The Best Slow Cooker Potato Soup

The Best Slow Cooker Potato Soup

Lately I have had a craving for some hearty potato soup! It’s fall and we are finally getting cooler weather in South Florida. It’s officially “Soup Season”! So I sought out to make some delicious potato soup made right in the crock pot!

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I love cooking in the crock pot! It’s one of my favorite kitchen utensils. Crock pots really make dinners easy for the busy family! This is the one I have and it’s fabulous! It’s big and the lid clips on making it easy to transport to potlucks or get togethers! If you’ve been looking for one, this one is by far the best!

Yesterday was Halloween, and family came over to trick or treat around the neighborhood with us. I wanted something that I could make ahead of time that would get our bellies full and feed a lot of people. This recipe was perfect! Everyone went back for seconds! I even had to send my dad home with left overs!

This isn’t the most typical cock pot recipe. This recipe isn’t just opening a few cans and dumping the ingredients in. It takes a little prep work – just peeling, cutting, and boiling – nothing CRAZY! But I promise you, it is so worth it. You could easily substitute ingredients for a canned version, but if you try it this way, you’ll never want to!

We enjoy dipping bread into out cup of goodness! Find my easy bread recipe here.


5 from 1 vote

The Best Slow Cooker Potato Soup

Course Main Course
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings 8 people


Potato Soup

  • 2 lbs Gold potatoes
  • 6 cloves garlic, minced
  • 2 tbsp chopped parsley
  • 3 cups chicken broth
  • 1 medium yellow onion, diced
  • 4 tbsp butter
  • 1/3 cup flour
  • 1/2 cup sour cream
  • 16 oz 2% milk
  • 1 lbs bacon, cooked and crumbled
  • salt and pepper to taste

French Bread

  • 1 loaf French bread
  • 1 tbsp olive oil
  • 1/2 tbsp Italian seasoning

Optional Ingredients:

  • Chopped bacon, cheddar cheese, and chives for topping.


  1. Peel and dice the potatoes.

  2. Add the potatoes, broth, onion, parsley, bacon, and garlic. (Reserve 1/3 of the bacon for topping.) Season with salt and pepper. 

  3. Cook on low for 6-8 hours or high for 3-4 hours until the potatoes are fork tender. 

  4. Once the soup has cooked, melt 4 tbsp butter and add flour in a sauce pan.

  5. Whisk butter and flour mixture until combined.

  6. Slowly add milk about 4 oz at a time and whisk until smooth and creamy.

  7. Simmer on low and stir frequently until mixture is thick and creamy. 

  8. Add the mixture to the slow cooker with the sour cream and stir to combine. 

  9. Use a potato masher and mash 1/2 to 3/4 of the potatoes, depending on how chunky you prefer your soup.

  10. Top with extra bacon, cheddar cheese, and chives.

French Bread

  1. Pre-heat the oven to 350. 

  2. Drizzle olive oil over French bread and brush to spread oil over the crust.

  3. Season with Italian seasonings.

  4. Bake for 5 min or until warm.

  5. Dip in your soup and enjoy! 

I never said it was the healthiest recipe! But it’s tasty enough to be worth all of the calories!

What is your favorite soup? Leave a comment below!



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