Ultimate Slow-Cooker Loaded Potato Soup Recipe | Yummly
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Ultimate Slow-Cooker Loaded Potato Soup

Emily: "It was amazing and thick and creamy. We really lo…" Read More
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What's the secret to making this ultimate comfort food soup ultra creamy? Canned evaporated milk. It prevents curdling that can happen when regular milk is cooked over a long period of time. The recipe is a Yummly original created by Ashley Strickland Freeman.


  • 2 1/2 pounds yukon gold potatoes
  • 1 can evaporated milk (1 can is 12 oz.)
  • 2 1/2 cups vegetable broth
  • 2 tablespoons unsalted butter
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper (plus more for serving)
  • 12 slices bacon
  • 8 ounces sharp cheddar cheese
  • 1 bunch fresh chives
  • 8 ounces sour cream
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    1. Peel potatoes and cut into chunks. Combine potatoes, evaporated milk, broth, butter, salt, and pepper in a 4-qt. slow cooker. Cover and cook on low setting until potatoes are tender, 6-8 hours.
    2. While soup cooks, cook bacon in a large frying pan over medium-high heat until crisp, turning once, 4-5 minutes on each side. Transfer to paper towels to drain. Crumble bacon. Coarsely shred cheese. Use kitchen scissors to snip chives.
    3. Puree soup in slow cooker using an immersion blender (watch out for possible splashing as it starts to mix). Or puree soup in batches in a blender.
    4. Divide soup among serving bowls. Top with cheese, bacon, sour cream, and chives. Add more pepper to taste if you like.
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    NutritionView More

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    Calories710Calories from Fat490
    Total Fat54g83%
    Saturated Fat26g130%
    Trans Fat
    Calories from Fat490
    Total Carbohydrate32g11%
    Dietary Fiber6g24%
    Vitamin A25%
    Vitamin C40%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Emily 8 months ago
    It was amazing and thick and creamy. We really loved this recipe. I made it twice in a month. I recommend this recipe.
    Sheree 9 months ago
    Definitely had to add seasoning and it wasn’t as creamy as I hoped, but it’s a decent recipe.
    Tamara Young 10 months ago
    Very rich delicious flavor with just a few inexpensive ingredients. I cooked it on High pressure for 4 hours rather than the 6-8 hours on Low.
    Robyn Moore a year ago
    Had to add things to improve flavor. this is not a creamy normal soup but more consistency of mush.
    Theresa D. a year ago
    Family enjoyed the soup, will be making it again. I'll be adding leek to it.
    Ashley Mutero a year ago
    there is room for Improvement but wasn't a bad soup!
    Kevin L. a year ago
    as is would not have been good. Had to dr. it half way through.
    Joe Moore-Layton a year ago
    This is loaded potato bisque. That is what it smells like and taste like. I didn’t hate it, but there are some big improvements I am going to have to trial before I have made this really enjoyable!
    India Ostenson a year ago
    Was delicious definitely recommend!! Consistency wasn’t what I wanted but a cheese rue fixed the trick.
    Nkenge Bergan a year ago
    The consistency wasn’t what I wanted. I would probably substitute the Yukon golds for red potatoes... and add more vegetable stock.
    Marcus Knapp a year ago
    really good! i made it for my family and they loved it. i put the crock pot on high and cooked for 3.5 hours because i didn’t have the time to cook on low 😓 but it cooked just fine. i didn’t purée it, just mashed the potatoes once it was done cooking.
    Kenzie Deberg a year ago
    super good easy recipe for instapot