Slow Cooker Creamy Potato Soup
Fresh Yukon Gold potatoes cook in broth until tender, then a portion is mashed to give this soup a thick, creamy base with plenty of potato chunks. Cooked bacon is stirred in near the end, with some saved for topping. A smooth mixture of flour, evaporated milk, and cheddar finishes the soup without leaving dairy in the slow cooker for hours.
Allow 6–8 hours on LOW or 3–4 hours on HIGH, plus 20–30 minutes to finish. Potato size and slow-cooker performance affect the timing, so wait until the potatoes are fork-tender before adding the creamy mixture.
Ingredients for Slow Cooker Creamy Potato Soup
- 3 pounds Yukon Gold potatoes, peeled and cut into even ¾-inch pieces (about 1,350g)
- 4 cups low-sodium chicken broth, plus more as needed
- 1 medium yellow onion, finely chopped (about 150g)
- 2 cloves garlic, minced
- ½ teaspoon kosher salt, plus more to taste
- ½ teaspoon black pepper, plus more for serving
- 6 slices bacon (about 170g)
- 3 tablespoons unsalted butter (about 45g)
- ¼ cup all-purpose flour (about 30g)
- 2 cups evaporated milk
- 1 cup freshly grated sharp cheddar cheese (about 115g)
Optional for serving: 2 tablespoons chopped fresh chives or green onions, and sour cream.
Yukon Golds soften enough to mash while leaving distinct pieces in the soup. Russets also work, but they break down more readily and may make the soup thicker and less chunky. This recipe uses fresh potatoes; frozen hash browns have different timing and texture.
How to Make Slow Cooker Creamy Potato Soup
- Load the slow cooker: Add the potatoes, onion, garlic, broth, salt, and pepper to a 5- to 6-quart slow cooker. Stir once to distribute the seasonings. The broth should surround the potatoes without filling the cooker to the rim.
- Cook the potatoes: Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours. Start checking around 5 hours on LOW or 2½ hours on HIGH. Continue cooking if needed, until the potatoes yield easily to a fork and can be mashed against the side of the cooker.
- Cook the bacon: While the potatoes cook, fry the bacon in a skillet over medium heat for 8–12 minutes, until browned and crisp at the edges. Drain off the excess fat, chop the bacon, and reserve some for topping.
- Partially mash: Mash some of the tender potatoes in the slow cooker, leaving plenty of chunks intact. Stir in most of the bacon.
- Make the creamy finish: Melt the butter in a small saucepan over low heat and whisk in the flour. Gradually whisk in the evaporated milk until smooth, with no dry flour pockets. Stir in the cheddar until melted.
- Finish the soup: Stir the creamy mixture into the slow cooker. Cover and cook on LOW for 20–30 minutes, stirring once, until warmed through, thickened, and still easy to ladle. Taste and adjust the salt and pepper after the bacon and cheese are incorporated.
- Serve: Ladle into bowls or serve from the slow cooker. Top with the reserved bacon, a little black pepper, and optional chives or green onions.
How to Keep the Soup Creamy but Chunky
Mash only enough potatoes to give the broth body, then check the consistency before mashing more. Leave distinct pieces in each ladleful. Fully pureeing or vigorously blending cooked potatoes can make the soup pasty or gummy.
How to Adjust the Thickness
If the soup is too thick, stir in warm broth a little at a time until it is easy to ladle. If it needs more body, mash a few more potato pieces against the cooker wall. The soup will also thicken as it cools.
Serving and Variations
Keep some bacon out of the slow cooker so it retains more texture on top. Offer chives or green onions, sour cream, and extra black pepper at the table. Dinner rolls or a simple salad work alongside the soup.
For a vegetarian variation, use vegetable broth and omit the bacon; the flavor and appearance will differ from the main recipe. For another potato-and-cheddar soup with a different flavor profile, try Apple Cheddar Sweet Potato Soup. Another creamy vegetable option is Creamy Roasted Cauliflower Soup.
How to Store and Reheat
Cool leftovers and refrigerate in an airtight container for up to 3 days. Store the reserved bacon and other toppings separately when possible.
Reheat the soup gently on the stovetop over medium-low heat, stirring until hot. Add broth gradually if it has thickened. Microwave individual portions in short intervals, stirring between intervals. The potato base can be made ahead, but add the creamy finish and toppings closer to serving. Freezing is not preferred because the soup’s texture may change after thawing.
Nutrition
Approximate nutrition per serving, based on 8 servings and the core ingredients: 450 calories, 20g protein, 23g fat, and 41g carbohydrates. Approximate values per 100g: 110 calories, 5g protein, 6g fat, and 10g carbohydrates. Values vary with the bacon, broth, and cheese used.
Equipment
- 5- to 6-quart slow cooker
- skillet
- small saucepan
- whisk
- potato masher
Ingredients
For the soup
- 3 pounds Yukon Gold potatoes, peeled and cut into even 3/4-inch pieces (about 1,350 g)
- 4 cups low-sodium chicken broth, plus more as needed
- 1 medium yellow onion, finely chopped (about 150 g)
- 2 cloves garlic, minced
- 1/2 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper, plus more for serving
- 6 slices bacon (about 170 g)
- 3 tablespoons unsalted butter (about 45 g)
- 1/4 cup all-purpose flour (about 30 g)
- 2 cups evaporated milk
- 1 cup freshly grated sharp cheddar cheese (about 115 g)
Optional toppings
- 2 tablespoons chopped fresh chives or green onions
- Sour cream
Instructions
- Add the potatoes, onion, garlic, broth, salt, and pepper to a 5- to 6-quart slow cooker. Stir to distribute the seasonings.
- Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the potatoes are fork-tender and mash easily against the side of the cooker.
- Meanwhile, fry the bacon in a skillet over medium heat for 8–12 minutes, until browned and crisp at the edges. Drain, chop, and reserve some for topping.
- Mash some of the potatoes in the slow cooker, leaving plenty of chunks. Stir in most of the bacon.
- Melt the butter in a small saucepan over low heat. Whisk in the flour, then gradually whisk in the evaporated milk until smooth. Stir in the cheddar until melted.
- Stir the creamy mixture into the slow cooker. Cover and cook on LOW for 20–30 minutes, stirring once, until warmed through and thickened. Taste and adjust the salt and pepper.
- Serve topped with the reserved bacon, black pepper, and optional chives or green onions.
Tips
- Check the potatoes for fork tenderness before adding the creamy mixture; cooking time varies by potato size and slow cooker.
- Mash only enough potatoes to thicken the broth while leaving distinct chunks.
- Avoid fully pureeing or vigorously blending the potatoes, which can make the soup pasty or gummy.
- If the soup is too thick, stir in warm broth a little at a time; mash more potato pieces if it needs extra body.
- Keep some bacon aside for topping so it retains more texture.
Variations
- Vegetarian Potato Soup: Use vegetable broth and omit the bacon; the flavor and appearance will differ from the original.