Slow Cooker Loaded Potato Soup

12.28.2013

Slow Cooker Loaded Potato Soup | Cooking Classy

Soup doesn’t get much easier than making it in the slow cooker, does it? And here we have one of the ultimate comfort food soups made in the slow cooker. I’ve already posted four slow cooker soup recipes this season and they’re quickly becoming my favorite way to make soup so I figured I may as well post another.

Potato soup is definitely one of my favorite soups. I make it probably two or three times a month especially during the winter. I don’t always add bacon because I don’t always keep it on hand (it’s dangerous stuff for me, I have a hard time resisting) but if we are going to label this as “loaded” potato soup, then it better have bacon. I think next time I might even try adding in some homemade ranch dressing in place of the sour cream.

Simply put, this soup is amazing and dinner really doesn’t get much easier. It tastes just like a loaded baked potato but in creamy and hearty soup form. Enjoy!

Slow Cooker Loaded Potato Soup | Cooking Classy

Slow Cooker Loaded Potato Soup | Cooking Classy

Slow Cooker Loaded Potato Soup

Yield: About 6 servings

Slow Cooker Loaded Potato Soup

Ingredients

  • 3 to 3 1/2 lbs russet potatoes, peeled and diced into 1/2-inch to 3/4-inch pieces (about 7 medium potatoes, 8 - 9 cups)
  • 1 medium yellow onion, finely diced (1 cup)
  • 3 (14.5 oz) cans low-sodium chicken broth
  • 1 cup evaporated milk
  • Salt and freshly ground black pepper, to taste
  • 1/3 cup butter
  • 1/3 cup all-purpose flour
  • 1/2 cup sour cream
  • 1 1/2 cups shredded cheddar cheese (6 oz)
  • 9 oz bacon, cooked and diced or crumbled
  • 4 green onions, diced

Directions

  • To a 6 or 7-quart slow cooker, add potatoes, onion, chicken broth, evaporated milk and season with salt and pepper to taste. Cover with lid and cook on HIGH heat for 4 hours or LOW heat for 8 hours (poke potatoes with a fork to check make sure they're soft).
  • Ladle out 2 cups liquid from soup mixture in crock pot into a liquid measuring cup, set aside. In a medium saucepan, melt butter over medium heat. Add flour and cook, stirring constantly, 2 minutes. While whisking, slowly pour 2 cups liquid in measuring cup into butter mixture (it will thicken quickly). Pour butter mixture into slow cooker and stir to blend. If desired, mash potatoes with a potato masher to break down into smaller pieces or use an emulsion blender to puree. Cover and cook on HIGH heat until thickened, about 10 minutes. Turn heat off (or to warm), stir in sour cream. Serve warm topped with cheddar, bacon and green onions (you can just mix in those three remaining ingredients into slow cooker or top individual servings).
  • Recipe Source: Cooking Classy
http://www.cookingclassy.com/2013/12/slow-cooker-loaded-potato-soup/

201 comments

  • Laura @ Lauras Baking Talent: Looks delicious! Love potato soup and slow cooker recipes :) Perfect for me. December 28, 2013 at 5:19pm Reply

    • TOP | 99999 Wonderful Quotes: My good! These look so delicious! A dear friend of mine is planning a cookie themed party for her one year old’s first birthday. What a hit this would be!
      Thanks again! October 14, 2014 at 1:42pm Reply

  • sally @ sallys baking addiction: This would be the perfect first recipe in my new slow cooker! Hope you had a wonderful holiday, Jaclyn – happy new year! December 29, 2013 at 11:52am Reply

  • Linda: The soup looks delicious. How many people does it serve? December 29, 2013 at 2:46pm Reply

    • Jaclyn: About 6, sorry I’ve added that above. December 29, 2013 at 5:20pm Reply

      • Juan: Why do you need to cook the potatoes for 4hrs…don’t make sense……I know is called slow cooker potatoes soup..,.but don’t get the point of it
        Please reply to my comments: October 12, 2015 at 9:01pm Reply

        • mt: Slow cookers have a BIG convenience factor. Set it and forget it, or go to work, ect. It’s not only about the most efficient cooking time. ☺ December 27, 2015 at 4:41pm Reply

      • Stephanie: Do you have an adjustment recipe that serves 18-20 ppl? May 3, 2016 at 4:46pm Reply

        • Jaclyn: Sorry I don’t but I would recommend making 4 batches of this recipe for that many people. May 4, 2016 at 1:51pm Reply

  • Liz @ Virtually Homemade: Holy moly! That looks yummy! December 29, 2013 at 3:20pm Reply

  • Jessica @ A Kitchen Addiction: I’ve been making more soups in my slow cooker, too! This one has to get added to the list! December 30, 2013 at 7:55am Reply

  • Abbie @ Needs Salt: Ahhh, this soup looks totally amazing! Pinning. December 30, 2013 at 9:03am Reply

    • Jaclyn: Thanks for sharing Abbie! December 30, 2013 at 1:14pm Reply

  • Sandra G: All I’m missing is the bacon for this recipe. Can’t wait to try it tonight. Thank you for sharing and HAPPPY NEW YEAR!!! December 30, 2013 at 11:00am Reply

    • Jaclyn: I hope you love it Sandra! Happy New Year to you! January 2, 2014 at 10:46pm Reply

  • julianne: could this be adapted to suit a 5-qt crockpot? December 30, 2013 at 12:57pm Reply

    • Jaclyn: I think it should actually fit in fine, it will probably just be filled to the top. I used a 6 quart and you can see I still had room to spare. December 30, 2013 at 1:13pm Reply

  • Deborah: Soup is my favorite thing to make in the slow cooker, and yours looks amazing!! January 1, 2014 at 3:58pm Reply

    • Jaclyn: Thanks Deborah! January 1, 2014 at 11:39pm Reply

  • Alex: It does fit in a 5qt (: and still room to spare, however, I did cut back on the potatoes I only used 2.5 lbs (: January 1, 2014 at 8:03pm Reply

    • Jaclyn: Good to know :), thanks! January 1, 2014 at 11:39pm Reply

  • Chung-Ah | Damn Delicious: Amazing! I have to dust off my slow cooker for this! January 2, 2014 at 11:59pm Reply

  • Crockpot Loaded Baked Potato Soup | Moore Cookin': […] Recipe adapted from: Cooking Classy […] January 6, 2014 at 11:34am Reply

  • Shelley: I am very sad to say that I put this together at 10am and by 8:30pm the potatoes still weren’t finished cooking. I went ahead and made the thickener anyway and it would not set up. Had to stop cooking it so it would be cool enough to put away by bedtime. I ended up putting it in a large dutch oven the next day and finished cooking on top of the stove. I ended up making modifications so that it would get to the creamy consistency of potato soup. January 13, 2014 at 3:39pm Reply

    • Jaclyn: I’m thinking their might possibly be a problem with your slow cooker? It might just not cook as hot as it should. You could try cooking it on high next time and that should help. Sorry that happened though! January 13, 2014 at 5:50pm Reply

      • Shelley: I DID have it set on high. For the last 4 hours. I cooked pulled/bbq chicken in it at Christmas and it was working just fine. When I told my Mom today what happened she said she wasn’t at all surprised. She says that potatoes have never cooked properly in her crock for her either. I don’t want you to think that I had an issue with the taste, just frustrated that it turned into such an ordeal and was so time consuming. January 13, 2014 at 6:33pm Reply

        • Kelly A.: Could the potatoes be cut in half or into fourths? They will definitely cook faster that way. January 30, 2014 at 10:47am Reply

          • Jaclyn: You actually cut them into small pieces as listed in the recipe above :). February 4, 2014 at 10:02pm

      • Lynnette: Been four hours and potatoes not soft, and it has been boiling. Crock pot does work! P erhaps another type of potato would work better. December 24, 2014 at 1:00pm Reply

    • Sharon B: Shelley, I don’t know if you will be checking back for comments, but I was wondering what kind of potatoes you used.

      The recipe calls for starchy russets; if you used a waxy potato instead, I am thinking that could be part of the problem.

      Would be interested to hear. Thank you! March 12, 2014 at 6:46pm Reply

      • Kelly N.: I noticed my old crockpot wasn’t cooking recipes well, especially those containing raw carrots and potatoes, as they wouldn’t cook through. My husband bought me a new 7qrt crockpot for Valentines Day and haven’t had an issue since. Also, I find it DOES matter if you use waxy vs starchy potatoes. Starchy russets make this soup so creamy and cook thoroughly. May 29, 2014 at 1:52pm Reply

    • kristie: There is no way the potatoes didn’t cook. Mine were cooked through in 2 1/2 hours on high. Easy recipe! November 18, 2014 at 12:44pm Reply

    • Kay: This is strange. I’ve made this recipe several times, as well as other non-related potato recipes, and the potatoes have ALWAYS cooked, whether I did them on low while I was at work or high for 4 hours. Did you cut them up small? What kind of potatoes did you use? Sounds like an ingredient issue. November 27, 2015 at 11:07am Reply

    • Lisa Dolan: I agree with Shelley, I put everything on high for four hours and they are still hard. I used baby red potatoes and 1/4 them. It’s now on my stovetop. I’m hoping this will cook faster for dinner. November 29, 2015 at 3:44pm Reply

  • Nancy: Jaclyn This soup is amazing! Cooked in slow cooker on low for about 7 hrs. So easy and so delicious !! Thanks January 27, 2014 at 5:17pm Reply

    • Jaclyn: I’m so glad you liked this soup Nancy! Thanks for coming back to leave a comment! January 27, 2014 at 9:21pm Reply

      • Chava Peebles: I am making this soup for my work tomorrow. Fingers crossed as I suck at cooking. What’s a good way to keep the soup in the best possible shape. Put in fridge and reheat tomorrow? Or just keep it on warm status all night?

        Chava February 17, 2014 at 2:14pm Reply

        • Jaclyn: I would probably rewarm it the next day and add the toppings to the soup then. It tends to be thicker the next day so you can add some milk or water to thin it out if you’d like. I hope you love it Chava! February 17, 2014 at 3:49pm Reply

  • Crockpot Loaded Baked Potato Soup | Moore Cookin’ Recipe: […] Recipe adapted from: Cooking Classy […] January 31, 2014 at 1:54pm Reply

  • tracy Gordon: Im making this for a second time today was delicious first time its a keeper February 26, 2014 at 12:22am Reply

    • Jaclyn: Thanks for your review Tracy! I’m glad you liked it! March 4, 2014 at 9:28pm Reply

  • Korina Auberg: Best recipe ever like ever for baked potato soup! I never had so many compliments on my food! A must keep and so simple. i love it March 2, 2014 at 11:55am Reply

    • Jaclyn: I’m so happy to hear you liked this recipe Korina! Thanks so much for coming back to leave your feedback! March 2, 2014 at 4:40pm Reply

  • Dean: Would it work if I prepped it the night before, let it sit in the fridge, and then turn it on first thing in the morning?

    I’ve done this with beef stew and had no issues, but did not want to risk it with potatoes.

    Thanks! March 2, 2014 at 6:21pm Reply

    • Jaclyn: I’m not sure how it would turn out with potatoes, I always cook mine just after chopping since they brown. Sorry I wish I could say for sure. March 18, 2014 at 8:43pm Reply

  • darlene: Can it be prepped the night before and put on slow next morning so can cook while at work? If so hows the best way to do it? March 12, 2014 at 5:45pm Reply

    • Jaclyn: I’m not sure, because I know that potatoes can brown quite quickly so I always cut them just before using them. You can dice the onions, cook the bacon and shred the cheese though – I know stuff like that would be fine. March 12, 2014 at 8:09pm Reply

    • Michelle: I just wanted to comment that to prepare potatoes ahead of time and store them in the fridge without browning, stick them in a bowl of cold water. I’ve done this for potatoes going in the slow cooker the next day, and it works very well. So I would just do that and put the soup together next morning. (Store potatoes separately in fridge, not with other soup ingredients.) I haven’t made this yet, but plan to next week. March 27, 2014 at 7:12am Reply

  • Sharon B: Since this recipe combines all my favorite food groups (potatoes and bacon in particular), I can’t wait to try it!

    Thank you and blessings! March 12, 2014 at 6:48pm Reply

  • Cassandra: I just did this recipe today and it was yummy! Thank you so much for this recipe! March 26, 2014 at 6:16pm Reply

    • Jaclyn: I’m so glad you liked it Cassandra! March 26, 2014 at 8:49pm Reply

  • Nikki: Made this soup today and it was amazing!! April 2, 2014 at 5:02pm Reply

    • Jaclyn: Thanks for your feedback Nikki! So glad you liked it! April 10, 2014 at 8:40pm Reply

  • Melissa: This was really good and really easy! My husband loved it. I’m eating the leftovers, with nothing added (sour cream, cheese, etc) and it is still great! Thank you for sharing!! April 17, 2014 at 11:51am Reply

    • Jaclyn: I’m happy to hear you and your husband like this Melissa! Thanks for your comment! April 23, 2014 at 8:42pm Reply

  • Michelle: Made this a few weeks ago and it was delicious! I waiting until the end to add the evap milk but did everything else the same, using chives for green onions. April 21, 2014 at 9:39am Reply

    • Jaclyn: I’m so glad you liked this soup Michelle! Thanks for your feedback! April 21, 2014 at 10:24pm Reply

  • Melissa: Can I use homemade chicken stock instead of chicken broth. If so how much do I use? May 5, 2014 at 11:06pm Reply

    • Jaclyn: That should be fine, I would use the same amount. May 6, 2014 at 6:19pm Reply

  • Michael Sullivan: Great recipe!. The last one we made was like thick mashed potatoes. This recipe turned out soup. We tend to eat vegetarian so we used vegetable broth instead of chicken and it worked perfectly. Also mashed about half of the potatoes and kept half as full chunks. Everyone loved it. Thanks! May 8, 2014 at 4:11pm Reply

    • Jaclyn: Glad you enjoyed this recipe Michael! Thanks for your feedback! May 19, 2014 at 10:12pm Reply

  • Susan: Any suggestions how I could make this soup safe for for someone allergic to gluten?? August 8, 2014 at 12:02pm Reply

    • Jaclyn: I know there are a few thickeners out there that can be used in place of flour but I think the most common is probably cornstarch. I would just omit the flour and replace it with 2 1/2 Tbsp cornstarch mixed with 2 1/2 Tbsp water (and don’t cook it with the butter. Rather just add the butter to soup in slow cooker and stir in cornstarch mixture, then let it heat a bit longer, stirring occasionally, until thickened). Hope that helps! August 8, 2014 at 8:54pm Reply

  • melissa: Maybe I missed something, but what is the sour cream fo Garnish is what I am assuming since there is i cant find any mention of where it goes. September 1, 2014 at 1:22pm Reply

    • Jaclyn: It’s there in the recipe, it lists to add it after the soup has cooked :). September 1, 2014 at 5:20pm Reply

  • Katie: I have it in my slow cooker right now! I can’t wait to see how it turns out September 5, 2014 at 2:32pm Reply

    • Jaclyn: I hope you love it Katie! September 5, 2014 at 3:16pm Reply

  • Stacie: Put this in the slow cooker a couple hours ago & can’t wait to try it!! September 7, 2014 at 6:45pm Reply

    • Jaclyn: I hope you love it Stacie! September 7, 2014 at 8:10pm Reply

  • Leigh: Made this today and followed the recipie to a T and it turned out amazing!!! Definitely make this again. September 7, 2014 at 6:59pm Reply

    • Jaclyn: I’m so happy to hear you liked it Leigh! Thanks for your review! September 7, 2014 at 8:10pm Reply

  • Jessica: I made this today and for some reason after 5 hours on high my potatoes were still nearly raw. I think it is my crockpot, it’s pretty old so maybe the high setting does not get hot enough for potatoes. I ended up transfering the mixture to a large pot and cooking it on the stove until the potatoes were done. I put it back in the crockpot and finished as the recipe called. Even though it didn’t work out as planned the soup turned out great! My family loved it! September 17, 2014 at 5:57pm Reply

    • Jaclyn: I’m glad it turned out for you! Sorry about the hassle! October 21, 2014 at 7:02pm Reply

  • Amber: Have this in the slow cooker now, hoping it is cooked through by dinner time since I got a late start on it. I added garlic just because I love garlic. Do you serve this as a main dish and if so, what sides do you serve with it? September 25, 2014 at 4:23pm Reply

    • Jaclyn: I love it with fresh bread but for a healthier option you could serve it with some kind of salad. September 25, 2014 at 8:17pm Reply

  • Karina Lynch: This was the first time I ever made soup. It turned out better than going out to restaurant… Everyone loved it! Thanks so much! September 27, 2014 at 5:28pm Reply

    • Jaclyn: I’m so happy to hear that Karina! Thanks for leaving a review! September 27, 2014 at 9:33pm Reply

  • Meagen: Found my second soup for our family function on Saturday!! This and your chili recipe are on the menu!!! EEEEEE!!! So excited! September 28, 2014 at 4:24pm Reply

    • Jaclyn: I hope you love them both Meagan! September 28, 2014 at 10:30pm Reply

  • Alyson Scolaro: I made this last night and IT IS DELICIOUS!!!! I noticed that this recipe calls for evaporated milk where a lot of the other potato soup recipes call for cream or half & half. I loved this. Just the right seasonings, not too salty, very hearty meal. October 1, 2014 at 12:27pm Reply

  • Kristina: I just got done making it .. tastes amazing! But it is thicker than expected. Any suggestions on thinning it just a tad. Came out like runny mashed potatoes. No complaints about the taste though …was super yummy! October 1, 2014 at 10:35pm Reply

    • Jaclyn: I’d just add some regular refrigerated milk to thin it until it’s the consistency you’d like. Hope that helps! October 21, 2014 at 7:35pm Reply

  • Linda Dobelbower: The soup was awesome. I have tried several crock pot recipes and this was the best. Have you done a calorie count on this. October 2, 2014 at 6:14pm Reply

    • Jaclyn: Sorry I don’t have that info for my recipes but you could probably get it from a site like myfitnesspal.com or caloriecounter.about.com. I’m so glad you liked the recipe! October 27, 2014 at 5:25pm Reply

  • Rayna: This will be a huge hit. I had to tweak it a bit. But it.looks great! Actually more like mashed potatoes? Cant wait to eat it though! Thanks for the recipe! October 8, 2014 at 1:22pm Reply

  • Anne: I don’t know if anyone is checking this anymore, but I just came across the recipe today. I only have a 3.5 qt slow cooker. Can I just halve this recipe? And if so, do I alter the temp/time at all? Thank you! October 12, 2014 at 3:01pm Reply

    • Jaclyn: You could definitely halve the recipe to fit and I would change anything other than that. October 16, 2014 at 1:12am Reply

      • Judy Farmer: I don’t have evaporated milk or half an half, can I substitute with cream cheese? Only have 2% milk December 30, 2015 at 12:06pm Reply

  • Billie Patrick: Jaclyn,tried your potato soup but used a bag of SIMPLY POTATO. This was so much faster still so good. Your reciper is a keeper for sure. October 13, 2014 at 6:24pm Reply

  • Katelyn: Did you use three 14.5 oz cans of chicken broth? Or 14.5 oz total?? I only have 32oz and don’t know if that’s enough! October 14, 2014 at 6:55am Reply

    • Jaclyn: It is three of the 14.5 oz cans, you could sub water for the last 14.5 oz can and bouillon or chicken base if you have it, if you don’t it should be a big deal because you still have the two cans. October 15, 2014 at 10:56pm Reply

  • Madison: I saw a few people comment about preparing this ahead of time! I always prepare crockpot meals on Sunday for the week. For this one, there’s chicken broth in the first few ingredients, so I prepared a Ziplock (on Sunday) with the potatoes and onion and chicken broth and everything still looked fresh today (on Tuesday) when I put it in the crockpot. I waited until today to do the evaporated milk. Everything seems to be going well, hah! Looking forward to it tonight!! October 14, 2014 at 9:53am Reply

  • RoseAnna: did anybody else have their evaporated milk turn into small chunks in their crockpot? Is this normal??? October 14, 2014 at 4:38pm Reply

    • Jaclyn: Not sure why that would have happened, it may have cooked too long or gotten too hot? October 14, 2014 at 6:39pm Reply

  • Laura: When do you add the butter/flour?! After the 8 hrs ?? Can you do it before ? October 15, 2014 at 11:53am Reply

    • Jaclyn: You add it after the 8 hours, I wouldn’t add it before or it will likely separate and not thicken the soup properly. October 15, 2014 at 11:04pm Reply

  • Lizzzy: Thank you for the recipe! I have made it twice, and both with amazing results. The first time, I did not have evaporated milk so I just put in half & half and gave everything a good stir. Additionally, I didn’t have time to make the roux, so I took some of the heated chicken broth from the crockpot and dumped in a few tablespoons of flour, stirred until it combined, and then placed the mixture back into the soup and gave everything a big stir again. Two thumbs up!

    I made the soup again last night (I realised the first time I omitted the sour cream at the end) and this time I added heavy cream, and again did the same thing with the roux as the first time. It was delish!

    Thank you! October 20, 2014 at 11:54am Reply

  • Anne: I only have a 3.5 qt cooker, so I took your advice and halved the ingredients but left all cooking times the same. It was so good! The flavor is amazing. The only complaint was that it was a bit grainy – kind of a “malt o meal” quality. Any idea what may have caused this? Other than that, though, it was delicious! A new family favorite! October 21, 2014 at 7:22pm Reply

    • Jaclyn: I would cook it longer because the potatoes/veggies probably weren’t tender enough which would cause an off texture. Hopefully that helps! October 21, 2014 at 7:33pm Reply

  • Christine: Could I use turkey bacon and Greek yogurt in place of the sour cream for healthier options or would that change the taste alot? October 22, 2014 at 8:28am Reply

    • Jaclyn: I think that should be fine, it won’t be quite as rich but Greek yogurt is a great sub for sour cream and turkey bacon for a healthier alternative to the regular. October 22, 2014 at 2:17pm Reply

  • kayla: Do i do the second part with the flour and everything else after the 8 hours on low? October 23, 2014 at 7:52am Reply

    • Jaclyn: Yes. I hope you love the soup Kayla! October 23, 2014 at 4:43pm Reply

  • Skye: Can I substitute chicken broth with vegetable broth to serve it to a vegetarian? October 25, 2014 at 12:36pm Reply

    • Jaclyn: You could but it will definitely add a light orangey color to the soup if you don’t mind that. November 26, 2014 at 10:25am Reply

  • Kathy: I never comment on recipes I find online, however, I had to comment on this. This soup was amazing! I followed it to a tee (well, actually, I did it stove-top for about 4 hours really low). Will be for sure making it again (double batch!) and will definitely be making the cream of broccoli soon. Do you happen to have a chili recipe?? Just an fyi to those of you that like a little kick, a few sprinkles of red crushed peppers go great with this potato soup. October 30, 2014 at 8:39am Reply

  • Teri: Just had this for dinner tonight. By far the best potato soup recipe I’ve ever tried!! Delicious!! November 2, 2014 at 3:47pm Reply

    • Jaclyn: I’m so happy to hear that Teri! Thanks for your feedback! November 2, 2014 at 8:53pm Reply

  • Rachel: Made this recipe tonight for dinner and it was amazing!!!Very simple, cheap and delicious. Followed your directions to a “T”. The whole family loved it, with plenty of left overs! November 2, 2014 at 7:39pm Reply

  • Marylee: We’re trying this today! So excited! November 3, 2014 at 10:39am Reply

  • Nicole: Do you need to cook the soup first before completing the rest of the steps?!? November 5, 2014 at 8:16am Reply

  • Shayla: I just made this! Mine is not white like yours. It made a lot. Can this be frozen?? November 7, 2014 at 5:10pm Reply

    • Jaclyn: I personally don’t like the way potato soup thaws it doesn’t seem to hold together so well but you could try it out rather than tossing it. November 9, 2014 at 12:03pm Reply

  • Beth: There was no liquid left when I made it. I barely got 1 cup out to add to the butter/flour mixture. Any suggestions? November 8, 2014 at 7:28pm Reply

    • Jaclyn: I would add some broth or milk to thin it out, it sounds like your slow cooker allows a lot of the moisture to evaporate out? Hopefully that helps! November 8, 2014 at 9:24pm Reply

  • Cherub: Good afternoon! I only have whole milk. Can I sub that for the evaporated milk? And if so, how much should I use, and when should I add it? I’m a bit concerned about the milk curdling since I’m going to cook it on high. Thanks Jaclyn! I’m really looking forward to the end product! November 9, 2014 at 10:49am Reply

    • Jaclyn: I wouldn’t recommend anything but the evaporated milk because it likely will curdle even if cooked on low heat, sorry! November 9, 2014 at 11:53am Reply

  • Tabitha H: Thanks for the recipe! We have a winter storm today and this will be perfect! (Especially since I forgot to set out any meat. OOPS) November 10, 2014 at 7:00am Reply

  • Brianna: Just finished adding ingredients a little over an hour ago and so excited to try it! :) Do you have a personal preference whether to add the bacon during the cooking process or when served? November 10, 2014 at 3:45pm Reply

    • Jaclyn: I like it best when served so the bacon stays nice and crisp but it’s just personal preference. I hope you love it Brianna! November 10, 2014 at 8:13pm Reply

  • Ben H: Great recipe, my wife and kids absolutely loved this.. I try a lot of different things and its hard to please everyone but this one had everyone licking their bowls, thank you for sharing.. great recipe.. November 12, 2014 at 5:43pm Reply

  • Terri: Thanks for this! I tried your recipe last night after googling potato soup. It was outstanding! November 16, 2014 at 12:23pm Reply

  • Gina: I made this today and it was a big hit. Thanks for the great recipe!! We will definitely make it again. :) November 19, 2014 at 5:32pm Reply

  • Daphne: I’m actually trying this now this will be the first thing i have ever made in a crock pot lol … wish me luck! :0) November 22, 2014 at 4:04pm Reply

  • Ron: Just made this today everyone loved it , good meal. November 24, 2014 at 7:16pm Reply

  • Carin: Can I omit the sour cream? I am not a fan of that taste. Should I replace it with something else of just omit all together? December 1, 2014 at 8:08pm Reply

    • Jaclyn: You could use heavy cream, which I’ve also used in this before with delicious results. December 2, 2014 at 4:58pm Reply

  • Diane Elizabeth: I made this today and just finished my second bowl. Oh my goodness, I’m so happy I pinned this one so I’ll never lose it. Easy, delicious, and budget-friendly. Thanks so much for sharing! December 2, 2014 at 6:49pm Reply

  • mary may: I did not have broth or milk so I put the potatoes in the crock pot with a lg can of Cream of Chicken soup and a cup of water. . came out really well. December 4, 2014 at 12:14pm Reply

  • Mouthwatering Monday: Easy Crockpot Potato Soup – Blonde Mom Blog: […] Original recipe source: Cooking Classy. […] December 8, 2014 at 7:50am Reply

  • Marcy Lytle: this looks delish – i pinned it too! saw this on my friend’s FB page! December 12, 2014 at 8:07am Reply

  • Ron: My only minor change was I added canned potatoes instead of peeing raw ones. For a guy I think I did quit well and I think the soup turned out rather well. I really enjoyed it. Thank you for the recipe. December 18, 2014 at 3:05pm Reply

  • Ron: My only minor change was I added canned potatoes instead of peeling raw ones. For a guy I think I did quit well and I think the soup turned out rather well. I really enjoyed it. Thank you for the recipe. December 18, 2014 at 3:14pm Reply

  • Mia: I’m gluten free. Can I substitute the flour for corn starch? December 18, 2014 at 9:24pm Reply

  • rebecca: Oh my word! Love love love this soup! A new family favorite! December 27, 2014 at 4:09pm Reply

  • Ann: Can I use red potatoes? And is there a substitute for the evaporated milk? December 28, 2014 at 6:02pm Reply

    • Jaclyn: I like russet with this recipe because I think it yields a creamier texture. I wouldn’t sub anything with the evaporated milk just because any other kind of milk would run the risk of curdling. December 29, 2014 at 8:18pm Reply

  • Miranda: I’ve made this recipe twice with great results. I pureed the soup with the emulsion blender, and was already quite thick before adding the roux. The second time I just skipped the roux, and it was plenty thick for my taste. Just as delicious. I think if I hadn’t blended it, I would need the roux. This recipe was a great hit with my husband, and he’s pretty hard to please! Can’t wait to try another recipe of yours! December 30, 2014 at 6:03pm Reply

  • Crystal G: Great recipe! Cooked this today and we loved it. My husband is always leery of things I find on Pinterest, but this restored his faith lol. January 1, 2015 at 6:20pm Reply

  • Chelsea: So I just tried to make this today and at about the 3 hour mark of the potatoes in the crockpot there was little to no liquid left. The potatoes were just smashed. January 4, 2015 at 4:42pm Reply

    • Jaclyn: Your slow cooker must allow a fair amount of liquid to steam out of the slow cooker while cooking, if that’s the case I’d just add more liquid. Sorry that happened! January 4, 2015 at 7:33pm Reply

  • Diane: The potatoes cooked fine in the crockpot but not sure why it was quite tasteless. My husband actually asked me if I forgot to put something in it. Disappointed! :( January 4, 2015 at 5:40pm Reply

  • Mary: This is the second pot I have made. I LOVE this soup!!!! January 5, 2015 at 9:36pm Reply

  • Jennifer: I have cream cheese, would that work too? January 7, 2015 at 7:30am Reply

    • Jaclyn: I haven’t tried but I imagine it would if you soften a little and dice into pieces before adding. Just a bit of a different flavor. January 7, 2015 at 5:23pm Reply

  • Samantha: First time making soup in a crock pot. Everyone loved it. The only difference was I used caramelized onions, sauteed in the bacon fat. I also added extra cheese and sour cream. :) Potatoes cooked perfectly, actually in 3.5 hours on high. January 7, 2015 at 3:43pm Reply

  • Leilani: Most definitely one of my top 3 soups!

    How well does this freeze? January 7, 2015 at 7:39pm Reply

    • Jaclyn: I’ve tried freezing potato soups in the past and I don’t like the way they thaw, they separate. January 7, 2015 at 9:03pm Reply

    • Kris: I have a Tuscan Soup that has evaporated milk and I freeze it. When I thaw it, it looks to be curdled but, after reheating it in the microwave, it surprisingly seems to smooth out again. I’d try freezing and reheating just to see how it comes out for you. January 9, 2016 at 5:36pm Reply

  • Amy: I made this today and for some reason it seems to have a strong flour after taste. I prepared it the way the instructions said. My husband and I added more broth and added all of the topping into the soup. I doubled the sour cream and added an additional 1/2 c of evaporated milk. It tastes better, but I can still taste it. I’m disappointed January 10, 2015 at 7:42pm Reply

    • Jaclyn: I might recommend cooking the butter/flour mixture longer as that helps rid the flouriness you might be tasting, it should become lightly golden. January 10, 2015 at 11:57pm Reply

      • Amy: Great news! We left it in the crockpot for 4 additional hours on low and it tastes fantastic! I can’t wait to have a bowl of it this afternoon during the snow/ice storm we’re expecting. January 11, 2015 at 6:43am Reply

        • Jaclyn: Glad it turned out :)! January 11, 2015 at 10:35am Reply

  • Victoria: This was amazing!!! Will definitely be adding this recipe to my book for dinners! Thanks for sharing! January 14, 2015 at 11:24am Reply

  • Kara: I made this soup today and it was delicious! Best potato soup I’ve ever had! I did make two alterations though. The first one was I used half & half, as this was all I had. The second was I omitted the flour all together due to gluten allergies. I considered using rice flour or potato starch but decided if it was too thin I’d mash some of the potatoes. I added the butter directly to the soup. Once it was cooked, I stirred it a bit and that thicken things up perfectly. Like I said, it was so delicious! So much so, that there was none left!!! Thank you! January 14, 2015 at 9:31pm Reply

  • Brittany: I would definitely add the evaporated milk last. I didn’t and the milk separated and curdled. The house smells amazing though. January 16, 2015 at 8:24am Reply

  • Alissa: Delicious and easy! Thanks for a great recipe! January 17, 2015 at 8:29am Reply

  • Tara: Do you add the ingredients you cook on the stove to the slow cooker before or after you start cooking everything in the slow cooker? A little confused… January 18, 2015 at 12:38pm Reply

    • Jaclyn: After, it helps thicken up the soup but if it cooked with it the whole time it would separate. January 18, 2015 at 4:05pm Reply

  • Wendi: i just wanted to say thank you! This is an awesome recipe. I have made it multiple times for my family and once for a soup themed Christmas party. It was a hit and everybody loved it. Also, it is one of the very few soups my whole family, two kids and a husband will actually eat with no complaint. My husband has mentioned that he would love it with some sausage thrown in, but it also is just fine the way it is. January 19, 2015 at 10:17am Reply

  • As Seen on Pinterest: Slow Cooker Loaded Potato Soup – NY Foodie Family: […] Slow Cooker Loaded Potato Soup Recipe slightly adapted from Cooking Classy […] January 28, 2015 at 6:27am Reply

  • Mercer: This is probably a pretty silly question, but do you know about how many calories are in this puppy? I know, the worst question ever, but I cook it all the time and am trying to jump back on the counting calories wagon. :] January 29, 2015 at 1:25pm Reply

    • Jaclyn: Sorry I don’t have that info but you can usually calculate it on sites like myfitnesspal.com or caloriecount.about.com January 29, 2015 at 8:52pm Reply

    • Cianna: I just added it into my calorie counter and if you split it into 10 servings it’s roughly 476 calories. If you split it into her recommended 6 servings it’s well over 700 calories a serving :/ Hope this helps! February 7, 2016 at 8:42am Reply

    • Cianna: Actually, it looks like my app imported ingredients incorrectly the first time. At 6 servings it’s 584 calories a serving and at 10 servings it’s 350 calories a serving! February 7, 2016 at 8:56am Reply

  • catherine: This was a great recipe bur I did on the stove top adding extra chicken broth. It was amazing January 29, 2015 at 5:52pm Reply

  • Margie: Mine came out a little thick, do you know what I might have done wrong….I know it’s not a watery soup but I don’t think it’s supposed to be this thic either lol…any suggestions February 3, 2015 at 5:39pm Reply

    • Jaclyn: Just add some milk or broth to thin it out. Hope that helps! February 5, 2015 at 5:43pm Reply

  • Nancy: probably a silly question but do you put the lid on ? :) February 4, 2015 at 12:34pm Reply

    • Jaclyn: Not a silly question :), sorry I should have just listed to cover in the instructions but yes do cover it with a lid. Hope you love it! February 4, 2015 at 9:32pm Reply

  • jalisa r: i added brocoli to it as well it was amazing February 15, 2015 at 9:51am Reply

  • Gayleann: Today I decided to make this soup. I put the ingredient as listed into the slow cooker and set it on high for the four hours. When I looked at the soup about 2 hours in, I noticed that the evaporated milk had curdled. I think setting it on low is a better option. February 15, 2015 at 12:09pm Reply

  • Hayley: I made this tonight and it came out exactly like mashed potatoes. :( I felt like I was eating a giant bowl of mashed potatoes, but wasn’t too sad since I love them. Ha! I only had a tiny can (I think .5 oz) of evaporated milk to use, could that have been the problem? I wonder if I had some more regular milk if it will come out more soupy? It tastes delicious; I just wish it was more of a soup instead of a lump of potatoes. February 17, 2015 at 6:46pm Reply

    • Caitlin: This happened to me too on my first try. I think my problem was that I had slightly more potatoes than I should have. I just added regularly (skim) milk to the pot after the soup was completed and the consistency was much better after that. Left overs the next day may need a bit of added milk too since the soup will thicken in the fridge. I’m currently trying this a second time, but I think I’ll skip doing the thickening part with the flour/butter at the end. March 6, 2015 at 9:06pm Reply

  • Regina: May I ask why this calls for evaporated milk instead of half & half or heavy cream? We eat organic and I don’t know of anyplace that has organic evaporated milk. What would you suggest instead regular milk, half & half or heavy cream? I can’t wait to try this!!! February 20, 2015 at 8:34pm Reply

  • Anabel Fairley: Just finished cooking this potato soup recipe and it tastes great. I made just a few changes, didn’t peel potatoes as I live in Alaska and used locally grown Nugget potatoes (thin skins) and used packaged Real Crumbled Bacon. Thank you….this crock pot recipe will be used often! March 7, 2015 at 8:56pm Reply

  • Ellie: Crock pot recipes make my heart happy :) March 11, 2015 at 11:51am Reply

  • Eva: Love this recipe. We are about to eat it right now for dinner. The recipe is perfect and delicious. Our 14,12 , 4 , 5 and 1 year olds love it. April 5, 2015 at 4:25pm Reply

    • Jaclyn: I’m so happy to hear that Eva! Thanks so much for your feedback! April 6, 2015 at 6:24pm Reply

  • Alison: Love it! I have made it several times. If you’re bringing this to a potluck and leaving it on warm for a while don’t add the sourcream, bring it to add on your own as it curdles if heated too long. April 9, 2015 at 6:21am Reply

  • Angie: Thanks for a great lunch. My family has recently made the decision to stop eating out, and cook at home for every meal. We all loved this soup, especially my 5 and 7 year old. My five year old said he never wants to eat out again if I can make him this soup everyday. Thanks again! April 22, 2015 at 4:01pm Reply

    • Jaclyn: I’m so happy to hear that Angie :)! I’m glad you family enjoyed it! April 27, 2015 at 10:49pm Reply

  • Michelle: Love this recipe, I have tried several different recipes for potato soup and have never liked any of them. Well, we finally hit the jackpot, have already made this at least three times since finding the recipe last fall. May 25, 2015 at 4:01pm Reply

    • Jaclyn: I’m so happy to hear that Michelle! Thanks for letting me know! May 25, 2015 at 4:56pm Reply

  • Donna: It’s a lot of work for little taste. Unfortunately I don’t like to use a lot of salt so this really had no taste to me and I typically love Potato Soup! August 16, 2015 at 2:16pm Reply

  • Michelle: Made this soup yesterday, and it was AMAZING!!! Thanks for sharing! September 28, 2015 at 11:43am Reply

  • Angela Angeline: Against my better judgement, I followed this recipe to the letter. I was worried the milk would curdle when placed at the very beginning of this recipe. After a long day out, I came home to see it indeed curdle.
    I had to throw it out.
    What a waste of food, time and effort.

    Next time, I am waiting until after to combine. September 30, 2015 at 9:29am Reply

  • Tanya: Wondering if it would be possible to make this soup with steak in it, cooking in the crockpot with everything else? Some nice tender steak and potatoes all in one pot? Just thought I’d ask for an opinion here first, seems every time I try to wing it I end up ruining food. November 4, 2015 at 1:13pm Reply

    • Jaclyn: I don’t usually ever cook steak in the slow cooker so I can’t say for sure. November 4, 2015 at 1:27pm Reply

  • Julie: With the amount of times I’ve made this and passed out this super simple but amazing recipe I feel I must thank you! We make it vegetarian sometimes but other than that we don’t change a thing. Thanks again!! December 11, 2015 at 10:28am Reply

    • Jaclyn: I’m so happy to hear you’ve enjoyed the recipe Julie! Thanks for leaving a comment! December 11, 2015 at 10:41am Reply

    • Gayleann: Three times I have made this soup, following the recipe to the letter, and three times it curdled. I won’t be trying it again December 11, 2015 at 12:29pm Reply

  • Cathy Selbert: I LOVE this recipe! I use my stick blender to purée at least half after I remove the 2 cups of liquid, then add the thickener back to it. This soup has been delicious every time! Your website is in my favorites for recipes! December 16, 2015 at 6:31pm Reply

  • Suzanne: This is now my “potato soup” recipe. No need for me to look farther. When I make potato soup this is what you will get. I followed the recipe exactly, where it gave the option to add the sour cream into the pot or individual servings I added to each bowl. I did take note of the amount called for and divided that into the bowls. The sour cream adds just a touch of sour and is just what the soup needs. Wonderful and VERY easy soup to make. December 27, 2015 at 6:04pm Reply

    • Jaclyn: I’m so glad you like this recipe Suzanne! Thanks for your review! December 28, 2015 at 9:37am Reply

  • Susanne: I made this soup and it’s delicious. I added a can of celery soup at the beginning. Very good. January 8, 2016 at 11:42am Reply

  • Taryn: New to cooking…do I ladle out the soup mixture after I let it cook for four hours or make it immediatelty? January 13, 2016 at 9:01am Reply

  • Michelle R: This is the best potato soup recipe I have tried yet and I will look no further. I chopped 3 slices of cooked bacon and added at the beginning to get a little bacon flavor infused. Still turned out delicious! January 19, 2016 at 8:50pm Reply

  • Cianna: I made this awhile ago for my boyfriend and I and it turned out fantastic! Plus we had delicious leftovers to eat for the next week! Making it again tomorrow for the super bowl! Thanks for the recipe! :) February 6, 2016 at 7:05pm Reply

  • Jason: i’m making this for a soup cook-off at work tomorrow…i’ll let you know if I win! Thanks! February 23, 2016 at 5:40pm Reply

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