The ULTIMATE Potato Soup

5 from 10 votes

This Ultimate Potato Soup Recipe is made in the slow cooker with tender Yukon Gold potatoes, bacon, cheddar cheese, and a thick, creamy broth!

Prep Time10

Cook Time6

Total Time6 10

Course: Main Course

Cuisine: American

Servings:

Calories: 571kcal

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

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!

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.