Crockpot Potato Soup: Easy Recipe for a Cozy Meal

Crockpot potato soup: just the words conjure up images of cozy evenings, warm bowls, and the comforting aroma filling your home. Are you ready to ditch the canned stuff and experience potato soup like never before? This isn’t just any soup; it’s a creamy, dreamy, set-it-and-forget-it masterpiece that practically makes itself!

Potato soup, in its essence, is a humble dish with roots stretching back centuries. Variations exist across countless cultures, each adding their unique touch to this simple yet satisfying staple. From the hearty potato and leek soups of Europe to the creamy, bacon-laden versions popular in North America, the enduring appeal lies in its versatility and affordability. It’s a dish born from resourcefulness, transforming simple ingredients into something truly special.

But what makes crockpot potato soup so irresistible? It’s the perfect marriage of convenience and flavor. The slow cooking process allows the potatoes to break down beautifully, creating a velvety smooth texture that’s simply divine. The flavors meld together over time, resulting in a depth of taste that’s impossible to achieve with quicker methods. Plus, who doesn’t love the ease of tossing everything into a crockpot and coming home to a ready-made, delicious meal? It’s the ultimate comfort food, perfect for busy weeknights or lazy weekends. Get ready to experience potato soup perfection!

this Recipe

Ingredients:

• 5 lbs Yukon Gold potatoes, peeled and cubed
• 1 large yellow onion, chopped
• 4 cloves garlic, minced
• 8 cups chicken broth (low sodium preferred)
• 1 cup heavy cream
• 8 oz cream cheese, softened
• 1 lb bacon, cooked and crumbled, reserve 2 tablespoons bacon grease
• 1 cup shredded cheddar cheese, plus more for topping
• 1/4 cup chopped fresh chives, plus more for topping
• 2 tablespoons butter
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and pepper to taste
• Optional toppings: sour cream, green onions, hot sauce

Preparing the Soup Base:

1. First, let’s get our flavor base going! In a large skillet, melt the butter along with the reserved bacon grease over medium heat. This combination adds a wonderful depth of flavor to the soup.
2. Add the chopped onion to the skillet and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning. We want the onions to be nice and sweet.
3. Next, add the minced garlic to the skillet and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
4. Now, transfer the softened onions and garlic to your crockpot. This is where the magic happens!
5. Add the cubed potatoes to the crockpot. Make sure the potatoes are roughly the same size so they cook evenly.
6. Pour in the chicken broth, ensuring that the potatoes are mostly submerged. If needed, add a little more broth.
7. Sprinkle in the dried thyme and dried rosemary. These herbs add a lovely earthy flavor to the soup.
8. Season with salt and pepper to taste. Remember, you can always add more seasoning later, so start with a moderate amount.

Slow Cooking Process:

1. Cover the crockpot and cook on low for 6-8 hours, or on high for 3-4 hours, or until the potatoes are very tender and easily pierced with a fork. The longer it cooks, the more the flavors will meld together.
2. Once the potatoes are cooked through, it’s time to create that creamy, dreamy texture we all crave. Carefully remove about 2 cups of the hot broth from the crockpot and set aside. This will help us control the consistency of the soup later.
3. Using an immersion blender, carefully blend the soup directly in the crockpot until smooth. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender. Be extremely cautious when blending hot liquids, as they can splatter and cause burns. Make sure to vent the blender lid to allow steam to escape.
4. If the soup is too thick, gradually add back some of the reserved broth until it reaches your desired consistency. I like my potato soup to be thick but still pourable.

Adding the Creaminess and Finishing Touches:

1. Now for the good stuff! Add the softened cream cheese and heavy cream to the crockpot. Stir until the cream cheese is completely melted and incorporated into the soup. This will make the soup incredibly rich and creamy.
2. Stir in the shredded cheddar cheese until melted and smooth. The cheddar cheese adds a nice sharpness and cheesy flavor.
3. Add most of the cooked and crumbled bacon, reserving some for topping. The bacon adds a smoky, salty flavor that complements the potatoes perfectly.
4. Stir in most of the chopped fresh chives, reserving some for topping. The chives add a fresh, oniony flavor and a pop of color.
5. Taste the soup and adjust the seasoning as needed. You may want to add more salt, pepper, or even a pinch of garlic powder.
6. Let the soup simmer on low for another 15-20 minutes to allow the flavors to meld together. This step is optional, but it really enhances the overall flavor of the soup.

Serving and Enjoying:

1. Ladle the creamy potato soup into bowls.
2. Top with the remaining crumbled bacon, shredded cheddar cheese, and chopped fresh chives.
3. Optional toppings: a dollop of sour cream, a sprinkle of green onions, or a dash of hot sauce for a little kick.
4. Serve immediately and enjoy! This crockpot potato soup is perfect for a cozy night in or a potluck with friends and family.

Tips and Variations:

• For a vegetarian version: Substitute vegetable broth for chicken broth and omit the bacon. You can add smoked paprika for a smoky flavor.
• Spice it up: Add a pinch of cayenne pepper or a few dashes of hot sauce to the soup for a little heat.
• Add vegetables: You can add other vegetables to the soup, such as carrots, celery, or corn. Add them along with the onions and garlic.
• Make it lighter: Use milk instead of heavy cream for a lighter version. You can also use low-fat cream cheese.
• Storage: Leftover soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
• Freezing: Potato soup can be frozen, but the texture may change slightly upon thawing. It’s best to freeze the soup before adding the cream cheese and heavy cream. Add these ingredients after thawing and reheating.

Enjoy your delicious and comforting crockpot potato soup! I hope you love it as much as I do!

Conclusion:

This Crockpot Potato Soup isn’t just another recipe; it’s a warm hug in a bowl, a comforting classic reimagined for the modern, busy cook. I truly believe you’ll find yourself making this again and again, especially once you experience how effortlessly it comes together and how incredibly delicious it is. Forget slaving over a hot stove – this recipe lets your slow cooker do all the heavy lifting, leaving you with more time to enjoy life (and maybe even sneak in a nap!).

Why is this a must-try? Well, beyond the sheer convenience, the flavor is simply outstanding. The slow cooking process allows all the ingredients to meld together beautifully, creating a depth of flavor that you just can’t achieve with stovetop methods. The potatoes become incredibly tender, the broth rich and creamy (without needing excessive amounts of cream!), and the toppings add that perfect finishing touch. It’s the kind of soup that satisfies your soul and leaves you feeling completely content.

But the best part? It’s incredibly versatile! Feel free to get creative with your toppings. Crispy bacon bits are always a winner, of course, but don’t stop there. Consider adding a dollop of sour cream or Greek yogurt for extra tang, a sprinkle of fresh chives or green onions for a pop of freshness, or even a drizzle of hot sauce for a little kick. For a heartier meal, stir in some cooked ham, shredded chicken, or even crumbled sausage during the last hour of cooking.

Looking for variations? If you’re watching your calorie intake, you can easily substitute half-and-half for the heavy cream or use a lower-fat cream cheese. For a vegetarian version, simply use vegetable broth instead of chicken broth and omit the bacon (or use vegetarian bacon bits). You can also add other vegetables to the slow cooker along with the potatoes, such as carrots, celery, or onions, for an even more nutritious and flavorful soup. I’ve even experimented with adding a touch of roasted garlic for an extra layer of complexity – the possibilities are truly endless!

Serving Suggestions:

This Crockpot Potato Soup is fantastic on its own, but it also pairs perfectly with a variety of sides. A crusty loaf of bread or some warm rolls are ideal for soaking up all that delicious broth. A simple side salad adds a refreshing contrast to the richness of the soup. And for a truly comforting meal, serve it alongside a grilled cheese sandwich.

I’m so excited for you to try this recipe and experience the magic of slow-cooked goodness. I’m confident that this will become a staple in your household, just as it has in mine.

So, what are you waiting for? Grab your slow cooker, gather your ingredients, and get ready to enjoy the most delicious and effortless Crockpot Potato Soup you’ve ever tasted.

Once you’ve made it, I’d absolutely love to hear about your experience! Share your photos and comments on social media using [Your Hashtag Here] – I can’t wait to see your creations and hear about your favorite variations. Happy cooking!