Crockpot Cheesy Potato Soup
This creamy, comforting cheesy potato soup is the perfect slow cooker meal for chilly days. With tender potatoes, sharp cheddar cheese, crispy bacon, and a rich cream base, it comes together easily in your crockpot and makes enough to feed the whole family. The best part is that most of the work happens while you go about your day.
Ingredients
- 2 pounds russet potatoes, peeled and diced
- 4 cups chicken broth
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 slices bacon, chopped
- 3 cups sharp cheddar cheese, shredded
- 1 cup heavy cream
- 4 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 2 green onions, chopped
- Crispy bacon bits for topping
Instructions
- Cook the chopped bacon in a skillet over medium heat until crispy, about 8 minutes. Remove and set aside, leaving 1 tablespoon bacon grease in the pan.
- Sauté the diced onion in the bacon grease for 3 minutes until softened, then add garlic and cook 1 minute more.
- Add the diced potatoes, sautéed onion and garlic, chicken broth, salt, pepper, and paprika to your crockpot.
- 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, mix butter and flour together to make a paste. Stir this into the soup to thicken it.
- Add the shredded cheddar cheese and heavy cream, stirring until the cheese melts completely, about 5 minutes.
- Stir in most of the cooked bacon, reserving some for garnish.
- Ladle into bowls and top with crispy bacon bits and chopped green onions.
Practical Tips
Texture control: For a chunkier soup, mash only half the potatoes with a potato masher before adding the cream and cheese. This gives you a heartier consistency while keeping some smooth, creamy broth.
Cheese selection: Sharp cheddar provides the best flavor, but you can mix in other cheeses like gruyere or smoked cheddar for extra depth. Avoid pre-shredded cheese with anti-caking agents when possible, as it melts less smoothly.
Make-ahead option: Prepare all ingredients the night before and store them separately in the refrigerator. In the morning, simply add everything to your crockpot and turn it on. This saves time on busy days.
How to Store
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of broth if needed to reach your desired consistency. This soup also freezes well for up to 3 months in freezer-safe containers.
Common Questions
Can I use a different type of potato? Yes, though russet potatoes work best because they break down slightly and thicken the soup naturally. Yukon gold potatoes will work too but may require mashing for the right consistency.
What if my soup is too thick or too thin? If too thick, stir in more chicken broth or cream. If too thin, mix additional butter and flour into a paste and stir it in, cooking for a few minutes until thickened.
Can I make this dairy-free? You can substitute the heavy cream with coconut milk and use dairy-free cheese, though the flavor will differ from the traditional recipe.