Amazing Potato Soup Crock Pot: Creamy & Easy

I remember the first chilly evening I tried making potato soup crock pot style—it was a lifesaver after a hectic day. This recipe quickly became my go-to for cozy dinners because it’s flexible and forgiving, perfect for busy nights. Whether you want a simple dump-and-go version or a rich, extra-creamy restaurant-style soup, this recipe has got you covered.

Why This is the BEST Potato Soup Crock Pot Recipe

• Offers two foolproof methods to suit your time and taste: quick dump-and-go or creamy with a roux.
• Includes a genius freezer-prep option to save you time on busy days.
• Uses simple, quality ingredients with clear instructions, so you never feel lost.
• Answers every question you might have, helping you make the perfect bowl every time.

The Great Potato Debate: Yukon Gold vs. Russet

When choosing potatoes for potato soup, your choice matters. Yukon Gold potatoes are waxy, creamy, and hold their shape well during cooking. This creates a silky, buttery texture—exactly what this recipe aims for. Russets, in contrast, are more starchy and fluffy, which can lead to a grainy or gummy soup if over-blended. I recommend Yukon Golds for the best texture, just like in this recipe, but Russets can work if you prefer a lighter, fluffier soup.

Key Ingredients You’ll Need

Ingredients

• 6 slices cooked smoked beef 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 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 smoked beef bacon, sour cream

This recipe is full of comforting, flavorful ingredients. I use evaporated milk to get creamy, rich soup without the heaviness of cream. The low-fat Greek yogurt adds a fresh tang and smooth finish. Smoked beef bacon brings savory depth, and Yukon Gold potatoes provide the perfect creamy consistency. A good-quality chicken or vegetable stock makes all the difference in flavor.

Equipment for Success

• 6-quart slow cooker
• Immersion blender or potato masher
• Medium saucepan for making the roux
• Measuring cups and spoons

How to Make Potato Soup in a Crock Pot

Follow this potato soup crock pot method for an extra-creamy, restaurant-quality dish using a roux to thicken.

Step 1: Slow Cook the Base

Add the smoked beef bacon, 3 cups of chicken stock, diced potatoes, and chopped onion to your slow cooker. Stir everything together, then cook on low for 6-8 hours or on high for 3-4 hours until the potatoes are tender.

Step 2: Make the Creamy Roux

In a small saucepan, melt the butter over medium-high heat. Whisk in the flour until combined, cooking for about 1 minute. Slowly whisk in the evaporated milk, stirring constantly until smooth. Continue cooking until the mixture simmers and thickens.

Step 3: Combine and Thicken

Pour the thickened milk mixture into the slow cooker. Stir in the shredded cheddar cheese, Greek yogurt (or sour cream), salt, and pepper. For extra thickness, mash about half the potatoes directly in the slow cooker. For a thinner soup, add 1-2 cups more warmed stock. Taste and adjust seasoning.

Step 4: Serve and Garnish

Ladle the soup into bowls and top with your favorite garnishes like sliced green onions, extra cheese, or more smoked bacon. Serve warm for maximum comfort.

The “Dump & Go” Method (For Ultimate Ease)

If you want a no-fuss, one-pot meal, try this easy alternative:

1. Cook diced potatoes, onions, and stock in the slow cooker until tender.
2. Use an immersion blender to partially blend the soup until creamy but still chunky.
3. Stir in evaporated milk, shredded cheese, and Greek yogurt directly and cook until heated through.

This method saves time and keeps cleanup minimal while still delivering delicious potato soup crock pot goodness.

Tips for the Perfect Creamy Soup

• Fry your bacon until extra crispy for deep smoky flavor.
• Let dairy like Greek yogurt come to room temperature before adding to prevent curdling.
• Use high-quality chicken or vegetable stock for rich flavor.
• Don’t over-blend to avoid grainy texture.
• Adjust thickness by mashing potatoes or adding more stock.

How to Set Up a Loaded Potato Soup Bar

Make dinner more fun with a toppings bar! Here’s how I like to categorize them:

• Cheesy: shredded cheddar, blue cheese crumbles
• Meaty: smoked beef bacon bits, crispy prosciutto
• Fresh: chives, green onions, fresh parsley
• Crunchy: croutons, fried onions

Everyone can customize their bowl exactly how they like it.

Recipe Variations and Substitutions

Storage, Freezing, and Reheating Instructions

Store leftover soup in an airtight container in the fridge for up to 3 days. This recipe doesn’t freeze well once fully made, but here’s a pro tip: cook the soup base (potatoes, onions, broth) without dairy and freeze it. When ready, thaw and reheat the base, then stir in evaporated milk, cheese, and yogurt for soup that tastes fresh.

What to Serve with Potato Soup

Make your meal complete with:

• Crusty bread or cornbread
• Simple side salad with vinaigrette
• Garlic bread
• Steamed green veggies

Frequently Asked Questions

Conclusion

This potato soup crock pot recipe is a total win because of its two versatile methods, simple ingredients, and comforting flavor. Whether you choose the creamy roux style or the quick dump-and-go way, you’re in for a satisfying, cozy meal. I’d love to hear which version you tried! Did you go for the super easy “Dump & Go” method or the “Extra-Creamy” roux method? Let me know your results in the comments below!

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potato soup crock pot

Creamy slow cooker potato soup lightened up with evaporated milk, reduced-fat cheddar, and Greek yogurt, finished with smoky beef bacon. Hands-off comfort food you can thicken or thin to your liking.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 20 minutes mins

Servings: 6 servings

Calories: 380

Ingredients Equipment Method Notes

Ingredients

  

Soup

• 6 slices smoked beef bacon cooked, diced
• 3 to 4 cups chicken or vegetable stock Start with 3 cups; warm extra if thinning.
• 2 pounds Yukon gold potatoes peeled (if desired) and diced
• 1 medium white or yellow onion peeled and diced
• 4 tablespoons butter
• 1/3 cup all-purpose flour
• 12 ounces 2% evaporated milk 1 (12-ounce) can
• 1 cup reduced-fat sharp cheddar cheese shredded
• 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

• to taste green onions or chives thinly sliced
• to taste extra shredded cheddar cheese
• to taste extra smoked beef bacon
• to taste sour cream

Equipment

• Slow cooker
• Saucepan
• Whisk
• Cutting board
• Chef’s knife
• Measuring cups and spoons
• Potato masher or large spoon
• Ladle

Method

 

Instructions

1. Add bacon, 3 cups stock, potatoes, and onion to a large slow cooker and stir. Cook on LOW 6–8 hours or HIGH 3–4 hours, until potatoes are very tender.
2. Near serving time, melt butter in a saucepan over medium-high. Whisk in flour and cook 1 minute, then slowly whisk in evaporated milk; simmer, whisking, until thick and smooth.
3. Stir the thickened milk into the slow cooker. Add cheddar, yogurt or sour cream, salt, and pepper; mash some potatoes to thicken or stir in 1–2 cups warm stock to thin. Adjust seasoning.
4. Serve hot with desired toppings. Refrigerate leftovers up to 3 days; not recommended for freezing.

Notes

Start with 3 cups stock; warm extra stock before adding so the soup stays hot. For vegetarian, omit bacon and use vegetable stock; add a pinch of smoked paprika for smokiness. For smoother soup, partially blend with an immersion blender; for chunkier, mash less. Use low-sodium stock and salt to taste—bacon, cheese, and stock all add salt. Add dairy after slow cooking and avoid boiling to prevent curdling. Store up to 3 days; reheat gently on the stovetop or in the microwave.