Cozy & Creamy Crockpot Potato Soup (Ultimate Comfort)

Welcome to the ultimate comfort food experience! This crockpot potato soup recipe is your ticket to a warm, cozy bowl of deliciousness with minimal effort. Using your slow cooker means incredibly rich, creamy, and flavorful results without standing over the stove all day. Research indicates that slow cooking can enhance flavor and nutrient availability in foods. Get ready to enjoy a hearty meal that practically makes itself.

Why You’ll Love This Crockpot Potato Soup

This easy slow cooker recipe simplifies dinner, delivering maximum flavor with minimal fuss. Bethany’s mission is all about making baking simple for busy parents and beginners, and this dish truly embodies that value.

• Effortless Prep: Simply chop a few ingredients, toss them in your slow cooker, and let it do the hard work.
• Incredibly Creamy Texture: We achieve a luxurious, velvety consistency without relying on heavy cream, thanks to a clever roux and evaporated milk.
• Deep, Comforting Flavors: Slow cooking melds all the ingredients beautifully, creating a rich and satisfying taste profile.
• Perfect for Meal Prep: This crockpot potato soup tastes even better the next day, making it ideal for leftovers or planning meals ahead.
• Highly Customizable Toppings: Personalize each bowl with your favorite garnishes, from crispy bacon to fresh chives.

Ingredients

Gather these simple ingredients to create your warming bowl of crockpot potato soup. This recipe ensures a fantastic balance of flavors for a truly satisfying meal.

• 6 slices cooked bacon, diced (reserve 4 tablespoons bacon grease for roux)
• 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, if not using bacon)
• 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

Notes & Substitutions

Selecting the right ingredients makes a big difference in this delicious crockpot potato soup.

• Potato Choice: Yukon Gold potatoes are highly recommended for their creamy texture and ability to hold their shape without becoming mushy. For soups and stews, Yukon Gold potatoes are often preferred over Russets due to their higher moisture content. Russet potatoes can work but may break down more.
• Broth Options: Use chicken stock for a richer flavor base, or opt for vegetable stock to keep the recipe vegetarian-friendly. Ensure it’s good quality for best results.
• Evaporated Milk Benefits: Evaporated milk provides incredible creaminess without the fat content of heavy cream, and it resists curdling better than regular milk in the slow cooker. Regular milk can be used but temper it carefully.
• Fat Choices: Bacon grease adds a smoky depth to the roux. If you don’t have bacon grease or prefer not to use it, unsalted butter is an excellent alternative that still delivers a rich flavor.
• Cheese Variations: Feel free to experiment with different cheeses! Sharp cheddar is classic, but Monterey Jack, Gruyere, or even a smoked gouda would be delicious additions.
• Vegetarian/Vegan Swaps: To make this slow cooker potato soup vegetarian, use vegetable broth and butter instead of bacon grease. For a vegan version, use vegetable broth, olive oil for the roux, and non-dairy evaporated milk and cheese.

Equipment

You don’t need fancy gadgets to make this fantastic crockpot potato soup. A few kitchen essentials will ensure success.

• Large slow cooker/crockpot (6-quart or larger): Essential for hands-free cooking.
• Cutting board and sharp knife: For safely preparing vegetables.
• Measuring cups and spoons: For accurate ingredient portions.
• Small saucepan and whisk: To prepare the creamy roux.
• Potato masher (optional): Great for adjusting soup thickness right in the crockpot.

Instructions

Follow these simple, step-by-step instructions to create your ultimate crockpot potato soup. Bethany believes in making cooking easy for everyone!

1. Prepare Vegetables and Bacon: Start by dicing your Yukon gold potatoes and onion. If using bacon, cook it until crispy, then dice and set aside, reserving 4 tablespoons of the bacon grease for later. This smoky fat adds incredible flavor to your slow cooker potato soup.
2. Combine Soup Ingredients in Crockpot: Add the diced, cooked bacon (if using), 3 cups of chicken or vegetable stock, the diced potatoes, and the diced onion to the bowl of your large slow cooker. Stir these ingredients gently to combine them well. This forms the base for your rich crockpot potato soup.
3. Cook on Low or High Setting: Place the lid on your slow cooker. Cook on the low setting for 6-8 hours, or if you’re in a bit more of a hurry, cook on the high setting for 3-4 hours. Continue cooking until the potatoes are completely tender and easily mashed with a fork.
4. Prepare Roux on Stovetop: Once the soup is nearly ready to serve, melt the reserved bacon grease (or butter) in a small saucepan on the stovetop over medium-high heat. Once melted, whisk in the all-purpose flour until it is fully combined, forming a paste. Cook this roux for 1 minute, stirring occasionally, to cook out the raw flour taste.
5. Stir Roux into Soup: Gradually pour the 2% evaporated milk into the saucepan with the flour mixture, whisking constantly until the mixture is completely smooth and lump-free. Let this mixture continue cooking until it reaches a gentle simmer; it will thicken considerably. Immediately pour this thickened milk mixture directly into the slow cooker with your tender potatoes and stir thoroughly until well combined.
6. Mash Potatoes for Desired Thickness: Add the shredded cheddar cheese, low-fat Greek yogurt (or sour cream), Kosher salt, and freshly-cracked black pepper to the soup in the crockpot. Stir everything until fully combined and the cheese has melted. If you prefer a thicker crockpot potato soup, use a potato masher or a large spoon to mash about half of the potatoes directly in the slow cooker. For a thinner consistency, stir in an additional 1-2 cups of warmed chicken or vegetable stock until desired consistency is reached.
7. Season and Serve: Taste the soup and adjust the seasoning as needed, adding more salt and pepper if desired. Serve your hearty crockpot potato soup warm, garnished with your favorite toppings.

Pro Tips & Troubleshooting

Achieving the perfect creamy slow cooker potato soup is simple with a few expert tips.

• Don’t Skip Sautéing Onions (Optional but Flavorful): While the recipe skips this step for simplicity, sautéing your onions in a little bacon grease or butter before adding them to the slow cooker will deepen their flavor profile significantly. This extra step is worth it for a more robust taste.
• Adjust Liquid for Desired Consistency: For a thicker soup, mash more potatoes. If you prefer it thinner, gradually add more warm stock until it reaches your ideal consistency.
• Mash Potatoes Directly in Crockpot: No need to transfer potatoes! Use a masher right in the slow cooker to thicken your soup without extra dishes.
• Properly Temper Evaporated Milk: Although evaporated milk is less prone to curdling, temper it by slowly whisking some hot soup into the milk mixture before adding it all back to the crockpot. This equalizes temperatures and prevents shocking the dairy.

Common Mistakes to Avoid

Steer clear of these pitfalls for the best crockpot potato soup.

• Overcooking Potatoes to Mush: While tender is good, don’t let them cook so long they become a grainy, texture-less paste. Check for tenderness regularly.
• Adding Dairy Too Early (Scrambling): Always add the cheese, yogurt/sour cream, and the evaporated milk roux towards the end of the cooking process, off direct heat if possible, to prevent curdling.
• Not Seasoning Adequately: Taste and adjust salt and pepper at the end. Potato soups need generous seasoning to bring out all the flavors.
• Skipping the Roux for Thickness: The roux is crucial for achieving that signature creamy, thick body in your slow cooker potato soup. Don’t omit it!

Serving Suggestions, Storage & Variations

Your delicious crockpot potato soup is versatile and perfect for many occasions.

Serving Suggestions

Garnish each bowl generously to elevate your slow cooker potato soup. Top with crispy bacon bits, a sprinkle of fresh chives or green onions, extra shredded cheddar cheese, and a dollop of sour cream or Greek yogurt. This hearty soup pairs wonderfully with crusty artisan bread for dipping, or a simple side salad for a complete meal.

Storage Instructions

Allow any leftover crockpot potato soup to cool completely. Transfer it to an airtight container and refrigerate for up to 3 days. Reheat gently on the stovetop over low heat, stirring frequently, or in the microwave until warmed through. Add a splash of broth or milk if it’s too thick after chilling.

Variations

Get creative with your crockpot potato soup!

• Loaded Potato Soup: Maximize the indulgence with extra bacon, more cheese, chives, and a generous dollop of sour cream or Greek yogurt.
• Spicy Potato Soup: Add diced jalapeños, a pinch of cayenne pepper, or a dash of hot sauce to the slow cooker for a warming kick.
• Cheesy Broccoli Potato Soup: Stir in steamed broccoli florets along with the cheese for added nutrition and flavor.
• Vegetarian/Vegan: Use vegetable broth, swap bacon grease for olive oil, and use dairy-free evaporated milk and shredded cheese for an equally creamy and satisfying meal.

Nutrition Information

Nutrition information for this crockpot potato soup recipe is an estimate and will vary based on specific brands, ingredient choices, and serving sizes. It is provided for informational purposes only.

Frequently Asked Questions (FAQ)

Here are answers to common questions about making delicious crockpot potato soup.

• Can I use different potatoes? Yes, but Yukon Gold potatoes are recommended for their creamy texture. Russets will work but might break down more easily.
• Can I make this dairy-free? Absolutely! Use vegetable broth, olive oil for the roux, and your favorite unsweetened non-dairy evaporated milk and shredded cheese alternatives.
• How to thicken potato soup? Our recipe uses a flour-based roux and mashing some of the potatoes directly in the pot. For extra thickness, mash more potatoes.
• Why did my soup curdle? Dairy can curdle if added to high heat too quickly. Always temper dairy by adding a bit of hot soup to it first before stirring it into the main pot.
• Can I freeze crockpot potato soup? Freezing is not recommended. The dairy can separate and the potatoes can become mealy and watery upon thawing, affecting the texture.

Conclusion

This hearty and creamy crockpot potato soup is the perfect example of how simple ingredients can create an incredibly satisfying meal. Bethany’s goal is to make cooking accessible and enjoyable, and this recipe delivers on that promise. It’s truly a comforting classic that comes together effortlessly in your slow cooker, leaving you with more time to spend with your loved ones. We encourage you to try this amazing slow cooker potato soup soon and savor every warm, flavorful spoonful. Share your thoughts and photos in the comments below – we can’t wait to hear from you!

Hearty & Creamy Crockpot Potato Soup

This comforting crockpot potato soup features tender Yukon gold potatoes, savory bacon, and a rich, creamy broth, perfect for a hearty meal.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 2 hours hrs 50 minutes mins

Total Time 3 hours hrs

Servings 8 servings

Calories 350 kcal

Equipment

• Slow cooker
• Small saucepan
• whisk
• Potato masher

Ingredients

  

Main Ingredients

• 6 slices bacon cooked, diced
• 3-4 cups 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 can (12-ounce) 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

• green onions or chives thinly-sliced, for topping
• shredded cheese for topping
• bacon for topping
• sour cream for topping

Instructions

 

Instructions

• Combine bacon, 3 cups chicken stock, potatoes, and onion in a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until potatoes are tender.
• Melt bacon grease or butter in a saucepan, whisk in flour, and cook for 1 minute. Gradually whisk in evaporated milk until smooth and thickened to a simmer.
• Stir the milk mixture into the slow cooker, then add cheese, Greek yogurt, salt, and pepper. Adjust consistency by mashing potatoes for thicker soup or adding more stock for thinner soup; season to taste.
• Serve warm with desired toppings or refrigerate for up to 3 days. Note that this recipe does not freeze well.

Notes

For crispy bacon, cook and dice 6 slices before adding to the slow cooker. Peeling Yukon gold potatoes is optional. To adjust soup consistency, mash some potatoes for a thicker soup or add 1-2 cups warmed chicken or vegetable stock for a thinner soup. This recipe does not freeze well. Serve with optional toppings like thinly-sliced green onions or chives, extra shredded cheese, extra bacon, or sour cream.