Indulge in the unparalleled comfort and rich flavors of this Slow Cooker Potato Soup recipe, a culinary masterpiece that effortlessly marries simplicity with exquisite taste. The slow cooking process, spanning 6-8 hours on low or 3-4 hours on high, transforms humble ingredients into a symphony of textures and aromas. Yukon gold potatoes, carefully peeled and diced, take center stage, their natural buttery richness lending the soup a velvety smoothness that’s both comforting and luxurious. The addition of cooked bacon, meticulously diced and strategically integrated, introduces a savory depth that elevates the dish to a level of indulgence.

What sets this recipe apart is its ingenious approach to achieving creaminess without resorting to heavy cream. The roux, crafted from bacon grease or butter, all-purpose flour, and 2% evaporated milk, emerges as the secret weapon, infusing the soup with a luscious thickness and a nuanced flavor profile. This culinary alchemy unfolds on the stovetop, where the roux simmers to perfection, ensuring a silky consistency that harmonizes seamlessly with the tender potatoes.

Further enhancing the soup’s allure is the dynamic interplay of textures and flavors. The shredded reduced-fat sharp cheddar cheese imparts a robust tanginess, while plain low-fat Greek yogurt (or low-fat sour cream) contributes a subtle creaminess. The seasoning duo of Kosher salt and freshly-cracked black pepper adds depth, ensuring each spoonful is a well-balanced symphony of tastes. The optional toppings, from the brightness of thinly-sliced green onions to the richness of extra shredded cheese and bacon, offer a customizable touch, turning each serving into a personalized culinary experience.

Versatility is a hallmark of this recipe, accommodating variations for dietary preferences. For a vegetarian twist, simply switch to vegetable stock, omit the bacon, and consider the addition of Old Bay seasoning for an extra layer of flavor. The careful selection of Yukon gold potatoes is recommended for their perfect texture and buttery taste, although the recipe gracefully adapts to alternatives like Russet or red potatoes.

Whether served immediately, the steaming bowl adorned with your choice of toppings, or stowed away for later enjoyment, this Slow Cooker Potato Soup transcends the ordinary. It’s a testament to the art of slow cooking, transforming simple ingredients into a masterpiece that warms the soul and lingers on the palate, making it a cherished addition to any culinary repertoire.


prep time: 10 MINUTES  cook time: 250 MINUTES  total time: 260 MINUTES  yield: 8 -10 SERVINGS


This Slow Cooker Potato Soup recipe is thick and creamy (without using heavy cream), wonderfully flavorful, and made extra easy in the slow cooker!



  • 6 slices cooked bacon*, diced
  • 3–4 cups good-quality chicken or vegetable stock
  • 2 pounds Yukon gold potatoes**, peeled (if desired) and diced
  • 1 medium white or yellow onion, peeled and diced
  • 4 tablespoons bacon grease* (or butter)
  • 1/3 cup all-purpose flour
  • 1 (12-ounce) can 2% evaporated milk
  • 1 cup shredded reduced-fat sharp cheddar cheese
  • 1/2 cup plain low-fat Greek yogurt or low-fat sour cream
  • 1 teaspoon Kosher salt, or more to taste
  • 1/2 teaspoon freshly-cracked black pepper
  • optional toppings: thinly-sliced green onions or chives, extra shredded cheese, extra bacon, sour cream


  1. Add bacon, 3 cups chicken stock, potatoes and onion to the bowl of a large slow cooker, and stir to combine.  Cook on low for 6-8 hours or on high for 3-4 hours, or until the potatoes are completely tender and cooked through.
  2. Once the soup has slow cooked and is about ready to serve, cook the butter in a small saucepan on the stove over medium-high heat until it has melted.  Whisk in the flour until it is completely combined, and then cook for 1 minute, stirring occasionally.  Gradually add in the evaporated milk while whisking it together with the flour mixture, and continue whisking until the mixture is completely smooth.  Let the mixture continue cooking until it reaches a simmer, stirring occasionally, and then it should get really thick.
  3. Immediately pour the milk mixture into the slow cooker with the potatoes, and stir until combined.  Add in the cheddar cheese, Greek yogurt (or sour cream), salt and pepper, and stir until combined.  If you would like the soup to be even thicker, you can use a potato masher or a large spoon to mash about half of the potatoes (while the soup is still in the slow cooker) to thicken the soup up.  If you would like the soup to be thinner, add in an extra 1-2 cups of warmed chicken or vegetable stock.  Stir to combine, then taste and add more salt and pepper if needed.
  4. Serve warm, garnished with desired toppings.  Or transfer to a sealed container and refrigerate for up to 3 days.  (This recipe will not freeze well.)


*You can either fry the bacon, cook it in the microwave, or buy pre-cooked bacon.  If frying or microwaving, I recommend dicing the bacon before cooking it.  And if you are frying it, I highly recommend saving the bacon grease for later and then using it to make your roux (instead of butter).

**I highly recommend using Yukon gold potatoes, which have the perfect texture and buttery taste for this soup.  But Russet potatoes or red potatoes would also work just fine in this recipe.

***If you would like to make this recipe vegetarian, use vegetable stock, omit the bacon, and I would recommend adding in 2-3 teaspoons of Old Bay seasoning for extra flavor.