Hearty Crockpot Potato Soup: My Easy Creamy Recipe (Print Version)
Whip up a Hearty Crockpot Potato Soup that's creamy, rich, and utterly simple. My favorite slow cooker meal for busy days. Pure warmth in a bowl.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 3-8 Hours minutes
Total Time: 23 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American Comfort
Dietary: Contains Dairy, Gluten-Free (if broth is GF)
# Ingredients:
→ Soup Base & Veggies
01 -
6 medium Russet potatoes, peeled and 1-inch diced
02 -
1 large yellow onion, finely chopped
03 -
4-6 cloves garlic, minced
04 -
4 cups chicken broth (low-sodium preferred)
→ Flavor Foundation
05 -
6 slices thick-cut bacon
06 -
Salt, to taste
07 -
Freshly ground black pepper, to taste
→ Creamy Finishers
08 -
1 1/2 cups heavy cream
09 -
1 cup shredded sharp cheddar cheese, plus more for garnish
→ Garnish & Make It Special
10 -
2 green onions, sliced, for garnish
11 -
Extra crispy bacon, crumbled, for garnish
12 -
Sour cream or Greek yogurt (optional)
# Instructions:
01 -
First things first, let's get those potatoes ready. Peel and dice your russet potatoes into about 1-inch cubes. If they're too big, they take ages to soften, and who has time for that? Chop your onion finely and mince that garlic. This is where the kitchen starts to smell amazing, honestly. I always forget to chop my onions small enough, so learn from my mistakes here for a smoother soup consistency!
02 -
In a skillet, cook your bacon until it's wonderfully crispy. This is a non-negotiable step for me; that crispy bacon texture and smoky flavor are essential! Once done, remove the bacon, leaving about 2 tablespoons of that glorious bacon fat in the skillet. Save the cooked bacon for later, obviously. Don't you dare eat it all yet, I know it's tempting!
03 -
Using that leftover bacon fat (yes, that’s flavor!), add your chopped onion and cook until it's softened and translucent, about 5-7 minutes. Then, toss in the minced garlic and cook for just another minute until fragrant. Oh, that smell! It’s the foundation of this rich potato soup, truly. Don't let the garlic burn; it turns bitter, and that's just a sad soup moment.
04 -
Now for the easy part! Transfer the sautéed onion and garlic to your slow cooker. Add the diced potatoes and pour in the chicken broth. Give it a good stir to make sure everything is submerged. This is where I always double-check my broth level; you want enough to just cover the potatoes. Set it and forget it, mostly!
05 -
Cover your slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the potatoes are completely fork-tender. You want them soft enough to mash easily. Seriously, don't rush this. If they're still firm, just give them more time. I once pulled them too early, and the soup was chunky, not creamy. Oops.
06 -
Once the potatoes are tender, use a potato masher or an immersion blender to mash some of the potatoes directly in the pot until you reach your desired consistency. I like it mostly smooth but with a few small chunks for texture. Stir in the heavy cream and about half of the shredded cheddar cheese. Let it warm through for about 15-20 minutes on low. Taste and adjust seasonings – this is crucial for a truly delicious Hearty Crockpot Potato Soup. Add salt and pepper until it sings!
# Notes:
01 -
Don't rush the potatoes; they need to be fork-tender for that creamy magic.
02 -
This soup actually tastes better the next day, if you ask me. Store in an airtight container for up to 3 days.
03 -
No heavy cream? A mix of whole milk and a tablespoon of cornstarch works in a pinch for thickness.
04 -
A sprinkle of smoked paprika at the end adds a really nice depth, trust me on this.
# Equipment Needed:
01 -
Slow cooker (Crockpot)
02 -
Large skillet
03 -
Potato masher or immersion blender
# Nutrition (Per Serving):
Calories: 450 kcal
Total Fat: 30g
Total Carbohydrate: 35g
Protein: 15g