How To Make Easy Slow Cooker Potato Soup

How To Make Easy Slow Cooker Potato Soup

Meghan Splawn
Sep 20, 2018
(Image credit: Joe Lingeman | Kitchn)

Potato soup is such a fall classic. Tender pieces of creamy russet potatoes mingle with onions, garlic, and salty pancetta for a bowl of soul-soothing solace. The only possible upgrade to this classic is to make it easier with the help from the slow cooker. And let's be real — this soup is one hundred times better when it's made in the slow cooker.

To make the absolute easiest potato soup, this recipe relies on pantry staples to create a bowl of creamy, comforting soup that's as easy to make as it is to love. Here's how it's done.

(Image credit: Joe Lingeman | Kitchn)

This Cozy Soup Is All About the Potatoes

First, this is not a chowder; there's no celery or carrot to get in the way of the potatoes. What we have here is a chunky potato soup flavored with onions, garlic, and cubed pancetta and made creamy with a can of evaporated milk (yup, no cream here!). Thanks to the slow cooker, the warm and comforting soup is waiting for you when you come home.

(Image credit: Joe Lingeman | Kitchn)

Key Steps for Chunky Slow Cooker Potato Soup

  • Use russet potatoes. Russets — the potato we reach for most often for baked and mashed potatoes — are ideal for this soup. They hold up to hours of cooking, while providing plenty of starch to make the soup ultra creamy.
  • Skip the cream and use canned milk. Nothing against heavy cream, but for a soup that cooks for hours in the slow cooker without separating, evaporated milk is the best milk for the job. You can add it at the beginning of cooking without any fuss.
  • Thicken with flour just before serving. You may find the soup to your liking without any additional thickening or mashing. Once the potatoes are tender, though, you can adjust the texture in two ways: First, you can take a potato masher to the soup and make it a little bit smoother. Second, you can thicken the soup by making a quick slurry with some of the soup's cooking liquid and flour in a small bowl.
(Image credit: Joe Lingeman | Kitchn)

Serving and Storing Easy Slow Cooker Potato Soup

Classic potato soup is often served with a generous flurry of grated cheddar cheese and some crisp bacon, but let me offer a personal suggestion: crumbled cheese crackers. You'll get the salty, cheesy flavor of the cheddar with the crunch of the bacon. Heck, you could even do all three. Once thickened, the soup will hold well in the slow cooker for about an hour-and-a-half. After that, transfer it to the fridge or freezer for long-term storage.

How To Make Easy Slow Cooker Potato Soup

Serves 10 to 12

Prep time: 30 minutes ; cooking time: 5 hours to 6 hours

What You Need


  • 4 pounds

    russet potatoes (about 8 medium), peeled and diced

  • 4 ounces

    pancetta, cubed

  • 1

    small onion, diced

  • 4 cloves

    garlic, chopped

  • 1 quart

    low-sodium chicken or vegetable broth

  • 1 teaspoon

    kosher salt, plus more as needed

  • 1/2 teaspoon

    dried thyme

  • 1/4 teaspoon

    freshly ground black pepper, plus more as needed

  • 1 (12-ounce) can

    evaporated milk

  • 1/4 cup

    all-purpose flour

  • Serving options:
  • Thinly sliced scallions

  • Cooked bacon or pancetta pieces

  • Shredded sharp cheddar cheese

  • Cheddar cheese crackers, crumbled

  • Equipment
  • 6-quart or larger slow cooker

  • Measuring cups and spoons

  • Vegetable peeler

  • Chef's knife and cutting board

  • Ladle

  • Small bowl

  • Whisk


  1. Preheat the slow cooker on LOW. Before you begin peeling and chopping the vegetables, preheat a 6-quart or larger slow cooker on the LOW setting. This will help jump-start the cooking process.

  2. Pile the vegetables into the slow cooker. Place the potatoes, pancetta, onion, and garlic in the slow cooker.

  3. Add the broth and evaporated milk. Pour in the broth and evaporated milk. Give the mixture a stir to combine.

  4. Season and cook for 5 to 6 hours on HIGH, or 8 to 9 on LOW. Add the salt, thyme, and pepper and stir to combine. Cover and cook until the potatoes and onions are tender, 5 to 6 hours on the HIGH setting or 8 to 9 hours on the LOW setting.

  5. Thirty minutes before serving, thicken the soup. Before thickening the soup, taste and add more salt and pepper as needed. Ladle off 1 cup of the cooking liquid into a small bowl, doing your best to leave behind any vegetable chunks. Quickly whisk the flour into the reserved cooking liquid until smooth — it should thicken almost immediately. Pour the thickened broth back into the slow cooker and stir to combine. Cover and cook until the soup thickens, about 30 minutes more.

  6. Serving and holding the soup. Serve the soup with the topping options. If not serving immediately, turn your slow cooker to the warm setting for up to 1 1/2 hours. As the soup cools, some separation might occur, but it’s nothing a stir won't remedy.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.

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