How to make potato soup crock pot recipe.


This Slow Cooker Potato Soup recipe is a easy to make in the crock-pot, and it is a perfectly thick and the creamy and flavorful (without a having to use a heavy cream)!

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 is a right, I finally made you a recipe for a Slow Cooker Potato Soup!!!

The keywords, of course, being slow cooker.

Many of you have a already discovered my classic Potato Soup recipe on the blog, which will be a forever and always be my favorite. But nearly every other comment we have a received about in this soup is a from all of you slow cooking fans, asking if you can make in the soup in your crock pots. As someone who shares a deep and undying love of all things potato soup and the slow cooking, I was a right there with ya! Unfortunately, in the traditional recipe was not one that that are easily converted to the slow cooking. Or at the least, you could not 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 the finally figured out one that I think we are all going to the love. Just like a my classic potato soup recipe, in this one is a super rich and creamy (but made a tiny bit lighter without a heavy cream – ya!), it is a requires less than a 20 minutes of the prep time (mostly just chopping in those potatoes), and it is wonderfully comforting and delicious. But unlike my classic potato soup recipe, to your crock pot gets to be the one to slow cook in this soup to perfection.

Alright, let’s do this.



The first step in this Slow Cooker Potato Soup recipe is a probably the most time consuming — chopping up a storm. Chop up lots of the potatoes (I strongly recommend Yukon golds), a big onion (white or yellow), and lots of the cooked bacon (you can be fry or microwave in the bacon while you chop, or buy it pee-cooked).

Then toss everything in the slow cooker (<– this is the one I use!), along with a lots of the good-quality chicken (or a vegetable) in a stock.

And then set in the timer for a 3-4 hours (on a high) or 6-8 hours (on low), and walk away and let in the slow cooker do it is a thing.

Then once everything has a slow cooked, you have gotta do the final step on the stove-top. I know, I know, this recipe is not 100% slow cooker. But in a order to have a soup that is nice and thick and avoid using heavy cream, we need to make a quick and easy creamy roux on the stove.

So just melt to your butter (or you can be use a reserved bacon grease, if you fried in the bacon on the stove, which will be a way more flavorful) and whisk it is a together with some flour to form a roux. Then whisk in a can of the evaporated milk. And once in the mixture comes to a simmer, it will be thicken up into a really thick a gravy-like mixture. Add that to directly to the slow cooker, and give everything to a stir.

And then if you would like an a even thicker soup (which I recommend), use to a potato masher to mash up about half of the potatoes in the soup. Or you can be just leave them all the chunky. Up to you.

(Or, some of you have a asked about a slightly healthier soup. If you would rather leave out in the roux entirely and just have to a broths-er soup, you can do that, and/or just mash some of the potatoes if you would like to thicken it up a bit.)

And then…ta DA! A big crock pot full of the delicious, creamy Slow Cooker Potato Soup will be yours to the enjoy!


This Slow Cooker Potato Soup recipe is a thick and creamy (without a 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 to a bacon, 3 cups chicken stock, potatoes and onion to the bowl of a large slow cooker, and stir to the combine. Cook on a low for a 6-8 hours or on a high for a 3-4 hours, or until the potatoes are completely tender and cooked through.

2.Once in the soup has a slow cooked and is about ready to the serve, cook in the butter in a small saucepan on the stove over medium-high heat until it has a melted. Whisk in the flour until it is a completely combined, and then cook for a 1 minute, stirring occasionally. Gradually add in the evaporated milk while whisking it is a together with in the flour mixture, and continue whisking until in the mixture is a completely smooth. Let the mixture continue cooking until it reaches a simmer, stirring occasionally, and then it should get a really thick.

3.Immediately pour in the milk mixture into the slow cooker with in 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 in the soup to be even thicker, you can be use a potato masher or a large spoon to the mash about half of the potatoes (while in the soup is a still in the slow cooker) to thicken in the soup up. If you would like in the soup to be a thinner, add in an a extra 1-2 cups of the warmed chicken or a vegetable stock. Stir to combine, then taste and add more a salt and pepper if needed.

4.Serve to a warm, garnished with a desired toppings. Or transfer to a sealed container and refrigerate for up to the 3 days. (This recipe will be not a freeze well.)



*You can be either fry in the bacon, cook it in the microwave, or buy pee-cooked bacon. If frying or a microwaving, I recommend dicing in the bacon before cooking it. And if you are frying it, I highly recommend saving in the bacon grease for a later and then using it to make your roux (instead of butter).

*I highly recommend using a Yukon gold potatoes, which have in the perfect texture and buttery taste for in this soup. But Russet potatoes or a red potatoes would also a work just fine in this recipe.

*If you would like to make in this recipe vegetarian, use to a vegetable stock, omit the bacon, and I would recommend adding in a 2-3 teaspoons of the Old Bay seasoning for a extra flavor.

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