Crockpot Potato Soup + Video

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Crockpot Potato Soup is a thick and creamy cheesy slow cooker soup that your whole family will enjoy! Loaded with flavorful bacon, herbs, potatoes, and cheese, there’s no way anyone will leave the kitchen table unsatisfied. Don’t skip the video in this post — check out the techniques that make this easy soup recipe the most delicious recipe to boot!

slow cooker potato soup recipe.

Crockpot Potato Soup

Who doesn’t love a good loaded potato stew? No one I know! And this slow cooker potato soup sure is loaded – onions, cream, herbs, bacon, and cheese? Yes. please!

Trying to make this recipe work on the stovetop? Let me recommend my stovetop loaded baked potato soup instead. It’s much better suited for what you’re looking for!

cubed potatoes in crockpot.

Think this is the only crock pot soup recipe I have? Think again! Try out my classic chicken noodle or saucy taco crockpot soup that you can slow cook to perfection. 

crockpot potato soup ingredients

Slow Cooker Potato Soup Ingredients & Substitutions 

  • Potatoes – Yukon gold is my preferred spud for this easy soup recipe.

    But any nice, waxy potato can be used as a substitute: red skinned, russet, and carola, for example. 
  • Yellow Onion – White or red onions can always be used instead, but remember the differences between the three: white onions are sharp, red are sweet, and yellow fall somewhere in between. 
  • Cooked Bacon – In the stew and on top of it – more is more, I say!! Save some from breakfast to use at dinnertime. My favorite home cooking hack! 
  • Chicken Broth – Most broths can be used in its place – vegetable, mushroom, or beef. Chicken, however, really matches this flavor profile best. 
  • Sour Cream – To add a tangy creaminess to the stew! Cream cheese is one swap you could try, though it will be much thicker.

    And if that’s what you want, then I’d highly recommend it! 
  • Dried Parsley – Fresh herbs are always lovely, though you will definitely need a whole lot more to get the same amount of flavor.

    So, for this crockpot potato soup, you’ll need 3 tablespoons of fresh parsley to make up the difference!
adding cream to crockpot potato soup.

Tips & Tricks to Try

  • The Finishing Touches – Chives, bacon, sour cream, and cheese are the no-brainer garnishes for this one. But think outside the box!

    What about crackers, corn (for pops of texture and sweetness!), broccoli, or crispy fried onions?
  • Through Thick and Thin – Not everyone loves a thick slow cooker potato soup. That’s okay!

    Thin things out a bit with a dash of chicken broth until it’s the consistency that you want.

    Alternatively, thicken it up by smashing the potatoes more or adding a bit of cornstarch. 
  • Load Up the Protein – It’s easy to sneak some extra protein in the form of shredded chicken, shredded beef, or ground meat into this easy soup recipe!

    It’s a great way to make use of leftovers from the night before, too. 
shredded cheese in slow cooker.

Storing and Reheating Leftover Crockpot Potato Soup

Leftovers should cool to room temperature before being added to an airtight storage container.

It can be chilled for 3 days or frozen for up to 6 months – though, I wouldn’t necessarily recommend freezing!

The consistency of the potatoes and creamy broth changes when frozen.

Reheat right on the stovetop, keeping it on a medium heat and stirring until warmed through. Store without toppings and add them fresh once it’s been reheated!

Crockpot Potato Soup FAQ

Can I make crockpot potato soup without evaporated milk?

Sure, you can! Any cream can be used in its place. Consider that this will make the broth, well, creamier and richer in flavor. Thin a heavier cream with regular milk, or just use regular milk instead if you’re going for a thinner broth.

How do you keep potato soup from getting gummy?

The key is to cook your potatoes in larger pieces and smash them afterwards, just before the end of baking. And we’re smashing, not pureeing, to also avoid that gumminess that you sometimes find in loaded potato soups.

The type of potato used can also be a factor. See the ingredient section above for tips on choosing the best potatoes for stewing!

Do you have to peel potatoes for potato soup?

That’s usually a matter of preference, but I actually recommend peeling the spuds for this one – and that says something coming from me! Leaving the skins on will make smashing less effective and also result in bits of potato skins floating around in the broth. 

crockpot potato soup with bacon and cheese.

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closeup of crockpot potato soup.

Other Delicious Soup Recipes

crockpot potato soup in bowl

Crockpot Potato Soup + Video

Donna Elick
Crockpot Potato Soup is creamy and thick, with the delicious flavors of a loaded baked potato. It's the best slow cooker potato soup recipe!
5 stars from 8 reviews
Tried this recipe?Please comment and review!
Prep Time 10 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 40 minutes
Course Soup
Cuisine American
Method Slow Cooker
Servings 8


  • 2 pounds Yukon gold potatoes, peeled and diced
  • 1 medium yellow onion, diced
  • 6 garlic cloves, minced
  • 10 slices cooked bacon, diced
  • 1 tablespoon dried parsley
  • 3 cups chicken broth
  • ½ teaspoon salt, or to taste
  • ¾ teaspoon black pepper, or to taste
  • 4 tablespoons unsalted butter
  • 1/3 cup all-purpose flour
  • 12 ounces evaporated milk, or half & half, or heavy cream
  • 2 cups shredded sharp cheddar cheese
  • 1/2 cup sour cream

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 for 3-4 hours on High, until the potatoes are fork tender.
  • Once the soup is cooked, add butter to a medium saucepan over medium heat and melt. Whisk in the flour until completely combined.
  • Slowly and gradually whisk the evaporated milk into the flour mixture. Cook over low heat, stirring occasionally, until mixture thickens and begins to simmer.
  • Immediately add the milk-flour mixture to the potato mixture in the slow cooker and stir to combine. Using a potato masher, mash about 3/4 of the potatoes, leaving some unmashed for texture.
  • Add the shredded cheddar cheese and sour cream to the slow cooker. Stir well to combine. Taste for seasoning, and add more salt and pepper to taste.
  • Cover the slow cooker with the lid and continue cooking the soup on Low for 30 minutes, or on high for 15 minutes.
  • Serve warm, garnished with optional chives, bacon, cheese and/or sour cream.


Donna’s Notes

If the soup is too thick, add more chicken broth.
The soup can be refrigerated for up to 3 days.


Serving: 1 | Calories: 420cal | Carbohydrates: 32g | Protein: 17g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 76mg | Sodium: 884mg | Sugar: 7g | Fiber: 3g | Calcium: 357mg | Iron: 2mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!

Originally published October 2017, updated and republished November 2022

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  1. Made 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~

  2. I 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.

  3. Just 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!

  4. I 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.

    1. I would think that would be fine except you may want to turn up the heat before adding in the rest of the ingredients

  5. 5 stars
    Another 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.

  6. 5 stars
    Just made this today!! So good!!
    Suggestion: 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

  7. 5 stars
    This is delicious, I did make some slight changes. We have someone who doesn't like onion unless they're sauteed, so I sauteed the onions until nice and soft and lightly brown and then threw in the garlic for the last minute or so. I also found out you can use powdered milk and just make it thicker, since I didn't have any evaporated milk that's what I did. I also used my immersion blender so it's creamier and did add about half a cup of milk and one cup of chicken broth to make it slightly thinner. Mine was spoon stand up thick so it's still thick just not as much.

  8. 5 stars
    This is my forever favorite soup!!! I’ve made it almost weekly since I found this recipe, even during hot, hot weather. I get hungry for it and nothing will satisfy until I make it. The only change I made is to use diced ham instead of bacon. I buy the package of 3 ham steaks (from Sam’s) and use just half of one; it’s plenty.

    1. Hi Sue,
      We are so happy that you enjoy this easy potato soup, adding diced ham sounds amazing!
      TSRI Team Member,

  9. 5 stars
    The easiest soup you will ever make. This is my favorite slow roasted italian recipe! Loaded with flavor, cooked perfectly and very little effort. Simply delicious!

  10. 5 stars
    Delicious! I sauteed onions and garlic before adding everything else and used half and half instead of evaporated milk. If I were to make this again, and I likely will…I would omit the sour cream. I tasted it before I added it and it was just the way I liked it. Thank you for sharing the recipe!

  11. This Crockpot Potato Soup is beyond excellent!!!! I used the Yukon potatoes as you suggested and it made a big difference. It was amazing. Thanks!!!!

  12. This is my go-to Potato Soup and perfect as written topped with chives, cheese and bacon! It’s cold this week in SoAZ and it’s in the crockpot as I write this! Thank you for this super yummy recipe!

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