This crock pot potato soup came into being in a fit of desperation one day. I’d like to say I thought it through and tweaked it and slaved over the recipe for ages. I did none of those things. This recipe was a winner straight out of the gate!
We were running around one morning doing the “rush-rush” routine. Probably running a little late because I remember it being more than slightly insane. And my then t’ween daughter was then kind enough to remind me we were expecting guests that evening.
30 second world stop. Brain overload. No food cooked…etc. We started pulling stuff out of the cabinets to figure out what was available. This recipe was the result.
Epic success! Everyone raved and ate seconds or thirds.
Quick Jump Links
We’ve changed it up and added lots of stuff over the years. Not because of boredom but more so because of those “what’s in the pantry” moments. That same girl is now 24 with a family of her own. Last time I remembered to ask she still makes it.
You can make multiple substitutions or you can toss it all in the slow cooker and see what you’ll come up with.
- Carrots and celery diced are great additions to sneak in veggies.
- Adding fresh spinach 30 minutes before serving adds a completely different, delicious flavor.
- Using only milk makes the soup thinner and better for Summer and Spring.
- Using more cream thickens the soup for a chilly Fall or Winter main course.
- Adding boxed potato flakes will thicken it up if you get it too thin.
- Caramelizing the onions adds a deep, rich flavor. You can even make them ahead in the crockpot and freeze for later.
- Diced ham or chicken can both substitute for the bacon bits.
Try it! Let us know what version you make and how it turns out! We’d love to know :)
- Top with shredded cheeses
- Stir in croutons right before serving
- Swirl in a tablespoon of sour cream right before serving
Serve with a crusty bread or sandwiches.
Scroll down for the Pinnable & Printable for this Crock Pot Potato Soup Recipe
- 4 15-ounce cans potatoes (sliced, diced, or whole)
- 1 10-ounce can mushrooms
- 1 package bacon (cooked and crumbled; or substitute purchased real bacon bits)
- 2 10.5-ounce cans cream of mushroom soup (or any type of cream soup)
- 2 to 4 cups whole milk (half & half, heavy cream or any combo of them)
- 1 cup onions (diced and optional)
- 6 cloves garlic (optional)
- Shredded cheese (optional)
Spray, oil or butter your crock pot insert ~or~ use a liner.
Open all your cans but don’t drain them.
Pour all the ingredients into crock pot insert.
Use a potato masher and mash up about half the potatoes. Stir well.
Cover and cook on low for 6-8 hours or high for 3-4 hours.