Slow Cooker Creamy Potato Soup

It’s sweater weather, it’s soup weather!!

Sweater weather, boot weather, hat weather, scarf weather ? and my outfit is linked here if you care, otherwise let’s get to the recipe!

It’s Fall, Autumn, the leaves are changing and all I want is soup! The creamier then better, so I had to go for it and make this creamy, cheesy potato soup sprinkled with bacon and cheddar and share it with you!

It’s always easier when the soup cooks itself, and that’s why everyone should have a slow cooker, especially in the Fall ?.

Slow Cooker Creamy Potato Soup


  • 6 slices cooked bacon
  • 4 cups good-quality chicken or vegetable stock
  • 6 Yukon gold potatoes, peeled (if desired) and diced
  • 1 medium white or yellow onion, peeled and diced
  • 2 tablespoons bacon grease (or olive oil, or butter)
  • 2 tablespoons of butter
  • 1/4 cup all-purpose flour1 (12-ounce) can 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


1. Add 4 cups chicken stock, potatoes and onion to the bowl of a large slow cooker/crock pot, 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, use a potato masher to further break down the potatoes.

3. Melt 2 tbsp 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 smooth(ish) – a couple of lumps will be fine and it will get very thick. Immediately pour the milk mixture into the slow cooker with the potatoes, and stir until combined.

4. Add in the cheddar cheese, sour cream (or Greek yogurt) and season with salt and pepper, stirring until combined. Taste and adjust spices as needed.

TIP: The soup should be nice and thick, so if you want it thinner, either add 1 or 2 cups more of warm broth or blend it through. I know some people enjoy it thinner and smooth but I personally like it thick and chunky. Stir to combine, then taste and add more salt and pepper if needed.

Serve warm, garnished with desired toppings. I didn’t have chives but I added more sharp cheddar and crispy bacon over the top. It will refrigerate well for a few days but don’t recommend freezing.

Xo, Ana

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