This creamy crockpot potato soup is warm and comforting, like a big hug in a bowl! With soft potatoes, rich cream, and tasty seasoning, it’s sure to please everyone.
Making soup in a crockpot is super easy! Just toss in the ingredients, let it simmer, and before you know it, you have a delicious meal ready to enjoy. Perfect for a cozy night! 🥔💖
Key Ingredients & Substitutions
Potatoes: Russet potatoes are perfect for this soup due to their starchy texture, making the soup creamy. If you want a creamier soup, you can use Yukon Gold potatoes instead.
Onion: A medium onion adds sweetness and depth. If you’re short on time, you can use onion powder as a substitute, about 1 teaspoon should do.
Broth: Chicken broth is traditional, but vegetable broth works just as well for a vegetarian option. The flavor will be slightly different, but still tasty.
Cheese: Sharp cheddar is my favorite for its strong flavor. You can substitute it with mild cheddar or even a vegan cheese if you prefer a dairy-free option.
Heavy Cream & Sour Cream: Both add richness. For a lighter version, use half-and-half or whole milk. Greek yogurt can replace sour cream for a tangy flavor.
Bacon: The bacon adds a nice crunch. If you’re vegetarian, you can skip it or use crispy chickpeas instead for crunch.
How Do You Get The Best Texture for Your Potato Soup?
The key step to achieving a creamy texture is mashing the potatoes after cooking. This way, you keep some chunks for texture while also thickening the soup. Here’s how:
- After cooking, use a potato masher or immersion blender to blend half of the potatoes in the pot. This gives a nice, creamy base.
- If you like a really smooth texture, blend more potatoes or for a chunkier soup, mash less.
- Stir in the cream and butter after mashing to enhance creaminess!
Don’t rush this step – the texture can make or break your soup!
How to Make Creamy Crockpot Potato Soup
Ingredients You’ll Need:
For the Soup:
- 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 sharp cheddar cheese
- 1 cup heavy cream
- 1/2 cup sour cream
- 6 slices bacon, cooked and crumbled (optional)
- 3 green onions, thinly sliced
- 2 tsp salt
- 1 tsp black pepper
- 1/2 tsp smoked paprika (optional)
- 2 tbsp unsalted butter
How Much Time Will You Need?
This creamy potato soup takes about 15 minutes to prepare, with a cook time of 6-7 hours on low or 3-4 hours on high in your crockpot. Just set it up and let it do the work while you go about your day!
Step-by-Step Instructions:
1. Prepare the Vegetables:
Start by peeling and dicing your Russet potatoes. Chop the onion finely and mince the garlic cloves. Place all of these ingredients directly into your crockpot.
2. Add the Broth and Seasoning:
Pour in the chicken broth, then sprinkle in the salt, black pepper, and smoked paprika if you’re using it. Stir everything together gently so it’s well mixed.
3. Cook the Soup:
Cover your crockpot with the lid and set it to cook! Choose the low setting for about 6-7 hours or high for 3-4 hours, until the potatoes are very tender. You can go about your day while it cooks!
4. Mash the Potatoes:
Once the cooking time is up, it’s time to thicken the soup. Using a potato masher or an immersion blender, mash about half of the potatoes right in the crockpot. You want some chunks left for texture, so don’t blend it all!
5. Add Creaminess:
Now stir in the unsalted butter, heavy cream, and sour cream. Mix everything together until it’s beautifully creamy and well combined.
6. Cheese It Up:
Next, add most of the shredded cheddar cheese (save a bit for topping later) and stir until the cheese is melted and smooth—yum!
7. Taste and Adjust:
Before serving, taste your soup. See if it needs a little more salt or pepper to suit your taste. Adjust if needed!
8. Serve and Enjoy:
Dish out the soup hot in bowls. Top with the reserved cheddar cheese, crumbled bacon if you’re using it, and sliced green onions for a pop of color and flavor. Enjoy your warm, comforting creamy crockpot potato soup!
This recipe is perfect for chilly nights and makes delicious leftovers too! 😊🥔
Frequently Asked Questions (FAQ)
Can I Use Other Types of Potatoes?
Yes, you can! While Russet potatoes are great for their creaminess, Yukon Gold potatoes also work well and have a buttery flavor. Just keep in mind the texture might vary slightly.
What Can I Substitute for Heavy Cream?
If you’d like a lighter option, you can use half-and-half or whole milk instead of heavy cream. For a dairy-free version, try using coconut cream or unsweetened almond milk, adjusting the amount for desired creaminess.
How Do I Store Leftover Soup?
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, adding a splash of broth or cream to bring back its creamy texture if needed.
Can I Make This Soup Vegetarian?
Absolutely! Simply substitute the chicken broth with vegetable broth and skip the bacon. You can add more veggies or even some beans for added nutrition and flavor.
