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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

4.76 from 70 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

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Related Recipes

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

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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. This was amazing!! Super affordable and so comforting on a cold day! I halved the cayenne due to my daughter and she declared it was “a little spicy, but a really good spicy”
    Thanks for another winner Erin!! ?5 stars

  2. We made this this weekend, it was so good! Not only is it economical, its absolutely delicious! Thanks for another win Erin!! :)5 stars

    1. Hi Lisa! You can use an online calculator like MyFitnessPal to estimate the sodium. I hope that can be a helpful resource for you!

  3. Another winner! I made this for friends on a very snowy night here is Seattle. I was gone in a flash and several friends asked for the recipe. My slow cooker died just as I got everything in the pot (I had used to make chili earlier in the day, so I have no idea what happened), so I tossed in a pot on the stove, simmered for about 4o min until the potatoes and carrots started to soften then followed the rest of the recipe. Excellent. I’ve tried so many of your recipes and have never had one fail. Thank you so much for being such a great resource when I need inspiration or something fool proof and yummy.5 stars

    1. Jerda, I’m glad this soup hit the spot! Thank you for taking the time to leave this awesome review. Stay warm over there!

  4. And thank you for the lovely response! I should maybe note that I doubled the amount of Italian Seasoning and added and extra dash of thyme, because I love thyme! And I didn’t peel the potatoes because I like the skin. I’m thinking of changing up the seasonings a bit next time – exchanging the Italian herbs for cumin and coriander and adding roasted green chilies, diced Serranos, and shredded chicken. Do you think that’ll tun out or am I just going to make a mess?

    1. Thanks for sharing your extra notes, Jerda! I think experimenting with the flavors sounds delicious—if you decide to give it a try, I’d love to hear how it goes.

  5. Going to make this today! Could I use dairy milk instead of the evaporated milk? Just don’t have any on hand! 

    1. Hi Rachelle! Yes, you can use regular milk, although you might find that the soup is a bit more thin. I hope you enjoy it!

  6. This soup was amazing considering how easy it was to put together. I did substitute cream cheese for the cheddar because I am a dirty dish minimalist (if that’s a thing) and really didn’t want to dirty the cheese grater haha. Definitely will make it again. 5 stars

    1. Meant to say this soup is amazing ESPECIALLY considering how easy it was to put together. My husband was shocked when I told him it didn’t have much cheese in it. He’s from Madison, WI so he thinks every meal should be based around cheese haha. 5 stars

  7. This was awesome! I cooked it on the stove. Boiled the potatoes and carrots in chicken stock. Added more salt than what the recipe called for and added pepper. Next time I will cook the onions in the bacon grease and add it all. Loved it!!! Thanks for sharing!5 stars

  8. I recon this would taste good with Stilton Cheese. I think I will do yours then if I do not screw that up :-) try Stilton.

    1. Thank you for your comment, James! If you try the recipe with Stilton, I’d love to hear how it goes. I hope you love the recipe!

  9. Erin, after trying your salmon in foil and it turned out so yummy I had discount gold potatoes in the fridge so thought I’d try your soup. Went back to the grocery for the rest of the ingredients spent $10.
    Cooked on high in the Crock-Pot for 3 hours. Other than the chopping, it was so simple and easy and totally yummy!
    Your instructions were perfect to a tee. I mashed the potatoes at the end. The Cayenne gave it nice little kick!
    I ate a big bowl for dinner last night with a salad. And froze six individual freezer portions.
    By my calculations, this yummy soup cost under $2 a serving, can’t beat that!5 stars

    1. Thank you for taking the time to share this kind review, Kathleen! Im SO happy to hear that both this soup and the salmon recipe were a hit!

  10. So yummy! Thanks for this amazing recipe!!! I planned on making it all week as I had a huge bag of shredded cheddar, chicken bone broth, and two big Russet potatoes lying around which turned out great although I will try with Golds next time. My only complaints were having to scroll to the ingredients in the grocery store many time (you don’t happen to have any app developer friends do you?…jk?) and that my bf ate the whole baguette before the soup was done!5 stars

    1. Hi Iliana! Thank you for taking the time to share this kind review! I’m so happy you enjoyed this recipe! For future recipes, you can click 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!

  11. Hi Erin, this looks great! Is there an adaptation to make it in the Instant Pot instead of a slow cooker?

    1. Hi Jeanine! Thank you for your kind comment! I have not tried this recipe in the Instant Pot, so I’m afraid I don’t have any specific advice to offer. If you don’t have a slow cooker, other readers have reported success with making this recipe on the stovetop. I hope this helps!

  12. 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

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

  14. 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!

  15. 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

  16. 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

  17. 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

  18. 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

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

  20. 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!

  21. 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

    1. Hi Megan! Other readers have reported success with making this on the stovetop. I also have an Instant Pot Potato Soup on my site that you might want to try. I hope you enjoy it if you try it!

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

  23. 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

    1. Hi Michael! I’ve only tested the recipe as written so it would be hard to say how it would taste with the skin on. If you decide to experiment, let me know how it goes!

  24. Fantastic recipe! I made as directed except for adding yogurt (I have lactose intolerant family members). I drained most of the cooked potatoes, and mashed (I prefer thick soup vs chunky).

    Definitely adding to my soup collection!! Thank you5 stars

    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!

  25. 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.

  26. 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!

  27. 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

  28. 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

  29. 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

  30. 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!

  31. 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!