Slow Cooker Potato Soup

Creamy slow cooker potato soup made with tender Yukon Gold potatoes, crispy bacon, sharp cheddar cheese, and a rich evaporated milk base. This easy slow cooker recipe delivers a comforting, hearty meal perfect for cold days. Customize with sour cream, green onions, and extra cheese for added flavor.

Ingredients

• 3–4 cups good-quality chicken or vegetable stock
• 2 pounds Yukon Gold potatoes, peeled (optional) and diced
• 1 medium white or yellow onion, peeled and diced
• Slices of cooked bacon*, 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: sliced green onions or chives, extra shredded cheese, additional bacon, sour cream

*Use bacon cooked until crisp for best flavor.

---

Instructions

1. Combine Ingredients in Slow Cooker
   In the slow cooker bowl, add the diced bacon, 3 cups of chicken or vegetable stock, diced potatoes, and chopped onion. Stir to combine.
2. Cook
   Cook on low for 6–8 hours or on high for 3–4 hours, until the potatoes are tender and cooked through.
3. Prepare the Thickener
   In a small saucepan, melt the bacon grease or butter over medium-high heat. Whisk in the flour until fully combined, cooking for about 1 minute. Gradually whisk in the evaporated milk, stirring continuously until smooth. Continue cooking until the mixture simmers and thickens.
4. Combine and Finish Soup
   Pour the thickened milk mixture into the slow cooker with the potatoes and stir well. Add the shredded cheddar cheese, Greek yogurt or sour cream, salt, and pepper. Stir until everything is combined.
5. Adjust Consistency
   For thicker soup, mash about half of the potatoes directly in the slow cooker using a potato masher or large spoon. For thinner soup, add 1–2 cups of warmed chicken or vegetable stock and stir to combine.
6. Taste and Season
   Taste the soup and add additional salt and pepper if needed.
7. Serve
   Serve warm, garnished with your choice of toppings like green onions, extra cheese, bacon, or sour cream.
8. Storage
   Store leftovers in a sealed container in the refrigerator for up to 3 days. Note: This soup does not freeze well.

---

Why You’ll Love This Recipe

• Effortless slow cooker method for a comforting, hearty potato soup
• Creamy texture with a perfect balance of flavors from bacon, cheese, and herbs
• Easily customizable thickness and toppings to suit your preferences

---

Tips

• Use Yukon Gold potatoes for a creamy texture that holds up well during slow cooking.
• Crisp bacon before adding for the best flavor and texture.
• To avoid lumps, whisk the flour and evaporated milk mixture thoroughly before adding to the soup.
• Mash some potatoes for a thicker consistency without needing extra thickeners.

---

Variations and Substitutions

• Substitute Greek yogurt with sour cream or heavy cream for a richer soup.
• Use vegetable stock and omit bacon for a vegetarian version (use butter instead of bacon grease).
• Swap sharp cheddar with smoked gouda or pepper jack for a different flavor profile.
• Add cooked corn, diced celery, or leeks for extra texture and flavor.

---

FAQs

Can I make this soup without bacon?
Yes, omit bacon and use butter or oil instead of bacon grease. Use vegetable stock for a vegetarian option.

How long does the soup keep?
Refrigerate in an airtight container for up to 3 days.

Can I freeze the soup?
Freezing is not recommended as the texture may become grainy.

---

Serving

Serve this creamy potato soup hot, topped with crispy bacon, shredded cheese, sour cream, and chopped green onions for a comforting meal perfect on chilly days.

---

Suggestions

• Pair with crusty bread or warm dinner rolls.
• Add a side salad for a balanced meal.
• Use leftovers as a hearty base for a loaded baked potato bowl with extra toppings.