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Best Slow Cooker Potato Soup

Slow Cooker Potato Soup

Hearty and delicious, Slow Cooker Potato Soup is an easy meal the whole family will love!
Course dinner
Cuisine American
Keyword slow cooker potato soup
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Author Ang Paris


  • 4 slices bacon diced
  • 2 tablespoons reserved bacon fat
  • 1 cup onion, diced
  • 1/2 cup celery, diced
  • 1 teaspoons fresh garlic, minced
  • 6 cups reduced-sodium chicken or vegetable broth
  • 1 teaspoons salt
  • 1/2 teaspoons white pepper
  • 2 teaspoons dry mustard
  • 2 teaspoons dried tarragon
  • 1/4 teaspoons garlic powder
  • 4 cups red bliss potatoes, peeled and diced
  • 1/2 cup heavy cream
  • 6 oz Gruyere cheese, shredded
  • 2 tablespoons sour cream (optional)


  • In a large skillet, fry the bacon and place onto paper towels to drain. Reserve 2 tablespoons of the bacon grease and discard the rest.
  • In the reserved bacon grease, cook the onions and celery until tender.  Add the minced garlic cook 1-2 minutes more.
  • To the slow cooker, add the stock, vegetable mixture, salt, pepper, dry mustard, dried tarragon, and garlic powder.  Whisk to combine.
  • Add the potatoes and set the slow cooker for 8 hours on low until the potatoes are tender.
  • Just before serving, use an immersion blender to smooth out the potato soup to desired taste.
  • Stir in the heavy cream and shredded Gruyere cheese.  If desired, add in the sour cream.
  • Serve with crumbled bacon pieces and cheddar cheese for topping. 


This soup is also delicious when garnished with fresh parsley, chives or scallions.
If you prefer not to use bacon, cook the onions and celery in butter.
For a little crunch, melt 1 tablespoon of butter in a skillet on medium heat, add 1/2 cup of panko bread crumbs and toast.  Add to the top of the soup in lieu of bacon.