1. Can I use different types of potatoes for this recipe?

Yes, you can use various types of potatoes such as russet, Yukon gold, or red potatoes. Russet potatoes create a fluffier texture when mashed, while Yukon gold potatoes give a creamier finish. Just ensure they are peeled and cut into even-sized cubes for consistent cooking.

2. How can I make my crockpot potato soup thicker?

If you prefer a thicker soup, you can mash the potatoes more thoroughly. Alternatively, use an immersion blender to blend the soup to your desired consistency. Adding more cheese or sour cream can also help thicken the soup and enhance its richness.

3. Can I freeze leftover crockpot potato soup?

While it’s not recommended to freeze this soup because the dairy may separate when thawed, you can store leftovers in the refrigerator for up to 3 days. If you plan to make a large batch, consider reducing the dairy content or omitting sour cream until reheating to avoid texture issues after freezing.

4. How can I make this recipe spicy?

If you enjoy a bit of heat, you can add diced jalapeños or a few dashes of hot sauce during cooking. For a spicier twist, sprinkle crushed red pepper flakes or cayenne pepper to taste just before serving.

Crockpot Potato Soup – Easy & Comforting Recipe

Name: Crockpot Potato Soup
Prep time: 10 min
Cook time: 4 h 20 min
Total time: 4 h 30 min
Cuisine: American
Ingredients: 2 lbs large potatoes, peeled and cubed into 1-inch cubes (4 potatoes); 2 cups chicken broth; 8 oz bacon, cooked and cut into bite-sized pieces; 1/2 medium onion, finely chopped; 2 garlic cloves, minced; 1 tsp salt, or to taste; 1/4 tsp ground black pepper, or to taste; 4 Tbsp unsalted butter; 1/4 cup all-purpose flour; 2 cups whole milk; 1 cup mild or sharp cheddar cheese, shredded; 3/4 cup sour cream; Green onions, to serve (optional)

Description

This easy crockpot potato soup recipe brings comfort and convenience together. It features creamy potatoes, savory bacon, and sharp cheddar cheese, all cooked effortlessly in a slow cooker. Perfect for chilly nights or busy weekdays, this hearty soup will satisfy your hunger and warm your soul.

Ingredients

Scale

2 lbs large potatoes, peeled and cubed into 1-inch cubes (4 potatoes)
2 cups chicken broth
8 oz bacon, cooked and cut into bite-sized pieces
1/2 medium onion, finely chopped
2 garlic cloves, minced
1 tsp salt, or to taste
1/4 tsp ground black pepper, or to taste
4 Tbsp unsalted butter
1/4 cup all-purpose flour
2 cups whole milk
1 cup mild or sharp cheddar cheese, shredded
3/4 cup sour cream
Green onions, to serve (optional)

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Instructions

To a crockpot, add potatoes, chicken broth, cooked bacon, onion, garlic, salt, and pepper. Stir to combine.
Cover and cook on high for 3-4 hours or on low for 5-6 hours, until potatoes are fork-tender.
Once potatoes are cooked, lightly mash them to your desired consistency. For a smoother texture, use an immersion blender.
Stir in butter, flour, milk, shredded cheddar cheese, and sour cream. Mix until combined and cook on low for an additional 30 minutes to an hour until the soup is creamy and thick.
Top with green onions and any other desired toppings. Serve and enjoy!

Notes

Freshly shred the cheese for better melting.
For a thicker soup, mash the potatoes more thoroughly or use an immersion blender.
Customize with toppings like crispy bacon bits, extra cheese, or chives.
Store leftovers in the fridge for up to 3 days.
This soup can be reheated on the stove; add more milk to adjust the consistency.

Prep Time: 10 minutes
Cook Time: 4 hours 20 minutes
Category: Soup
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 436 kcal
Sugar: 12g
Sodium: 1100mg
Fat: 37g
Saturated Fat: 14g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 2g
Protein: 14g
Cholesterol: 50mg