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.
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.
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.
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Crockpot Potato Soup + Video
- 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
- 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 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.
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.
Originally published October 2017, updated and republished October 2020
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