This Ultimate Potato Soup Recipe is packed with flavor and is comfort food at its finest! Made in the slow cooker with tender potatoes, bacon, and a creamy broth, it’s an easy family favorite. Load it up with cheddar cheese, sour cream, and green onions for the perfect bowl of loaded potato soup!
I don’t know about you, but when cooler weather rolls around, I’m all about sweaters, homemade soups, and staying in! This potato soup has been a family favorite for years, and I love that the slow cooker does most of the work.
I originally made this recipe after looking through my pantry and finding potatoes, bacon, chicken broth, and onion. After making a few changes to an older recipe, it quickly became a hit with my kids, hubby, and even our neighbor! It’s thick, creamy, and loaded with flavor, just the way we like it! If you’re a fan of creamy, cheesy soups, be sure to try my Broccoli Cheese Soup too!
Want to make this potato soup in your pressure cooker instead? Try my Instant Pot Loaded Potato Soup!
Quick Look: Ultimate Potato Soup
- 🍲 Taste: Creamy, cheesy, and full of bacon flavor.
- 🥔 Texture: Thick and creamy with tender chunks of potatoes.
- ⏱️ Total Time: About 6-7 hours on low or 4 hours on high, plus prep time.
- 👩🍳 Skill Level: Easy! The slow cooker handles most of the cooking.
- 🥣 Tools: Slow cooker, small saucepan, and whisk.
- 🍽️ Servings: 6 generous bowls.
Add me as a trusted Google source.Ingredient Notes
See printable recipe card below for exact ingredients and step-by-step directions.
- Yukon Gold Potatoes: These waxy potatoes hold their shape while becoming tender and creamy.
- Bacon Grease: Adds extra flavor, but butter works just as well.
- Evaporated Milk: Gives the potato soup its creamy consistency.
- Cheddar Cheese: Freshly shredded melts best.
- Sour Cream: Adds creaminess and a little tang.
Variations & Substitutions
- Different Potatoes: Russet potatoes work in place of Yukon Gold, but they’ll break down more and create a softer texture.
- Make It Spicy: Add diced jalapeños or a pinch of cayenne pepper for a little kick.
- Switch Up the Cheese: Try Colby Jack or Monterey Jack in place of cheddar.
- Extra Loaded: Top each bowl with additional crispy bacon, shredded cheese, sour cream, and green onions for a loaded baked potato soup!
- Chicken Salad Chick Fans: If you love Chicken Salad Chick potato soup, give this homemade slow cooker version a try! It’s thick, creamy, and perfect for those days you’re craving a bowl of potato soup.
Love potato soup as much as we do? Be sure to try my Creamy Chicken and Potato Soup too! It’s another family favorite that’s perfect for soup season.
How to Make Ultimate Potato Soup Recipe
Step 1: Add the cooked, crumbled bacon, chicken broth, diced Yukon Gold potatoes, and onion to your slow cooker. Cover and cook on LOW for 6-7 hours or HIGH for about 4 hours, until the potatoes are fork-tender.
Step 2: Once the potatoes are fork-tender, heat the bacon grease (or butter) in a small saucepan over medium heat. Whisk in the flour and cook for about 1 minute, stirring constantly. Slowly pour in the evaporated milk, whisking until smooth. Simmer for 3-4 minutes, or until the mixture thickens.
Step 3: Immediately pour the thickened milk mixture into the slow cooker and stir to combine. Add the shredded cheddar cheese, sour cream, salt, and black pepper. Stir until the cheese melts and everything is well combined.
Step 4: Ladle the creamy potato soup into bowls and serve with your favorite toppings, such as crispy bacon, shredded cheddar cheese, sour cream, or green onions. Enjoy!
Recipe Tips
- Cut Potatoes Evenly: Dice the potatoes into similar-sized pieces so they cook evenly in the slow cooker.
- Don’t Skip the Thickener: Combining flour, bacon grease (or butter), and evaporated milk helps create that thick, creamy texture.
- Shred Your Own Cheese: Freshly shredded cheddar melts more smoothly than pre-shredded cheese.
- Adjust the Thickness: If the soup is too thick, stir in a little extra chicken broth until it reaches your desired consistency.
- Add Toppings Just Before Serving: Keep the bacon crispy and the green onions fresh by adding them right before eating.
If you love creamy soups for dinner, my Chicken Pot Pie Soup is another family favorite made with tender potatoes, chicken, and vegetables!
Storage & Freezing
- Refrigerator: Store leftover potato soup in an airtight container in the refrigerator for up to 3-4 days.
- Freezer: Freezing isn’t recommended since dairy-based soups can separate when thawed, and the potatoes may become grainy.
- Reheating: Warm leftovers in a saucepan over low to medium-low heat, stirring occasionally. Add a splash of chicken broth or milk if the soup has thickened too much.
Serving Suggestions
We love serving this creamy potato soup with a slice of Homemade Crusty Bread for dipping! It’s perfect for soaking up every last bit of that creamy broth. A simple green salad also makes a great side if you want something a little lighter. Sometimes we serve both and call it dinner!
Ultimate Potato Soup Recipe FAQs
Nope! Yukon Gold potatoes have thin skins, so you can leave them on if you prefer. Just wash and scrub them well before dicing. I like peeling them for a smoother texture, but either way works!
Yes! Simply leave out the bacon and use butter in place of the bacon grease. You’ll lose some of that smoky bacon flavor, but the cheese, sour cream, and potatoes will still make a tasty soup.
More Slow Cooker Recipes to Try
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The ULTIMATE Potato Soup
Ingredients
- ½ lb bacon cooked and crumbled
- 3 cups chicken broth
- 2 lbs Yukon Gold potatoes diced
- 1 yellow onion diced
- 4 tablespoon bacon grease or butter
- ⅓ cup all-purpose flour
- 12 oz evaporated milk
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- 1 teaspoon salt
- ½ teaspoon black pepper
- Optional toppings: additional bacon, shredded cheese, sour cream, jalapeños, chives, or green onions
Instructions
- Add the cooked, crumbled bacon, chicken broth, diced Yukon Gold potatoes, and onion to your slow cooker. Cover and cook on LOW for 6-7 hours or HIGH for about 4 hours, until the potatoes are fork-tender.
- Once the potatoes are tender, heat the bacon grease (or butter) in a small saucepan over medium heat. Whisk in the flour and cook for about 1 minute, stirring constantly. Slowly pour in the evaporated milk, whisking until smooth. Simmer for 3-4 minutes, or until the mixture thickens.
- Immediately pour the thickened milk mixture into the slow cooker and stir to combine. Add the shredded cheddar cheese, sour cream, salt, and black pepper. Stir until the cheese melts and everything is well combined.
- Ladle the soup into bowls and serve with your favorite toppings, such as crispy bacon, shredded cheddar cheese, sour cream, or green onions. Enjoy!
Notes
- Cut potatoes into similar-sized pieces for even cooking.
- For a thinner soup, stir in a little additional chicken broth.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Reheat gently on the stovetop, adding a splash of broth or milk if needed.
Melanie Thompson says
Can I substitute plain Greek yogurt for the sour cream? We use plain Greek yogurt in place of sour cream on baked potatoes and in other recipes, so I was curious…thank you!
Kristin Hayes says
Absolutely! May just add a bit more tang to it, but will be delicious! Enjoy!
Melanie Thompson says
Thank you!
Karen Fein says
I need to know if the potato soup can be frozen
Kristin says
Absolutely! Freezes perfectly!
Joyce says
I don’t have a slow cooker and
can’t afford one and every recipe
I want to make says cooked in slow cooker
like your ultimate potato soup. Can you please
give other choices on how to cook with
instructions how to cook on stove top. Love to try
your recipes they look so good. Please
Oh what does website mean at bottom
of page??
Jackie Woods says
I have a question. My daughter not eat pork, so what should i use?
Kristin says
Hmmm, you can actually omit the bacon entirely from this and make it vegetarian if desired!!