Crockpot Creamy Potato Soup
This comforting crockpot creamy potato soup is the perfect dish for busy weekdays or lazy weekends. With tender potatoes, crispy bacon, and a rich cheddar cream base, it comes together with minimal effort and delivers maximum flavor. Let your slow cooker do the work while you enjoy a warm, satisfying bowl of homemade soup.
Ingredients
- 2 pounds russet potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 large onion, diced
- 4 cloves garlic, minced
- 4 slices bacon, chopped
- 1 cup heavy cream
- 4 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup sharp cheddar cheese, shredded
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 2 green onions, sliced
- Sour cream for serving
Instructions
- Cook bacon in a skillet over medium heat until crispy, about 8 minutes. Remove and set aside, leaving 1 tablespoon of bacon fat in the pan.
- Sauté diced onion and garlic in the bacon fat for 3 minutes until softened.
- Add potatoes, broth, salt, pepper, and thyme to your crockpot. Stir in the cooked bacon and onion mixture.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until potatoes are very tender.
- In a small bowl, whisk together butter and flour to make a paste. Stir this into the soup and cook on high for 15 minutes to thicken.
- Reduce heat to low and stir in heavy cream and cheddar cheese until melted and smooth, about 5 minutes.
- Taste and adjust seasonings as needed. Serve hot, topped with green onions and a dollop of sour cream.
Practical Tips
Adjust the texture: For a chunkier soup, mash only half the potatoes with a potato masher before adding the cream. For a smoother consistency, blend a portion of the soup using an immersion blender.
Make it ahead: Prepare the bacon, onions, and garlic the night before and store them in the refrigerator. In the morning, simply add everything to the crockpot and you are ready to go.
Customize your toppings: Beyond green onions and sour cream, try adding crispy bacon bits, shredded cheddar, chives, or a sprinkle of paprika for extra flavor and visual appeal.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months. Reheat gently on the stovetop over low heat, adding a splash of broth or cream if needed to restore the desired consistency.
Questions and Answers
Can I use a different type of potato? Yes, you can use Yukon Gold potatoes for a creamier texture or red potatoes for a waxy consistency. Russet potatoes are ideal because they break down slightly and create a naturally thicker soup.
Is there a dairy-free option? You can substitute heavy cream with coconut milk or cashew cream and use dairy-free cheese alternatives. The flavor will differ slightly, but the soup will still be delicious and satisfying.
Can I skip the bacon? Absolutely. Simply omit the bacon and use a bit more butter or oil to sauté the onions and garlic. You might want to add smoked paprika or a dash of liquid smoke to maintain that savory depth.