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Slow Cooker Potato Soup Miss Information #slowcooker

Slow Cooker Potato Soup

This hearty and comforting potato soup made in the slow cooker is they perfect dish for a cool Fall day!
Course Soup
Author Ang @ Juggling Act Mama

Ingredient List

  • 6 cups reduced-sodium chicken or vegetable broth
  • 4 slices bacon diced
  • 2 tables reserved bacon fat
  • 1 cup onion diced
  • 1/2 cup celery diced
  • 1 tsp minced garlic
  • 1 tsp salt
  • 1/2 tsp white pepper
  • 2 tsp dry mustard
  • 2 tsp dried tarragon
  • 1/4 tsp garlic powder
  • 4 cups red bliss potatoes diced
  • 1/2 cup heavy cream
  • 6 oz Gruyere cheese shredded


  1. The night before:
  2. Cook the diced bacon in a heavy skillet or cast iron skillet until crisp. Remove the bacon pieces with a slotted spoon to a paper-towel lined plate to cool.
  3. Reserve 2 tablespoons of the bacon fat. Reduce the heat to medium and add the onion and celery until tender. Add the minced garlic and cook 1 minute, then remove from heat.
  4. Add the chicken stock to the slow cooker and add the salt, white pepper, dry mustard, dried tarragon, and garlic powder. Whisk to combine. Add the potatoes.
  5. Store the soup mixture, covered, and the bacon pieces in an airtight bag or container in the refrigerator.
  6. On cooking day:
  7. Remove the soup mixture from the refrigerator and set the slow cooker on low. Cook for 6-8 hours.
  8. Before serving, uses an immersion blender to pulse the mixture, leaving some pieces of potato intact. Stir in the heavy cream and half the Gryuere cheese.
  9. Serve with crispy bacon pieces and additional cheese, as desired.