Wednesday, October 25, 2017

Slow Cooker Potato Soup (With Video)

Slow Cooker Potato Soup is easy to make, creamy, thick and packing all the delicious flavors of a fully loaded baked potato!

Slow Cooker Potato Soup is the epitome of comfort food. With fall weather in full force, I am ready to cuddle under a blanket with all the bacon and creamy soup I can get. This soup is one of the easiest and tastiest that you will make. Forget about hitting your local Panera Bread, this homemade Slow Cooker Potato Soup version is so much better and also budget friendly.

Hey guys, it's Catalina from Sweet and Savory Meals here. I am happy to be a contributor on TSRI and add recipes to Donna and Chad's already great collection. I will see you here every two weeks and will make sure to bring lots of bacon and a good amount of sugar, you grab your spoons and forks and lets enjoy good food together.


■    I prefer to use Yukon gold potatoes for this recipe. They have the perfect flavor and buttery texture to make the soup irresistibly creamy.
■    You can either cook the bacon prior to starting the soup, by frying it or roasting it in the oven, whatever method you prefer. Also, you can use pre-cooked bacon to save time and cut down on the effort.
■    You can use evaporated canned milk, or for even a richer texture, you can use half and half or heavy cream.
■    The soup can be easily made vegetarian by omitting the bacon and using vegetable stock.
■    You can freeze the soup if you want, preferably BEFORE you add the cream or evaporated milk. When you decide to serve it, thaw, add it back to the slow cooker, or to a large pot on the stove pot and mix in the milk mixture, cheese and sour cream.

What You Will Need To Make This Slow Cooker Potato Recipe:
Slow Cooker - the slow cooker is almost my most used kitchen gadget, especially during fall/winter! It's just so convenient, and lets face it, it makes comfort food taste even better!
Potato Masher - the kitchen tool that should be in each's one kitchen drawer! Work those arm muscles!


With love from our simple kitchen to yours. 

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Check out more of our favorite soup recipes:  Click on the image or the bold recipe title and it will open each one in a new tab!!!

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See how easy this Slow Cooker Potato Soup is to make. Watch the video!!! 

Slow Cooker Potato Soup 
SERVES 8  |  PREP TIME 10 Min  |  COOK TIME 4 Hours 30 Min

10 slices cooked bacon, diced
3 cups chicken broth
2 pounds Yukon gold potatoes, peeled and diced
1 medium yellow onion, diced
6 garlic cloves, minced
1 tablespoon dried parsley
4 tablespoons unsalted butter
1/3 cup all-purpose flour
1 (12-ounce) can evaporated milk or half-and-half or heavy cream
2 cups shredded sharp cheddar cheese
1/2 cup sour cream
Salt and pepper to taste
optional toppings: chives, extra shredded cheddar cheese and bacon

Add diced potatoes, diced onion, minced garlic, bacon, parsley and chicken broth to the slow cooker. Season with salt and pepper. Stir and cook for 6-8 hours on low or on high for 3-4 hours, until the potatoes are fork tender.

Once the soup has cooked, add butter to a medium saucepan over medium heat and melt. Whisk in the flour until completely combined and gradually add in the evaporated milk or heavy cream, depends which one you are using. Whisk the flour mixture until smooth. With the heat on the lowest stove setting, let the mixture cook until it starts to simmer and is getting thicker, stir occasionally.

Immediately add the milk-flour mixture to the slow cooker and stir to combine.

Using a potato masher, mash about 3/4 of the potatoes.

Stir in the shredded cheddar cheese and sour cream. Stir well, until fully combined and creamy. Taste for seasoning, add salt and pepper to taste. Continue cooking the soup on low for 30 minutes or on high for 15 minutes.

COOK'S NOTES:  If the soup is too thick, add more chicken broth.

Serve warm, garnished with bacon, cheese and sour cream.

The soup can be refrigerated for up to 3 days.

Recipe developed by Catalina Castavet for The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.

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  1. My husband makes the best spud soup/chowder. He adds celery, carrots, onions, 1 can cream corn and chunks of ham and some of the cooked bacon.Thanks

    1. That sounds fabulous Jo! Thanks for sharing.

  2. At my Annual Christmas cookie exchange I always serve a different soup. This one looks perfect from my 25 lady friends. Is it possible to make this on the stove? If so what changes do I need to make?

  3. What can I use to replace the sour cream

    1. You could try plain Greek yogurt.

    2. Just don't use it. I'm not a fan of sour cream. Its added after the soup is done so it shouldn't be missed

  4. I made this today. It is delicious. No changes to the ingredients. I will make this again!

    1. Holli@TheSlowRoastedItalianNovember 1, 2017 at 7:55 AM

      Awesome, Amelia!! We are so happy to hear that!!

  5. Can you you freeze once completely made?

  6. Can you use 2% milk if you don't have half and half, evaporated milk, or heavy cream?

    1. You can use any milk, but it will affect your end product. The heavier the cream the richer and thicker the soup. That said, you can absolutely use milk.

      Enjoy and let us know how it goes.

  7. I just made this.. It's really good. I eyeballed all the ingredients. And I put the bacon in right from the start.. tastes really really good

    1. Holli@TheSlowRoastedItalianNovember 7, 2017 at 11:37 AM

      We are so happy you enjoyed it!

  8. Thank you so much for this soup recipe. I am a true New England girl and i love good soups or chowder for the winter. (Living in Georgia it adds a bit of home)Love and blessings

    1. Holli@TheSlowRoastedItalianNovember 7, 2017 at 11:38 AM

      Enjoy and let us know how it goes!

    2. My BFF made this for dinner the other night, it was wonderful!! I just added the recipe to my Pinterest because I love it so much.

  9. Seems like a lot of garlic. Thinking of making this today. Maybe ill just use half the garlic.

  10. I followed the recipe but substituted Greek yogurt for the sour cream (not a sour cream fan). Texture was great! Next time, I might cut down on the garlic. I love garlic, but I wanted potato soup. The garlic overpowered the rest of the flavors.


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