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 crockpot potato soup the most delicious recipe to boot!

titled: Crockpot Potato Soup


Crockpot Potato Soup

Who doesn’t love a good loaded potato stew? No one I know!

And this slow cooker potato soup recipe sure is loaded — onions, cream, herbs, bacon, and cheese? Yes, please!

Even better, this easy crockpot potato soup can be on the table in under 5 hours, or less if you prep ahead.

Recipe Video

To see us make slow cooker potato soup from start to finish, watch the video in this post!

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!

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. 

diced potatoes in slow cooker

Ingredient Notes and Substitutions 

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

    But any nice, waxy potato can be used as a substitute: red skinned, russet, and carola, for example. 
  • Cooked Bacon – In the soup and on top of it — more is more, I say!! Save some from breakfast to use at dinnertime. My favorite home cooking hack! 
  • 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. 
  • 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 this dish! Cream cheese is one swap you could try, though it will make your crockpot loaded potato soup 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!
potatoes, onion, bacon, and garlic in slow cooker

Easy Crockpot Potato Soup Tips and Tricks

  • The Finishing Touches

Chives, bacon, sour cream, and cheese are the no-brainer garnishes for this crockpot potato soup. 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 splashes 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 slow cooker loaded potato soup!

It’s a great way to make use of leftovers from the night before, too. 

pouring chicken broth over soup ingredients in crock pot

Storing and Reheating Leftover Crockpot Loaded Potato Soup

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

Slow cooker loaded potato soup 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 crockpot loaded potato soup without toppings and add them fresh once it’s been reheated!

shredded cheddar on top of soup in slow cooker

Slow Cooker 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 afterward, just before the end of cooking.

And we’re smashing, not puréeing, 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 ingredients section above for tips on choosing the best potatoes for slow cooker loaded potato soup!

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. 

overhead: bowl of potato soup topped with cheese, bacon, and parsley

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close up: bowl of loaded 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 10 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!
titled image (and shown): crockpot potato soup

Originally published October 2017, updated and republished November 2022

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    1. Hi Barbara, the soup CAN be frozen but upon defrosting and reheating the potato texture becomes very grainy and unpleasing to the palate so I wouldn’t recommend it. Enjoy and happy cooking!

  1. I made this soup last week and my daughter and I ate it three nights in a row it was so delicious. I used 1 cup heavy cream and 1/2 cup water instead of the evaporated milk. I also put in diced carrots and celery at the beginning with the onion. It was incredible and far exceeded my expectations! Thanks so much for the recipe.

  2. This is so good. Rave reviews from my coworkers. I follow the recipe abut I always use “ Better Than Bullion” for my broth

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