Crockpot Potato Soup + Video

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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!

bowl of crockpot potato soup

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.

RECIPE VIDEO

Watch the video below to see how easy it is to make this recipe!


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.

crockpot potato soup


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.

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.
thick, creamy potato soup topped with cheddar cheese and bacon, in a chowder bowl

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bowl of crockpot potato soup with garnish of cheese, bacon, and scallions

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!
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

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
  • 12 ounces evaporated milk or half-and-half or heavy cream, 1 12-ounce can
  • 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.

Video

Donna’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.

Nutrition

Serving: 1 | Calories: 419cal | Carbohydrates: 32g | Protein: 17g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 76mg | Sodium: 739mg | Sugar: 7g | Fiber: 3g | Calcium: 356mg | 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!
https://sweetandsavorymeals.com/
titled image (and shown): Slow Cooker Baked Potato Soup

Originally published October 2017, updated and republished October 2020

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90 Comments

  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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