Slow Cooker Potato Soup

A creamy potato soup that is easy to prep and the slow cooker does all of the cooking for you!
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 8


  • 3 tbsp organic unsalted butter
  • 2 medium onions diced (you can also use leeks here or one onion and one leek they give great flavor)
  • 2 lbs baking potatoes peeled and diced into cubes
  • 3  cups chicken stock or broth
  • 4 cups 2% milk divided (I use the Fairlife brand for more protein
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 tbsp cornstarch
  • sea salt and pepper to taste
  • 6 slices of cooked bacon crumbled (go for natural, nitrate free bacon)


  1. Melt butter in a sauté pan over medium-low heat.  Add onions and cook until translucent but not browned, about 4-6 minutes, stirring often. 

  2. Add to slow cooker along with diced potatoes, 3 cups of milk, chicken stock, salt and pepper. Cover and slow cook on low heat for 4 hours. Remove lid and check potatoes. They should be soft when pierced with a fork. 

  3. Mix reserved 1 cup of milk and cornstarch with a whisk until well blended. If you want to add a little more rich creaminess to this soup, you can add a couple of tablespoons of heavy cream to this cornstarch mixture.  Add mixture to soup and continue to cook on low heat for additional 10 minutes, or until soup is thickened.  * I pour the soup into a do this on the stovetop right before serving.

  4. Next, take a potato masher and gently mash potatoes until it’s creamy, but still has some small chunks of potatoes.  You can use an immersion blender here, but I don’t like this soup too creamy, I like more texture.
  5. Ladle into bowls and add crumbled bacon and any other favorite toppings.