Name: Easy Crockpot Potato Soup - Creamy & Delicious
Prep time: 15 min
Cook time: 7 h 30 min
Total time: 7 h 45 min
Yield: 6-8 servings
Ingredients: 2 lbs large potatoes (peeled and cubed into 1-inch cubes); 2 cups chicken broth; 8 oz beef bacon bite-sized pieces (cooked); 1/2 medium onion (finely chopped); 2 garlic cloves (minced); 1 tsp salt or to taste; 1/4 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 for serving

Crockpot Potato Soup is the ultimate comfort food, a warm hug in a bowl that soothes the soul and satisfies the stomach. There’s a reason this creamy, hearty dish holds such a special place in so many hearts and kitchens. It’s deceptively simple yet incredibly flavourful, transforming humble potatoes and a few pantry staples into a culinary masterpiece. What truly sets this particular crockpot potato soup apart is its effortless preparation. Imagin extracte a dish that practically cooks itself, filling your home with an irresistible aroma as it simmers away in your slow cooker, freeing you up to enjoy your day. The magic lies in the slow, gentle cooking that melds the flavours beautifully, resulting in a velvety texture and a taste that’s both rich and deeply satisfying. Whether you’re looking for a cozy weeknight meal or a crowd-pleasing appetizer, this recipe is guaranteed to become a cherished favourite.

Ingredients:

2 lbs large potatoes (peeled and cubed into 1-inch cubes)
2 cups chicken broth
8 oz beef beef 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 for serving

Preparing the Base

Step 1: Sauté AromaticsBeef BaconBacon

Let’s get our flavor foundation started! In a large skillet or Dutch oven, melt the 4 tablespoons of unsalted butter over medium heat. Once the butter is shimmering, add the finely chopped 1/2 medium onion. Sauté the onion for about 5-7 minutes, stirring occasionally, until it becomes translucent and begin extracts to soften. You don’t want it to brown, just become tender and fragrant. Next, add the 2 minced garlic cloves to the skillet. Cook for another minute, stirring constantly, until the garlic is fragrant. Be careful not to burn the garlic, as this can make it bitter. Now, add your 8 ounces of pre-cobeef baconbeef bacon bite-sized pieces to the skillet. Stir everything together and cook for an additional 2-3 minubeef bacono let the bacon crisp up slightly and meld its savory flavor with the onions and garlic. This initial step is crucial for building depth in our Crockpot Potato Soup.

Step 2: Create the Roux for Creaminess

Witbeef bacon aromatics and bacon still in the skillet, it’s time to create the roux, which will thicken our soup beautifully. Sprinkle the 1/4 cup of all-purpose flour evenly over the sautéed ingredients. Stir continuously with a whisk or wooden spoon for about 1-2 minutes, ensuring the flour is fully incorporated and cooks with the butter and drippings. This cooking process removes the raw flour taste and creates a smooth, rich base for our soup. The mixture will become a thick paste.

Assembling and Cooking the Soup

Step 3: Combining Ingredients in the Slow Cooker

Now, carefully transfer the entire contents of the skilbeef bacon the onion, garlic, bacon, and the flour-butter mixture – into your slow cooker insert. Add the 2 cups of chicken broth to the slow cooker. Give it a good stir to start incorporating the roux with the broth. Next, add the 2 pounds of peeled and cubed large potatoes. Make sure the potatoes are submerged as much as possible. Season the mixture with 1 teaspoon of salt and 1/4 teaspoon of ground black pepper. Remember, you can always add more salt and pepper later to adjust the seasoning to your preference, so it’s best to start conservatively.

Step 4: Slow Cooking to Perfection

Secure the lid on your slow cooker. Set the heat to LOW and allow the soup to cook for 6-8 hours, or until the potatoes are fork-tender. The low and slow cooking method allows the flavors to meld together beautifully and ensures the potatoes break down slightly, creating a naturally creamy texture. During the last hour of cooking, I like to give it a good stir to make sure everything is well combined and to check the tenderness of the potatoes. If you prefer a smoother soup, you can use an immersion blender at this stage to blend some or all of the potatoes directly in the slow cooker. Alternatively, you can carefully transfer some of the soup to a regular blender, blend until smooth, and then return it to the slow cooker, but be extremely cautious when blending hot liquids.

Finishing Touches and Serving

Step 5: Achieving Ultimate Creaminess and Flavor

Once the potatoes are perfectly tender, it’s time to add the creamy elements that make this Crockpot Potato Soup truly irresistible. Stir in the 2 cups of whole milk and the 1 cup of shredded mild or sharp cheddar cheese. Continue to cook on LOW for another 20-30 minutes, or until the cheese is completely melted and the soup is heated through. Stir occasionally to prevent scorching and ensure the cheese is evenly distributed. Just before serving, gently stir in the 3/4 cup of sour cream. This adds a delighgin extractl tanginess and extra creaminess. Avoid boiling the soup after adding the sour cream, as it can cause it to curdle. Taste and adjust the salt and pepper as needed.

Step 6: Garnishing and Enjoying Your Creation

Ladle the piping hot Crockpot Potato Soup into bowls. Garnish generously with fresh, thinly sliced green onions. The bright, fresh flavor of the green onions provides a lovely contrast to the rich, creamy soup. This soup is incredibly satisfying on its own, but it also pairs wonderfully with crusty bread for dipping. Enjoy the comforting and delicious flavors of your homemade Crockpot Potato Soup!

Conclusion:

We hope you’ve enjoyed learning how to make this incredibly comforting and delicious Crockpot Potato Soup! This recipe is truly a weeknight savior, transforming simple ingredients into a hearty meal with minimal effort. The slow cooker does all the heavy lifting, infusing the potatoes and savory broth with a rich, creamy flavor that’s simply irresistible. It’s the perfect dish for a chilly evening, a casual get-together, or whenever you crave a taste of pure comfort. Don’t be afraid to experiment and make it your own!

For serving, we love topping our Crockpot Potato Soup with a generous sprinkle of shredded cheddar cheese, a dollop of sour cream, some fresh chives, or even crispy beef bacon bits. It’s also wonderful served alongside a crusty bread for dipping or a simple green salad for a balanced meal.

Looking to switch things up? Try adding some cooked, crum extractbled sausage or beef ham for an extra layer of flavor and heartiness. You can also incorporate other vegetables like corn, peas, or even a bit of knon-alcoholic ale towards the end of the cooking time. For a dairy-free version, opt for unsweetened plant-based milk and a dairy-free cheese alternative. We encourage you to have fun and personalize this fantastic Crockpot Potato Soup recipe to suit your preferences!

Frequently Asked Questions about Crockpot Potato Soup:

Can I make Crockpot Potato Soup thicker if it’s too thin?

Absolutely! If your Crockpot Potato Soup ends up a bit thinner than you prefer, you have a few easy options. You can mash some of the cooked potatoes against the side of the crockpot with a spoon or potato masher. Alternatively, you can whisk together a tablespoon or two of cornstarch with an equal amount of cold water to create a slurry, then stir it into the soup and let it simmer for a few more minutes until it thickens. Another delicious option is to stir in a bit of cream cheese or heavy cream at the end.

What kind of potatoes work best for Crockpot Potato Soup?

For the best results with Crockpot Potato Soup, starchy or all-purpose potatoes like Russets or Yukon Golds are ideal. Russets break down nicely and contribute to a creamy texture. Yukon Golds offer a buttery flavor and hold their shape a little better while still becoming tender. Waxy potatoes like red potatoes can also be used, but they might result in a soup that’s less creamy and more chunky, which can also be delicious!