Slow Cooker Potato Soup - you can make homemade potato soup from scratch right in your crockpot. This soup is loaded with bacon, potatoes, and cheese.
Best Slow Cooker Potato Soup
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Slow Cooker Potato Soup Ingredients
- Yukon Gold Potatoes, chopped (I used baby golds)
- Chicken Stock
- Cooked Bacon, chopped
- Onion Powder
- Butter
- All-Purpose Flour
- Evaporated Milk
- Salt
- Black Pepper
- Plain, Greek Yogurt
- Sharp Cheddar, shredded
- Toppings: bacon, sour cream/greek yogurt, cheese, chives (anything you'd top your baked potato with!)
If you have vegetarians in your house, you can swap the chicken stock for vegetable stock and omit the bacon.
What is the best potato for potato soup?
Stick with a Yukon gold style potato. Not only will you end up with an overall better result for your soup, but you also won't have to peel them either.
Should you peel potatoes for potato soup?
If you use Yukon gold potatoes, it is not necessary to peel the potatoes.
Should I soak my potatoes before making potato soup?
No. If using Yukon gold potatoes you don’t need to soak your potatoes before making potato soup.
How to Make Crockpot Potato Soup with Evaporated Milk
Detailed instructions and measurements are listed in the recipe card at the bottom of this page.
- Add potatoes, chicken stock, bacon, and onion powder to the slow cooker. Cover with the lid.
- Cook on LOW for 7-8 hours.
- Once the potatoes have cooked, in a small saucepan add the butter. Once the butter has melted, whisk the flour in to fully combine.
- Slowly add the evaporated milk, whisking constantly. Add in the salt and pepper. Continue to cook over low heat, stirring constantly until it thickens. Remove from heat.
- Pour into the potatoes and stir to combine.
- Add in the greek yogurt and shredded cheese. Stir until all of the cheese has melted and it is mixed completely.
- Serve and top with your favorite toppings!
Potato Bacon Soup Slow Cooker FAQ
Most soups are often better in a slow cooker because it gives it time to cook longer. The longer it simmers together, the more flavor it develops.
Yes, absolutely. You just want to be sure you leave them in long enough to fully cook. Keep in mind that the larger the pieces, the longer it will take to fully cook.
I personally prefer to use any form of Yukon gold potatoes. You'll want a waxy type potato that you don't need to peel. It will help it to hold up in the soup.
Yes, you can use evaporated milk in soups. It will help add creaminess and flavor.
As long as you don’t overheat the soup, evaporated milk will not curdle. Make sure the evaporated milk is either room temperature or has been temperate to avoid curdling.
The roux, greek yogurt, and potatoes will help thicken this potato soup. The cheese will also make it nice and creamy. If you'd like to thicken it further, you can mash some of the potatoes in the soup.
Evaporated milk alone will not thicken the soup. It will however add richness and creaminess.
Yes, you can overcook soup in a slow cooker. By turning the heat too high or cooking too long at high heat, your soup can overcook.
How to Serve Slow Cooker Potato Bacon Soup
The great thing about potato soup is that it can be a complete meal. Instead, you can choose different toppings for your soup. Some great toppings include:
- Sour cream
- Chives
- Bacon
- Cheese
- Chopped Green Onion
Alterations for picky eaters
- Depending on how your picky eaters feel about bacon, you can keep it extra crispy. When you make it, make it extra crispy and then add it entirely at the end rather than having the potatoes cook with the bacon in the slow cooker.
- If your picky eaters prefer a creamier soup, use a potato masher to mash some of the potatoes to make it even creamier.
- Use a cheese they love. Cheddar is a pretty good go-to for cheesy flavor, but if the sharp cheddar isn't their favorite, you can use just mild cheddar.
- Let them get creative with toppings!
Alterations to Lower Calories or WW points
You can totally make this point friendly!
- Use turkey bacon, bacon crumbles, or center cut bacon
- Use a butter alternative
- Use half regular evaporated milk with half fat free evaporated (you could also go with all fat free, but you'll get a better result going half and half)
- Use non-fat plain Greek yogurt
- Use reduced fat cheese
How to Store, Freeze, and Reheat Potato Soup with Evaporated Milk
Once the potato soup has cooled, you can store it in an airtight container for up to 4 days in the refrigerator.
To reheat, place in a saucepan on the stove top over medium heat. You can also reheat in the microwave, but be sure to heat gently because of the evaporated milk and cheese.
I would not freeze Slow Cooker Potato Soup. It's not a recipe that holds up well as a freezer meal.
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Slow Cooker Potato Soup
Ingredients
- 3 lbs Yukon gold potatoes chopped (I used baby golds)
- 24 oz 3 cups chicken stock
- 4 slices cooked bacon chopped (about 5 tbsp)
- 1 teaspoon onion powder
- 4 tablespoon butter
- ⅓ cup all-purpose flour
- 12 oz evaporated milk
- 1 teaspoon salt more or less depending on the type of cheese you use
- 1 teaspoon black pepper
- ¾ cup plain Greek yogurt
- 4 oz sharp cheddar shredded
Optional Toppings (anything you'd top your baked potato with!)
Instructions
- Add potatoes, chicken stock, bacon, and onion powder to the slow cooker. Cover with the lid.
- Cook on LOW for 7-8 hours.
- Once the potatoes have cooked, in a small sauce pan add the butter. Once the butter has melted, whisk the flour in to fully combine.
- Slowly add the evaporated milk, whisking constantly. Add in the salt and pepper. Continue to cook over low heat, stirring constantly until it thickens. Remove from heat.
- Pour into the potatoes and stir to combine.
- Add in the greek yogurt and shredded cheese. Stir until all of the cheese has melted and it is mixed completely.
- Serve and top with your favorite toppings!
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