There’s something magical about walking into a house where slow cooker potato soup has been simmering all day. The smell wraps around you like a warm hug, and you know dinner is going to be pure comfort. It’s the kind of recipe that turns any chilly evening into something special.
This creamy bowl of goodness combines tender potatoes, savory broth, and just the right touch of herbs to create the ultimate cozy dish. It’s like having your grandmother’s recipe, but with the convenience of tossing everything in your slow cooker and letting it work its magic. Full details in the blog!
I’ve been making variations of this recipe since my early days experimenting with Julia’s handwritten notes, tweaking the seasonings until I found the perfect balance. There’s nothing quite like ladling up that first spoonful and watching everyone at the table sigh with contentment. Trust me, I’ve tested this one countless times, and it never fails to deliver.
PrintSlow Cooker Potato Soup Recipe Easy Cozy and Delicious
Slow Cooker Potato Soup is thick creamy and comforting with no heavy cream needed. This easy recipe brings homemade flavor with minimal effort perfect for cozy meals. Enjoy a delicious slow cooker potato soup made simple and flavorful.
- Prep Time: 10 minutes
- Cook Time: 250 minutes
- Total Time: 260 minutes
- Yield: 8 –10 servings 1x
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Standard
Ingredients
- 6 slices cooked bacon* diced
- 3–4 cups good-quality chicken or vegetable stock
- 2 pounds Yukon gold potatoes** peeled if desired and diced
- 1 medium white or yellow onion peeled and diced
- 4 tablespoons bacon grease* or butter
- 1/3 cup all-purpose flour
- 1 (12-ounce) can 2% evaporated milk
- 1 cup shredded reduced-fat sharp cheddar cheese
- 1/2 cup plain low-fat Greek yogurt or low-fat sour cream
- 1 teaspoon Kosher salt or more to taste
- 1/2 teaspoon freshly-cracked black pepper
- optional toppings thinly-sliced green onions or chives extra shredded cheese extra bacon sour cream
Instructions
- Place bacon chicken stock potatoes and onion in the slow cooker and stir them together. Cook on low for 6-8 hours or on high for 3-4 hours until potatoes are tender.
- Melt butter in a saucepan over medium-high heat. Whisk in flour and cook for 1 minute stirring as you go.
- Gradually whisk in evaporated milk and keep stirring until smooth. Let it simmer until the mixture thickens.
- Pour the thickened milk mixture into the slow cooker and stir. Add cheddar cheese Greek yogurt salt and pepper then combine.
- Mash some potatoes if a thicker soup is desired or add extra stock for a thinner soup. Adjust seasoning if necessary.
- Serve warm with optional toppings or refrigerate in a sealed container for up to 3 days.
Notes
- *You can either fry the bacon cook it in the microwave or buy pre-cooked bacon
- If frying or microwaving I recommend dicing the bacon before cooking it
- And if you are frying it I highly recommend saving the bacon grease for later and then using it to make your roux instead of butter
- **I highly recommend using Yukon gold potatoes which have the perfect texture and buttery taste for this soup
- But Russet potatoes or red potatoes would also work just fine in this recipe
- ***If you would like to make this recipe vegetarian use vegetable stock omit the bacon and I would recommend adding in 2-3 teaspoons of Old Bay seasoning for extra flavor
Nutrition
- Serving Size: 1 bowl
- Calories: 300 kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 2g + 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg
Why This Slow Cooker Potato Soup Will Become Your Go-To
This recipe brings back memories of afternoons when Julia would start dinner at noon, filling the house with incredible aromas. The beauty of this slow cooker potato soup is that it practically makes itself while you go about your day.
What makes this version special is how creamy it gets without heavy cream – evaporated milk and Greek yogurt create a silky texture that’s lighter yet incredibly satisfying. Plus, you can adjust the thickness to suit your family’s preference.
- Hands-off cooking: Just 10 minutes of prep, then let your slow cooker do the work
- Naturally creamy: No heavy cream needed for that rich, comforting texture
- Bacon makes everything better: Those crispy bits add the perfect smoky touch
- Customizable thickness: Mash more potatoes for thick, leave them chunky for rustic
Ingredient Breakdown and My Kitchen Tips
Over the years, I’ve learned that the quality of your potatoes really makes a difference. Yukon golds are my favorite – they have a naturally buttery flavor that Julia always described as “like a hug from the inside out.”
The bacon grease is a little secret that transforms the soup. If you don’t already save bacon grease in a jar in your fridge, this recipe might just convert you. It adds much more depth than butter alone.
| Ingredient | Why It Matters | Easy Swaps |
|---|---|---|
| Yukon Gold Potatoes | Creamy texture, buttery flavor | Russet or red potatoes work too |
| Evaporated Milk | Creates creaminess without heaviness | Half-and-half or whole milk |
| Greek Yogurt | Adds tang and keeps it lighter | Low-fat sour cream |
| Bacon Grease | Rich, smoky flavor base | Butter (but save that bacon grease!) |
How This Magic Happens Step by Step
The process is beautifully simple – everything goes into the slow cooker first, then you make a quick roux on the stove near the end. It’s like two cooking methods joining forces to create something neither could do alone.
The key moment comes when you add the warm milk mixture to the slow cooker. I always tell my daughters to pour it slowly and stir gently – you want everything to blend together like old friends reunited.
- Morning prep: Toss bacon, stock, potatoes, and onion in the slow cooker
- Let it simmer: 6-8 hours on low or 3-4 hours on high
- Final touches: Make your roux, add the creamy elements, adjust thickness
- Taste and adjust: More salt, pepper, or stock as needed
Troubleshooting Your Soup Like a Pro
I’ve answered every potato soup question imaginable from friends and family over the years. The biggest concerns usually revolve around consistency – too thick, too thin, or lumps in the roux.
Pro Tip: If your roux gets lumpy, don’t panic. Keep whisking and let it simmer a little longer. Most lumps will smooth out with patience and a good whisk.
- Too thick? Add warm stock, 1/2 cup at a time, until perfect
- Too thin? Mash more potatoes or simmer uncovered for 15 minutes
- Lumpy roux? Keep whisking over heat – persistence pays off
- Bland flavor? Add more salt, or try a splash of hot sauce
Making It Your Own
This recipe is like a blank canvas – beautiful on its own, but ready for your personal touches. Julia always said the best cooks aren’t afraid to make a recipe their own, and this soup practically begs for creativity.
For vegetarian friends, I swap the bacon for Old Bay seasoning and use vegetable stock. The result is still incredibly flavorful and satisfying. Sometimes I add corn or diced jalapeños for a little extra kick.
- Vegetarian version: Skip bacon, use vegetable stock, add Old Bay seasoning
- Loaded style: Extra cheese, green onions, and a dollop of sour cream
- Spicy kick: Diced jalapeños or a dash of hot sauce
- Chunky texture: Mash fewer potatoes for a more rustic feel
Serving and Storage Made Simple
This soup tastes even better the next day – the flavors get cozy together overnight. I usually make a full batch on Sunday and portion it out for easy weekday lunches.
Note: This soup doesn’t freeze well because of the dairy, but it keeps beautifully in the fridge for up to three days in an airtight container.
| Storage Method | Duration | Best Practice |
|---|---|---|
| Refrigerator | 3 days | Cool completely before storing |
| Reheating | Stovetop preferred | Add splash of milk if too thick |
| Freezing | Not recommended | Dairy separates when frozen |
Expert Says
SLOW COOKER POTATO SOUP showcases the versatility of potatoes, which are rich in potassium and fiber. Slow cooking enhances the flavors by allowing the ingredients to meld beautifully while preserving nutrients. Choose small, even-sized potatoes for even cooking and a creamy texture throughout.
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The Journey to My Perfect Slow Cooker Potato Soup
My slow cooker potato soup took many attempts to reach creamy perfection. I remember the first time I added too much salt, thinking it would enhance the flavorsoh, what a lesson learned! Now, with the right balance of herbs and a touch of cream, it warms my heart and fills my home with love.
FAQs ( Slow Cooker Potato Soup )
Can I use frozen potatoes for this recipe?
Fresh potatoes work best because they hold their shape and texture better during the long cooking time. Frozen potatoes tend to become mushy and watery as they cook. If you must use frozen, reduce the liquid by about 1/2 cup and expect a softer consistency.
How do I thicken the soup if it’s too watery?
Mash some of the cooked potatoes directly in the pot with a potato masher to naturally thicken the broth. You can also whisk together 2 tablespoons of cornstarch with 3 tablespoons of cold water and stir it in during the last 30 minutes of cooking. The soup will continue to thicken as it cools.
Should I peel the potatoes before adding them?
It’s completely up to your preference. Leaving the skins on adds extra fiber and nutrients, plus it saves prep time. Just scrub them well before chopping. For a smoother, creamier texture, peel them before cooking.
Can I add bacon to this dish?
Absolutely! Cook 6-8 strips of bacon until crispy, then crumble and stir in during the last hour of cooking, or save it as a topping. You can also use a tablespoon of the bacon drippings to saute your onions for extra depth of flavor.
How long does leftover soup stay good in the fridge?
Store cooled soup in an airtight container in the refrigerator for up to 4 days. The soup may thicken as it sits, so add a splash of broth or milk when reheating. Always reheat to at least 165°F to ensure food safety.
After 6-8 hours of gentle simmering, this slow cooker potato soup transforms into something truly magical. You’ll love how the potatoes break down just enough to create the perfect creamy-chunky texture, while the bacon adds smoky depth to every spoonful. The house fills with an incredible aroma – it’s like a warm hug before your first taste.
Here’s a trick Julia taught me: save a cup of the soup before adding the roux, then stir it back in if the soup gets too thick. Try stirring in sharp cheddar for extra richness, or add corn and jalapeños for a Southwest twist. This soup keeps beautifully for three days in the fridge – just add a splash of milk when reheating to restore that silky consistency.
I’d love to see your own bowls of comfort! Share a photo and tell me – did this remind you of soup from your childhood? There’s something truly special about recipes that connect us across generations. Save this one for your family, and don’t be surprised when it becomes the soup everyone asks you to make again and again.
