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Nikki's Creamy Crock Pot Potato Soup

Rated as 3.89 out of 5 Stars

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

3 h 40 m servings 429 cals
Original recipe yields 6 servings

Directions

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  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.

Footnotes

  • Partner tip: Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts


Per Serving: 429 calories; 23.5 g fat; 42.5 g carbohydrates; 13.7 g protein; 61 mg cholesterol; 1366 mg sodium. Full nutrition

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Reviews

Read all reviews 87
  1. 103 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

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...

Most helpful critical review

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...

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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...

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...

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?

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 ...

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 i...

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...

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.

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 ...

Very good soup with a few changes. Cook the veges on the stove first, not in the crock pot. Also, I only used a few sprinkles of red pepper. I would suggest not adding it at all for a wonderfu...