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Recipe: Slow Cooker Creamy Potato Soup

This is a very rich and creamy soup. A great family favorite. It may be cooked on the stove or in a slow cooker. Garnish with chives, if desired.

Slow Cooker Creamy Potato Soup Ingredients

  • 6 slices bacon, cut into 1/2 inch pieces

  • 1 onion, finely chopped

  • 2 (10.5 ounce) cans condensed chicken broth

  • 2 cups water

  • 5 large potatoes, diced

  • teaspoon salt

  • teaspoon dried dill weed

  • teaspoon ground white pepper

  • cup all-purpose flour

  • 2 cups half-and-half cream

  • 1 (12 fluid ounce) can evaporated milk

How to Make Slow Cooker Creamy Potato Soup

  1. Place bacon and onion in a large, deep skillet. Cook over medium-high heat until bacon is evenly brown and onions are soft. Drain off excess grease.

  2. Transfer the bacon and onion to a slow cooker, and stir in chicken broth, water, potatoes, salt, dill weed, and white pepper. Cover, and cook on Low 6 to 7 hours, stirring occasionally.

  3. In a small bowl, whisk together the flour and half-and-half. Stir into the soup along with the evaporated milk. Cover, and cook another 30 minutes before serving.

Slow Cooker Creamy Potato Soup Nutritions

  • Calories: 552.6 calories

  • Carbohydrate: 74.2 g

  • Cholesterol: 59.2 mg

  • Fat: 19.3 g

  • Fiber: 7.4 g

  • Protein: 22 g

  • SaturatedFat: 10.3 g

  • ServingSize:

  • Sodium: 1151.3 mg

  • Sugar: 9.9 g

  • TransFat:

  • UnsaturatedFat:

Slow Cooker Creamy Potato Soup Reviews

  • Basically good recipe, had to change some things though. I used heavy cream instead of half n half, and added at least 1 cup shredded cheese at the end to thicken it up a little. Also, Ive had bad experiences with putting bacon in something and cooking it for a long time (turns back to mush). So I cooked the bacon, drained it on paper towel and refrigerated it. I then sauteed the onions in the grease and added those in the beginning. Then I used the crumbled bacon in the individual bowls when served. You definetely have to add more spices, too...

  • I wasnt so sure this would be a four star recipe as I was making it, but it turned out well in the end. I wish I had followed another reviewers advice and fried the bacon first, then set it aside and sauteed the onions in the bacon grease. Cooking them at the same time didnt work so well because the onions were done well before the bacon, leading to burned onions, which in turn led to brown soup. Next time Id add the onions at the beginning, but wait to serve the bacon with each individual bowl. It gets soggy being in the broth. I also had to bump up the slow cooker to high for awhile because the potatoes just werent getting soft enough. After I added the flour, half and half and evaporated milk, I expected the soup to get really thick and creamy, but it stayed pretty thin, even after adding more flour and bumping the slow cooker back up to high again. So I transferred everything to a pot on the stove and cooked it at a little bit higher temperature, being careful not to boil it. Even then, it never did get quite as thick as other potato soups Ive had. The flavor did turn out great, after adding more salt and dill weed. My husband and I both really liked it, and its not as fattening as other potato soups, especially using fat-free half and half and fat-free evaporated milk. Id make this recipe again, but Id probably do it all on the stove instead of in the slow cooker.

  • This is a great recipe. I used it when we did family poker night with my in-laws. I followed other user suggestions and did not add the bacon until the very end and also substituted heavy cream for half and half. I sauteed my onion in butter instead of bacon grease so there would not be brown flecks in my soup. Also, we all added a generous spoonful of cheddar cheese before eating. This is like a giant stuffed baked potato in a bowl Everyone loved it and there were no leftovers

  • I love potato soup and potato soup with bacon is heaven I substitute milk for the cream because otherwise it seems so creamy it is like a white sauce instead of soup.

  • This made an excellent tasting soup. I didnt have condensed chicken broth, so I used 2 cans of non-condensed chicken broth + 1 chicken bouillon cube instead (still added the listed 2 cups of water). When the potatoes were done...blended some of them in the blender along with the flour and half-and-half mixture, and part of the evaporated milk. Then just put that back in the crockpot, along with the rest of the evaporated milk for 30 more minutes. Added a little more salt, pepper, onion and garlic powder to taste...and served with shredded cheddar and "Real Bacon Bits" in a jar, on the side. Also, wanted to speed it up a little, so cooked it for 3 hours on high, then 2 hours 20 minutes on Low in a 6-1/2 qt crockpot. Thanks for this great recipe Shirley Will definitely be making it again.

  • This recipe is so great Its thick, creamy, and very filling. I am going to halve the recipe next time for just two people. I used the slow cooker for mine, with no problem... I even had it cooking on high for 3.5 hours without realizing it and thought I ruined it, but didnt thankfully. I dont know why/how other people had runny, watery soup but I had no problem. I didnt cook the onions beforehand, I just put them in the cooker raw. I also didnt put in the bacon either, I saved it to garnish when we were ready to eat (I used ready-to-eat bacon which you can heat up in the microwave for however many you need/want - so convenient). Also added shredded cheese as a garnish too. I put a couple pinches of crushed red pepper flakes and a garlic clove minced to add more zing and flavor. I used lowfat evaporated milk and regular half and half. I also used reduced sodium chicken broth as well. The grocery store didnt have large potatoes unbagged... so I used 8 red-skinned, medium-sized potatoes instead. I also mashed half the potatoes as well before I added the creamy mixture. Mm Mm Mm. Thank you for sharing It was perfect for a cool, fall day

  • A winter party hit I loved this soup It was creamy, and delicious - the bacon stays crispy and everyone at my party loved it. I made it a second time in a much larger batch and realized it thickens nicely over the 30 minutes after adding the flour/cream combo so dont be too hasty - adding more flour destroys its creamy consistancy and takes out some of the flavor

  • I was very pleased with this recipe It came out thick, creamy, and tasty I didnt have condensed chicken broth, so I used 21 ounces of chicken broth (from a carton) and one cup of water. As it simmered away all day, I had to add 1/4 cup of water a few times because the liquid got too low. Added the half and half, and evap. milk and turned it up to high for the last 30 minutes. This thickened it up perfectly I took some reviewers advice and cooked the onions after the bacon. Saved some of the cooked bacon in the fridge for a garnish, and I also snipped a bunch of fresh chives to put on top. Served with Fantastic Focaccia Bread from this site for dipping. Soooo good A great comforting meal for a fall day

  • This tasted good, but I was a little disappointed with the consistancy (only because I like potato soup to be thick). I would suggest using baking or yukon gold potatoes rather than red. Overall it was alright, I was just looking for something else. Thank you Shirley.

  • Deliciously thick and creamy, just as I was hoping. Thank you for the recipe I dont know why anyone would substitute heavy cream for the half and half, and I really dont understand the purpose of the evaporated milk (so I didnt use it). I followed the recipe as a basic guide but did make some adjustments. Id list them all here but I know it can be annoying when other reviewers do that. Ill just say the reason I didnt give it five stars is that it definitely needed more salt and pepper, the bacon is best added towards the end so it doesnt get limp, and using all stock rather than any water really enhances the flavor. P.S. A useful tip learned from Chef John of ... mash some of the potatoes about halfway through the cooking time to release more starch and thicken the soup.

  • I was looking for a recipe for baked potato soup. It never occurred to me to start with raw potatoes and use the crock pot. I used most of a 5 lb. bag of plain old white potatoes (potato type is my guess as to why there are varied results). I cut them fairly small. I did add a heaping tablespoon of minced garlic to the onions when frying them in the bacon grease, and a bit of cayenne pepper. I cooked them on high for 3 1/2 hours and then added flour with 1% milk. That was all that was needed, it thickened up right away, no need to wait. The dill was a yummy addition, I wouldnt have thought of that. We served with cheddar and extra bacon in our bowls. Delicious Definitely a keeper for us.

  • YUMMO My rendition of SCCPS: Potatoes peeled, halved and cut into slices; 1/4 red onion (think I will use green onioins next time); 4 cups of water; 3 chicken bullion cubes; 1 carrot, cut into small pieces; 1 celery stalk, cut into small pieces; Salt; Dillweed (my favorite part); White Pepper; I put all of the above into the crock and cooked on low for 9 home, used my potato masher to mash everything in the crock....Added only 1 12oz can evaporated milk. Added bacon. Added about 1 cup of cheddar cheese. Wish I would of had some chives to garnish with...will get those for next time Did I mention this soup was yummo?? (I submitted my pic too...its a lot creamier consistancy that the other pic)

  • Loved this recipe but did make one subsitution. Instead of flour I used Instant Potato flakes to thicken. I also saved some bacon for a garnish when serving.

  • Very good. I made it exactly as written. I do feel that something is missing to give it a little more flavor, but I could not figure out what that might be. It thickened up for me very well. I did increase the temp on the crock pot for the last 30 minutes to help with the thickening.

  • Amazing... I have been looking for this recipe for a long time. The prep was a long time for slow cooker but the taste at the end... was worth it.

  • Used heavy cream instead, used regular white onion and leeks cooked in bacon drippings, and added the bacon only as serving as a garnish so it would stay crispy. Also blended it smooth (wish Id left 1/2 of it chunky - next time...). Very tasty.

  • This was delicious I used Better Than Bouillan with the amount of water and liquid in the chicken broth combined. I did not add the bacon to the soup, but left it as a topper when dishing up. Some bacon, sour cream, and cheddar cheese on top made this yum

  • This is a FABULOUS soup Things I did differntly: First I doubled the recipe and I added 3 stalks of chopped up celery, used skim milk instead of half and half cream, and I didnt cook the onions before hand. I also used the Hormel bacon pieces but did not put them in the crockpot...just put them on the side and let the family put their own in their soup. I absolutely LOVE the dill flavor and the evaporated milk made all the difference I ahve made this a few times and will continue to make it Thank you for the recipe MMM MMM good OH, and I served it with cheddar cheese, bacon and broken up pieces of crusty bread...delicious

  • YUMMY Ive made this recipe several times and its always great. Even my extremely picky husband loves it. Perfect on chilly nights. I use regular chicken broth (I can never find condensed) though. I substituted the half & half with heavy cream (richer) & I put the bacon on top. I added shredded cheese too (personal taste).

  • Love this slow cooker soup. I followed the directions, cutting down on the onion due to family preference, and omitting the dill weed, since I am not a fan. This was a great soup to come home to and perfect for the cold winter months.

  • Excellent. i accidentally bought cream of chicken soup which gave it great flavor otherwise, i followed the recipe exactly and added more salt to my liking. used turkey bacon. at the end, i used a stick blender and creamed it a bit leaving small chunks. next time i will add sausage for a full meal.

  • Like some others, I also had to tweak this recipe. But after doing so, it turned out really good. First of all, I didnt cook my bacon and onions together. I did my bacon first and set it aside. Then cooked my onion in the drippings for just a minute or two to let them soak up the flavor. I did NOT drain the grease. (This southern girl never wastes good bacon drippings. Paula Dean would be proud.) To keep the bacon from getting soggy, I didnt add it until I added the cream.Secondly, I read several complaints that it was too watery. So I only used 1 cup of water which took care of that problem.Thirdly, I read several complaints of it being too bland. I added 2 stalks of celery and 2 cloves of garlic to the mix. I didnt use the dill because my hubby isnt a big fan.After the taters got soft, I added the cream, then mashed them with a potato smasher and mixed them with a hand mixer (strongly recommended). At this point, you can taste-test it. I felt it was really bland and needed waaaay more salt. I didnt measure how much I used. I just kept putting more in there until it tasted right. Probably about 2 teaspoons. It needs more pepper too and I just used black pepper instead of white. I still felt it needed something so I added a little garlic powder and some onion flakes to the mix. Finally, I felt it was getting there, but that it needed more baconI cooked more bacon to crumble on top of each bowl just before serving (about one and a half pieces per person).

  • Used green onions instead of regular and used cornstarch to thicken instead of flour....pretty Baked Potato Soup I better....I am a huge fan of the crockpot and yes this was easy....but I think next time I will make it stove top and transfer to crock pot to keep warm....garnished with xtra grren onion, fresh crumbled crispy bacon and cheddar. Thanks

  • Finally an amazing potato soup recipe Have tried many others and they were just ok, until this one. I sauteed the bacon, removed the meat, and added chopped onion, carrot, and celery to the bacon grease. After cooking that for a while, I added it to the diced potatoes in the crockpot. Added chicken stock, water, salt and pepper, onion powder, garlic powder, red chili flake and dill. Also 2 cubes of buillon. Cooked on high for 4 1/2 hours. Took out about 1/2 of the soup, pureed it, then added it back in with the flour/water and evaporated milk. 30 more minutes and it was perfection. Topped bowls with chopped bacon and shredded cheese. Perfecto Phenomenal

  • Amazing... I have been looking for this recipe for a long time. The prep was a long time for slow cooker but the taste at the end... was worth it.

  • This recipe resembles the recipe that my husband grew up with, so I had to give it a try. My personal preference would be to add the bacon towards the end of the cooking process to decrease the smokey flavor of the soup, and cook the onions and garlic in butter instead. I understand that this is a personal preference. I made it without the dill weed since I didnt have any on hand. I used chicken broth made from bouillion cubes, I am thinking that this probably gave the soup more flavor then a canned chicken broth would, since some reviewers are saying it is bland. Mine was far from bland. To decrease preparation time, I cooked potatoes on top of stove and transferred to slow cooker to complete the cooking process. I would suggest turning the slow cooker up to high when adding the flour and milk mixture, vent cover of slow cooker to quicken thickening process, I increased the flour to 3/4 cup since I like a thicker consistency. It will thicken, just give it time. The result was perfect. Season soup to taste, I added garlic pepper to mine. Taste test and add your seasonings accordingly. Individual servings were topped with grated cheese and bacon pieces. I am happy to be adding this recipe to my collection. Thanks for sharing.

  • This is now a new family favorite :) The only reason I gave it 4 stars is because I had mad a few slight changes such as instead of dill weed I used basil, black pepper instead of white, I used bacon bits to garnish instead of bacon(works just as well but doesnt end up as soggy) and I added garlic powder and crushed red pepper. Whatever you do, do NOT add the bacon to the slow cooker because it will turn the bacon into mush. Trust me I found that out the hard way ha

  • I made this soup yesterday and have to say its the best soup -Ive ever made - it was so creamy and delicious - thank you for sharing your recipe with us... its a keeper and I will continue to make it Many thanks Sandi

  • I would leave out the broth, flour. You can mash 1/2 of the cook potatoes this is where it gets nice and thick, creamy. You can also use ham chucks instead of the bacon. Add garlic, seasoning salt, 1 TBSP butter on top, let it melt into the soup.

  • I made this soup yesterday as my husband and I have had colds for a few days now. We both loved it The bacon gives great flavor to this recipe and it is thick almost like a chowder, I will make this recipe again for sure

  • I enjoyed making this in the crock pot because it made life so much easier. :) I think the problem many people are having with thinness is the size of the potato. Some of the reviewers claim to be experienced. An experienced cook knows to cut back the amount of liquids depending on the size of the potatoes, correct? Just a thought. :) I used 3 large Idaho potatoes. I used 1 cup of water and 16 ounces of broth (AKA chicken bouillon in my house). I filled a bowl with 1.5 cups of half and half and 12 ounces of milk. I used the majority of it depending on the thickness I personally wanted. I was too tired to cut up onions, so I used onion powder. I also did the same with the bacon as other reviews stated. Topped with cheese and sour cream and bravo

  • This is a great tasty recipe. I only had 3 slices of bacon, lol. I never have half and half in my home but I did have alot of skim milk thats due to expire tomorrow. So I used that instead of the half and half and did the low fat evaporated milk. Also used low sodium chicken broth and added a wee bit more salt. Since I made this late in the afternoon, I had this on high for 4 hours, then 30 for the last 30 minutes. Top this with a little cheddar and green onions, soooo good

  • Great recipe I made a few changes...I saved bacon until the end and I just put onion in the crockpot with the potatoes to cook. Left out white pepper since I couldnt seem to be able to find it anywhere. Cooked on high for 5 hours...great consistency Added cheese and bacon to serve and delicious

  • We LOVE this recipe Weve tried it twice now. I use all stock, and only add water near the end of the cooking time if necessary. I also used whipping creme, as thats what was in my fridge. Delicious Oh, and I added a couple of carrots this 2nd time. Just made for a heartier soup. Even my kids love it. Definitely a keeper

  • Loved this recipe. I took the advice of others and saved the bacon until the end. I used a 32 oz box of chicken broth and the amount of liquid was perfect. I also used fat free half and half and it was thick and rich tasting.

  • Shirley thank you for sharing this recipe I made this yesterday in my crockpot. It simmered all day while I worked in the yard. I followed your recipe except I used heavy whipping cream, ommitted the dill and added 6 oz. of cubed ham during the last hour of cooking. I garnished with some shredded cheddar cheese and served with toasted garlic bread. My husband loved it and so did my picky 9 year old son. The soup turned out thick, rich and flavorful This recipe is going into my "yummy" recipe file and not too many make it into my file of keepers. Thank you for a truely wonderful recipe Barbi

  • This is a great soup but I did change it a little, I used stock in place of the water and used heavy cream in place of the half and half. I did take a lot longer than the 30 minutes to thicken but that may be down to useing thick cream. As I needed to save time, I did use the pre-cooked bacon that i added with cheese once served. tthis really was a great filling soup, perfect for these snowy winter days.

  • Like a lot of other people I made some changes. I used light cream instead of half n half and used fat free evaporated milk. I halved the recipe and added about 1 stalk of celery. I also added the bacon and cheddar cheese at the end. Very tasty.

  • This has got to be the easiest creamy potaote that I have ever made. I subed milk instead of half and half and it was just as good. Add sausage and its even better. Youve got to try this

  • Incredibly good soup. Wouldnt change a thing

  • Four stars as written, five with modifications This is a good base, it just needs some more flavor. As previously suggested, I cooked the bacon and removed then cooked the onion in the bacon drippings. I then cooked the soup on the stove following recipe directions (took about 45 min stove-top). When the soup was done, I tasted it and it was VERY bland. I added 2 tsp chicken buillon granules and a liberal dash of salt. I also added some red pepper flakes and about a cup of shredded cheeses. I let the soup chill all day then warmed for dinner and it was SO GOOD I mashed up the potatoes a bit with a potatoe masher before serving. A nice and thick soup Note: This also works well if you use skim milk - still very thick and creamy

  • I made this for my family christmas party, used half the bacon in cooker fried up the rest to put on top with a bowl full of chives, cheddar cheese and sour cream. No one stopped talking about the soup ALL day In fact almost every single person has asked for the recipe. IT WAS OUTSTANDING The dill is the secret ingredient

  • This was really good. I dont know what happened to those who thought theirs was too thin-mine was almost too thick. I will have to thin the leftovers.I browned the bacon, then cooked leeks in the bacon grease. I added the leeks along with the bacon grease, keeping the bacon out to add when I served it. I also used fat-free half-and-half.I also used a box of chicken broth instead of the concentrate and water.

  • I did make a few changes to this recipe. Like other reviewers had suggested, I also added 6 strips of bacon at the very end (along with 1 Tbsp. chives and 1 cup of grated cheddar). Lastly, I prepared bacon and cheese for people to add to their individual bowls as a garnish. Great recipe to work from. I thought it was a perfect consistency.

  • I make this almost every week

  • Very good just the way it is Rich and creamy. Really hits the spot on a cold winter day.

  • This recipe was LOVELY.I added a couple more potatoes in my slow cooker because there really wasnt enough, as my cooker is pretty big.I also used Yukon Gold potatoes. I added in the condensed milk and found the taste to be pretty rich on its own without the cream so I bypassed the cream altogether. Plus, I didnt want to thin out the soup as we like it heartier. I added in a drained can of sweet whole kernel corn to stretch it out a bit and 4 oz. of colby/jack cheese. Really close in flavor to Safeways potato soup. I really would have never thought to use evaporated milkbut now that I have, Ill never go back to using regular milk again.I wont go back to using hashbrowns in my crockpot soup ever again. Fabulous recipe

  • Pretty good, Ive had better. Im not a huge fan of the dill, it kind of takes over the flavour

  • Good started recipe but could use some more flavor. I added mushrooms and carrots along with the potatoes and put in the slow cooker for about 6.5hrs. Added the flour and milk (used in place of half and half) and this didnt thicken up very well, added some instant mashed potatoes too. Found this to be pretty bland so added some additional spices, mustard powder, smoked paprika, onion powder, garlic salt and terrigon. Also added 4 oz. of Velvetta cheese. Tasted much better Served with crumbled bacon (didnt add to slow cooker), sour cream and shredded sharp cheddar. Love that this recipe is for the crockpot, but definetly needs some tweaking.

  • I made this recipe yesterday and it was AWESOME. We had the leftovers tonite and it was even better. My husband went back for seconds and thirds I added some italian spices (personal preference). I dont understand why some people change a recipe and then give it a poor preview. All I have to say is that I will make this recipe over and over again. Its a basic recipe that leaves alot of room for play.

  • Egh. I thought the can of milk was unnecessary and made the soup too rich. I brought it to my grandmas for dinner and they made me take the leftovers home. Nobody wanted them. Next time, no can of milk. I will try it at least one more time and maybe change my rating depending on how it turns out. Maybe 2nd time is the charm?

  • Great recipe, delicious soup. I changed some things for personal preference, but I dont think its fair to doc stars...if I made changes for my personal taste. Used 2% milk instead of cream to cut down fat. Added carrots for extra veggies. Didnt put the bacon bits in until it was served, as suggested by others, it stayed nice and crispy. To make up for the fat avoided by using milk, added a bag of cheddar cheese. ; )

  • THIS IS FANTASTIC I had this at a party and everyone was raving about it. I used chicken broth instead of the condensed broth and water. It turned out perfect

  • Delicious

  • Excellent I did make a few changes used milk instead of half and half and used 9 potatoes total held 2 back to mash and add with the milks and flour. seasoned to taste. added bacon at the end.

  • We enjoy this soup very much; comfort food I followed the suggestions of some of the other reviewers and cooked the bacon separately from the onion. I also add minced garlic, bay leaves, chopped carrots, and sometimes, sliced, smoked sausage Also, I had to cook on high for two hours to get the potatoes to soften enough, but I think thats because my crock pot is so old. Thanks for a great recipe, Shirley, it has become one of our favorites

  • Made as directed and also tried with milk instead of half-and-half. Delicious both ways

  • Cooked the bacon separately and used vegetable broth (to make vegetarian). I kind of mashed the potatoes after they were cooked. It was good

  • The batch I made had fatty pieces of bacon in it. You definitely need to cook the bacon all the way through before adding the onion or the onion will burn before the bacon is fully cooked. Otherwise it was pretty good.

  • Made as directed and also tried with milk instead of half-and-half. Delicious both ways

  • This recipe was delicious. My girls love eating the potato soup at Fatz so I was determined to find a good recipe. I had 3 changes from the suggestion of other reviewers: I used heavy cream instead of half and half, I used packaged bacon bits/pieces and added them to our individual serving bowls instead of cooking bacon and putting them in the crock pot since someone said the bacon became soggy in the crock pot and I added about 1/4 c of instant potato flakes at the end to thicken it a little more. Everyone loved it and came back for more. No one ate the dinner I prepared because they were full from the soup.

  • Very good recipe. I did use twice the bacon and I mashed some of the potatoes at the end and mixed with the cream for the last 30 minutes. Will definitely make this again.

  • This recipe is absolutely perfect I love creamy soups and this one had a great taste and the right thickness. Other than using a few more potatoes than called for, I followed the recipe exactly.

  • This is a great recipe, I substuted the evaportaed milk with a can of cream of mushroom soup and used fat free half and half. I also doubled the recipe and shared with friends and boy did we enjoy it

  • I made this for my sons elementary schools International Night and it was a BIG hit I made it without the bacon and just put the onion in the crockpot with everything else. I used all chicken broth instead of water. Also I didnt have any evaporated milk but it turned out great without it This is my new favorite soup

  • Hey all This was a wonderful soup. Quite easy to make also. I used 7 potatoes - we like our soup hearty. I would suggest either longer cook time or maybe cook on high for 4 hours and low for 2 or 3. Potatoes were a bit hard still after 7 hours on low. Served in bread bowls- YUM

  • This recipe was so good I had enough to share with some friends and they all requested the recipe for this

  • Pretty good potato soup and very easy. It made quite a bit and since Im the only person who eats potato soup at my house, too much for me. Wonder if it can be frozen?

  • Well I made this soup for dinner yesterday and for the most part, I followed the directions. I did deviate slightly from the recipe though, so heres what I did. The night before, I sauteed the onions (no bacon) and added to the slow cooker along with the potatoes, broth and spices. I popped this in the fridge and turned it on low early the next morning. I got home 9.5 hours later and was shocked that my potatoes werent quite cooked So I turned the cooker up to high and added the remaining ingredients. I only used 1 cup of half and half (other reviewers complained of the soup being too thin) and before I added this mixture, I microwaved it to heat it up so that my potatoes would continue to cook. We added bacon and cheese to the soup once we started eating. The end result was a really thick (almost pasty) soup which definitely needed additional liquid. It was ok - but was remarkably better the next day. I will probably make this soup again, but only because its quick and convenient (there are other soup recipes we like more)

  • Slightly changed, but mostly the same. Very delish

  • This was my first time making potato soup and it was fabulous My husband normally hates cream-based soups and he ate 2 helpings I used heavy whipping cream instead of the half-and-half to make it a little thicker. Excellent soup, Ill be using this recipe often

  • This is a great base recipe for potato soup, but I did modify it to my familys personal liking. I use yukon gold potatoes, and leave off the condensed milk, I dont think it needs it. I also add a rib of celery, and some celery salt, garlic powder, a bay leaf, and a little sage. The consistency comes out fabulous. I had never made potato soup before finding this recipe and now I cant make it enough

  • The key to this recipe, I think, is blending or mashing some of the potatoes once you are ready to add the half and half, flour, and evaporated milk. I did this and it came out extremely thick and creamy, I didnt even use the evaporated milk. Mine was a chowder consistency and very delicious. I also added the bacon at the end, and a little black pepper in addition to the dill, salt, and white pepper.

  • Enjoyed the soup, very creamy. But a little runny for me. I will adjust the flour amount next time. My daughter loved it, she had 2 helpings.

  • This ended up being better than I expected. I did change a few things, of course. First, I did not pre-cook the bacon. I had the already cooked bacon that you just microwave, so when I served the soup, I had a side bowl of crumbled bacon, green onions and shredded cheese for those who chose to top their soup. Second, I did not pre-cook the onions because after being in a crock pot for seven hours, they are plenty tender. Its just a wasted step in my opinion. I didnt have condensed broth, but did have two 14 oz cans of regular chicken broth, so I used those and didnt add any water at all. It cooked all day and 30 minutes after adding the cream/flour and evaporated milk, it was very bland. I then added 2 tsp of salt and 1/8 tsp black pepper. That was all it needed. Very tasty after that. But as is, the recipe needs more flavor.

  • Very good soup Made it with my boyfriend for us and his father and they both had seconds Added 12 slices of American cheese - Next time considering using cheddar cheese and heavy cream to thicken.

  • Excellent soup. Ive tried a little variation by using Italian sausage finely chopped and its awesome as well. I love the creaminess.

  • I thought this was just ok.... I thought the half and half flour mixture kind of made this a bit bland. Next time Ill use a bit more seasoning.

  • I omitted the bacon and used vegetable broth to make it vegetarian. I added 1/2 tsp liquid smoke, and broccoli and garnished with shredded cheddar. Very tasty.

  • My whole family really liked this soup, but it really is a bit bland. So, like many others, I made a few changes-- 1) I used leftover ham instead of bacon 2) used fat-free evaporated milk 3) used fat free half & half 4) I added garlic salt (this step helped enhance the flavor tremendously) 5) I made a roux out of the flour and half & half before adding it to the soup at the end. All turned out a bit healthier, much tastier, potato soup

  • As other reviewers suggested, I browned my bacon, set is aside, and then browned my onion in the bacon grease. I then reserved the bacon for use as a topping as I prefer crispy bacon. Other than that, I followed the recipe as written. I did feel it needed about one more teaspoon of salt and another half teaspoon of pepper. Otherwise, very good. Thanks

  • This is a very hearty and delicious soup

  • I am not sure what i did wrong- but way too think and pretty bland

  • This soup is delicious I did make a couple of minor changes. I substituted leeks for the onions (in my book, leeks are a "must" for potato soup) I stirred in some leftover mashed potatoes toward the end of the cooking time, and mashed the chunks up somewhat--that made for a creamier soup. It was also pretty thick, so I added the cream and milk without any flour. Even my teenagers went back for seconds

  • Four changes I made. First cook the bacon to extra crispy and then let cool. use a kitchen knife and turn it to "dust-bits" before putting it in the crock pot. This will get rid of the bad mouth feel that boiled bacon has.Second replace the water with Guinness beer. and add a cup of shredded super sharp white cheddar to the pot. Lastly get rid of the Half and Half and use heavy whipping cream.You end up with a Irish cheddar potato soup that is too addictive to stop eating.Note: the beer addition works better with sage instead of Dill for the spice.

  • This was my first attempt at potato soup and I loved it. It is something you should start early afetrnoon, but when it is done it is GREAT I could not believed that I made something that tasted so good, Thank you Shirley

  • This is a GREAT recipe Came out perfectly I added a little garlic and I also used whole milk in place of evaporated milk because I had it on hand. Will def be making this again

  • Very good. I used milk instead of water and turned out great.

  • Im rating this 4 stars because I made modifications to it. I did not add the water, instead I increased the amount of chicken broth by a half a can. Also, instead of using fresh onions, because I did not have any, I used a packet of Lipton Onion Soup Mix. Like many others I cooked my bacon at the end and used it as a topping. Oh and one more thing, I used heavy whipping cream instead of half and half, fresh dill, and additional seasonings to suit my palate. It was yummy

  • This was a great base for a quick after Sunday morning church services meal I did add carrots and celery to the crock and omitted the bacon (but used bacon grease to saute the onion). While the soup was thickening for the last 30 minutes, I threw some broccoli florets on a baking sheet, sprayed with nonstick canola spray, salted, and roasted on 350 for about 12 minutes. At the meal, we added the broccoli and cheddar cheese to the soup bowl. Yum. Well be making this frequently.

  • I dont know what I was expecting, but this wasnt it. This would have been great served in a small cup at the beginning of a meal but as a meal itself, it was disappointing.

  • I made this recipe for me and my husband...can you say in love. I had no problems with thickness. I modified the recipe slightly...I didnt have condensed broth so I followed another reviewers suggestion and used low sodium broth. I also used black pepper, instead of white. I added chili pepper, garlic powder and dried green onions. I did not add bacon at all - had some frozen leftover ham from Christmas that I added after three hours of slow cooking. Once it finished and I had served up two bowls for hubby and me, I added shredded Smoked Gouda on top of each bowlful. Yummy

  • I followed all directions except the 5 potatoes. Substituted country style hash browns (I had leftover from weekend guests-uncooked). Turned out great

  • Bland, with a bizarre texture. I wouldnt make this again.

  • Pretty darn good and I would make it again. I made a few changes. I used slightly more chicken broth than water, substituted one cup of half & half with whole milk, used heavy cream instead of condensed milk (1 cup), and added the bacon before serving.

  • Fabulous recipe. Full of flavor The only thing I did differently is I added a couple more strips of bacon. Excellent soup recipe for a cold wisconsin winter day

  • I usually substitute green onion for the onion and chopped ham for the bacon. Add a little cheddar cheese and it is very yummy

  • This is a wonderful soup I even cooked it on the stove top and within an hour it was done and it tasted amazing I wouldnt change a thing

  • The best potato soup Ive ever had, and it was so easy.

Source: Slow Cooker Creamy Potato Soup

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