Slow Cooker Cream of Potato Soup (Crock-Pot Comfort Food)
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This easy Slow Cooker Cream of Potato Soup is delicious and hearty homemade potato soup for chilly days. Simple ingredients and the easy of your slow cooker creates a hearty, creamy, and delicious soup!
Love potato soup? Try this Irish Cream of Potato Soup or Irish Vegetable Potato Soup.
Recipe Overview: Slow Cooker Cream of Potato Soup
- Prep Time: 15 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high)
- Total Time: 6-8 hours
- Servings: 6-8 bowls
- Best For: Cozy weeknight dinners, meal prep, cold-weather comfort
Why I Love This Crock Pot Potato Soup
There's nothing quite as cozy as a steaming bowl of homemade potato soup on a chilly day. It’s one of those recipes that warms you from the inside out. With a few simple ingredients and your slow cooker doing the heavy lifting, you'll have a hearty, creamy, and satisfying soup that tastes like it simmered all day - because it did!
This recipe has been a family favorite for years, especially when life gets busy. I love it because it delivers maximum comfort with minimal effort. A handful of humble ingredients - potatoes, onion, garlic, broth, and a touch of milk - transform into something rich and velvety, with all the flavors melding together low and slow.
If you’re a fan of crock pot soup recipes, I also love making this cabbage slow cooker soup or this chicken noodle slow cooker soup.
Key Ingredients
Here's what you'll need to make this hearty soup:
- Bacon (optional but recommended): Adds smoky flavor and richness.
- Chicken or vegetable stock: The flavorful base that carries the soup.
- Yukon Gold potatoes: Creamy and buttery; they hold their shape while becoming tender. Russets or red potatoes also work.
- Onion and garlic: Aromatic flavor builders.
- Butter & flour: Create a quick roux for creaminess without heavy cream.
- Milk: Adds velvety texture and balances the potatoes.
If you love leeks, try this easy Potato Leek Soup too!
How to Make Crockpot Cream of Potato Soup
Detailed step-by-step instructions are in the recipe card below, but here is a quick overview of how to make this delicious potato soup.
- Add to Crock-Pot: Place cooked bacon, stock, potatoes, onion, garlic, salt, and pepper into the slow cooker.
- Cook: Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until potatoes are tender.
- Make the Roux: In a small saucepan, melt butter over medium heat. Whisk in flour until smooth, then slowly add milk, whisking constantly until thickened.
- Finish the Soup: Stir the roux mixture into the slow cooker. Mash or blend some or all of the potatoes for a creamier texture.
- Serve: Ladle into bowls and add toppings like cheese, bacon, or sour cream.
Potato Tips & Substitutions
- Potato choice matters: Yukon Golds give the creamiest result, but russet potatoes will make the soup fluffier.
- Want it extra rich? Substitute half-and-half for the milk.
- Vegetarian version: Skip the bacon and use vegetable stock.
- Thicker texture: Blend half of the soup with an immersion blender before stirring back in.
Topping & Variation Ideas
- Classic toppings: Crisp bacon, shredded cheddar, sour cream, chopped green onions.
- Fresh herbs: Chives, thyme, or parsley brighten the flavor.
- Add veggies: Stir in carrots, celery, or leeks for more color and nutrition.
- Cheesy twist: Add a handful of shredded cheese directly into the soup for a thicker, cheesy potato chowder.
Serving Suggestions
This hearty soup is a meal in itself, but it pairs beautifully with:
- Crusty bread or Irish soda bread
- A fresh green salad
- Tea sandwiches or scones for a cozy lunch
Recipe FAQs
Yes! Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen as it rests.
Soups with dairy can sometimes separate when frozen. If you want to freeze it, make the base without the milk/roux, freeze that, and add the roux/milk when reheating.
Not at all. Yukon Gold potatoes have thin, tender skins that add nutrients and texture. If you prefer a smooth soup, peel them first.
You can easily make this on the stovetop. Simmer the potatoes in broth until tender, then stir in the roux and milk at the end.
Yes! Use a cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons cold water) instead of flour when thickening.
More Easy Soup Recipes
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Slow Cooker Cream of Potato Soup Recipe
Equipment
Ingredients
- 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
Instructions
- 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!
Notes
- Potatoes: Yukon Golds are my favorite for their creamy texture and buttery flavor. Russets will make the soup lighter and fluffier, while red potatoes give a more rustic finish.
- Texture: For a smooth soup, blend with an immersion blender. For a chunkier version, lightly mash the potatoes, leaving some pieces intact.
- Make-Ahead: This soup reheats beautifully. Store leftovers in the fridge for up to 3 days. If freezing, prepare the base without the milk/roux and add the creamy mixture when reheating.
- Gluten-Free Option: Substitute the flour with a cornstarch slurry (2 tablespoons cornstarch + 2 tablespoons cold water) to thicken the soup.
- Toppings: Classic options include shredded cheddar, crispy bacon, green onions, or sour cream. Fresh herbs, such as parsley or chives, add a bright finish.
- Serving Suggestion: Pair with crusty bread or Irish soda bread and a crisp green salad for a complete meal.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
So warm and good!
So good!
Yumm, this looks so good! I have to make this one. Thanks
Awesome! We loved it!