This post may contain affiliate links. Please read our disclosure policy.

Some recipes just hit the spot every single time. For me, this Crockpot Potato Soup is forever a winner! 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.

bacon, cheese, and greek yogurt on top of healthy Crockpot Potato Soup with evaporated milk in a bowl

When the weather gets 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 a tried-and-true classic.

This recipe only takes 15 minutes to prep (!!), and then it lets the slow cooker do the work.

This crockpot loaded potato soup gets its creamy texture from Yukon gold potatoes and cheesy flavor from delicious sharp cheddar cheese.

It’s deeply rewarding to come home to this soup at the end of a long day.

a bowl of the easiest crockpot potato soup topped with cheese and bacon

5 Star Review

“Absolutely delicious!! The flavor is so rich it’s practically decadent! My new favorite potato soup!”

— Casey —

How to Make Crockpot Potato Soup from Scratch

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

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

Dietary Note

As it is written, this crockpot potato soup recipe is gluten free. It is also vegetarian if you omit the crumbled bacon from the final topping and opt for vegetable broth rather than chicken broth.

The Ingredients

  • Yukon Gold Potatoes. My favorite all-around potato. You’ll sometimes see these labeled as “yellow potatoes” or “golden potatoes.”

Ingredient Note

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 producing the creamiest potato soup.

  • 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 a fantastic texture.
  • Nonfat Plain Greek Yogurt. Thick, protein-packed, and creamy, Greek yogurt is an easy way to give this soup a velvety texture and make it better for you. It’s particularly delicious here (and in Corn Chicken Chowder) since it has a similar tang to sour cream.
  • Sharp Cheddar Cheese. How you add flavor to potato soup (and Slow Cooker Broccoli Cheese Soup)! Using fully flavored cheese means you can add less to the recipe and still have the same oomph. Skip the mild cheddar here and go for the sharpest cheddar you can find.


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

  • Onions. Sautéing the onions before adding them to the crockpot brings out their flavor and sweetness. It’s an extra (easy) step that I feel takes this soup to another level of deliciousness and is 100% worth it.
  • Carrots. My added vegetable sneak (also used in this Potato Cheese Soup) gives this simple crockpot potato soup a boost of added vitamins, minerals, and fiber.
  • 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 (or Mushroom Soup too)! Add it about 30 minutes before the soup is done cooking, and it will thicken into the creamy potato soup of your dreams.
  • Chicken Broth. I like to reach for low-sodium chicken broth for soup recipes, but you could use regular broth too.

Topping Ideas

Top your creamy baked potato soup with any of your favorite soup toppings. Crumbled bacon, diced chives (or green onions), or additional cheese and Greek yogurt are some of my favorites. A little dash of salt and pepper never hurt anyone, either.

The Directions

sauted onions in a skillet is the first step to easy crockpot potato soup
  1. Sauté the onion and add it to the slow cooker.
cubed potatoes, herbs, carrots, and chicken broth in a slow cooker
  1. Add the carrots, potatoes, spices, and chicken broth. Cook potato soup on LOW heat for 6 to 8 hours or HIGH for 3 to 4 hours.
A bowl of crockpot potato soup with bacon and crackers
  1. Add the milk and cornstarch mixture.
stirring greek yogurt and cheese into easy crockpot potato soup
  1. Stir in the cheese and yogurt.
  2. 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?). ENJOY!


If you prefer a perfectly smooth potato soup without chucks, you can instead puree the soup with an immersion blender. I suggest doing this before adding the cheese and yogurt in step 4.

Storage Tips

  • To Store. Keep your leftover soup in an airtight container in the refrigerator for up to 5 days.
  • To Reheat. Warm in the microwave or stovetop with a splash of milk or chicken broth as needed until heated through.
  • 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 before warming.

Leftover 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 side dishes:

More Serving Ideas for Crockpot Potato Soup

a bowl of cheesy crockpot potato soup from scratch with a spoon

Recommended Tools to Make this Recipe

The Best Slow Cooker

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

a bowl with loaded crockpot potato soup without heavy cream

This tasty loaded baked potato soup also makes fantastic leftovers.

We enjoyed ours two nights in a row for dinner, and both reheated leftovers for lunch the next day. It tasted better and better as the week went on.

True soup success!

Frequently Asked Questions

Can I Make This Soup in the Instant Pot

I have not made this particular recipe in a pressure cooker before, so it would be an experiment. If you’re looking for an Instant Pot version, try this Instant Pot Potato Soup.

Can I Make Crockpot Potato Soup Without Evaporated Milk?

Readers have reported success swapping canned coconut milk and regular dairy milk for the evaporated milk in this recipe. Keep in mind these both may result in a thinner soup, however. Therefore, adjust the amount as needed to achieve a thickness you enjoy.

Do You Have to Peel Potatoes for Potato Soup?

For the smoothest texture, peel potatoes for potato soup. If you don’t mind the appearance or taste of the potato peels in the soup, you could certainly opt to leave the peels on.

Can I Make Potato Soup with Frozen Hash Browns Instead of Fresh Potatoes?

I have not tested this crock pot potato soup with frozen hash browns, so it would be an experiment. I’d recommend fully blending the soup and note that the hashbrowns will break down considerably. If you decide to try it, I’d love to hear how it goes.

Can I Make Potato Soup Vegan?

While this particular recipe is not vegan, try this Vegan Potato Soup!

Crockpot Potato Soup

4.77 from 73 votes
The easiest crockpot potato soup recipe that's healthy too! Made with evaporated milk, this crockpot potato soup is gluten free & vegetarian.

Prep: 15 minutes
Cook: 7 hours
Total: 8 hours

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 1/2-inch chunks
  • 1 teaspoon Italian seasoning
  • 1 teaspoon kosher salt plus additional to taste
  • 1/4 teaspoon cayenne pepper
  • 3–4 cups reduced-sodium chicken broth (or vegetable broth for a vegetarian soup)
  • 1 can 2% evaporated milk (12-ounces)
  • 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 (optional)
  • Chopped fresh chives (optional)


  • 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.



  • *SUBSTITUTION TIP: 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 of the 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 REHEAT: Reheat in the microwave or on the stove with a splash of milk or chicken broth as needed until heated through.
  • 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 before warming.


Serving: 1of 4 (about 2 1/4 cups; without bacon or chives)Calories: 506kcalCarbohydrates: 64gProtein: 24gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 61mgPotassium: 1316mgFiber: 7gSugar: 16gVitamin A: 9553IUVitamin C: 49mgCalcium: 346mgIron: 3mg

Join today and start saving your favorite recipes

Create an account to easily save your favorite recipes and access FREE meal plans.

Sign Me Up

Related Recipes

Here are more easy crockpot soup recipes to get you through the chilly days of fall and winter:

Did you try this recipe?

I want to see!

Follow @wellplated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

Share this Article


You May Also Like

Free Email Series
Sign Up for FREE Weekly Meal Plans
Each includes a grocery list, budget, and 5 healthy dinners, helping you save time, save money, and live better!

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!

Learn more about Erin

Leave a Comment

Did you make this recipe?

Don't forget to leave a review!

Your email address will not be published. Required fields are marked *

Recipe Rating


Leave a comment

    1. Hi Alice, 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). Hope this helps!

  1. How well does this soup “hold” in the crock pot. We have a Football Friday with a variety of soups the day after Thanksgiving. Thought this would be a great addition. Thanks for all of the fabulous recipes, Erin!

    1. Hi Karen, this is really going to depend on your slow cooker. If it switches to “keep warm” my hunch is it would hold for a few hour, if it doesn’t it will continue to cook and be overcooked. Hope you enjoy it!

    1. Hi Lindsey, you probably could, I just haven’t tested it out myself. If you decide to experiment, I’d love to know how it goes!

    1. Hi Emily, I’m not sure how it will work but I don’t think it will make it too thin, I think it just won’t be as creamy as the final result here.

  2. This soup is fabulous and oh so creamy! It’s a fave in my house. I usually add half-n-half (lower sodium) vs canned milk. I used a mix of orange and white sharp cheddar this time and it added even more creaminess :) This recipe is often doubled at my house and cooks up well on the stovetop bc my crockpot won’t hold it.5 stars

    1. Hi! I haven’t tried it myself but I’d say yes. The broccoli won’t need to cook as long as the recipe of the soup, I am using my broccoli cheddar soup as kind of a reference. I’d add it in with 2 hours left if cooking on high and 4 hours left if cooking on low. If you decide to experiment, let me know how it goes!

  3. This is my first recipe from this chef. I am very impressed with the flavors in this soup. I did combine some of the chef’s notes from her cheese potato soup, so I added a jalapeño, 2 cloves of garlic, plus heavy cream and Labne (yogurt cheese) because thats all I had on hand. Oh, wow! I did the happy dance! Excellent! Thank you Erin!5 stars

  4. I made this soup today and it was absolutely delicious!! Everything about it was perfect. Only little thing I added was some bacon to the soup. I had about 6 slices I had already cooked that was in my freezer and I wanted to use up so I threw them in with the potatoes. The seasoning was right on too. Thanks for a great recipe of comfort food!!5 stars

  5. I made this soup for my St Patrick’s Day themed Bunco. It was easy to make and tasted delicious! I did not change a thing. I was asked for the recipe!5 stars

  6. We love potato soup and this recipe looks delicious. Is there a way to make this without dairy? My daughter is lactose intolerant. Thank you.

    1. Hi Joanne! Readers have reported success swapping canned coconut milk for the evaporated milk in this recipe. Keep in mind these both may result in a thinner soup, however. Therefore, adjust the amount as needed to achieve a thickness you enjoy. You can also use any kind of lactose free milk as well. Hope this helps!

  7. This was delicious! One of my first recipes I made from Well Plated.

    Is it easy to convert it to stove top?5 stars

    1. Hi Jessica! So glad you enjoyed it! It should be! It would be similar to the method in my potato leek soup recipe: Enjoy!

Load More Comments