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Close-up of a hearty slow cooker potato soup, generously garnished with shredded cheddar cheese, crispy bacon bits, and fresh green onions.

Creamy Slow Cooker Potato Soup

This creamy slow cooker potato soup is the ultimate comfort meal, made effortlessly with Yukon gold potatoes, cheddar cheese, bacon, and a rich roux base. Perfect for busy days, it practically cooks itself while delivering rich, hearty flavor.
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Course: Main Course, Soup
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 6 slices cooked bacon, diced
  • 3–4 cups chicken or vegetable stock
  • 2 pounds Yukon gold potatoes, peeled (optional) and diced
  • 1 medium white or yellow onion, peeled and diced
  • 4 tbsp bacon grease or unsalted butter
  • ⅓ cup all-purpose flour
  • 1 can (12 oz) 2% evaporated milk
  • 1 cup shredded reduced-fat sharp cheddar cheese
  • ½ cup plain low-fat Greek yogurt or sour cream
  • 1 tsp Kosher salt, or more to taste
  • ½ tsp freshly-cracked black pepper
  • Optional toppings: green onions or chives, extra cheese, extra bacon, sour cream

Equipment

  • 6-quart slow cooker
  • small saucepan
  • Whisk
  • potato masher (optional)
  • Sharp knife
  • Cutting Board

Method
 

  1. Dice the cooked bacon, potatoes, and onion. Peel potatoes if desired.
  2. Add bacon, 3 cups stock, diced potatoes, and diced onion to the slow cooker. Stir gently to combine.
  3. Cover and cook on low for 6–8 hours or high for 3–4 hours, until potatoes are tender.
  4. Melt bacon grease or butter in a saucepan. Whisk in flour to form a roux. Cook 1 minute.
  5. Gradually whisk in evaporated milk. Stir until smooth and thickened over medium heat.
  6. Pour thickened milk mixture into the slow cooker. Stir to combine well.
  7. Stir in cheddar cheese, yogurt or sour cream, salt, and pepper. Mix until melted and smooth.
  8. Mash some of the potatoes for a thicker texture if desired. Add more stock to thin if needed.
  9. Taste and adjust seasonings. Serve hot with your favorite toppings like bacon, cheese, or chives.

Notes

Use Yukon Gold for creaminess; russets are also fine. Substitute bacon grease with unsalted butter. Evaporated milk gives richness without thinning; whole milk can be used but yields a lighter texture. Add cayenne, hot sauce, or garlic for extra flavor. Adjust thickness with mashed potatoes or added stock.