This Easy Crockpot Potato Soup is a cozy dish that simmers all day while you go about your busy life. Just chop up some potatoes, throw them in the slow cooker, and let it do the work!
It’s creamy, warm, and oh-so-comforting—perfect for those chilly evenings. I love topping it with cheese and crispy bacon for an extra treat. Yummm! 🥔🍲
Key Ingredients & Substitutions
Russet Potatoes: These are perfect for creaminess in soup. If you can’t find russets, Yukon Golds work well too. Just avoid waxy potatoes like red potatoes, as they won’t break down as nicely.
Chicken Broth: I often use low-sodium chicken broth to keep control over the saltiness. If you’re vegetarian or vegan, swap it for vegetable broth. You can also use water, but the flavor won’t be as rich.
Sour Cream: This adds creaminess and tang. For a lower-fat option, try Greek yogurt. If you’re dairy-free, use coconut yogurt or just skip it altogether!
Cheddar Cheese: While I love sharp cheddar for its bold flavor, feel free to use any cheese you like. Monterey Jack or even a dairy-free cheese can be a good substitute!
Bacon: Bacon adds savory flavor, but it’s totally optional. You can use turkey bacon or even sautéed mushrooms for a vegetarian touch.
How Do I Get the Right Creaminess in My Potato Soup?
The key to creamy potato soup lies in how you prepare the potatoes. Once they are cooked, gently mash a portion of them in the crockpot. This helps release starches, creating a thicker texture. Use a potato masher or an immersion blender, but make sure to leave some chunks for heartiness.
- Cook the potatoes in broth until tender.
- After mashing, slowly add your cream mixture for smoothness.
- Don’t forget to stir well for an even, creamy consistency.
- If the soup is thicker than you prefer, just add more broth or cream a little at a time.
Enjoy making your crockpot potato soup! It’s easy, warm, and perfect for any busy day.
Easy Crockpot Potato Soup
Ingredients You’ll Need:
For the Soup:
- 6 large russet potatoes, peeled and diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth for vegetarian option)
- 2 stalks celery, diced (optional)
- Salt and pepper, to taste
For the Creamy Base:
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 1/2 cup heavy cream or half-and-half
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
For Garnishing:
- 6 slices cooked bacon, chopped (optional)
- 1/4 cup chopped green onions or chives for garnish
How Much Time Will You Need?
This delicious soup takes about 15 minutes to prep and cooks in your crockpot for 6-8 hours on low or 3-4 hours on high. It’s perfect for busy days when you want a warm meal waiting for you!
Step-by-Step Instructions:
1. Prepare the Ingredients:
Start by peeling and dicing the potatoes into bite-sized pieces. Next, dice the onion and celery, and mince the garlic. This is the foundation of your soup, so make sure they’re all nice and ready to go!
2. Combine in the Crockpot:
In your crockpot, toss in the diced potatoes, onion, garlic, and celery (if you’re using it). Pour the chicken broth over everything and give it a good stir to mix the ingredients together. This is where the magic begins!
3. Let it Cook:
Cover the crockpot and allow it to cook on low for 6-8 hours or on high for 3-4 hours. The potatoes should be nice and tender by the end of the cooking time.
4. Make the Creamy Base:
In a small saucepan, melt the butter over medium heat. Add the flour and whisk for about 1-2 minutes until it’s lightly golden. This will help thicken your soup! Slowly whisk in the heavy cream until it thickens slightly, then remove it from the heat.
5. Mash the Potatoes:
Once the potato mixture is done cooking, use a potato masher or an immersion blender to gently mash some of the potatoes right in the crockpot. This gives the soup a rich, creamy texture while still leaving some chunks for heartiness.
6. Mix in the Creamy Goodness:
Stir in your cream mixture, sour cream, and shredded cheddar cheese until everything is well combined and melted. This is where your soup gets super creamy and delicious!
7. Final Seasoning:
Season your soup with salt and pepper to taste. If you find the soup is thicker than you’d like, just add a bit more broth or cream until you reach your preferred consistency.
8. Cook a Bit More:
Let the soup cook on low for an additional 15-30 minutes to heat everything through and blend the flavors beautifully.
9. Serve and Enjoy:
Serve your warm and comforting potato soup hot, garnished with chopped green onions, extra cheese, and bacon bits if you’re using them. Enjoy every spoonful of this cozy dish, perfect for those busy days!
FAQ for Easy Crockpot Potato Soup
Can I Use Other Types of Potatoes?
Yes! While russet potatoes are ideal for a creamy texture, you can also use Yukon Golds. Just avoid waxy potatoes like red potatoes, as they won’t break down as well in the soup.
How Can I Make This Recipe Vegetarian?
To make this potato soup vegetarian, simply use vegetable broth instead of chicken broth. You can also skip the bacon or replace it with roasted mushrooms for added flavor!
Can I Freeze Leftover Soup?
Absolutely! Let the soup cool completely, then store it in an airtight container in the freezer for up to 3 months. To reheat, thaw in the fridge overnight and warm it on the stove over low heat, adding a little broth or cream if it thickens too much.
What Can I Use Instead of Heavy Cream?
If you want a lighter option, you can substitute the heavy cream with half-and-half or even milk. For a dairy-free alternative, try coconut milk or almond milk, keeping in mind that it will change the flavor slightly.
