There are some recipes that just hit the spot every single time. For me, this Crockpot Potato Soup is forever a winner! The soup gets its creamy texture from Yukon gold potatoes and cheesy flavor from delicious sharp cheddar cheese. It boasts the all-American taste that you crave in a typical potato soup, but this lightened-up version is so much better for you.

A bowl of crockpot potato soup with bacon and crackers

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When the weather starts to get chilly, I turn to my plethora of healthy soup and stew recipes for inspiration.

While I’ll never turn down a heaping bowl of Potato Leek Soup, 15 Bean Soup, Crock Pot Hamburger Soup, or Shrimp Corn Chowder, this healthy slow cooker potato soup is truly something special.

This recipe only takes 15 minutes to prep (!!), and then it lets the crockpot do the cooking.

It’s deeply rewarding to come home to it, like a warm and cozy soup welcome at the end of a long day.

In addition to the personal satisfaction that comes along with prepping dinner ahead (walk into your kitchen to a done-deal dinner and give yourself a hearty pat on the back, you organizational god/goddess!), everyone at your dinner table will be pleased with this recipe.

Crockpot loaded potato soup is definitely a house favorite around here!

Along with its intrinsic appeal (creamy, cheesy potatoes are disliked by exactly no one), this potato soup comes with a wide array of topping options to customize each bowl. It’s a sure way to satisfy everyone’s tastebuds.

A bowl of soup with vegetables and bacon

5 Star Review

“Absolutely fabulous! I was looking for new, simple crockpot recipes for the cooler weather, and I came across this one. Will definitely have this in my rotation.”

— Mary —

How to Make Potato Soup from Scratch

While this recipe tastes decadent, like a crockpot potato soup with heavy cream or crockpot potato soup with cream of chicken soup, in keeping with my approach of lightening up recipes without skimping on flavor, I used a few sneaky swaps.

In fact, this soup has a rich, creamy texture without any heavy cream at all. You’ll be fooled!

This simple potato soup is primarily veggie based, and I added a few helpful shortcuts that make it weeknight meal friendly too.

Here are my tricks to a healthy slow cooker potato soup that tastes cheesy, creamy, and rich but stays comparably light!

The Ingredients

  • Yukon Gold Potatoes. While you can make this recipe with russet or red potatoes, Yukon golds have my vote as the best for potato soup. See more below.
  • Nonfat Plain Greek Yogurt. Thick, protein-packed, and creamy, Greek yogurt is an easy way to give the soup velvety texture and make it better for you. It’s particularly delicious here since it has a similar tang to sour cream, a classic potato pairing.
  • Good Quality Sharp Cheddar Cheese. How you add flavor to potato soup! Using fully flavored cheese means that you can add less to the recipe and still have the same taste oomph.


I recommend grating the cheese directly off the block for the maximum melt-factor. Pre-shredded cheeses are usually coated with a powder meant to keep the shreds from sticking together, so they don’t melt as smoothly.

  • Evaporated Milk + Cornstarch. Forget crockpot potato soup with heavy cream. Instead, stir a slurry of cornstarch and evaporated milk directly into the slow cooker. It is the best way to thicken potato soup! Add it about 30 minutes before the soup is done cooking, and it will thicken into the creamy potato soup of your dreams. If you want to make this crockpot potato soup without evaporated milk, you can swap in regular milk (it may result in a thinner soup; if doing this, I suggest making your crockpot potato soup with whole milk).

The Directions

  1. Sauté the onion in butter, then add it to the slow cooker. Add the carrots, potatoes, spices, and chicken broth. Cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours.
  2. Whisk together the milk and cornstarch. Add towards the end of cooking time.
  3. Stir in the cheese and yogurt.
  4. Mash about half of the potatoes directly in the slow cooker. Serve the soup with a few (or maybe a lot) of tasty toppings (more cheese anyone?) and DIG IN!

Crockpot potato soup in a bowl with bacon and cheese

The Best Potato for Potato Soup

While you can use almost any variety of potato for potato soup—including russet potatoes, red potatoes, or Yukon gold—Yukon gold potatoes far and away have my vote for creamy potatoes soups like this one.

  • Yukon golds are naturally buttery in flavor, so they make the soup taste rich.
  • They’re super creamy when cooked, so they give the soup fantastic texture.

Shopping Tip

You may also see Yukon golds called “golden potatoes” or “yellow” potatoes.

Storage Tips

  • To Store. Keep your leftover soup in an airtight storage container in the refrigerator for up to 5 days.
  • To Freeze. To ensure this soup freezes well (potatoes can become mealy when frozen), I recommend making a few adjustments before sticking your leftovers in the freezer. Instead of mashing about half the potatoes in the slow cooker, you should mash almost all of them, which will help to deter the potatoes from becoming mealy (you may need to add more broth to thin the soup). Let the soup cool completely. Then, place leftover soup in a freezer-safe container in the freezer for up to 3 months. Thaw overnight in the refrigerator, and reheat in the microwave or on the stove with a splash of milk or chicken broth as needed.

Leftover Ideas

Tip: If you want to enjoy your leftovers a little at a time, freeze portion-sized amounts of soup in multiple small containers.

What to Serve with Crockpot Potato Soup

While this soup is delicious on its own, here are some ideas for quick crockpot potato soup sides:

Bacon crockpot potato soup with cheese and crackers

Recommended Tools to Make Crockpot Potato Soup

The Best Slow Cooker

One of my favorite kitchen appliances year-round! It’s easy to use and helps build delicious flavor.

This tasty crockpot potato soup also makes fantastic leftovers. We enjoyed ours two nights in a row for dinner and both reheated leftovers for lunch. It tasted better and better as the week went on. True soup success!

Easy, healthy Crockpot Potato Soup recipe. Creamy, cheesy, and loaded, this simple potato soup tastes decadent but is better for you!

Did you make this recipe?

Let me know what you thought!

Leave a rating below in the comments and let me know how you liked the recipe.

Easy, healthy Crockpot Potato Soup recipe. Creamy, cheesy, and loaded, this simple potato soup tastes decadent but is better for you!

Crockpot Potato Soup

4.97 from 33 votes
Creamy Crockpot Potato Soup recipe. Healthy potato soup in the slow cooker! Creamy and loaded, this simple potato soup tastes decadent but is good for you.

Prep: 15 mins
Cook: 7 hrs
Total: 8 hrs

Servings: 4 servings


  • 2 tablespoons unsalted butter*
  • 1 small yellow onion diced
  • 3 large carrots scrubbed and diced
  • 2 pounds Yukon gold potatoes peeled and cut into ½-inch chunks
  • 1 teaspoon Italian seasoning
  • 1 teaspoon kosher salt plus additional to taste
  • ¼ teaspoon cayenne pepper
  • 3–4 cups reduced-sodium chicken broth
  • 1 (12-ounce) can 2% evaporated milk
  • 3 tablespoons cornstarch
  • 1 cup shredded sharp cheddar cheese plus additional for serving
  • 1 cup nonfat plain Greek yogurt plus additional for serving

For topping:

  • Cooked crumbled bacon
  • Chopped fresh chives


  • Lightly coat a 6-quart or larger slow cooker with nonstick spray. In a large skillet, melt the butter over medium heat. Add the onion and sauté until softened, about 6 to 8 minutes, stirring frequently and adjusting the heat so that the onion does not crisp or turn dark brown. Add to the slow cooker.
  • To the slow cooker, add the carrots, potatoes, Italian seasoning, salt, cayenne, and 3 cups chicken broth. Stir to combine. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the potatoes and carrots are completely tender.
  • While the vegetables cook, in a medium bowl, whisk together the evaporated milk and cornstarch until no lumps remain. During the last 30 minutes of cooking, add the cornstarch/milk mixture. Continue cooking for 30 additional minutes.
  • Just before serving, stir in the shredded cheddar and Greek yogurt. With a potato masher or large spoon, mash half of the potatoes directly in the slow cooker. The soup will continue to thicken as it cools. If you would like the soup to be thinner, add the remaining 1 cup chicken broth until you reach your desired consistency (warm up the broth first). Stir to combine, then season with salt and pepper to taste. Serve hot, topped with bacon, chives, and additional cheese/Greek yogurt as desired.


  • *If you plan to serve the soup with bacon, I suggest chopping it into bite-size pieces, then sautéing it in a large skillet over medium-low heat until crisp, about 10 minutes. Remove with a slotted spoon. Drain out all but 2 tablespoons bacon drippings, then use it to sauté in the onions in place of the unsalted butter.
  • TO STORE: Place leftover soup in an airtight storage container in the refrigerator for up to 5 days.
  • TO FREEZE: Instead of mashing about half the potatoes in the slow cooker during Step 4, you should mash almost all of them (you may need to add more broth to thin the soup). Let the soup cool completely. Then, place leftover soup in a freezer-safe container in the freezer for up to 3 months. Thaw overnight in the refrigerator, and reheat in the microwave or on the stove with a splash of milk or chicken broth as needed.


Serving: 1of 4 (about 2 ¼ cups)Calories: 418kcalCarbohydrates: 81gProtein: 21gFat: 9gSaturated Fat: 5gCholesterol: 37mgFiber: 7gSugar: 17g

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. I made this last week, and yum!! It was delicious! And I love that it’s made in a crock-pot! I cut back slightly on the cayenne – it’s really not very spicy, but my toddler is sensitive to “spicy” things.5 stars

  2. If you can’t find Yukon gold potatoes what would be the next closest potato you would recommend using? Thank you!

  3. I really really wish that the recipe and instructions were first. As much as I love your story, it would be easier as I have to go back and make my shopping list and re read the instructions when preparing.

    1. Hi Lauri! You are always welcome to use the “Jump to Recipe” button at the top of every blog post, which will skip the content and take you right to the recipe itself. I hope this helps you reach the recipe more quickly in the future!

  4. The flavors were great but mine came out a bit mealy from the start. I’m not sure if it was something I did ? Anyway, tasted good anyway! 5 stars

    1. Hi Victoria! I’m sorry to hear the texture wasn’t to your taste. What type of potatoes did you use? I’m happy you still enjoyed the flavors!

    1. I’m so pleased to hear that this recipe was a success! Thank you for sharing this kind review, Jasmine!

  5. Absolutely fabulous! I was looking for new, simple crockpot recipes for the cooler weather, and I came across this one. So happy that I did! Will definitely have this in my rotation. Thank you so much for sharing!5 stars

  6. I’m usually weary of soup recipes because they never turn out for me … but I made this last night and WOW! It turned out SO good. I’m currently eating leftovers and it tastes even better than yesterday.

    I followed the recipe to a tee and it turned out perfectly. The consistency is spot on (more thick than thin, as a potato soup should be) and the cheese & Greek yogurt give it just the right amount of tang. I will definitely be adding this into my regular fall recipe rotation.

    Be sure to add the bacon and green onions/chives before serving too, it rounds it out perfectly :)5 stars

  7. Too many carrots. The first time we made it, it.was so carrot-y. We made it a 2nd time with only one carrot and it was so much better. Will be making this again many times!4 stars

  8. I’m a big fan of potato soup and anything slow cooker so I just had to try this one. Yum! I made it for my family last night and it was a big hit. I followed the recipe without any additions or changes. I used 2% evaporated milk and the thickness was just perfect. Loved the heat from the cayenne pepper and the tang of the sharp cheese. Topped with crumbled bacon (your Baked Bacon recipe is perfect!) this soup got a thumbs-up from everyone.5 stars

  9. I was skeptical of the Greek yogurt substitution but it wound up being perfect.This was delicious and very easy!5 stars

  10. This was a great, stick-to-your-ribs dinner for a cold rainy and dark day. I used veggie broth to make it vegetarian, and it was delicious. I’m looking forward to leftovers for lunches this week. Thanks for a great recipe!5 stars

    1. Hi Nancy! I haven’t doubled the recipe myself, but as long as everything fits nicely in your slow cooker, it should work fine. I hope you enjoy it!

  11. Love this in the crockpot! Has anyone tried making it in the instant pot? I’d still love to make it on days when I’m a little less prepared as well!5 stars

  12. Amazed at the amount of very easy, healthy recipes that Erin churns out. This was a keeper and even better reheated!5 stars

  13. Made this for dinner tonight and it was a hit with the fam! I substituted canned coconut milk for the evaporated milk (dairy intolerance) and added spinach (always have on hand) & some roasted broccoli (left over from dinner last night) because well, more veggies are always better in my opinion. Also, i made it in my Instapot to cut down on the cook time. 30 for 1st part of the recipe & 15 min for the milk/cornstarch mixture (45 min total) and I had a delicious and hearty soup ready to go! Thank you for sharing this fantastic recipe.5 stars

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