Crockpot Potato Soup


  • 2 pounds Yukon gold potatoespeeled and diced
  • 1 medium yellow oniondiced
  • 6 garlic clovesminced
  • 10 slices cooked bacondiced
  • 1 tablespoon dried parsley
  • 3 cups chicken broth
  • ½ teaspoon saltor to taste
  • ¾ teaspoon black pepperor to taste
  • 4 tablespoons unsalted butter
  • 1/3 cup all-purpose flour
  • 12 ounces evaporated milkor half & half, or heavy cream
  • 2 cups shredded sharp cheddar cheese
  • 1/2 cup sour cream

Optional Toppings

  • chivesextra shredded cheddar cheese and bacon


  • Add diced potatoes, diced onion, minced garlic, bacon, parsley and chicken broth to the slow cooker. Season with salt and pepper. Stir and cook for 6-8 hours on Low, or for 3-4 hours on High, until the potatoes are fork tender.
  • Once the soup is cooked, add butter to a medium saucepan over medium heat and melt. Whisk in the flour until completely combined.
  • Slowly and gradually whisk the evaporated milk into the flour mixture. Cook over low heat, stirring occasionally, until mixture thickens and begins to simmer.
  • Immediately add the milk-flour mixture to the potato mixture in the slow cooker and stir to combine. Using a potato masher, mash about 3/4 of the potatoes, leaving some unmashed for texture.
  • Add the shredded cheddar cheese and sour cream to the slow cooker. Stir well to combine. Taste for seasoning, and add more salt and pepper to taste.
  • Cover the slow cooker with the lid and continue cooking the soup on Low for 30 minutes, or on high for 15 minutes.
  • Serve warm, garnished with optional chives, bacon, cheese and/or sour cream.


If the soup is too thick, add more chicken broth.

The soup can be refrigerated for up to 3 days.


Serving: 1 | Calories: 420cal | Carbohydrates: 32g | Protein: 17g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 76mg | Sodium: 884mg | Sugar: 7g | Fiber: 3g | Calcium: 357mg | Iron: 2mg

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