Slow Cooker Baked Potato Soup
I have for you the easiest yet most comforting and budget-friendly soup recipe. Slow-cooker baked Potato Soup is very easy to make, rich and creamy, and loaded with tender potatoes, cheese, and crispy bacon! This is one of the best soups the entire family can love.
Slow cooker recipes are very popular on my blog since you can fix them and forget about them until they are ready to serve. These are my favorite go-to recipes for cold-weather main courses. Try this version of Bacon Ranch Potato Soup and the Crockpot Cheesy Potato Soup!
Table of contents
This classic potato soup is my type of comfort food and requires only minutes of prep time. My grandmother makes a similar creamy soup on the stovetop, and it used to be my favorite food when I was a child. Every time I visit her, I always ask for the famous soup.
The soup is incredibly creamy, with delicious crispy bacon bits and melted cheddar cheese. It is perfect for a cold night meal. Pile it up with toppings just like you would a baked potato. Watch my short video tutorial and see how easy it is to make this perfect weeknight meal!
Why you will love this recipe
- The slow cooker does all the work: Do the prep work the night before and just make it a dump-and-go meal the next day. That way, dinner is done when the family gets home. The house will smell so amazing, and everyone will be at the table waiting to eat before it is on the table.
- It has simple, common ingredients: With just potatoes and other basic ingredients, everything needed can be found at the local grocery store or in the kitchen at home. It can all be bought for about $20, so it is an inexpensive meal too.
- Wonderful comfort food for a cold night: Soup has always been my go-to comfort food during cold weather and making it in the slow cooker just makes it that much easier! It’s like I had a housekeeper there cooking for me during the day while I was out.
- Make extra and freeze it: I love having extras for later because I always know I have something incredibly delicious in the freezer I can pop in the microwave any time I want it. Not a TV dinner that tastes like the box it came in.
What you will need
- Potatoes – I’ve made this soup dozens of times, and for best results, I highly recommend using buttery Yukon gold potatoes. If you cannot find Yukon golds, go with russet potatoes or red potatoes.
- Bacon – Any kind of bacon will do but it has to be fully cooked and diced. I like thick-cut maple bacon.
- Creamy broth— To make the soup creamy I use chicken broth, sour cream, and cheddar cheese.
- Aromatics – Simple ingredients like onion, garlic, and parsley add flavor to the soup.
- Roux – To thicken the soup I make a classic roux by mixing flour with butter and evaporated milk or cream.
How to make it
- Cook the potatoes: First, I add the diced potatoes, onions, garlic, bacon, parsley, and broth to the slow cooker, season with salt and pepper, and cook for six to eight hours on low or three to four hours on high.
- Make the roux: After, I add butter to a saucepan and melt over medium heat. Then, I whisk in the flour until it is completely combined and add in the cream. I continue to whisk until smooth with the heat on low until it starts to simmer and is getting thicker then pour it into the slow cooker.
- Thicken: Now, I use a potato masher to mash about ¾ of the potatoes and let the soup cook for another 30 minutes to thicken further.
- Add sour cream: Then, I add the sour cream and cheese, stirring well, until it is fully combined.
- Serve: After another 30 minutes, I turn the slow cooker off and serve garnished with sour cream, chives, cheese, and bacon.
Expert tip
Thickening the soup without mashing
For this, I rely on a thicker roux or a cornstarch slurry. I may even use both. In my recipe, I have the instructions for making a roux. To make a cornstarch slurry, use one tablespoon of cornstarch to two tablespoons of cold water. Stir until the cornstarch is dissolved.
Another way to thicken the soup is to add flour, arrowroot, or tapioca powder. These can be made into a slurry-like cornstarch. Stir well and give it about 10 minutes to thicken between additions. Remember that it will thicken as it cools as well.
Adding rice, pasta, or beans can also thicken this potato soup. First, cook the potatoes until tender. Then, add them to the slow cooker and stir. Tossing in some more starchy vegetables will also make this soup thicker. Some of the ones I like are corn, peas, squash, beetroot, parsnips, and pumpkin.
More tips to consider:
- Save prep time by making a cornstarch slurry instead of a roux. Just mix two tablespoons of cornstarch with 12 ounces of evaporated milk until the cornstarch is dissolved. Then add the mixture to the crockpot.
- If the soup is too thick, add warm chicken broth. Make sure it is warm before adding it and continue to heat the soup for 15 to 30 minutes afterward.
- I use and strongly recommend, Yukon Gold potatoes because they are starchy enough to thicken the soup but not so starchy that they will turn to mush.
- Cut the potatoes large enough so they will not get overcooked and mushy in the soup
- Be sure to drain the grease from the bacon before adding it to the soup.
Recipe variations and add-ins:
- Add meat: For a meaty potato soup, add diced chicken, turkey, or ham. We love it with ham.
- Toss in more vegetables: Any kind of vegetable is perfect in this soup, but my favorites are broccoli, cauliflower, carrots, and green beans.
- Make it creamier: Chop a block of cream cheese into cubes and add it to the soup at the end instead of sour cream for a thicker and creamier soup. This makes it so decadent and dreamy.
- Cajun potato soup: For heat and sweetness, add a bit of my Cajun seasoning and some sweet poblano peppers.
- Make it crack: To make this crack soup, sprinkle in some of my ranch seasoning to create the triple addictive combo of bacon, cheddar, and ranch.
- Make it vegetarian: In that case, omit the bacon. Feel free to add some extra vegetables, such as corn, red bell peppers, and broccoli. Also, I recommend adding 2-3 teaspoons of Cajun seasoning to compensate for the smoky bacon flavor.
- Make it gluten-free: For a gluten-free version, skip the flour or use a gluten-free version.
- Mix up the cheeses: Use your favorite type of cheese or whatever you have on hand. For a deeper flavor, I recommend including at least one sharp-flavored cheese type, such as parmesan or cheddar.
- Instant Pot version: Make this creamy potato soup in the pressure cooker.
Serving suggestions:
I highly recommend you try this recipe. It will be a hit, and I promise you and your house will smell amazing. I like making a huge batch of soup for the entire family to enjoy and serving it with homemade breadsticks. My beer bread is another favorite to serve with this soup.
And if you haven’t tried in my homemade bread bowls, you are missing out! For dessert, try this decadent red velvet cake cheesecake made with layers of creamy NY cheesecake and tender red velvet cake.
My favorite toppings:
- Crispy bacon
- Chopped chives
- Chopped green onions
- A dollop of sour cream
- Cheddar cheese
- Cornbread croutons
- Croutons
- Sweet corn
- Chopped jalapeno peppers
How to store:
Another great thing about this recipe is that it can be frozen for months without losing flavor or texture. When I make it, I usually make two batches to freeze one whole batch for another meal or split it into smaller freezer bags for individual meals. They are easy to store in heavy-duty quart-sized freezer bags in the freezer flat.
- Refrigerate: Put it in a sealed container in the fridge for up to four days to keep it fresh.
- Freezing: I recommend using quart freezer bags for this soup. Also, use a measuring cup to transfer the mixture from the pot into the bag. Also, press out excess air when sealing the bags. After that, lay the bags flat in the freezer and freeze for up to three months.
- Defrost: When serving it, transfer the bag from the freezer to the fridge to thaw overnight or thaw in a large dish of warm water.
- Reheating: Pour into a saucepan with a bit of extra broth or cream and reheat until it is hot.
Frequently Asked Questions
It could be that the potatoes were not starchy enough. It is best to use starchy potatoes like russets or Yukon Gold. I prefer the Yukons because they hold their shape better. Waxy potatoes with red or yellow skin, such as red bliss or fingerlings, do not have much starch, so they do not thicken the soup as much. It may also be that it was not cooked long enough. Let it simmer longer to reduce the liquid further.
This could be from overcooking them. If they are boiled for too long, they will soak up too much water and become waterlogged. This makes them mushy and soggy. Too much starch will also make them mushy. If using russet potatoes, consider soaking them for a while in cold water to remove some of the starch. Or use Yukon Gold potatoes instead. Another tip is to cut the potatoes into larger pieces. The smaller they are, the faster they will cook.
Some potatoes can have too much solanine in them if they taste bitter or cause a burning sensation in the throat or mouth. This can usually be obvious by a green tint in the potato but not always. It could also be that one or more of the potatoes were not fresh. Potatoes that have been sitting around too long tend to have a bitter flavor. Other ingredients in the soup can also have this issue such as the onions, garlic, and sour cream.
If the flour does not have enough time to soften and absorb the milk, it can become grainy. To prevent this, slowly whisk the liquid into the hot roux a little bit at a time. Make sure the milk is at room temperature. Continue doing this while stirring until it is smooth and makes a thin paste. Then simmer for about 10 minutes to let it soften and absorb the liquid.
More soup recipes:
Check these Panera Bread Soup Copycats that you can make at home:
Loved this recipe? I’d love to hear from you! 💛 Leave a 5-star rating ⭐️ in the recipe card below and share your thoughts in the comments – I read and appreciate every single one!
Let’s stay connected! Follow me on Facebook, Instagram, Pinterest, and YouTube for more delicious, sweet and savory recipes. Have a question? Ask in the comments, and I’ll be happy to help! 😊 with love Catalina!
Slow Cooker Baked Potato Soup
Ingredients
- 10 slices cooked bacon diced
- 5 cups chicken broth low sodium
- 2 pounds Yukon gold potatoes peeled and diced
- 1 medium sweet onion diced
- 6 garlic cloves minced, use more if you want
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon dried parsley
- 1/2 cup sour cream
- 2 cups shredded sharp cheddar cheese
Roux Mixture:
- 4 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 12 oz evaporated milk half and half or heavy cream
Or make a Cornstarch Mixture:
- 3 tablespoons cornstarch
- 12 oz evaporated milk
Toppings:
- Chives
- Shredded cheddar cheese
- Cooked bacon
- Chopped green onions
Instructions
Cook Potatoes:
- Add diced potatoes, diced onion, minced garlic, cooked bacon, dried parsley, and chicken broth to the slow cooker. Season with salt and pepper.
- Stir and cook for 6-8 hours on low or on high for 3-4 hours.
Roux Mixture:
- Once the soup has cooked, add butter to a medium saucepan over medium heat and melt it. Whisk in the flour until completely combined, and gradually add the evaporated milk or heavy cream, depending on which one you are using.
- Whisk the flour mixture well until smooth. With the heat on the lowest stove setting, let the mixture cook until it starts to simmer and gets thicker, stirring occasionally.
- Immediately add the milk-flour mixture to the slow cooker and stir to combine.
Or make the Cornstarch Mixture:
- If you want to avoid making the Roux Mixture, you can make a Cornstarch Mixture to thicken the soup. Just make sure you choose one and don't make both.
- Combine cornstarch and evaporated milk in a medium bowl. Whisk until cornstarch is fully dissolved and the mixture is smooth with no clumps. Immediately add the milk-cornstarch mixture to the slow cooker and stir to combine.
After the Thickening Mixture was added:
- Using a potato masher, mash about 3/4 of the potatoes. If you have time, let the soup cook for another 30 minutes to thicken.
- Stir in the shredded cheddar cheese and sour cream. Stir well until thoroughly combined and creamy, and season with salt and pepper.
- If the soup is too thick, add more WARM chicken broth or water. First, heat it up in the microwave until it's hot. Taste and adjust for salt and pepper.
- Cover and continue cooking the soup on low for 30 minutes or high for 15 minutes. If you add more liquid, let the soup simmer for a few minutes.
Serve:
- Serve warm, garnished with bacon, cheese, green onions, and sour cream.
- The soup can be refrigerated for up to 3-5 days.
- Once it cools, the soup will thicken more. When heating it up, add more water, broth, or milk to dilute it. Taste and adjust for salt and pepper, and if you added the extra liquid, bring it to a light simmer for a few minutes.
Video
Nutrition