Crockpot Potato Soup: Easy Recipe for a Cozy Meal

Crockpot Potato Soup: Is there anything more comforting than a warm, creamy bowl of potato soup on a chilly evening? I think not! This isn’t just any potato soup recipe; it’s a hands-off, flavor-packed experience that will have your family begging for seconds. Imagine coming home after a long day to the aroma of savory potatoes, rich broth, and perfectly melted cheese wafting through the air. That’s the magic of a slow cooker!

Potato soup, in its various forms, has been a staple in kitchens around the world for centuries. From humble peasant fare to elegant restaurant appetizers, its simplicity and versatility have made it a beloved dish across cultures. The beauty of this particular crockpot potato soup lies in its ease of preparation. Forget standing over a hot stove, constantly stirring. With this recipe, you simply toss everything into your slow cooker, set it, and forget it.

People adore potato soup for its creamy texture, comforting warmth, and customizable nature. Whether you prefer a smooth, velvety soup or one with chunks of tender potatoes, this recipe can be easily adapted to your liking. Plus, it’s incredibly budget-friendly and a great way to use up leftover ingredients. So, grab your crockpot and let’s get cooking! You’re just a few simple steps away from a delicious and satisfying meal that the whole family will enjoy.

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
• 1/2 cup chopped green onions, plus more for topping
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and pepper to taste
• Optional toppings: sour cream, chives, 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. The bacon grease adds a wonderful smoky depth to the soup, so don’t skip it!
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 and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
4. Sprinkle the flour over the onion and garlic mixture. Cook for 1-2 minutes, stirring constantly, to create a roux. This will help thicken the soup later on. Make sure the flour is fully incorporated and there are no lumps.
5. Slowly whisk in about 1 cup of the chicken broth, making sure to scrape up any browned bits from the bottom of the skillet. This is where a lot of flavor hides! Continue whisking until the mixture is smooth and there are no lumps.
6. Pour the mixture from the skillet into your crockpot.

Adding the Potatoes and Broth:

1. Now, add the cubed potatoes to the crockpot. Make sure they are roughly the same size so they cook evenly.
2. Pour the remaining chicken broth over the potatoes, ensuring they are mostly submerged. If needed, add a little more broth or water to cover them.
3. Stir in the dried thyme and rosemary. These herbs add a lovely earthy flavor to the soup.
4. Season with salt and pepper to taste. Remember that the bacon and chicken broth already contain salt, so start with a smaller amount and adjust as needed.

Slow Cooking the Soup:

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.

Creating the Creamy Texture:

1. Once the potatoes are cooked through, it’s time to make the soup creamy. Turn off the crockpot.
2. Using an immersion blender, carefully blend the soup until it reaches your desired consistency. You can blend it completely smooth or leave some chunks for a heartier texture. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender, but be very cautious when blending hot liquids.
3. Add the softened cream cheese and heavy cream to the crockpot. Stir until the cream cheese is completely melted and the soup is smooth and creamy. The cream cheese adds a wonderful richness and tanginess to the soup.
4. Stir in the shredded cheddar cheese until it is melted and incorporated.

Finishing Touches:

1. Finally, stir in most of the cooked and crumbled bacon (reserve some for topping) and most of the chopped green onions (again, reserve some for topping).
2. Taste the soup and adjust the seasoning with salt and pepper as needed.

Serving the Crockpot Potato Soup:

1. Ladle the soup into bowls.
2. Garnish with the reserved crumbled bacon, shredded cheddar cheese, and chopped green onions.
3. Optional toppings include sour cream, chives, and a dash of hot sauce for a little kick.
4. Serve hot and enjoy! This soup is even better the next day, as the flavors have more time to develop.

Tips and Variations:

• Spice it up: Add a pinch of red pepper flakes or a dash of your favorite hot sauce to the soup for a little heat.
• Add vegetables: Feel free to add other vegetables to the soup, such as carrots, celery, or corn. Add them along with the potatoes.
• Use different cheeses: Experiment with different types of cheese, such as Monterey Jack, pepper jack, or Gruyere.
• Make it vegetarian: Use vegetable broth instead of chicken broth and omit the bacon. You can add smoked paprika for a smoky flavor.
• Add protein: Add cooked ham, sausage, or shredded chicken to the soup for extra protein.
• Thickening the soup: If you prefer a thicker soup, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the soup during the last 30 minutes of cooking.
• Freezing the soup: Allow the soup to cool completely before transferring it to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days.

Enjoy your delicious and comforting Crockpot Potato Soup!

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 it’s a must-try for anyone craving a hearty, flavorful, and incredibly easy meal. The creamy texture, the savory broth, and the tender potatoes all combine to create a symphony of flavors that will leave you wanting more. Forget slaving over a hot stove – this recipe lets your slow cooker do all the hard work, freeing you up to enjoy your day.

But what truly sets this recipe apart is its versatility. While it’s fantastic as is, there are endless ways to customize it to your liking. Feeling adventurous? Add a pinch of smoked paprika for a smoky depth or a dash of cayenne pepper for a little kick. For a richer flavor, consider using chicken broth instead of vegetable broth. And if you’re a cheese lover (like me!), don’t be shy about adding a generous handful of shredded cheddar or Monterey Jack cheese during the last 30 minutes of cooking.

Serving Suggestions:

* Top each bowl with crispy bacon bits, a dollop of sour cream or Greek yogurt, and a sprinkle of fresh chives or green onions.
* Serve with a side of crusty bread or grilled cheese for a complete and satisfying meal.
* For a lighter option, garnish with fresh parsley and a squeeze of lemon juice.
* Transform it into a loaded baked potato soup by adding steamed broccoli florets, shredded cheese, and a drizzle of ranch dressing.

Variations:

* Creamy Chicken Potato Soup: Add shredded cooked chicken during the last hour of cooking.
* Cheesy Broccoli Potato Soup: Add chopped broccoli florets and shredded cheddar cheese during the last 30 minutes of cooking.
* Spicy Chorizo Potato Soup: Brown chorizo sausage before adding it to the slow cooker with the other ingredients.
* Vegan Potato Soup: Use vegetable broth, plant-based milk (like almond or soy milk), and omit the bacon and sour cream. You can add nutritional yeast for a cheesy flavor.

I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s the perfect weeknight dinner, a comforting weekend lunch, or even a crowd-pleasing appetizer for your next gathering. The beauty of this Crockpot Potato Soup lies in its simplicity and its ability to be adapted to suit your individual tastes.

So, what are you waiting for? Grab your slow cooker, gather your ingredients, and get ready to experience the magic of this incredible soup. I promise you won’t be disappointed.

And most importantly, I’d love to hear about your experience! Once you’ve tried this recipe, please come back and leave a comment below. Let me know what variations you tried, what toppings you used, and how much you enjoyed it. Your feedback is invaluable, and it helps me to continue creating recipes that you’ll love. Happy cooking!