This cozy Crockpot Potato Soup is creamy, hearty, and loaded with potatoes. Just throw everything in the pot, let it cook, and enjoy a warm bowl of comfort at the end of the day!
Honestly, nothing beats the aroma wafting through the house! I love topping mine with cheese and green onions for that extra kick. Perfect for chilly evenings, right?
Key Ingredients & Substitutions
Russet Potatoes: These potatoes are starchy and perfect for a creamy soup. If you want a healthier option, try Yukon Gold potatoes, which are great too, though they may yield a slightly different texture.
Chicken Broth: Using chicken broth adds a rich flavor, but vegetable broth works well if you’re keeping it vegetarian. Homemade broth can be even tastier, but store-bought is super convenient.
Cheddar Cheese: Sharp cheddar gives a wonderful taste. If you’re looking for a lighter option, you can also use a reduced-fat cheese or cheese blends for a twist on flavor.
Sour Cream: This adds creaminess and tang. If you’re avoiding dairy, try a non-dairy sour cream or Greek yogurt as a substitute.
Bacon: While crumbled bacon adds crunch and flavor, you can omit it for a vegetarian option or use turkey bacon if you prefer a leaner choice.
How Do You Get the Perfect Creamy Texture?
Getting that creamy soup texture is crucial! Here’s how to do it well:
- Cook the potatoes until they’re very tender. This usually takes 6-7 hours on low.
- For the best consistency, use an immersion blender to puree the soup right in the crockpot. If you don’t have one, carefully transfer parts to a regular blender, then return the blended soup.
- Mix in heavy cream or half-and-half at the end. This step gives it that rich, creamy flavor.
- Adjust the seasoning after blending! Taste and add more salt, pepper, or cheese based on your preference.
Taking these steps can elevate your soup from good to fantastic!
How to Make Crockpot Potato Soup
Ingredients You’ll Need:
For the Soup:
- 6 medium russet potatoes, peeled and diced
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 4 cups chicken broth (or vegetable broth for vegetarian version)
- 1 cup water
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika (optional for a subtle smoky flavor)
For the Creamy Finish:
- 1 cup shredded cheddar cheese (plus extra for topping)
- 1 cup sour cream (plus extra for topping)
- 4 slices cooked bacon, crumbled (optional for garnish)
- 3 green onions, sliced (for garnish)
- 1/2 cup heavy cream or half-and-half (add at end for creaminess)
How Much Time Will You Need?
This Crockpot Potato Soup requires about 15 minutes of prep time and then 6-7 hours on low (or 3-4 hours on high) in the crockpot. After that, a quick blending and a final 20 minutes for the cheese and cream—easy, right? You’ll be enjoying a cozy bowl of soup before you know it!
Step-by-Step Instructions:
1. Prepare the Ingredients:
Start by peeling and dicing your potatoes into bite-sized pieces. Then, finely chop the onion and mince the garlic. Place all these ingredients into your crockpot: the diced potatoes, onion, garlic, chicken or vegetable broth, water, salt, pepper, and smoked paprika.
2. Let It Cook:
Cover the crockpot and let it do its magic! Cook on low for 6-7 hours or on high for 3-4 hours. The potatoes should be very tender by the end of this cooking time, making them perfect for blending.
3. Blend the Soup:
Once the potatoes are tender, take an immersion blender and carefully puree the soup right in the crockpot until it’s mostly smooth, but with a few small chunks remaining for texture. If you don’t have an immersion blender, you can scoop out portions into a regular blender, blend until smooth, and then return it to the crockpot.
4. Add Creaminess:
Now, stir in the shredded cheddar cheese, sour cream, and heavy cream. Mix until everything is well incorporated and the soup is creamy. Taste and adjust the seasoning, adding more salt and pepper if you think it needs it. Let it heat on low for another 15-20 minutes to meld those flavors.
5. Serve and Enjoy:
It’s time to serve! Ladle the soup into bowls and top each one with a sprinkle of extra shredded cheddar, a dollop of sour cream, crumbled bacon, and a handful of sliced green onions. Enjoy your delicious, comforting Crockpot Potato Soup!
Can I Use Other Types of Potatoes?
Absolutely! While russet potatoes are great for a creamy texture, you can also use Yukon Gold or red potatoes. They’ll offer a slightly different flavor and texture, but will still work beautifully in this soup.
Can I Make This Soup Vegan?
Yes! To make a vegan version, simply use vegetable broth and replace the sour cream with a dairy-free alternative, such as cashew cream or non-dairy yogurt. You can also omit the bacon or use a plant-based bacon substitute.
How Do I Store Leftover Soup?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, simply warm it up on the stove over medium heat, adding a splash of water or broth to loosen it up if needed.
Can I Freeze This Soup?
Yes, this soup freezes well! Just let it cool completely, then transfer it to a freezer-safe container. It can last up to 2-3 months in the freezer. Thaw overnight in the fridge before reheating!