Slow Cooker Potato Soup Recipe

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Alexa Ford Modified: March 23, 2022
Slow Cooker Potato Soup Recipe

How To Make Slow Cooker Potato Soup

Use your slow cooker to make this creamy, cheesy, completely comforting potato soup. The veggies and bacon add some fresh savory goodness to this dish.

Preparation: 15 minutes
Cooking: 6 hours
Total: 6 hours 15 minutes



  • 8slicescooked turkey bacondiced or crumbled
  • 2lbsYukon gold potatoespeeled and diced into ½ inch pieces
  • 1mediumyellow onionpeeled and diced
  • 4cupsreduced sodium chicken stock
  • 12ozlow fat evaporated milk
  • 2tbspcornstarch
  • 4ozreduced fat cream cheesesoftened
  • 1cupcheddar cheeseshredded
  • 1tspkosher salt
  • ½tspblack pepperor white pepper
  • pinchground celery seed
  • sliced chives or green onions, for garnish
  • additional shredded cheesefor garnish
  • additional baconfor garnish


  1. To a 4-quart or larger slow cooker, add bacon, potatoes, onion, and chicken stock and stir to combine.

  2. Cover and cook on Low for 6 to 8 hours, or High for 3 to 4 hours, or until potatoes are very tender.

  3. Combine evaporated milk and cornstarch, whisking to combine until no lumps remain.

  4. On the last 30 minutes of cooking, add cream cheese, cornstarch/milk mixture, shredded cheddar, salt, pepper, and celery seed. Stir to combine. Cover and continue cooking for 30 minutes.

  5. Remove lid and mash about half of the potatoes with a potato masher to thicken the soup up even more.

  6. Serve garnished with any of the toppings. Leftovers can be refrigerated in an airtight container for 3 to 4 days.


  • Calories: 423.44kcal
  • Fat: 21.97g
  • Saturated Fat: 11.53g
  • Trans Fat: 0.30g
  • Monounsaturated Fat: 6.14g
  • Polyunsaturated Fat: 1.80g
  • Carbohydrates: 38.58g
  • Fiber: 3.72g
  • Sugar: 8.67g
  • Protein: 19.14g
  • Cholesterol: 78.02mg
  • Sodium: 1049.65mg
  • Calcium: 368.46mg
  • Potassium: 1091.69mg
  • Iron: 2.18mg
  • Vitamin A: 166.09µg
  • Vitamin C: 32.86mg
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