Crockpot potato soup recipe is a creamy, velvety meal you’ll be glad to come home to and it feeds a crowd. Warm the family on a cold night and give those taste buds a delicious treat.
Think basic potato soup on steroids with plenty of tender veggies swimming in a rich cream sauce. There couldn’t possibly be anything better!
Or use up some of those chicken leftovers by turning it into a tasty chicken potato soup. Unless you swap the potatoes for corn and serve chicken corn chowder. In any case, you’re gonna’ love this recipe! I promise!!
Crockpot Potato Soup recipe, here we come….
- Adjustable texture/thickness
- Rich, creamy, velvety
- Savory Bacon
Crockpot Potato Soup Video Tutorial
This hardy potato soup recipe is a savory rendition of everything we love about cold-weather meals. The best part is that it’s a breeze to make because the crockpot does all the heavy lifting!
Potatoes: If you look on the internet, there are plenty of recipes for easy crockpot potato soup with frozen hash browns, but I prefer fresh potatoes for this recipe.
Different potato varieties will affect the consistency and flavor of your soup just as using fresh or frozen. Personally, I like using Russet potatoes for this recipe because of their high starch content but just about any type will work.
Consistency: 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.
Nutrition: You can also whip up a healthy slow cooker potato soup version with just a few little changes. Grab low fat milk instead of heavy cream and swap the pork for turkey bacon to save a ton of fat and calories without sacrificing flavor.
You can compensate for any thickness lost by mashing extra potatoes. Easy Peasy.
How Long Can You Keep This In The Fridge?
This crockpot potato soup recipe keeps beautifully for up to 4 days in the fridge and makes an incredible ready-made lunch or appetizer the next day. The rich velvety soup is just as creamy and indulgent when it’s been reheated. Even crockpot potato soup with milk makes a decadent treat the next day.
I typically transfer my leftovers to an airtight container when it goes into the icebox. Sometimes I divvy it up into single-serve portions that are easy to grab and toss into the microwave.
Can You Freeze This?
Freezing crockpot potato soup with heavy cream is a bit of a conundrum. Creamy soups tend to reveal consistency flaws after a long stay in the frozen abyss….but there are options.
If you’re making ahead to freeze, you’ll want to follow the recipe directions and stop before adding any dairy. It also helps to cut the potatoes a little larger and slightly undercook them as they’ll break down a little in the freezer.
Your frozen potato soup will keep for about 3 months. To serve just reheat the soup base, add the dairy, and heat through. You may need to mash a few of the potatoes as you’re heating to get the consistency just like you want it but that’s simple enough.
Make Ahead Tips
If your schedule is anything like mine, then prepping ahead can be a lifesaver! There are a couple of little things you can do to make things easier in the kitchen on soup day.
For instance, you can do all the veggie prep and partially cook the bacon so it’s ready to go. Store them separately, of course.
The veggies will keep nicely in a mason jar and you can cover the peeled cubed potatoes with water to keep them from browning (it slows oxidation).
There is no wrong way to serve this crockpot potato soup recipe! Garnish with a dollop of sour cream and your favorite toppings to serve crockpot loaded potato soup with some easy Bisquick drop biscuits…yum, yum dinner is done!!
You can also pair it with a homemade French dip sandwich for a delicious hot lunch or simple supper. This crockpot potato soup recipe is cozy comfort food at its finest.
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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