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Slow Cooker Potato Soup


  • 4 slices bacon
  • 1 1/2 cups chopped onions
  • 5 cups peeled russet potatoes about five potatoes
  • 1 medium stalk celery
  • 1 carton 4 cups chicken broth
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 cup all purpose flour
  • 1 1/2 cups half and half or milk we used skim milk and it was fine, but it might be a little creamier if you use half and half
  • 8 oz. shredded Cheddar Cheese


  • In skillet, cook bacon over medium heat, until browned & crispy. Remove from skillet, and drain on paper towels, then refrigerate until dinner time.
  • In bacon drippings, cook onion over medium heat 4-5 minutes, stirring frequently, until tender.
  • Spray slow cooker with cooking spray. In cooker, mix onion, potatoes, celery, broth, salt & pepper. Cook in slow cooker on low for 6-7 hours.
  • In small bowl, beat flour and half and half (or milk) with wire whisk until well blended; stir into soup.
  • Increase heat on slow cooker until high. Cover; cook about 30 minutes longer or until thickened.
  • Stir in cheese until melted & smooth. (If you want fewer lumps in your soup, you’ll want to mash the potatoes a bit with a potato masher.)
  • Crumble bacon, serve on top of soup.