One of the comfort foods I love to make is slow cooker potato soup. It’s creamy, extremely filling, warms your whole body, and it has bacon. If bacon doesn’t equal comfort food, I don’t know what does.

I recently started adding ham to this recipe because I like that it melts while the soup is cooking and gives it a smoky and meaty tone. I haven’t seen that many potato soups that add ham while it cooks so this is a real treat if you love the ham/bacon combo. I also am in love with (probably addicted to) cheese and if the amounts of cheese in this recipe are too much for you, it’s no big deal if you add less; it doesn’t bother the integrity of the recipe.

This soup is easy to make for beginners and perfect for rainy weekends when you don’t want to go outside. All you need is your trusty slow cooker and you can set it and forget it. Later on you will have to make a mixture to thicken the soup but that takes all of about 5 minutes. For a new look at an old comfort food, try this slow cooker potato soup and the fried mac and cheese balls recipe.

Slow Cooker Potato Soup
Serves 7
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Prep Time
15 min
Cook Time
5 hr
Total Time
5 hr 15 min
Prep Time
15 min
Cook Time
5 hr
Total Time
5 hr 15 min
  1. 7-8 medium-sized Russet potatoes
  2. 1 medium onion, diced
  3. 3-4 cans or the liquid boxed Swanson low-sodium chicken broth (Tip: You may want to buy more to have some left over in case your soup becomes too thick and you want to thin it out by adding more chicken broth.)
  4. 1 cup heavy cream
  5. 2 TB (Tablespoon) minced garlic
  6. Kosher salt and pepper to taste
  7. 1/4 lb of low-sodium deli-sliced smoked ham (I buy the 8 oz package of Hillshire Farms Smoked Ham and use half of the package.)
  8. 2 cups shredded cheddar cheese
  9. 1/3 cup butter
  10. 1/3 cup AP (all-purpose) flour
  11. 1/2 cup sour cream
  12. 1/2 package of bacon
  13. 4 green onions, diced
  1. Wash, dry, peel, and dice your potatoes
  2. Dice the medium onion
  3. Add the potatoes, onion, chicken broth, heavy cream, garlic, smoked ham, 1 cup of the shredded cheddar, and salt and pepper to the slow cooker
  4. Mix until all ingredients are incorporated
  5. Cover the slow cooker with the lid and cook for 4 hours on high or 8 hours on low (make sure the potatoes are fork-tender before moving to the next step)
  6. Remove about 2 cups of liquid from the slow cooker and set aside for later
  7. Turn up the slow cooker to high
  8. In a medium saucepan, melt the butter over medium heat
  9. Add the flour slowly to the butter and cook for about 2-4 minutes while stirring constantly
  10. Slowly add the 2 cups of slow cooker liquid to the medium saucepan and stir until thickened
  11. Add the saucepan mixture to the slow cooker and mix until fully incorporated
  12. Put the lid back on the slow cooker and cook the mixture on high for about 10-15 minutes
  13. Add the sour cream to the slow cooker and stir until fully incorporated
  14. If the soup is too thick for your liking, add extra chicken broth until the desired consistency is reached
  15. Allow the slow cooker to continue to cook on high while you cook the bacon to the package’s instructions (I take half of the package and cook it in the microwave for about 10 minutes on a plate with paper towels separating the layers of bacon. This helps to soak up any excess grease.)
  16. While the bacon is cooking, dice the green onions
  17. Place the soup into bowls and top with the rest of the 1 cup of shredded cheddar cheese, cooked bacon, a dollop of sour cream, and green onions
  18. Fill your belly with this amazing comfort food!
  1. Try not to burn your mouth while savoring all the bacon.
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Potato Soup Recipe Potatoes

Potato Soup Recipe Ingredients in slow cooker

Potato Soup Recipe Ingredients mixed before cooking

Potato Soup Recipe after initial cooking

Potato Soup Recipe liquid for saucepan mixture

Potato Soup Recipe melting butter

Potato Soup Recipe flour/butter mixture

Potato Soup Recipe flour/butter/slow cooker liquid mixture

Potato Soup Recipe after saucepan mixture added

Potato Soup Recipe finished


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I am in deep-fried love with food and travel. With Italian roots, I have a weakness for bread, marinara, and mozzarella. I’ll try anything once and am constantly searching for intriguing places to visit. When I'm not savoring the last bite or organizing my next trip, I'm indulging my inner bookworm and writing about my adventures. If you turn on college football and give me a local craft beer, you’ll see the happiest Hokie on the West coast.
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