Nikki's Creamy Crock Pot Potato Soup Recipe -
Nikki's Creamy Crock Pot Potato Soup Recipe
  • READY IN 3+ hrs

Nikki's Creamy Crock Pot Potato Soup

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"This recipe is well worth the list of ingredients. Most are items you already have around the kitchen."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    30 mins
  • COOK

    3 hrs 10 mins

    3 hrs 40 mins


  1. Preheat a large slow cooker by turning it to the High setting and covering with the lid.
  2. Place the cut-up potatoes in a microwave safe bowl, and microwave on High for about 8 minutes, until the potatoes are cooked and steaming hot.
  3. While the potatoes are cooking, place the butter in the preheated slow cooker, and cook and stir the onions and garlic for about 5 minutes, until the onions turn golden. Stir in 1/2 cup of milk, and whisk in the flour until smooth. Gradually whisk in the remaining 3 cups of milk, and let the mixture come to a simmer in the slow cooker. Simmer for about 10 minutes, until the soup begins to thicken.
  4. Stir in the hot cooked potatoes, crumbled bacon, sour cream, Cheddar cheese, Parmesan cheese, seasoned salt, parsley, red pepper flakes, celery salt, and dried basil. Stir to mix the soup well, reduce the slow cooker setting to Low, cover, and cook for 3 hours, stirring occasionally. Sprinkle with chives and serve.
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  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews More Reviews

Most Helpful Positive Review
Nov 16, 2009

Easy and quick in the crockpot, with precooking the potatoes in the microwave. Changes I made were adding one more potato, more onion, about a cup less milk, 2 stalks of diced celery, and one can of low sodium chicken broth. I also added less seasoned salt, using about 1 T of Mrs. Dash's Southwest Chipotle, along with celery seed instead of celery salt. Near the end of cooking, I also added in fresh broccoli. Will make again!!!

Most Helpful Critical Review
Nov 09, 2010

The final product tasted great! But there were two problems with the recipe that really affected my rating: 1. The prep time either needs to be changed 1 hour or instead of using the crockpot to make the base, do it in a pot on the stove and then transfer to the crockpot. I started in the crockpot, saw that it was going to take more like 1-1.5 hours and moved over to the stove. Followed the recipe exactly and then transferred back to the crockpot before adding the potatos, etc. 2. This is just an opinion issue really, but 1 T of crushed red pepper flakes made for a REALLY spicy potato soup. Next time (and I will make it again) I will probably cut that in half. All things considered, it is a very tasty and simple potato soup and I love how it starts carmelizing around the edges of the crockpot as it cooks - SO yummy and pretty! Thanks for the recipe!!!

May 15, 2009

holy moly...could 1 tbsp of hot pepper be wrong??? I made this for my daughter but it is waaayyy to spicy....even after adding 1/2 cup sugar and more potatos. What can I do to salvage it?

May 19, 2011

I doubled this recipe. I threw my potatoes in the crockpot with the onion and garlic and covered it with chicken broth instead of milk. I did not need the butter. When the potatoes were done, I did a quick mash with my potato masher, then I added in the bacon, one cup of fat free evaporated milk (my soup was thick enough already so I did not need the flour), a quarter cup of sour cream, the cheese, and a pinch of salt. After tasting it, I added my own personal touches (I sauteed some green onion with a mess of minced garlic in a little butter and threw that in with chives, hot pepper sauce, onion/garlic powder). Good recipe for soup that I could bend a bit and make more personal to me, lighter so I could enjoy without a lot of guilt, nevermind it was super cheap to make both on the food budget AND heating bill. This'll be lunch for the next couple days for my husband and I and we'll both enjoy this a great deal.

Mar 03, 2010

I used fresh celery instead of celery salt and saved my bacon for topping instead of cooking it in the soup. This is a very tasty and easy potato soup and would get a 5 except as written there is too much salt. I cut WAY back and it was still pretty salty. The addition of Parmesan was nice and I will make this again!

Jan 24, 2011

This recipe is a keeper. I read most other's reviews and modified myself. I only used 1/4 tsp red peppers and it was perfect. I also sauteed the onions and garlic in a pot , using the same pot I had used to brown the bacon (minus the grease, of course). I decreased the salt and added several whole stalks of celery for flavor (with leaves) while cooking and removed before serving. I also used some low sodium chicken broth, mixing in during the cook time to prevent it from getting too thick. I used one more potatoe and more onion. Topped with bacon, shredded cheddar and green onions.

Oct 26, 2010

A tasty, spicy soup, but (I suppose this is somehow my fault) I could NOT get it to thicken! Anyone else have this trouble? I added extra flour too, but still nothing.

Nov 19, 2010

We like hot and spicy, but my oh my, too much red pepper flake. We will cut it by at least half the next time we make this. Also, too much seasoned salt...will also cut in at least half. But all that being said, the soup will be one we make again and again I am sure. We did add more bacon and onion and simmered in the skillet with bacon drippings and then moved to crock pot. The basic recipe is good and we will tweek it to our tastes.


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  • Calories
  • 429 kcal
  • 21%
  • Carbohydrates
  • 42.5 g
  • 14%
  • Cholesterol
  • 61 mg
  • 20%
  • Fat
  • 23.5 g
  • 36%
  • Fiber
  • 3.4 g
  • 13%
  • Protein
  • 13.7 g
  • 27%
  • Sodium
  • 1366 mg
  • 55%

* Percent Daily Values are based on a 2,000 calorie diet.

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