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 7 reviews
Tried this recipe?Please comment and review!
Prep Time 10 mins
Cook Time 4 hrs 30 mins
Total Time 4 hrs 40 mins
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. It'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.

  2. 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?

  3. Just 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.

  4. 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!:)

  5. I 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.

  6. Great 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

  7. Just made this for the family and oh my! It is so good. Will make again! Thank you for the recipe!

  8. Great 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!:)

  9. My 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.

  10. Trying this recipe tonight with gf all purpose flour and coconut cream ( instead of half/half) it's starting to smell delicious. 😋

  11. Great 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

  12. I 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

  13. I'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!

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