Crockpot Potato Soup is a flavorful fix it & forget it meal that’s perfect for a cold winter’s day! Velvety, thick, & creamy, it’s a hearty family favorite!
A hot bowl of Crockpot Potato Soup is like being wrapped in a warm hug- comforting, cozy, it just makes you feel good! My simple Crockpot Potato Soup offers all of that plus a little decadence! Crockpot Potato Soup is a fantastic fix it and forget it option on a busy winter’s day when you want something warm to come home to.
The layers of flavor from the bacon, veggies, and chicken stock are amazing and compliment the velvety cream sauce perfectly! The Crockpot Potato Soup Paula Deen makes uses cream cheese and frozen potatoes. I prefer the texture of real potatoes and the smoothness of heavy cream. While I love the convenience of a slow-cooker, if you haven’t got time to wait, check out my Easy Potato Soup for a faster stovetop version!
WHAT I LOVE MOST ABOUT THIS RECIPE:
- The texture and thickness can be modified to your liking.
- It’s velvety and creamy.
- The bits of bacon in every bite.
- It’s a wonderful cool weather comfort food.
What is Crockpot Potato Soup?
A basic Crockpot Potato Soup recipe is simply a creamy potato soup made in a slow-cooker. Recipes call for different forms of potatoes like Crockpot Potato Soup with instant potatoes. Others, like Crockpot Potato Soup with hash browns, use frozen spuds. I like using real potatoes and heavy cream for the best taste and texture!
What Ingredients Do You Need To Make Crockpot Potato Soup?
We make our easy Crockpot Potato Soup with real potatoes. You’ll also need bacon, onion, fresh garlic, carrots, and celery. Chicken broth, chicken flavored Better than Bouillon, salt, and pepper make up the base of the soup. Thyme with its earthy flavor is also included and naturally compliments potatoes. Finally, you’ll need heavy cream, flour, and milk to produce that luscious creaminess! And, don’t forget those optional toppings bacon, cheddar cheese, green onions and or sour cream – Yum!
Recipe Notes For Crockpot Potato Soup:
Loaded Version: To make Crockpot Loaded Potato Soup, add cheddar cheese, sour cream, and extra bacon to each bowl. I like making these additions individually so that you can customize them. Consider chopped fresh chives on the top to complete that loaded baked potato taste!
Healthy Version: This recipe is easy to lighten and create healthy Slow Cooker Potato Soup. You can reduce the amount of heavy cream or use a reduced fat milk. You can compensate for any loss in thickness in the soup by mashing a bit more of the potatoes. Also, consider using a high quality turkey bacon to further reduce fat and calories.
Potato Varieties: I really like Russet potatoes for this recipe. Their high starch content makes them ideal for soup. However, there are many potato varieties, and each will bring its own subtleties to your soup. If you like big chunks of potato, use a more waxy potato. You can even mix different varieties to achieve your preferred consistency!
Controlling the Thickness: In addition to flour, I mash some of the potatoes to thicken this soup. It’s the easiest way to adjust the thickness of the soup. Mash a little at a time and stir until you find the right thickness for you! Also- I prefer to use a hand masher. It leaves more chunks of potato than an immersion blender, and I can control the amount of ‘mash’ better.
Make Ahead Of Time? This soup with heavy cream keeps nicely in the fridge for a couple of days and reheats beautifully.
Another make-ahead tip is to do all the veggie prep and partially cook the bacon ahead of time. Cover the potatoes with water to prevent browning. When it’s time to make the soup, cook the bacon and veggies as instructed and carry on from there!
Can this be frozen? There are a couple of things to consider when freezing this. Creamy soups sometimes have consistency problems when frozen. If you intend to make ahead and freeze, stop before you add the dairy and undercook the potatoes just slightly. Cool and freeze the soup base in a freezer safe container.
To serve: reheat the base, add in the dairy mixture, and heat through. I also advise cutting the potatoes a little larger than normal because they will break down a bit in the freezing process. Potato soup will hold for about 3 months in the freezer.
How Do You Make Crockpot Potato Soup?
This super easy recipe walks you through how to make potato soup in a crock pot step by step! Start by partially cooking the bacon before adding in the onions, garlic, carrots, and celery. Transfer to the crockpot then add the chicken broth and bullion, seasonings, and potatoes. Cook until the potatoes are tender. Mix the milk, flour, and cream together, add to the soup, and heat through. Just before serving, mash about a third of the potatoes to thicken the soup. Stir and serve!
Step By Step Instructions:
1. In a skillet, cook bacon halfway done.
2. Add onions, garlic, carrots, and celery. Cook until soften.
3. Add the bacon-veggies mix to the crockpot. Add salt, pepper, thyme, and potatoes.
4. Pour in chicken broth. Cook on low for 7-8 hours or high 4-5 hours.
5. In a small mixing bowl, mix together flour and milk.
6. Whisk until evenly combined.
7. Pour it onto the crockpot.
8. Stir in heavy cream. Cover crockpot and cook.
9. When the soup is heated through, use a potato masher and mash one-third to half the potatoes. Serve.
More Crockpot Recipes:
I think Crockpots are magical. Dump in the ingredients, stir, and in a few hours, a delicious meal is ready to scoop up and enjoy. Seriously- it’s just like magic! One of my all-time favorite dump and stir transformations is my Crockpot Cheesy Potatoes. They assemble in minutes and are off the charts cheesy! Your family will swear that you’re a culinary magician when you serve my thick and meaty Crock Pot Beef Stew, and it’s no illusion how good my take on the classic Crock Pot Chicken Noodle Soup tastes! Break out your Crockpot and make some magic!
Crockpot Potato Soup
- 8 Slices Bacon, Chopped
- 1 Medium Yellow Onion
- 1 Tablespoon Garlic, Minced
- 1 1/2 Cups Carrots, Chopped
- 1 1/2 Cups Celery, Chopped
- 4 Cups Chicken Broth
- 1 Rounded Tablespoon Better Than Bouillon, Chicken Flavor
- 1/2 Teaspoon Pepper
- 1/4 Teaspoon Dried Thyme
- 2 Pounds Russet Potatoes, Peeled And Diced
- 1/2 Cups All Purpose Flour
- 1 Cup Whole Milk
- 2 Cups Heavy Cream
- Cheddar Cheese, Grated
- Green Onions, Sliced
- Bacon, Crumbled
- Sour Cream
- In a large skillet, cook bacon over medium-low heat until it's about halfway done.
- Add onions, garlic, carrots, and celery and continue to cook until vegetables begin to soften.
- Add the bacon-vegetable mixture to the crockpot. Add the chicken broth, salt, pepper, thyme, and potatoes cook on low 7-8 hours, or high 4-5 hours, or until the potatoes are fork tender
- In a small mixing bowl, whisk together flour and milk until evenly combined. Pour the flour-milk mixture into the crockpot. Stir in the heavy cream.
- Place the cover back on the crockpot and turn the heat to high and cook for 30 minutes.
- When the soup is heated through, use a potato masher and mash (directly in crockpot) about one third to half the potatoes until you reach the thickness desired.
- To serve, ladle soup into individual bowls and garnish with optional toppings!
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