Slow Cooker Cream of Potato Soup Recipe
A creamy and comforting Slow Cooker Cream of Potato Soup made with Yukon Gold potatoes, smoky bacon, and simple ingredients. The crock pot makes this recipe effortless — perfect for weeknight dinners or cozy weekends.
Servings: 8 servings
Calories: 348kcal
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.
Nutrition
Serving: 1g | Calories: 348kcal | Carbohydrates: 44g | Protein: 17g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Cholesterol: 33mg | Sodium: 762mg | Fiber: 3g | Sugar: 8g