This creamy crockpot potato soup is like a big warm hug in a bowl! With yummy potatoes, onions, and a blend of spices, it’s perfect for chilly days.
Making this soup is super easy! Just chop, throw everything in the crockpot, and let it do its magic. I love topping mine with cheese and crispy bacon—so good!
Key Ingredients & Substitutions
Russet Potatoes: These are great for a creamy texture, but you can substitute with Yukon Golds for a slightly buttery taste. Just ensure they’re peeled and diced for even cooking.
Onion: A medium onion adds flavor, but if you’re short on time, use onion powder (1 tablespoon) instead. I love the depth fresh onion provides.
Garlic: Fresh garlic is best for bold flavor. If you’re in a pinch, use 1 teaspoon of garlic powder. I find that garlic really enhances the soup.
Cheeses: Cheddar is my go-to for that classic cheesy taste. If you want to mix it up, try a blend of Monterey Jack or Pepper Jack for added flavor.
Bacon: While optional, I think bacon adds a delicious crunch. Feel free to skip it for a vegetarian version or use turkey bacon for a leaner option.
How Do I Make My Soup Super Creamy?
To achieve that rich, creamy texture, it’s all about blending! Here’s how to do it:
- After cooking, take a potato masher or an immersion blender to break down some of the potatoes. This adds creaminess while keeping some chunks for texture.
- Add cream cheese and butter—these will melt beautifully into the soup as you stir.
- Finally, mix in heavy cream or half-and-half. This gives the soup its luscious finish.
Remember to keep tasting your soup as you go along to find that perfect creamy balance!
Creamy Crockpot Potato Soup
Ingredients You’ll Need:
- 6 medium russet potatoes, peeled and diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth)
- 1 cup shredded cheddar cheese
- 8 oz cream cheese, softened
- 1 cup heavy cream or half-and-half
- 4 strips of bacon, cooked and crumbled (optional)
- 2 tablespoons butter
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme (optional)
- 1/4 cup chopped green onions or chives (for garnish)
How Much Time Will You Need?
You’ll need about 15 minutes to prep your ingredients and then let the crockpot work its magic! Cooking time is about 6-8 hours on low or 3-4 hours on high. It’s a perfect recipe to start in the morning and come home to a delicious, hot meal!
Step-by-Step Instructions:
1. Prepare Your Veggies:
Start by peeling and dicing your russet potatoes. Chop the onion finely and mince the garlic. It’s okay if your potato pieces are different sizes; they’ll cook evenly in the crockpot!
2. Set Up Your Crockpot:
Place the diced potatoes, chopped onion, minced garlic, and chicken (or vegetable) broth into the crockpot. Give it a gentle stir to mix everything together.
3. Season It Up:
Add the salt, black pepper, and dried thyme (if you like). Stir again to make sure everything is well seasoned.
4. Let It Cook:
Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are tender enough to pierce with a fork.
5. Make It Creamy:
Once the potatoes are cooked, use a potato masher or immersion blender to mash or blend some of the potatoes, creating a creamy base while leaving some pieces for texture.
6. Add the Creaminess:
Stir in the softened cream cheese and butter until they melt into the soup. Then, pour in the heavy cream or half-and-half, along with the shredded cheddar cheese. Mix until it’s all combined and oh-so-creamy!
7. Taste Test:
Give your soup a taste and adjust the seasoning with more salt and pepper if needed. This is your chance to make it just right!
8. Ready to Serve!
Serve your delicious potato soup hot! Top it off with crispy bacon and some chopped green onions or chives for added flavor and a pop of color.
Enjoy your creamy, comforting crockpot potato soup!
FAQs for Creamy Crockpot Potato Soup
Can I Use Other Types of Potatoes?
Yes! While russet potatoes are great for a creamy texture, you can use Yukon Golds for a slightly buttery flavor. Just remember to peel and dice them for even cooking.
How Can I Thicken the Soup Further?
If you prefer a thicker soup, consider adding a cornstarch slurry. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and add it to the soup during the last 30 minutes of cooking, stirring well to incorporate.
Can I Make This Soup Ahead of Time?
Absolutely! You can prepare the soup a day in advance and store it in the fridge. Just reheat on the stove or in the microwave, adding a splash of broth or cream if it thickens too much.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stove or in the microwave, stirring occasionally to ensure even heating.
