I’m so excited to share my Crockpot Potato Soup recipe with you! This isn’t just soup — it’s a creamy, comforting, flavor-packed bowl of goodness that practically cooks itself. Imagine tender chunks of Yukon gold potatoes, smoky bacon, and melty cheddar cheese all simmering together until rich and velvety. It’s the perfect slow-cooked meal for busy days, cozy nights, or anytime you’re craving something hearty and homemade.
Level: Easy
Total Time: 4 hours 20 minutes
Prep Time: 20 minutes
Cook Time: 4 hours
Yield: 8–10 servings
Course: Soup, Main Dish
Cuisine: American
I still remember the first time I made this Crockpot Potato Soup — my kitchen smelled incredible, and my family couldn’t stop going back for seconds. The best part? The slow cooker does almost all the work for you. With just a few minutes of chopping and stirring, you can walk away and return to a pot of thick, creamy, irresistible potato soup.
This recipe is perfect if you’re short on time but still want a home-cooked meal. It’s also a fantastic way to use everyday pantry ingredients without needing heavy cream. We’ll cook everything low and slow to build flavor, then finish with a simple stovetop roux that makes the soup luxuriously creamy.
Whether you’re feeding a crowd, prepping for the week, or just looking for a soul-warming dinner, this Crockpot Potato Soup is going to be your new go-to comfort food.
How to Make Crockpot Potato Soup
This recipe blends slow-cooked comfort with simple, classic flavors. Here’s how it all comes together:
- Yukon gold potatoes cooked until tender and buttery
- Smoky bacon for richness and a hint of salt
- Onion for sweetness and depth
- A quick stovetop roux made with evaporated milk for a creamy finish (no heavy cream needed!)
- Cheddar cheese and Greek yogurt for tang, creaminess, and flavor
- Optional toppings like green onions, extra cheese, or more bacon for that restaurant-style look
It’s a set-it-and-forget-it soup that tastes like you spent hours in the kitchen.
Ingredients
- 6 slices cooked bacon, diced (save drippings if you fry it)
- 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)
- ⅓ cup all-purpose flour
- 1 (12-ounce) can 2% evaporated milk
- 1 cup shredded reduced-fat sharp cheddar cheese
- ½ cup plain low-fat Greek yogurt or low-fat sour cream
- 1 teaspoon kosher salt (or more to taste)
- ½ teaspoon freshly-cracked black pepper
- Optional toppings: sliced green onions or chives, extra shredded cheese, extra bacon, or sour cream
Directions
- Prepare the Base:
- Add the bacon, 3 cups of stock, diced potatoes, and onion to your slow cooker. Stir to combine.
- Cover and cook on low for 6–8 hours or high for 3–4 hours, until the potatoes are very tender.
- Make the Roux:
- In a small saucepan, melt the bacon grease (or butter) over medium heat.
- Whisk in the flour until smooth, cooking for about 1 minute.
- Gradually add the evaporated milk, whisking constantly, until smooth and thickened like gravy.
- Combine Everything:
- Pour the milk mixture into the slow cooker.
- Add cheddar cheese, Greek yogurt (or sour cream), salt, and pepper. Stir until everything is creamy and combined.
- Adjust Texture:
- For a thicker soup, mash about half of the potatoes directly in the slow cooker with a potato masher.
- For a thinner soup, add 1–2 cups of warmed stock until it reaches your desired consistency.
- Serve and Enjoy:
- Ladle the soup into bowls and top with your favorite garnishes like green onions, extra bacon, or shredded cheese.
Process Details
- Building Flavor: Slow cooking the potatoes, onion, and stock develops deep, rich flavor while keeping prep simple.
- Creamy Without Heavy Cream: The evaporated milk and roux combo thickens the soup beautifully without making it heavy.
- Texture Options: Mash some potatoes for a thicker soup or leave them chunky for a rustic feel.
Tips for Success
- Use Yukon gold potatoes for the best texture and buttery taste.
- Save your bacon grease for the roux — it adds incredible flavor.
- Make sure your evaporated milk mixture is smooth and thick before adding it to the crockpot.
- Want it vegetarian? Skip the bacon, use vegetable stock, and season with Old Bay or smoked paprika for depth.
Serving Ideas
- Pair with crusty bread or dinner rolls for dipping.
- Add a side salad with a tangy vinaigrette to balance the richness.
- Serve in bread bowls for a fun, hearty presentation.
Storage & Freezing
- Refrigerator: Cool to room temperature and store in an airtight container for up to 3 days.
- Freezing: This soup doesn’t freeze well because of the dairy, so it’s best enjoyed fresh or from the fridge.
- Reheat: Warm gently on the stovetop, adding a splash of stock if it’s too thick.
Nutrition Info (Approximate per Serving)
- Calories: ~350
- Protein: 12g
- Carbohydrates: 35g
- Fat: 18g
- Fiber: 3g
- Sodium: 900mg
- Sugar: 4g
My Crockpot Potato Soup recipe is the perfect blend of creamy, hearty, and comforting flavors — all with minimal effort. Every spoonful delivers buttery potatoes, smoky bacon, and velvety broth that’s hard to resist. This is the kind of recipe you’ll want to make again and again, especially on chilly days or whenever you need a cozy, crowd-pleasing meal.
I hope you love making (and eating!) this as much as I do. Trust me — once you try it, it’ll be your go-to crockpot soup.
