Slow Cooker Yukon Gold Potato Soup with Cheddar and Bacon
- Prep
- 15 min
- Cook
- 6 hr 30 min
- Yield
- 8 servings
- Level
- medium
- Cuisine
- American
Rich and creamy potato soup made with tender Yukon Gold potatoes, crispy bacon, and sharp cheddar cheese in a slow cooker. This comforting soup combines the convenience of crockpot cooking with a luxurious texture achieved through partial mashing and a flour-thickened milk base. Perfect for cold weather dinners or meal prep, the soup develops deep flavors during the long, slow cooking process. The combination of evaporated milk and sour cream creates an exceptionally creamy consistency without curdling, while leaving some potato chunks provides satisfying texture contrast.
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Method
13 steps- 1
Add diced potatoes, diced onion, minced garlic, bacon, parsley and chicken broth to the slow cooker
- 2
Season with salt and pepper and stir
- 3
Cook for 6-8 hours on Low or 3-4 hours on High until potatoes are fork tender
- 4
Melt butter in medium saucepan over medium heat
- 5
Whisk in flour until completely combined
- 6
Slowly whisk evaporated milk into flour mixture
- 7
Cook over low heat, stirring occasionally, until mixture thickens and begins to simmer
- 8
Add milk-flour mixture to potato mixture in slow cooker and stir to combine
- 9
Using potato masher, mash about 3/4 of the potatoes, leaving some unmashed for texture
- 10
Add shredded cheddar cheese and sour cream and stir well to combine
- 11
Taste and adjust seasoning with salt and pepper
- 12
Cover and continue cooking on Low for 30 minutes or High for 15 minutes
- 13
Serve warm garnished with chives, bacon, cheese or sour cream
Tips
Use Yukon Gold potatoes for the best creamy texture as they break down nicely when mashed while holding their shape when left chunky.
Make the flour-milk mixture separately to prevent lumps from forming in the soup and ensure smooth, even thickening.
Mash only 3/4 of the potatoes to create the perfect balance of creamy base with satisfying potato chunks for texture.
Good to Know
Refrigerate up to 4 days. May thicken when cold, thin with broth when reheating.
Can be made 1-2 days ahead. Add cheese and sour cream when reheating to prevent separation.
Serve immediately while hot. Garnish with chives, bacon bits, and extra cheese.
Common Mistakes
Add milk mixture slowly to avoid curdling and lumps in the soup.
Don't skip the flour-butter roux step to ensure proper thickening without grittiness.
Avoid overcooking after adding cheese to prevent the soup from becoming grainy.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I make this soup on the stovetop instead?
Yes, simmer all ingredients except cheese and sour cream in a large pot for 20-25 minutes until potatoes are tender, then proceed with thickening steps.
What if my soup is too thick or too thin?
If too thick, thin with additional broth or milk. If too thin, mix 2 tablespoons cornstarch with cold milk and stir in.
How long does this soup keep in the refrigerator?
Store covered in refrigerator for up to 4 days. The soup will thicken when cold, so add broth when reheating to reach desired consistency.