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.


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


  • 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


  • 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.


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.


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!
titled image (and shown): Slow Cooker Baked Potato Soup

Originally published October 2017, updated and republished October 2020

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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.

  5. 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. 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. 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. 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,

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