Slow Cooker Potato Soup

5 from 4 votes

There’s something about a bowl of creamy potato soup that makes any day better. This cozy classic is rich, hearty, and surprisingly simple to make. With just a few pantry staples and your trusty slow cooker, you’ll have a comforting dinner that tastes like home. Bonus: it freezes beautifully, so go ahead and make a double batch.

Prep Time15

Slow cooking6

Total Time6 15

Course: Dinner, Soup

Cuisine: American

Servings:

Calories: 518kcal

Cost: $8–$10

Equipment

Slow cooker (4–6 quart)

Ingredients

6 slices bacon
1 medium onion diced
2 10.5 oz cans condensed chicken broth
2 cups water
5 large potatoes peeled and diced
½ teaspoon salt
½ teaspoon dried dill weed
½ teaspoon ground white pepper black pepper works fine too
½ cup all-purpose flour
2 cups half and half
1 12 oz can evaporated milk
Optional toppings: grated cheese crumbled bacon, sliced green onion

Instructions

In a small skillet over medium-high heat, sauté the onion and bacon together until the bacon is evenly browned.
Drain off excess grease, then transfer the bacon and onions to your slow cooker.
Add the chicken broth, water, potatoes, salt, dill, and pepper. Stir, cover, and cook on Low for 6–7 hours, stirring halfway through.
In a small bowl, whisk the flour into the half and half until smooth. Stir this mixture into the soup along with the evaporated milk.
Cover and continue cooking on Low for about 30 minutes more, or until the soup thickens and turns creamy.
Taste and adjust seasoning if needed, then serve warm.
Top each bowl with cheese, bacon bits, or green onion for an extra layer of flavor.

Notes

Texture tip: If you like a thicker soup, use a potato masher to lightly mash some of the potatoes before adding the milk mixture.

Make-ahead: This soup freezes beautifully. Perfect for meal prep or lazy nights.

Serving ideas: Pair with crusty bread, a crisp salad, or even a grilled cheese for a hearty meal.

Nutrition