Crockpot Potato Soup is a warm and comforting dish that everyone will love. It brings together simple ingredients to create a creamy and flavorful bowl of soup. Perfect for chilly days or as a filling meal, this recipe is easy to follow and great for any occasion.
Why Make This Recipe
This potato soup is not only delicious but also super easy to prepare. The crockpot does most of the work for you! You can set it and forget it while it slowly cooks to perfection. It’s a crowd-pleaser that can be served at family gatherings, game days, or just for a cozy dinner at home. Plus, it’s a great way to use up potatoes and it’s customizable with your favorite toppings.
How to Make Crockpot Potato Soup
Ingredients
- 2 lbs large potatoes (peeled and cubed into 1-inch cubes, approximately 4 potatoes)
- 2 cups chicken broth
- 8 oz bacon bite-sized pieces (cooked)
- 1/2 medium onion (finely chopped)
- 2 garlic cloves (minced)
- 1 tsp salt or to taste
- ¼ tsp ground black pepper or to taste
- 4 Tbsp unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup mild or sharp cheddar cheese (shredded)
- 3/4 cup sour cream
- Green onions (to serve)
Directions
- In a crockpot, add the cubed potatoes, chicken broth, cooked bacon, chopped onion, minced garlic, salt, and pepper.
- Cover the crockpot and cook on high for 3-4 hours or on low for 5-6 hours. The soup is done when the potatoes are soft and easily pierced with a fork.
- Lightly mash the potatoes in the pot to create a creamy texture.
- Add the unsalted butter, flour, milk, shredded cheese, and sour cream to the mixture. Stir well to combine.
- Let it cook for an additional 30 minutes to an hour on low, until the soup is thick and creamy.
- Finish by topping with green onions and your favorite toppings.
- Serve and enjoy with friends!
How to Serve Crockpot Potato Soup
Serve your delicious potato soup hot, garnished with green onions, extra cheese, or crispy bacon bits. Pair it with crusty bread or a side salad for a complete meal. It’s perfect for cozy dinners or gatherings.
How to Store Crockpot Potato Soup
To store leftovers, let the soup cool completely. Then transfer it to an airtight container and put it in the refrigerator. It will stay fresh for about 3-4 days. You can also freeze the soup for up to 3 months. Just be sure to thaw it in the fridge the night before you plan to eat it again.
Tips to Make Crockpot Potato Soup
- Make sure to chop the potatoes into evenly-sized pieces so they cook evenly.
- For a thicker soup, you can use a potato masher to mash more of the potatoes.
- Feel free to adjust the seasonings to suit your taste. Adding herbs like thyme or parsley can enhance the flavor.
Variation
You can make this potato soup vegetarian by replacing chicken broth with vegetable broth and omitting bacon. Additionally, try adding vegetables like carrots or celery for extra flavor and nutrition.
FAQs
1. Can I use any type of potato?
Yes, while russet potatoes are commonly used, you can also use Yukon Gold or red potatoes for a slightly different texture and flavor.
2. How do I ensure my soup is creamy?
Adding butter, sour cream, and cheese helps to create a creamy texture. Make sure to add these ingredients at the end and let them mix thoroughly.
3. Can I double this recipe?
Absolutely! Just make sure your crockpot is large enough to hold all the ingredients, and adjust cooking times if necessary. It’s great for feeding a crowd!
Crockpot Potato Soup
Ingredients
Main Ingredients
- 2 lbs large potatoes (peeled and cubed into 1-inch cubes, approximately 4 potatoes)
- 2 cups chicken broth
- 8 oz bacon (bite-sized pieces, cooked)
- ½ medium onion (finely chopped)
- 2 cloves garlic (minced)
- 1 tsp salt or to taste
- ¼ tsp ground black pepper or to taste
- 4 Tbsp unsalted butter
- ¼ cup all-purpose flour
- 2 cups whole milk
- 1 cup mild or sharp cheddar cheese (shredded)
- ¾ cup sour cream
- Green onions (to serve)
Instructions
Preparation
- In a crockpot, add the cubed potatoes, chicken broth, cooked bacon, chopped onion, minced garlic, salt, and pepper.
- Cover the crockpot and cook on high for 3-4 hours or on low for 5-6 hours, until the potatoes are soft and easily pierced with a fork.
- Lightly mash the potatoes in the pot to create a creamy texture.
Final Steps
- Add the unsalted butter, flour, milk, shredded cheese, and sour cream to the mixture and stir well to combine.
- Let it cook for an additional 30 minutes to an hour on low, until the soup is thick and creamy.
- Finish by topping with green onions and your favorite toppings.
- Serve and enjoy with friends!
