. So often something is lost in texture.

  28. Could this be made ahead of time and frozen to eaten later? I didn’t know if freezing it would cause the potatoes to get grainy. I wanted to take it for a camp in trip. 

    Thank you

    • Hi Lorri! Unfortunately we wouldn’t recommend freezing this one because of all of the dairy in it (it may separate upon freezing, and the texture will be off). We hope you can make it and enjoy it another time though! :)

  29. Hello, I was wondering can I make the roux in advance, and put it before the potatoes are done in the slow cooker and let it all cook together?

    • Hi Nicoke — we haven’t tried that before, so we can’t vouch for how that would work. Sorry we can’t be more helpful! :(

  30. Hi- thoughts on using some combination of whole milk and/or half and half in place of the evaporated milk? How much and in what proportion would you suggest? And would I simply directly add milk to the slow cooker in the last five minutes and skip the butter and flour roux? Or use the milk / half and half to make a roux then add?

    • Hi Jenny! We use evaporated milk for this since it’s a slow cooker recipe, and dairy doesn’t hold up well in the slow cooker when you add it too early (it’s bed to add milk/cream, etc. at the very end of cooking). We hope this helps!

  31. I have never made potato soup and made this yesterday for dinner! It was so delicious!  Thank you for sharing the recipe:)

  32. Made this for years but but bacon in raw more flavor, also you can make biscuit dough roll out real thin cut in one ” sq. & drop in soup before you thicken it it make potato pot pie . Wait til potatoes are almost cooked before putting in biscuit dough add milk & ready to eat

  33. An easier way to thicken it and finish it in the crock pot is to add instant potatoes. That thickens and makes it creamy

  34. This recipe looks awesome! I’m wondering if anyone thinks it would be possible to make the roux in advance? My thought is that I could finish cooking the bacon, make the roux using the bacon grease and then just stick the roux in a plastic wrap lined container in the fridge to add when the soup base is finished cooking.

    • Sure, you could probably do that. Although you’d need to finish cooking the roux with the condensed milk, etc, before storing it. Good luck!

  35. Saw this on Facebook, decided that since it was raining outside we needed to have something comforting, and hey, I had EVERY ingredient on hand – So win,win right? Turned out perfectly, it’s the perfect blend of textures, and the flavor is like a baked potato from heaven. Thanks for dinner!

  36. Got to try

  37. Could you use an immersion blender to thicken?

  38. This Potato soup looks delicious.. Would you happen to have the nutritional values to the soup.. Thanks so much..

    • Thanks, Sharie — we hope you enjoy! 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!

  39. I’m going to ask a stupid question – is this made in a crock pot or a slow cooker? The description on the video on Facebook mentions “crock pot” but the recipe says slow cooker.

  40. You say 2 lbs of potatoes so approx how many potatoes?

    • That’s difficult to say since they all very in size. 2 lbs is roughly 4-5 small-med potatoes. We hope that helps!

  41. Amazing recipe!!!  I only substituted turkey bacon.  The best potato soup I have ever made!!!!  Thank you for the recipe!!

  42. Leeks add more of an authentic potato soup flavor (imho). Just a suggestion. 

  43. To make it gluten free i use corn starch in place of the flour. And it is so good. i have also made it frying up some hot ground sausage and put that in it to give it a little spicy kick

  44. I made the potato/onion/bacon part. Cooked 4 hrs. Now I want to finish it tomorrow at a church gathering. Problem is there isn’t a stove. Microwave but no stove. Can I make the rue before I leave in the morning and heat it up right before serving in the afternoon?

  45. You say it serves 8. Is that like one large or small bowl each. Trying to decide if I need to double it

  46. I am in the middle of a kitchen remodel with a makeshift kitchen in my living room which consists of a crock pot, pressure cooker, microwave and toaster oven. I am proud to say I made this tonight without a stove! I ended up using my pressure cooker to save time. I cooked through potatoes, onions, pre-cooker bacon and broth for 10 min at high pressure. I made the roux in the microwave! A little dangerous but it worked and it was absolutely delicious. (I used vegetable oil instead of butter.) This totally hit the spot! My husband is a picky eater and he is always so happy when I make your recipes. Thank you so much for this perfect comfort meal.

    • Thanks for sharing with us, Katie — we’re so happy you and your husband enjoyed it, and that’s very cool that you made it in your pressure cooker! :)

  47. Hi!  I love creamy potato soup and can’t wait to try this recipe.  Can I make this without the cheese?  Do I need to adjust anything?  Also, dies the sour cream help with the thickening?  Just wondering.  Thank you!

    • Hi Bella! Yes, you can leave out the cheese if you like. The sour cream is for flavor, creaminess and thickness. We hope you enjoy!

  48. Can’t wait to try this! Our of curiosity, if I wanted to use heavy cream instead of the roux, what should I hypothetically do? :)

    • Hi Jennifer! The roux is ideal for this since it’s a slow cooker recipe (adding heavy cream or a lot of other dairy to the slow cooker in the beginning will cause the soup to break and the texture will be off). It’s best to add it at the end. We hope this helps! :)

  49. As a diabetic I like to know the nutrient value of each recipe. Even if the carbs are high, I usually can still eat if I use portion control. I have a wonderful cheesy potato recipe that is high in carbs but when you break it down to 12 services the carbs are within my needed ranged. Please share nutrient values of your recipes. Many look so yummy and I would like to try. Thanks.

    • Hi Mimi! 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!

  50. Wanted to let you know that we sub the evaporated milk for lactose free milk and it turned out great. We thought it could have used more bacon(we just love bacon)!!! Thanks!!! My husband never eats soup and this was thick enough he had 2 bowls..