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Slow Cooker Potato Soup

An easy recipe when you are pressed for time and need a home cooked meal waiting for you. Pairs perfectly with crusty bread and a crisp green salad.
Prep Time 20 minutes
Cook Time 8 hours
Author Leandra Witchwood ©2014, The Magick Kitchen


  • 6 bacon slices
  • 1 large onion chopped
  • 3 pounds baking potatoes peeled and cut into 1/4-inch-thick cubes
  • Cooking spray
  • 1/2 cup water
  • 2 14.5-ounce cans chicken broth
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 cups low-fat milk
  • 8 ounces shredded extra sharp cheddar cheese divided
  • 1/2 cup sour cream
  • fresh chives chopped


  1. Render bacon in a large nonstick skillet over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan; crumble bacon. Reduce heat to med-low, add onion to pan; sauté until translucent.
  2. Place potato slices and onion in a slow cooker coated with cooking spray. Combine 1/2 cup water and next 3 ingredients (through pepper); stir to combine. Cover and cook on LOW for 8 hours or until potatoes are tender.
  3. Mash mixture with a potato masher or use a hand blender to make the potatoes smooth. Stir in milk and 3/4 cup cheese. Increase heat to HIGH. Cover and cook on HIGH for 20 minutes or until everything is thoroughly heated.
  4. Ladle soup into bowls. Top with sour cream and remaining 1/4 cup cheese. Sprinkle with bacon and chives.