Creamy potatoes, crispy bacon, onion, dill, and broth simmered low and slow—this Slow Cooker Potato Soup is the comfort food we all secretly want on those gray, chilly days.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Alright, let me paint you a picture. It was January. Or February? Doesn’t really matter. One of those weird middle-of-winter days where you haven’t seen the sun in a while and your jeans suddenly feel tighter because soup and Netflix have become your entire personality.
I’d just come back from visiting my sister in Minnesota, where it snowed so much I forgot what grass looked like. We spent half the trip huddled indoors, swapping old family stories and eating so. much. soup. She made this killer potato soup one night—nothing fancy, but it hit that cozy spot, you know? The one right between your ribs and your nostalgia.
Anyway, a few days after I got home, I missed that feeling. But I also didn’t want to stand over the stove or do anything involving effort. So, I tossed some stuff in the slow cooker. Bacon, potatoes, broth… you get it. I sort of winged it. And when I opened that lid six hours later, it smelled like warmth. Like actual comfort. Like maybe winter wasn’t so bad after all.
Since then, this Slow Cooker Potato Soup has been my go-to when I’m tired, hungry, or just need something that feels like a hug with carbs.
Why You’ll Love This Slow Cooker Potato Soup Recipe?
Okay, hear me out. You don’t need another soup recipe, right? But you kind of do. Because this one checks all the boxes without being a drama queen about it.
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It’s super low effort. You sauté some stuff, toss it in the pot, walk away. It’s the closest thing to magic a slow cooker will ever give you.
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It actually has depth. The dill? The white pepper? They sneak up on you in the best way.
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It’s creamy but not coma-inducing. You know what I mean—there’s richness, but you’re not full after two spoonfuls.
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Leftovers are better. Weirdly, this soup tastes even more amazing the next day. I don’t know the science. I just accept it.
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It’s one of those rare meals everyone agrees on. Picky eaters, overthinkers, even the “soup-isn’t-a-meal” people. It wins them all over.
Ingredient Notes:
Let’s be honest, half the time I make this I don’t even measure. And it still turns out amazing. But here’s what I aim for:
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Bacon (6 slices): It’s the salty, crispy base layer. I’ve made it with turkey bacon and veggie bacon. Still great.
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One onion: Finely chopped. If you hate chopping onions, grab frozen. I won’t judge.
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Chicken broth (2 cans) + water (2 cups): You can adjust this. Want it thicker? Cut the water. Want it saltier? More broth. Want it vegan? Use veggie broth and skip the bacon.
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Potatoes (5-ish big ones): I use russets because I like how they break down, but Yukon Golds give a lovely texture too. Peel or don’t—up to you.
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Salt, dill, and white pepper (½ tsp each): The dill is what makes it feel homemade. Don’t skip it unless you absolutely can’t stand dill. (Then maybe just whisper its name.)
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Flour (½ cup): Thickens things up. You’ll whisk this into the milk later.
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Half-and-half (2 cups) + evaporated milk (1 can): This combo makes it creamy without overdoing it. If you don’t have both, just use whatever milk or cream you do have and wing it.
How To Make Slow Cooker Potato Soup?
Step 1: Start with bacon and onions.
Get a skillet, cook the bacon till it’s crispy. Throw the onions in too—let them soften in all that glorious bacon grease. You’ll want to eat it right there, but don’t. (Okay maybe a taste.)
Step 2: Throw it all in the slow cooker.
Move your bacon and onions into the pot. Add the broth, water, diced potatoes, salt, dill, and white pepper. Stir it up, slap the lid on, and set it to Low. Walk away. Watch a movie. Go live your life for 6–7 hours.
Step 3: Make it creamy.
About 30 minutes before you’re ready to eat, whisk the flour into the half-and-half until smooth. No clumps. Add that mixture into the soup, along with the evaporated milk. Stir it gently—don’t worry if it looks a little “meh” at first.
Step 4: Let it thicken.
Let it keep cooking for another 30ish minutes. Stir occasionally. When it’s thick and creamy (and smells like your kitchen became a comfort food restaurant), you’re good.
Step 5: Serve it like you mean it.
Ladle it into bowls. Top with extra bacon, chives, a little cheese, or a swirl of sour cream if you want. Or just eat it as-is. Maybe while standing over the sink. I’m not here to judge your soup lifestyle.
Want To Save This Recipe?
Storage Options:
Let’s be real—you’re going to want leftovers. They’re half the point.
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Fridge: Store in a sealed container for up to 4 days. Reheat gently with a splash of milk if it thickens too much.
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Freezer: It’s a little tricky with the dairy, but doable. Let it cool completely, freeze in portions, and reheat slowly while stirring. Maybe add a little extra cream to revive it.
Variations and Substitutions:
This soup is chill. You can throw in extras, swap ingredients, whatever.
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No bacon? Add mushrooms for a little depth. Or smoked paprika for that flavor hit.
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Cheese it up: Stir in cheddar at the end. Now you’ve got baked potato soup vibes.
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Make it spicy: Add jalapeños, red pepper flakes, or a splash of hot sauce.
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More veggies: Carrots, celery, peas—go wild.
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Blend it or don’t: Want it silky? Use an immersion blender. Want it chunky? Leave it be.
What to Serve with Slow Cooker Potato Soup?
This is the kind of soup that pairs with whatever’s in your fridge or whatever sounds good in the moment.
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Bread. Any kind. Crusty, soft, buttery, garlic—you name it.
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A fresh salad. Not necessary, but a nice counterbalance if you’re feeling responsible.
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Grilled cheese. It’s not extra. It’s essential.
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Leftover roasted veggies. I’ve eaten this soup with leftover Brussels sprouts and didn’t hate it.
Frequently Asked Questions:
Do I have to use evaporated milk?
Nope. But it does make it creamier. Regular milk is fine, just not quite as rich.
Can I cook it on High instead of Low?
Yep! 3 to 4 hours on High usually works. Just check that the potatoes are tender.
Can I leave the skins on the potatoes?
Absolutely. Rustic is in.
So that’s it. My Slow Cooker Potato Soup story. It’s not just about the food—it’s about that feeling. The one where things slow down just enough that you can breathe, take a bite, and maybe, just maybe, feel like you’ve got it together for five minutes.
Try it. Tweak it. Tell me what you think. Got a weird twist or a genius shortcut? I’m all ears. Let’s make soup season something worth looking forward to.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Warm and Creamy Slow Cooker Potato Soup
Ingredients
- 6 slices bacon cut into 1/2 inch pieces
- 1 onion finely chopped
- 2 10.5 oz cans condensed chicken broth
- 2 c water
- 5 large potatoes diced
- ½ tsp salt
- ½ tsp dried dill weed
- ½ tsp ground white pepper
- ½ c all-purpose flour
- 2 c half-and-half cream
- 1 12 fl oz can evaporated milk
Instructions
- Cook Bacon and Onion: In a large skillet over medium-high heat. Cook the bacon and onion. Until the bacon is crispy. And the onions are soft. Drain any excess grease.
- Combine in Slow Cooker: Transfer the cooked bacon and onions to your slow cooker. Add the chicken broth, water, diced potatoes, salt, dill, and white pepper. Mix well.
- Slow Cook: Set the slow cooker to Low. And let it cook for 6 to 7 hours. The slow cooking allows the flavors to meld together beautifully.
- Thicken the Soup: About 30 minutes before serving. Whisk the flour into the half-and-half until smooth. Stir this mixture into the soup. Along with the evaporated milk. To thicken it.
- Final Cook: Continue to cook on Low. For another 30 minutes. Stir occasionally to ensure everything combines evenly. And the soup achieves a creamy consistency.
- Serve and Enjoy: Once thickened and heated through. Your soup is ready to serve. Enjoy it hot. Garnished with extra bacon, fresh herbs, or a dollop of sour cream if desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
