Crockpot Potato Soup is creamy, thick and full of the delicious flavors of a loaded baked potato. Make this easy soup recipe for dinner tonight!
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 crockpot version is so much better.
Plus, crockpot potato soup is budget friendly.
What kind of potatoes are best for potato soup?
When making potato soup, you really want a low starch potato (often referred to as 'waxy') that will not absorb the broth like a starchy potato will.
Red potatoes are perfect to use for crockpot potato soup.
Waxy potatoes are creamy and high-moisture, with low starch.
They hold their shape well when cooked and have a thinner skin.
As a result, they are perfect for skin on potato soup, potato salad, casseroles and gratin.
In comparison, starchy potatoes are fluffy and low in moisture, but high in starch. They are very absorbent and will suck up all the flavor you add to them.
However, starchy potatoes do not hold their shape well.
How long does Potato Soup last in the fridge?
Properly wrapped in an airtight plastic container potatoes soup will stay fresh in the fridge for about 3 days.
Properly wrapped in an airtight plastic container potatoes soup will stay fresh in the fridge for about 3 days.
Recipe tips for crockpot potato soup:
- 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.
Tools for making the crockpot potato soup 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!
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!
Enjoy!
With love from our simple kitchen to yours.
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Yield: 8
Crockpot Potato Soup
Crockpot Potato Soup is creamy, thick and full of the delicious flavors of a loaded baked potato. Make this easy soup recipe for dinner tonight!
Prep time: 10 MinCook time: 4 H & 30 MTotal time: 4 H & 40 M
Ingredients
- 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
Instructions
- 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.
Originally published October 2017, updated and republished October 2020
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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
ReplyDeleteThat sounds fabulous Jo! Thanks for sharing.
DeleteMaking tonight only I'm adding broccoli, can't wait to try it. !
DeleteI would use just broccoli. Have been searching for a good receipe. This sounds great. Thanks
DeleteAt 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?
ReplyDeleteWhat can I use to replace the sour cream
ReplyDeleteYou could try plain Greek yogurt.
DeleteJust 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
DeleteI made this today. It is delicious. No changes to the ingredients. I will make this again!
ReplyDeleteAwesome, Amelia!! We are so happy to hear that!!
DeleteCan this be made on the stove?
DeleteCan you you freeze once completely made?
ReplyDeleteCan you use 2% milk if you don't have half and half, evaporated milk, or heavy cream?
ReplyDeleteYou 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.
DeleteEnjoy and let us know how it goes.
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
ReplyDeleteWe are so happy you enjoyed it!
DeleteThank 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
ReplyDelete#thanksforsharing
Enjoy and let us know how it goes!
DeleteMy 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.
DeleteSeems like a lot of garlic. Thinking of making this today. Maybe ill just use half the garlic.
ReplyDeleteI 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.
ReplyDeleteThat sounds wonderful!
DeleteI made this soup yesterday. Turned out delicious. I added 3/4 cup celery & used 2% evaporated milk.
ReplyDeleteWe are so happy you enjoyed it!
DeleteYum this soup looks amazing! Can't wait to try it for dinner ♥
ReplyDeleteEnjoy and let us know how it goes!
DeleteWhat size slow cooker is this recipe designed for?
ReplyDeleteThis recipe turned out great with little effort! Throw it in the crock pot before work, only takes a few mins to finish when you get home. My whole family loved it and we had enough for two dinners! It's now going to be a winter tradition in our home. This recipe is great if you're looking for something different than plain ham and potato soup!
ReplyDeleteThanks so much, Amanda!!! We are so happy you enjoyed it!!!
DeleteCan this soup be made on the stove? and are there any changes if so?
Deleteyes
DeleteWould I just add extra of everything to double the serving size to more then 8. Wanting to make a lot.
ReplyDeleteHow many calories in a serving of this soup
ReplyDeleteI'm making it today for New Year's Eve and it is smelling amazing thanks for the recipe
ReplyDeleteYou said you can freeze this soup. How long can you freeze it for?
ReplyDeleteHi!! I want to make this soup without the flour roux, do you think I could skip that and just add the cream to the soup? I’m trying to make it gluten free.
ReplyDeleteSkipping that step would change the entire make up of the soup. I highly suggest not doing that. However i commented a couple GF options below :) good luck
DeleteI use Bob's Red mill gluten free all purpose flour. Works perfectly with this soup. Just made it. Delicious!
DeleteI’d like to know how to make it gluten free too!
ReplyDeleteI would like that as well. Could I use cornstarch instead of flour? I am severely gluten-intolerant
ReplyDeleteCan you make this in a pressure cooker?
ReplyDeleteMy kiddo has celiac disease and we would like to make it GF too! I am sure we can use corn starch as well. Mix the corn starch with a little cold water before making a faux roux. Corn starch is typically has twice the thickening power of flour, so I'm guessing you'll use half the amount you would of flour, make a thick paste, and proceed as directed in the recipe. You'll probably need to play with it a bit but this doesn't seem like a finicky recipe. Good luck everyone!
ReplyDeleteI use Corn Starch all the time to thicken stews. I like it better than flour!
DeleteHow many potatoes?
ReplyDeleteTwo pounds. Number will vary depending on size of potatoes
DeleteI want to make this soup tomorrow and was wondering how big of slow cooker you used? I have a 2 quart and I have figured I would half the recipe. Could you please clarify
ReplyDeleteIt's almost done and I can tell I should have used by gut instinct and sauteed the onions first - next time I will sautee the onions with celery and carrots for a more traditional soup base.
ReplyDeleteI sauteed the onions and garlic before adding to the soup
DeleteI would highly recommend it.
If I wanted to add broccoli and shredded cooked chicken would I let that cook all day with the soup or add after it is done and let it cook for like 15 more minutes? What do you guys think?
ReplyDeleteAdd the broccoli at the end for 15 min. If not, it would be mush
DeleteYou can also use rice flour instead of regular flour if you want to be gluten free.
ReplyDeleteJust finished making and the whole time it was cooking it smelled fantastic. I stopped myself from tasting until the end and OMG it was so good. Followed recipe to the letter and wouldn't change anything. A little disappointed I have to take it to my brothers birthday party........ Oh well just have to make some more just for me.
ReplyDeleteWe are so happy you enjoyed it! Yes make some for yourself!
DeleteI would try to use this recipe for my little home cafe. This would be an interesting experience.
ReplyDeleteThank you SOOO much!!! It worked
ReplyDeleteI put in Italian Sausage and added spinach, was delicious.
ReplyDeletelove it my mom always made me potato soup when I wasn't feeling well
ReplyDeleteMade this soup for my daughter and I. We loved it. Now I need to make it for my husband and son.
ReplyDeleteIf I add carrots and celery would I just add it in the crockpot with the onion? Or would it need less time to cook or more time? Thanks!:)
ReplyDeleteI can't have chicken, I wonder if Vegetable stock would do? Thinking Cream of Mushroom soup instead, with celery, or cream of celery soup, like the broccoli idea, maybe chipped carrots for color. yummy to the rest of the ingredients, 1/2 the garlic...too over powering.
ReplyDeleteGreat recipe, but instead of using flour( in case someone is celiac) just purée some of the potatoes, mash the rest...this will give you a thick chunky soup
ReplyDeleteJust made this for the family and oh my! It is so good. Will make again! Thank you for the recipe!
ReplyDeleteGreat recipe! Question: If I add carrots and celery would I just add it in the crockpot with the onion? Or would it need less time to cook or more time? Thanks!:)
ReplyDeleteMy family loves this recipe! It has been added into the rotation of the recipes we cook regularly. My husband even insists on doubling it so we have it for a few days as leftovers.
ReplyDeleteTrying this recipe tonight with gf all purpose flour and coconut cream ( instead of half/half) it's starting to smell delicious. 😋
ReplyDeleteGreat soup I made it tonight. I will probably tweak the onion and garlic though it was a little much. My super picky boyfriend actually liked it
ReplyDeleteWhat can I use instead of the flour so that this can be gluten free?
ReplyDeleteCan I use canned potatoes for this recipe??
ReplyDeleteI made this tonight in my instant pot. I followed the exact recipe and it turned out amazing. Even my picky 15 year old loved it and she hates soup
ReplyDeleteBest potato soup I have made. Left skins on potatoes.
ReplyDeleteThis was perfect! Just the comfort food we needed
ReplyDeleteI made this it was a huge HIT!
ReplyDeleteCan you throw all ingredients in and cook it that way??
ReplyDeleteI've been making baked potato soup for roughly 20 years, but I made this version today and now I have a NEW favorite potato soup. Absolutely amazing!
ReplyDeleteSo delicious! I am so glad I tried this recipe! Love using my crockpot too!
ReplyDeleteMade this soup for family dinner last night. Made it exactly as written and everyone loved it. It will now been my "go to" for baked potato soup. So easy to make is a huge bonus. Thanks~
ReplyDeleteI usually use heavy cream when making this and skip the flour, it thickens so much that it needs more chicken broth added when reheating. This time I used half and half, and its a good soup thickness without the flour as well. But I do smash a good part of the potatoes. Thank you for this delicious recipe! All of my family loves it and always wants a container taken to them lol.
ReplyDeleteCan I use 1% milk instead of heavy cream?
ReplyDeleteJust made this soup. I doubled the recipe. I Wanted a head start so I par boiled the potatoes with the skins on then peeled and cut up. Also par boiled carrots. I had a little broccol and celery in the fridge added that too. Everything came out delicious! So creamy!
ReplyDeleteCan this be made on top of the stove
ReplyDeleteThe soup is very good but there is way to much garlic! I will cut way back on that next time!
ReplyDeleteI can't wait to make this soup! If I put it in before work and my crockpot turns to warm after 6 hours, is it ok to wait to put in the rest of the ingredients for 3 more hours until I get off work? I know it only needs to cook on low for 6 hours because my crockpot is really powerful.
ReplyDeleteAnother tasty option is to sub ham cubes in for bacon, but instead of throwing them in at the beginning, fry them in a skillet until they get some color and add them when you put in the sauce & cheese near the end.
ReplyDeleteI’ve used smoked Turkey sausage as well instead of bacon.
DeleteJust made this today!! So good!!
ReplyDeleteSuggestion: if you have an immersion blender you can stick it in the slow cooker after the potatoes are soft enough. It blends everything really nice to a creamy texture. Also instead of bacon I used turkey sausage—really good. I removed the sausage before blending