Slow Cooker Creamy Potato Soup

Slow Cooker Creamy Potato Soup


"This is a very rich and creamy soup. A great family favorite. It may be cooked on the stove or in a slow cooker. Garnish with chives, if desired."

Ingredients 7 h {{adjustedServings}} servings 553 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 553 kcal
  • 28%
  • Fat:
  • 19.3 g
  • 30%
  • Carbs:
  • 74.2g
  • 24%
  • Protein:
  • 22 g
  • 44%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 1151 mg
  • 46%

Based on a 2,000 calorie diet

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  • Prep

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  • Ready In

  1. Place bacon and onion in a large, deep skillet. Cook over medium-high heat until bacon is evenly brown and onions are soft. Drain off excess grease.
  2. Transfer the bacon and onion to a slow cooker, and stir in chicken broth, water, potatoes, salt, dill weed, and white pepper. Cover, and cook on Low 6 to 7 hours, stirring occasionally.
  3. In a small bowl, whisk together the flour and half-and-half. Stir into the soup along with the evaporated milk. Cover, and cook another 30 minutes before serving.
Tips & Tricks
Slow Cooker Chicken Taco Soup

Making this chicken taco soup is a snap in the slow cooker.

Slow Cooker Chicken Tortilla Soup

Make this tasty chicken tortilla soup in your slow cooker.


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Reviews 416

  1. 567 Ratings


Basically good recipe, had to change some things though. I used heavy cream instead of half n half, and added at least 1 cup shredded cheese at the end to thicken it up a little. Also, I've had bad experiences with putting bacon in something and cooking it for a long time (turns back to mush!). So I cooked the bacon, drained it on paper towel and refrigerated it. I then sauteed the onions in the grease and added those in the beginning. Then I used the crumbled bacon in the individual bowls when served. You definetely have to add more spices, too...

Toasty Mama

I like this recipe, but like others I modified it some to better suit my family's tastes. Almost seems a shame to review it based on my modifications because if I had all the ingredients on hand to make it as is, I am sure it would have been great as well. That being said, I used 5 cups chicken broth instead of the broth/water mix, substituted black pepper and reduced dill to 1/8 tsp, substituted 2% milk for the half and half cream and omitted the evaporated milk altogether. I also fried the bacon separately from the onion, sauteing the onion instead in olive oil with about a 1 c of carrots and a stalk of celery. Then I added both the bacon and the vegetables to the slowcooker together for step 2. I did also puree about 1/4 of the soup and about a 1/4 cup of potato flakes to thicken it some before step 3. Family loved it, particularly the children. As far as cooking the bacon in the slowcooker for that amount of time, I didn't experience any problems as far as the soup being greasy or overpowered by the taste. The bacon was soft though. If you prefer crispy bacon in your soup definitely wait to add it.


I wasn't so sure this would be a four star recipe as I was making it, but it turned out well in the end. I wish I had followed another reviewer's advice and fried the bacon first, then set it aside and sauteed the onions in the bacon grease. Cooking them at the same time didn't work so well because the onions were done well before the bacon, leading to burned onions, which in turn led to brown soup. Next time I'd add the onions at the beginning, but wait to serve the bacon with each individual bowl. It gets soggy being in the broth. I also had to bump up the slow cooker to high for awhile because the potatoes just weren't getting soft enough. After I added the flour, half and half and evaporated milk, I expected the soup to get really thick and creamy, but it stayed pretty thin, even after adding more flour and bumping the slow cooker back up to high again. So I transferred everything to a pot on the stove and cooked it at a little bit higher temperature, being careful not to boil it. Even then, it never did get quite as thick as other potato soups I've had. The flavor did turn out great, after adding more salt and dill weed. My husband and I both really liked it, and it's not as fattening as other potato soups, especially using fat-free half and half and fat-free evaporated milk. I'd make this recipe again, but I'd probably do it all on the stove instead of in the slow cooker.