If you’re craving a warm and satisfying bowl of comfort food, this creamy crockpot potato soup recipe brings everything you love about classic potato soup with almost no hands-on work. With just 10 minutes of prep, simple pantry staples, and all-day slow cooking, you’ll end up with a velvety, hearty soup perfect for family dinners, busy nights, or cozy weekends at home.
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Why You’ll Love This Creamy Crockpot Potato Soup Recipe
This slow cooker potato soup is all about ease and comfort. The crockpot does nearly all the work, gently simmering potatoes, onions, and broth until they’re perfectly tender. A quick stovetop roux creates the signature creamy texture without relying on heavy cream, keeping the soup light but still rich and indulgent. The result is a flavorful, smooth, and cozy bowl your whole family will enjoy.
Whether you’re feeding a crowd, planning a simple weeknight meal, or prepping lunches for the week, this recipe delivers every time.
Ingredients for Creamy Crockpot Potato Soup Recipe
Potato Base
- 2 pounds Yukon Gold potatoes, peeled and diced
- 1 medium white or yellow onion, diced
- 3–4 cups chicken stock or vegetable stock
- 6 slices cooked bacon, diced (optional for topping)
- Salt and black pepper to taste
Creamy Thickener
- 4 tablespoons butter or bacon grease
- ⅓ cup all-purpose flour
- 1 (12-ounce) can 2% evaporated milk
Finishing Ingredients
- 1 cup shredded sharp cheddar cheese
- ½ cup low-fat sour cream or Greek yogurt
- Additional salt and pepper if needed
Optional Toppings
- Extra shredded cheese
- Crumbled bacon
- Sliced green onions or chives
- Sour cream
Ingredient Notes
Potatoes
Yukon Gold potatoes give the soup a naturally buttery flavor and creamy consistency. You can swap them for russet potatoes for a fluffier texture or red potatoes for a slightly firmer bite.
Stock Options
Chicken stock adds depth and richness, while vegetable stock makes the recipe fully vegetarian. If you prefer an even lighter soup, use low-sodium broth and season to taste.
Cheese
Sharp cheddar melts smoothly and brings bold, savory flavor. Feel free to use reduced-fat cheddar or a mix of Monterey Jack and cheddar for a milder taste.
Creamy Base
Evaporated milk provides creaminess without making the soup too heavy. If you prefer a lighter version, replace the roux and evaporated milk with extra stock and mash some of the cooked potatoes to thicken the soup naturally.
Pork-Free Substitutes
If you’re avoiding pork, replace bacon with:
- Smoked turkey
- Turkey bacon
- Mushrooms sautéed in smoked paprika
- Crispy tofu cubes
These swaps keep the smoky, savory profile without pork.
Step-by-Step Instructions
Step 1 – Load the Crockpot
Add the diced potatoes, onion, cooked bacon (if using), and 3 cups of stock to the slow cooker. Season with salt and pepper. Cover and cook:
- 6–8 hours on LOW
- 3–4 hours on HIGH
Cook until the potatoes are very tender.
Step 2 – Make the Creamy Roux
About 30 minutes before serving, melt the butter in a saucepan over medium heat. Whisk in the flour to form a smooth paste. Cook for 1 minute, whisking constantly. Slowly pour in the evaporated milk, whisking until the mixture thickens into a smooth sauce.
Step 3 – Combine and Thicken
Pour the thickened sauce into the crockpot and stir to combine. Add the shredded cheddar and sour cream (or Greek yogurt) and mix until everything melts together.
Step 4 – Adjust Texture
If you prefer a thicker soup, use a potato masher to mash about half the potatoes in the crockpot. For a thinner soup, stir in more warm stock.
Step 5 – Serve
Ladle the soup into bowls and top with your favorite garnishes—extra cheese, bacon, green onions, or sour cream.
Easy Crockpot Potato Soup – Creamy Comfort in 10 Minutes Prep
- Total Time: 6-8 hours
- Yield: 6 servings
Description
This creamy crockpot potato soup is the perfect cozy comfort food, made with simple ingredients, rich flavor, and only 10 minutes of hands-on prep.
Ingredients
- 2 pounds Yukon Gold potatoes, peeled and diced
- 1 medium white or yellow onion, diced
- 3–4 cups chicken stock or vegetable stock
- 6 slices cooked bacon, diced (optional)
- Salt and black pepper to taste
- 4 tablespoons butter or bacon grease
- ⅓ cup all-purpose flour
- 1 (12-ounce) can 2% evaporated milk
- 1 cup shredded sharp cheddar cheese
- ½ cup low-fat sour cream or Greek yogurt
- Optional toppings: extra shredded cheese, crumbled bacon, sliced green onions or chives, sour cream
Instructions
- Add diced potatoes, onion, bacon (if using), and 3 cups of stock to the crockpot. Season with salt and pepper. Cook 6–8 hours on LOW or 3–4 hours on HIGH.
- About 30 minutes before serving, melt butter in a saucepan. Whisk in flour and cook 1 minute. Slowly add evaporated milk and whisk until thickened.
- Pour the thickened mixture into the crockpot. Stir in cheddar cheese and sour cream or Greek yogurt until melted and smooth.
- Adjust thickness by mashing some potatoes for a thicker soup or stirring in more warm stock for a thinner texture.
- Serve hot with desired toppings—extra cheese, bacon, green onions, or sour cream.
Notes
Dice potatoes evenly for even cooking. Season after adding cheese and sour cream. Freshly shredded cheese melts best.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours (Low) or 3-4 hours (High)
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Pro Tips for Success
- Dice potatoes evenly so they cook at the same rate and create a smoother texture.
- Don’t skip the roux—it’s the secret to a creamy soup that doesn’t curdle in the crockpot.
- Season at the end after adding cheese and sour cream, since they contain salt.
- Use freshly shredded cheese for the smoothest melt; pre-shredded cheese contains anti-caking agents.
- Mash just enough to reach your ideal consistency—leave some chunks for a rustic feel.
Flavor Variations
- Loaded Baked Potato Style: Add extra cheese, green onions, and a dollop of sour cream on top.
- Vegetarian Version: Skip the bacon, use vegetable stock, and add herbs like thyme or rosemary.
- Spicy Twist: Stir in diced jalapeños or a pinch of cayenne pepper.
- Herb & Garlic: Add minced garlic and dried thyme for an aromatic upgrade.
- Extra Creamy: Use whole milk instead of evaporated milk in the roux mixture.
Serving Suggestions
This soup is hearty enough to be a main course, but it pairs beautifully with:
- Crusty artisan bread
- Garlic knots
- Green salad
- Roasted vegetables
- Grilled cheese sandwiches
It’s perfect for entertaining, potlucks, or lazy Sundays on the couch.
Storage and Freezing Instructions
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheating: Warm gently on the stovetop or in the microwave, adding a splash of broth to loosen.
- Freezing: This soup doesn’t freeze well due to the dairy and potatoes, which can separate.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~300 |
| Protein | ~12g |
| Carbohydrates | ~32g |
| Fat | ~14g |
| Fiber | ~3g |
| Sodium | ~540mg |
Other Recipes You Might Enjoy
- Proven Amish Hamburger Steak Bake Recipe You’ll Love Tonight
- Easy Creamy Potato Soup for Cozy Nights
- Amazing Mexican Pinto Bean Soup for Comfort Nights
FAQ About Creamy Crockpot Potato Soup Recipe
Can I make this soup without dairy?
Yes. Replace evaporated milk with unsweetened coconut milk, skip the cheese, and use dairy-free yogurt. The texture will still be creamy, especially if you mash some of the potatoes.
Can I make this in an Instant Pot instead of a slow cooker?
Absolutely. Sauté the onion first, then add potatoes and broth. Pressure cook for 7–8 minutes, quick-release the steam, stir in the roux mixture, then add cheese and yogurt.
Can I prep this recipe ahead of time?
Yes. Dice the potatoes and onions and store them in water in the fridge for up to 24 hours. You can also make the roux ahead and refrigerate it until needed.
How can I make this soup thicker?
Mash more potatoes directly in the crockpot or add a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons cold water). Adjust until it reaches your preferred thickness.
What potatoes work best?
Yukon Gold potatoes are ideal because they hold their shape and create a naturally creamy texture. Russets work, but they break down more and make the soup softer.
Final Thoughts
This creamy crockpot potato soup recipe is the perfect balance of cozy flavors, simple ingredients, and effortless prep. With just a few pantry staples and your slow cooker, you can enjoy a satisfying homemade soup that feels like a warm hug in a bowl. Whether you’re cooking for family or meal-prepping for the week, this recipe will become a regular favorite.For more inspiration, check out this Easy Parmesan Crusted Chicken Sheet Pan Dinner or explore more on Pinterest for your next meal idea!