Crockpot Potato Soup Recipe

Introduction

There’s nothing quite like a warm, hearty bowl of potato soup to comfort you on a chilly day. When made in a crockpot, this classic dish becomes even more appealing. With minimal effort, you can create a rich, creamy, and delicious potato soup that’s perfect for family dinners or meal prep. This crockpot potato soup recipe is easy to follow, packed with flavor, and sure to become a staple in your household.

Step-by-Step Cooking Instructions

Step 1: Prepare the Ingredients

1. Peel and Dice Potatoes: Begin by peeling the potatoes and cutting them into small, even-sized cubes. This ensures they cook evenly in the crockpot.
2. Dice Onion and Mince Garlic: Dice the onion into small pieces and mince the garlic. These will add depth of flavor to the soup.

Step 2: Combine Ingredients in the Crockpot

1. Add Potatoes, Onion, and Garlic: Place the diced potatoes, onions, and minced garlic into the crockpot.
2. Pour in the Chicken Broth: Add the chicken broth, ensuring that the potatoes are fully submerged. Stir to combine.
3. Season the Soup: Add salt and pepper to taste. You can adjust the seasoning later if needed.

Step 3: Cook the Soup

1. Set the Crockpot: Cover the crockpot and set it to cook on low for 6-7 hours, or on high for 3-4 hours. The potatoes should be tender and easy to mash.
2. Check for Doneness: After the cooking time, check the potatoes with a fork to ensure they’re fully cooked.

Step 4: Blend the Soup

1. Blend for Creaminess: Use an immersion blender to blend the soup until smooth and creamy. If you prefer a chunkier texture, only blend part of the soup.
2. Add Heavy Cream: Stir in the heavy cream to give the soup a rich, velvety texture.

Step 5: Add Cheese and Sour Cream

1. Stir in Cheese: Add the shredded cheddar cheese to the soup and stir until it’s fully melted and incorporated.
2. Mix in Sour Cream: Stir in the sour cream to add a tangy richness to the soup.

Step 6: Serve and Garnish

1. Crisp the Bacon: While the soup is finishing, cook the bacon until crispy. Once cooled, crumble the bacon into small pieces.
2. Ladle and Garnish: Ladle the soup into bowls and top each serving with crumbled bacon and fresh chives. Add additional shredded cheese if desired.

Serving Suggestions

Pairing Ideas

• Crusty Bread: Serve with a slice of warm, crusty bread to soak up every last bit of the creamy soup.
• Side Salad: Pair with a light, fresh salad to balance the richness of the soup.
• Grilled Cheese Sandwich: A classic grilled cheese sandwich makes for a perfect companion to this potato soup.

Variations to Try

• Loaded Potato Soup: Add toppings like sour cream, extra bacon, green onions, or even jalapeños to make a loaded version of this soup.
• Vegetarian Option: Substitute the chicken broth with vegetable broth and skip the bacon for a vegetarian version.
• Spicy Potato Soup: Add a pinch of cayenne pepper or some chopped jalapeños for a spicy kick.

Tips for Success

Choosing the Right Potatoes

• Russet Potatoes: These are the best choice for this recipe because they break down easily and create a creamy texture when cooked.

Perfect Consistency

• Adjusting Thickness: If the soup is too thick, you can add more chicken broth or water to reach your desired consistency.

Enhancing Flavor

• Cheese Choices: While cheddar is classic, feel free to experiment with other cheeses like Gruyère or Monterey Jack for a different flavor profile.

Conclusion

This crockpot potato soup recipe is the epitome of comfort food. With its creamy texture, savory flavors, and simple preparation, it’s a dish that everyone will love. Whether you’re making it for a cozy family dinner or as a meal prep option for the week, this soup is sure to satisfy. Give it a try, and enjoy the comforting warmth of a bowl of homemade potato soup.

FAQs

Can I freeze leftover potato soup?

Yes, you can freeze leftover potato soup. Just make sure to let it cool completely before transferring it to an airtight container. It can be stored in the freezer for up to 3 months.

How can I make this soup dairy-free?

To make this soup dairy-free, you can use coconut milk or a non-dairy cream substitute in place of the heavy cream. Use a dairy-free cheese alternative or simply skip the cheese.

Can I use other types of potatoes?

Yes, you can use other types of potatoes, but russets are recommended for their creamy texture. Yukon Golds are another good option.

What if I don’t have an immersion blender?

If you don’t have an immersion blender, you can use a regular blender. Just be sure to blend the soup in batches and be careful with hot liquids.

Can I add other vegetables to the soup?

Absolutely! Adding vegetables like carrots, celery, or leeks can add more flavor and nutrition to the soup.

Yield: 6

Crockpot Potato Soup Recipe

Print

There’s nothing quite like a warm, hearty bowl of potato soup to comfort you on a chilly day. When made in a crockpot, this classic dish becomes even more appealing. With minimal effort, you can create a rich, creamy, and delicious potato soup that’s perfect for family dinners or meal prep. This crockpot potato soup recipe is easy to follow, packed with flavor, and sure to become a staple in your household.

Prep Time 15 minutes

Cook Time 6 hours

Ingredients

• 6 large russet potatoes, peeled and diced
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 3 cups chicken broth
• 1 cup heavy cream or half-and-half
• 1 cup shredded cheddar cheese
• 4 slices bacon, cooked and crumbled (optional)
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 2 tablespoons butter
• 2 tablespoons all-purpose flour (optional, for thickening)
• 1/2 cup sour cream (optional, for serving)
• Fresh chives or green onions, chopped (optional, for garnish)

Instructions

1. Prepare the Ingredients:
   Peel and dice the potatoes into small cubes. Finely chop the onion and mince the garlic.
   
2. Assemble in Crockpot:
   Add the diced potatoes, chopped onion, minced garlic, chicken broth, and dried thyme to the crockpot.
   Season with salt and pepper to taste.
   
3. Cook the Soup:
   Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are tender.
   
4. Thicken the Soup (Optional):
   If you prefer a thicker soup, in a small saucepan, melt the butter over medium heat and whisk in the flour. Cook for 1-2 minutes to form a roux, then stir this mixture into the crockpot.
   Alternatively, you can use a potato masher or an immersion blender to mash some of the potatoes directly in the crockpot to thicken the soup.
   
5. Add Cream and Cheese:
   Stir in the heavy cream and shredded cheddar cheese. Continue to cook on low for an additional 20-30 minutes until the cheese is melted and the soup is creamy.
   
6. Serve:
   Ladle the soup into bowls and top with crumbled bacon, a dollop of sour cream, and chopped chives or green onions if desired.

Notes

Potatoes: Russet potatoes are ideal for this recipe because they break down nicely and create a creamy texture.

Broth: For a richer flavor, you can substitute part of the chicken broth with vegetable broth or even beer.

Cheese: Feel free to use other types of cheese like Monterey Jack, Gouda, or a cheese blend for different flavors.

Vegetarian Option: Use vegetable broth instead of chicken broth and omit the bacon for a vegetarian version.

Storing Leftovers: Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a little extra broth or cream if needed to adjust the consistency.