This easy Slow Cooker Potato Soup is robust and hearty, thick with potatoes, a little butter, and savory with chopped bacon.
There’s nothing like a delicious bowl of piping hot Cream of Potato Soup. It’s comfort food at its very best.
One of our most popular soup recipes is our Cream of Potato Soup. It’s chock full of healthy vegetables and is so incredibly good.
Slow Cooker Potato Soup
It was a busy day, pouring rain — as Seattle can, and I was craving that potato soup. Yet, I knew at the end of that day, I wouldn’t be interested in chopping veggies.
You know the saying — “Necessity is the mother of invention,” attributed to Plato’s Republic?
I quickly decided I needed that soup — and it had to be simple with few ingredients — and ready when we walked in the door.
Yep — slow cooker time.
Yes. A handful of ingredients, hours of slow cooking, tender and soft potatoes, creamy without heavy cream, savory… and delicious.
It was a very good day.
Which Potatoes are Best?
While any potato works with Cream of Potato Soup, I’m particularly fond of Yukon Gold potatoes. The texture is amazing… and the flavor is buttery and soft!
How Many Potatoes are In a Pound?
A good rule of thumb in determining how many potatoes equal one pound, use your hand. Two medium-size potatoes that fit comfortably in your hand, is about one pound. This recipe calls for two pounds, so four good sized Yukon Gold potatoes should be about right.
This easy Slow Cooker Cream of Potato Soup is robust and hearty, thick with potatoes, a little butter, and savory with chopped bacon.
4 slices cooked bacon, diced
3–4 cups chicken stock
2 pounds Yukon gold potatoes, diced (peeled if desired)
1 medium onion, diced
1 clove garlic, minced
3 tablespoons butter
3 tablespoons flour
1–1/2 cups milk
salt and fresh cracked black pepper to taste
cooked bacon, crumbled
Greek yogurt or sour cream
thinly sliced green onions
In the bowl of the slow cooker add, bacon, chicken stock, potatoes, onion, and garlic. Season with salt and pepper to taste. Stir and cover. Cook on HIGH for 3-4 hours or on LOW for 6-8 hours.
When the potatoes are very tender, the soup is done.
Meanwhile, just before the soup is finished, in a small saucepan over medium heat, melt the butter. Whisk in the flour and cook for several seconds to a minute. Then gradually add the milk, whisking continually until it is smooth; bring to a simmer while whisking. Continue to cook until the mixture is thick. Immediately pour it into the slow cooker with the potatoes; stir to combine.
To finish the soup, use a potato masher or immersion blender in the bowl of the slow cooker. Continue to mash or blend until it’s the consistency you like.
Ladle into bowls and top with additional bacon, cheese, sour cream… even another drizzle of melted butter is fantastic.
Although you can use any potato variety, Yukon gold is my favorite for its texture and buttery flavor.
Keywords: potato soup, slow cooker potato soup, cream of potato soup