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.
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Ingredients you'll need for Slow Cooker Potato Soup
- 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!)
How to make slow cooker potato soup
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!
tips and tricks
- 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.
- If you have vegetarians in your house, you can swap the chicken stock for vegetable stock and omit the bacon.
FAQs
Can you put raw potatoes in a slow cooker? 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.
What potatoes are best for soups? 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.
What is the best way to thicken potato soup? 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.
Can I freeze Slow Cooker Potato Soup? I would not. It's not a recipe that holds up well as a freezer meal.
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
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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 tbsp butter
- ⅓ cup all-purpose flour
- 12 oz can 1.5 cups of evaporated milk
- 1 tsp salt more or less depending on the type of cheese you use
- 1 tsp black pepper
- ¾ cup plain Greek yogurt
- 4 oz sharp cheddar shredded
- Toppings: bacon sour cream/greek yogurt, cheese, chives (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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