This Slow Cooker Potato Soup is pure comfort food with minimal effort. It’s thick, creamy, loaded with flavor—and no, you don’t need any heavy cream to make it that rich.
Why This Recipe Is Always on Repeat at My Place
If you ask me what soup gets the most love in my kitchen when the weather turns nippy—it’s this one. There’s something about the smell of potatoes and bacon slowly simmering that makes the whole house feel like a hug.
I remember making this when I had friends over for a weekend game night. I popped everything into the slow cooker early in the day, didn’t think much of it, and by the time everyone showed up, the entire apartment smelled like a cozy diner. People went in for seconds and even thirds—some skipped the board games altogether just to hover over the pot!
The best part? The prep is mostly just chopping—no babysitting the stove. And that final touch of making a quick roux? Totally worth it for that creamy finish.
Ingredients You’ll Need
- Yukon Gold potatoes – They hold their shape yet get deliciously tender. Russets work too but break down a bit more.
- Onion – Yellow or white works great. Adds a mellow, sweet background flavor.
- Bacon – Adds that deep, smoky punch. I usually cook a batch fresh, but if I’m in a rush, pre-cooked bacon is a lifesaver.
- Chicken or veggie stock – Go for a good-quality one since it builds the base of your soup.
- Evaporated milk – Gives a creamy texture without needing heavy cream.
- Butter and flour – For the roux. If you’ve got bacon grease left, use that instead of butter—seriously next level.
Let’s Make It (Without Breaking a Sweat)
Start by chopping your potatoes and onions. This part takes the most time, so I usually do it while listening to a podcast or chatting on speakerphone.
Dump everything—potatoes, onion, chopped bacon, and stock—into the slow cooker. Cover and cook on high for 3–4 hours or low for 6–8 hours, depending on your schedule.
Once everything’s tender, it’s time for the only stovetop step. I know, it’s technically not 100% slow cooker, but hear me out—it’s just a quick roux. Melt butter or bacon grease in a saucepan, stir in flour to form a paste, and then whisk in evaporated milk. It thickens in just a few minutes. Stir that right into your slow cooker.
From here, you can mash up some of the potatoes for a creamier soup or leave them chunky if you prefer it rustic. I usually go halfway—some creamy texture, but still a few potato bites to sink your spoon into.
Can You Make It Lighter?
Absolutely. If you’re skipping the roux, just mash a few more potatoes to naturally thicken the soup. It won’t be quite as rich, but still cozy and satisfying. You can even use low-sodium stock or turkey bacon if you’re watching salt or fat.
What to Serve with It
This soup is hearty enough to be a meal on its own, but I love pairing it with:
- Crusty sourdough or warm dinner rolls
- A simple green salad with lemon vinaigrette
- A few extra bacon bits and shredded cheddar on top (because… why not?)
When I serve this for lunch, I keep the toppings out buffet-style and let everyone go wild. Shredded cheese, chopped chives, a dollop of sour cream—it’s like a loaded baked potato in soup form.
Storing Leftovers
This soup keeps well in the fridge for about 4 days, and the flavor actually deepens the next day. Just store it in an airtight container. Reheat it gently on the stove or in the microwave with a splash of milk if it’s thickened up too much.
If you want to freeze it, leave out the roux step and freeze the base. You can add the creamy part after thawing and reheating, so it doesn’t split in the freezer.
Real-Life Tips from My Kitchen
- Use an immersion blender to make it ultra-smooth, or just mash some chunks with a potato masher for texture.
- Add a pinch of smoked paprika or garlic powder for an extra flavor bump.
- Don’t skip the evaporated milk—it makes it creamy without being heavy.
- Shortcut hack: If I’m really pressed for time, I use frozen diced onions and pre-cut hash brown potatoes. Works in a pinch!
Common Questions
Can I make this vegetarian?
Yes! Use veggie broth and skip the bacon—or swap in smoked paprika and sautéed mushrooms for that umami vibe.
Can I use milk instead of evaporated milk?
You can, but it won’t be as creamy and might separate. Evaporated milk holds up better during reheating.
What potatoes work best?
Yukon Golds are my go-to for their texture and buttery flavor. Russets will give you a thicker soup since they break down more.
Can I prep this ahead?
Definitely. Chop everything the night before and store it in the fridge. In the morning, just toss it all into the slow cooker and go.
Crockpot Potato Soup
Creamy, comforting, and packed with flavor—this slow cooker potato soup is the kind of meal you crave on a chilly evening. With buttery Yukon gold potatoes, smoky bacon, and melty cheddar stirred in, it’s pure comfort in a bowl—no heavy cream needed.
Ingredients
- 2 pounds Yukon gold potatoes, peeled and diced
- 1 medium yellow or white onion, diced
- 6 slices of cooked bacon, chopped
- 4 tablespoons bacon drippings (or unsalted butter)
- 1/3 cup all-purpose flour
- 1 (12 oz) can of 2% evaporated milk
- 3–4 cups low-sodium chicken or vegetable stock
- 1 cup shredded reduced-fat sharp cheddar cheese
- 1/2 cup plain low-fat Greek yogurt or sour cream
- 1 teaspoon kosher salt (or to taste)
- 1/2 teaspoon freshly cracked black pepper
- Toppings: sliced green onions, extra shredded cheese, more bacon, sour cream (optional)
Instructions
- Start by adding the diced potatoes, chopped onion, bacon, and 3 cups of stock into your slow cooker. Give everything a gentle stir, then cover and cook on low for 6–8 hours or high for 3–4 hours, until the potatoes are fork-tender.
- About 20 minutes before the soup is done, melt the bacon grease (or butter) in a small saucepan over medium heat. Whisk in the flour and cook for a minute to get rid of the raw taste. Slowly pour in the evaporated milk, whisking constantly until smooth. Let it simmer gently until thickened into a creamy base.
- Pour the thickened milk mixture into the slow cooker and stir well. Add the cheddar, Greek yogurt (or sour cream), salt, and pepper. Stir again until everything’s fully melted and combined.
- If you like a chunkier texture, leave it as is. For a thicker soup, mash some of the potatoes directly in the pot. Want it thinner? Stir in a little extra warmed broth until you reach your desired consistency.
- Ladle into bowls and top with whatever extras your heart desires—crispy bacon bits, a sprinkle of cheese, or a few green onions. Refrigerate leftovers for up to 3 days (note: this soup doesn’t freeze well).
Let me tell you—this slow cooker potato soup is one of those recipes that looks like you fussed all day, but really, your slow cooker did the heavy lifting. Whether it’s for a lazy Sunday lunch or dinner after a long day, this one’s a keeper.
Let me know how it turns out for you. And don’t forget the bacon on top!
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