Crockpot Potato Soup
This creamy crockpot potato soup is the ultimate comfort food that practically makes itself. With tender potatoes, crispy bacon, and sharp cheddar cheese, it’s a hearty dish that’s perfect for busy weekdays or lazy weekends. Let your slow cooker do the work while you enjoy the aroma of this delicious homemade soup.
Ingredients
- 2 pounds russet potatoes, peeled and diced
- 6 slices bacon, chopped
- 1 large onion, diced
- 4 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup whole milk
- 2 cups sharp cheddar cheese, shredded
- 4 green onions, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
Instructions
- Cook bacon in a skillet over medium heat until crispy, about 8 minutes. Remove and set aside, leaving 2 tablespoons of bacon fat in the pan.
- Sauté diced onion in the bacon fat for 5 minutes until softened. Add garlic and cook 1 minute more.
- Add diced potatoes, cooked bacon, and chicken broth to your crockpot.
- Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until potatoes are very tender.
- Stir in heavy cream and milk. Add salt, pepper, and paprika.
- Gradually add shredded cheddar cheese, stirring until fully melted and combined.
- Cook on high for another 15 to 20 minutes until soup is hot and creamy.
- Ladle into bowls and top with chopped green onions.
Practical Tips
Tip 1: For a thicker soup, mash some of the potatoes against the side of the crockpot before adding the cheese. This creates a creamier texture without needing extra thickening agents.
Tip 2: Don’t skip the bacon step. The bacon fat adds incredible flavor to the onions and garlic, and the crispy bacon pieces provide texture and depth that makes this soup special.
Tip 3: Add the cheese gradually and stir constantly to ensure it melts smoothly. This prevents clumping and creates a silky, uniform sauce throughout the soup.
Storage
Store leftover potato soup in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months, though the texture may be slightly different after thawing. Reheat gently on the stovetop over low heat, adding a splash of milk if needed to restore the creamy consistency.
Common Questions
Can I make this soup without bacon? Yes, you can omit the bacon and cook the onions in butter or olive oil instead. The soup will still be delicious, though you’ll lose the smoky flavor that bacon provides.
What type of potatoes work best? Russet potatoes are ideal because they break down slightly during cooking, creating a naturally creamy texture. Yukon Gold potatoes also work well if you prefer a firmer potato.
Can I use a different cheese? Sharp cheddar is recommended for its bold flavor, but you can substitute with mild cheddar, gruyere, or a combination of cheeses based on your preference.