Slow Cooker Loaded Potato Soup


  • 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) Note: I have also used Yellow Idaho Potatoes and they worked great.
  • 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 (6 oz) shredded cheddar cheese
  • 9 oz bacon, cooked and diced or crumbled
  • 4 green onions, diced


  1. Using a large 6 or 7 quart slow cooker, add potatoes, onion, chicken broth and evaporated milk. Season with salt and pepper. Cover and cook on high for 3 to 4 hours on high heat (checking at 3 hours) or 6-8 hours on low heat (checking it at 6 hours), until potatoes are tender.
  2. Ladle 2 cups of soup into a large liquid measuring cup and set aside.
  3. Melt the butter in a saucepan over low heat. Add the flour and cook for 2 minutes, whisking constantly. After 2 minutes, continue whisking the butter and flour mixture while adding the 2 cups of reserved soup. Stir to combine then add back to the crock pot full of soup. Stir to combine.
  4. For a slightly chunky soup, you can mash the potatoes in the crock pot to break them down further. Alternatively you can use an emulsion blender to create a smooth soup, just take care to use it properly so as not to splatter yourself with hot soup. Cover and cook on high heat for 10 minutes to thicken the soup.
  5. Turn heat off or to low and stir in sour cream. Add remaining prepared toppings and serve warm. (You can add them all to the soup and stir, or add the toppings as garnish on top. Either way is fine. I prefer to add them as a topping.)

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