Creamy Slow Cooker Potato Soup (Easy, No Heavy Cream)

Craving a truly comforting meal without all the fuss? This slow cooker potato soup recipe delivers warmth and satisfaction in every spoonful. It’s perfect for busy weeknights, offering a thick, creamy, and flavorful experience that tastes like it cooked all day. Best of all, it achieves its rich texture without needing any heavy cream, and requires only minimal hands-on prep time. Get ready for a delicious, hearty soup!

Why You’ll Love This Slow Cooker Potato Soup

This recipe simplifies mealtime while maximizing flavor and comfort. Here’s why it will become a family favorite:

• Effortless, Hands-Off Cooking: Your slow cooker does almost all the work, freeing up your evening.
• Rich, Velvety Texture: Enjoy a thick, creamy potato soup thanks to a clever trick, no heavy cream needed.
• Incredibly Deep, Savory Flavors: Bacon, stock, and a touch of cheddar create a truly satisfying taste.
• Highly Customizable: Easily adapt with your favorite toppings to make it uniquely yours.
• Perfect Comfort Food: This hearty dish is ideal for warming up on chilly days or satisfying a big appetite.

Ingredients

Gather these simple ingredients to create your next favorite slow cooker potato soup:

• 6 slices cooked bacon, diced
• 3-4 cups good-quality chicken or vegetable stock
• 2 pounds Yukon gold potatoes, peeled (if desired) and diced
• 1 medium white or yellow onion, peeled and diced
• 4 tablespoons bacon grease (or unsalted butter)
• 1/3 cup all-purpose flour
• 1 (12-ounce) can 2% evaporated milk
• 1 cup shredded reduced-fat sharp cheddar cheese
• 1/2 cup plain low-fat Greek yogurt or low-fat sour cream
• 1 teaspoon Kosher salt, or more to taste
• 1/2 teaspoon freshly-cracked black pepper
• Optional toppings: thinly-sliced green onions or chives, extra shredded cheese, extra bacon, sour cream

Notes & Substitutions

• Potatoes: Yukon golds offer the best creamy texture; Russets or red potatoes are also suitable. According to Taste of Home, several methods can create creamy soup without heavy cream, including using a roux or pureeing vegetables.
• Fat: Bacon grease enhances flavor; unsalted butter is a good alternative for the roux.
• Dairy: Evaporated milk provides richness without the heaviness of cream.
• Vegetarian: Use vegetable stock, omit bacon, and use butter; Old Bay seasoning adds depth.
• Cheese: Sharp cheddar is ideal; any good melty cheese works well here.
• Yogurt/Sour Cream: Low-fat options work beautifully; full-fat dairy is also fine.
• Vegan: Substitute with plant-based stock, vegan bacon, and dairy-free milk/cream alternatives.

Equipment

You won’t need much specialized equipment for this easy slow cooker potato soup recipe. Just a few kitchen essentials will do:

• Large slow cooker (6-quart recommended)
• Small saucepan
• Whisk
• Potato masher (optional, for thicker soup)
• Serving bowls

How to Make Slow Cooker Potato Soup (Instructions)

Follow these simple steps to create a wonderfully creamy and comforting slow cooker potato soup.

1. Combine Slow Cooker Ingredients: Add the diced cooked bacon, 3 cups of chicken or vegetable stock, diced potatoes, and diced onion to the bowl of your large slow cooker. Stir these ingredients well to combine them evenly.
2. Slow Cook: Cover the slow cooker with its lid. Cook the mixture on the LOW setting for 6-8 hours, or switch to the HIGH setting and cook for 3-4 hours. Continue cooking until the potatoes are completely tender and easily pierced with a fork.
3. Prepare Creamy Roux: Once the soup is nearly ready, melt the bacon grease or butter in a small saucepan over medium-high heat on the stovetop. Whisk in the all-purpose flour until it forms a smooth paste. Cook this roux for 1 minute, stirring occasionally, allowing it to lightly toast.
4. Thicken Soup: Gradually and slowly whisk the 2% evaporated milk into the roux in the saucepan. Continue whisking constantly until the mixture becomes completely smooth and thickens to a simmer. It will get quite dense.
5. Finish Soup: Immediately pour this thickened milk mixture from the saucepan directly into the slow cooker with the potatoes. Stir everything well to fully incorporate the creamy base. Then, stir in the shredded sharp cheddar cheese, low-fat Greek yogurt or sour cream, kosher salt, and freshly-cracked black pepper until thoroughly combined.
6. Adjust Consistency (Optional): For a thicker soup, use a potato masher or a large spoon to mash about half of the cooked potatoes directly in the slow cooker. This releases starch and adds body. If you prefer a thinner soup, gradually stir in an additional 1-2 cups of warmed chicken or vegetable stock until your desired consistency is reached.
7. Serve: Taste the finished soup and adjust the seasoning with more salt and pepper if needed. Serve your warm slow cooker potato soup immediately, garnished with your favorite toppings.

Pro Tips for the Best Slow Cooker Potato Soup

Elevate your homemade potato soup with these simple, effective tips.

• Chop Evenly: Dice your potatoes and onions to similar sizes for consistent cooking and texture.
• Don’t Skip the Roux: This step is crucial for achieving a thick, creamy consistency without heavy cream.
• Use Bacon Grease: It adds a depth of savory flavor to your roux that butter alone cannot replicate.
• Adjust Thickness: Tailor the soup to your preference by mashing potatoes for thickness or adding more stock for thinner.
• Season Generously: Always taste and add more salt and pepper as needed; proper seasoning makes a big difference.
• Fresh Black Pepper: Use freshly cracked pepper for a brighter, more aromatic finish to your soup.

Serving, Storage, and Variations

Make this delicious potato soup your own with various serving suggestions and creative twists.

Serving Suggestions

• Garnish each bowl with extra crispy cooked bacon, a sprinkle of fresh shredded cheese, or thinly sliced green onions and chives.
• Serve this hearty slow cooker potato soup with warm, crusty bread, homemade cornbread, or a light green side salad for a complete meal.

Storage Instructions

• Refrigerate any leftover potato soup in an airtight container for up to 3 days.
• Please note: This recipe does not freeze well due to the dairy separating upon thawing, so it’s best enjoyed fresh.

Variations

• Cheesy Bacon Ranch: Stir in 1-2 tablespoons of ranch seasoning mix and extra cheddar cheese before serving.
• Spicy Southwest: Add a can of diced green chiles, a pinch of cayenne pepper, and ½ cup of canned corn (drained) to the slow cooker for a kick.
• Ham & Potato: Substitute diced cooked ham for the bacon in the slow cooker for a different savory profile.
• Broccoli Cheddar: Stir in 1-2 cups of steamed broccoli florets during the last 30 minutes of cooking for added vegetables.

Nutrition Information

Here’s an estimated nutritional breakdown for one serving of this creamy slow cooker potato soup. Please note these are approximate values.

You can adjust these values by using reduced-fat dairy and lean bacon.

Frequently Asked Questions (FAQ)

• What kind of potatoes are best for this slow cooker potato soup? Yukon gold potatoes are highly recommended for their creamy texture and ability to hold their shape. The Daily Meal notes that Yukon Gold potatoes are excellent for soups and stews due to their buttery flavor.
• Can I make this soup vegetarian? Yes, easily! Simply use vegetable stock instead of chicken stock and omit the bacon.
• Can I freeze this potato soup? Freezing is not recommended for this recipe, as dairy-based soups tend to separate and become grainy when thawed.
• How can I make the soup thicker/thinner? For a thicker soup, mash about half the cooked potatoes. To thin it, gradually add more warmed stock until desired consistency.
• What size slow cooker do I need? A 6-quart slow cooker is ideal for this recipe, ensuring there’s enough space for all ingredients and stirring.

Conclusion

This creamy slow cooker potato soup is a testament to simple, delicious cooking. It’s perfect for busy parents and beginners alike, offering a hearty, comforting meal with minimal effort. The rich, velvety texture achieved without heavy cream is truly remarkable. We encourage you to try this easy recipe and make it a staple in your home. Enjoy a cozy bowl and don’t forget to share your favorite toppings with us!

Creamy Slow Cooker Potato Soup (Easy, No Heavy Cream)

This easy slow cooker potato soup recipe features tender Yukon gold potatoes, savory bacon, and a creamy texture achieved with evaporated milk, Greek yogurt, and sharp cheddar cheese, all without heavy cream.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 25 minutes mins

Servings: 6 servings

Calories: 400

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 6 slices bacon cooked, diced
• 3-4 cups chicken or vegetable stock good-quality
• 2 pounds Yukon gold potatoes peeled (if desired) and diced
• 1 medium white or yellow onion peeled and diced
• 4 tablespoons bacon grease or butter
• 1/3 cup all-purpose flour
• 1 can 2% evaporated milk 12-ounce
• 1 cup shredded sharp cheddar cheese reduced-fat
• 1/2 cup plain Greek yogurt low-fat, or low-fat sour cream
• 1 teaspoon Kosher salt or more to taste
• 1/2 teaspoon black pepper freshly-cracked

Optional Toppings

• green onions or chives optional topping, thinly-sliced
• shredded cheese optional topping, extra
• bacon optional topping, extra
• sour cream optional topping

Equipment

• Slow cooker
• Small saucepan
• Whisk
• Potato masher
• Large spoon

Method

 

Preparation

1. Combine diced bacon, 3 cups chicken stock, diced potatoes, and diced onion in a large slow cooker and stir thoroughly.
2. Cook the mixture on low for 6-8 hours or on high for 3-4 hours, until the potatoes are completely tender.

Finishing the Soup

1. In a small saucepan, melt bacon grease or butter over medium-high heat, then whisk in flour and cook for 1 minute.
2. Gradually add evaporated milk while whisking until smooth, then continue cooking until the mixture thickens to a simmer.
3. Pour the thickened milk mixture into the slow cooker, stir in cheddar cheese, Greek yogurt, salt, and pepper until combined.
4. For a thicker soup, mash about half of the potatoes; for a thinner consistency, add 1-2 cups of warmed stock, then taste and adjust seasoning.

Serving

1. Serve the soup warm, garnished with your desired toppings, or store in a sealed container in the refrigerator for up to 3 days.

Notes

This recipe will not freeze well. For a thicker soup, mash some of the potatoes directly in the slow cooker; for a thinner consistency, add extra warmed chicken or vegetable stock. Garnish with optional toppings like green onions, extra cheese, or bacon.