There’s nothing quite like a warm, comforting bowl of homemade potato soup to soothe your soul. Our easy crockpot potato soup recipe makes it simpler than ever to achieve that rich, cheesy, bacon-loaded flavor you crave. This slow cooker method means minimal effort for maximum taste, letting your kitchen fill with an irresistible aroma all day long. Get ready to dive into pure comfort!
Why You’ll Love This Crockpot Potato Soup
This incredible slow cooker potato soup offers a truly effortlessly delicious meal. Each spoonful is rich, wonderfully creamy, thick, and incredibly satisfying, making it a guaranteed family favorite. It comes packed with cheesy, bacony goodness, providing the ultimate comfort food experience perfect for chilly evenings. You’ll love that it uses simple ingredients to create a truly big flavor profile. Plus, it’s easily customizable with all your favorite toppings, allowing you to personalize every bowl of this delightful creamy potato soup.
According to the University of Nebraska-Lincoln, slow cooking offers benefits like increased nutrient availability and food safety when done correctly.
Hearty & Creamy Crockpot Potato Soup
Ingredients
Equipment
Method
- Peel and dice the potatoes, onion, and garlic.
- Add potatoes, onion, garlic, bacon, parsley, and chicken broth to the slow cooker.
- Season with salt and black pepper, then stir to combine.
- Cook on LOW for 6–8 hours or HIGH for 3–4 hours, until potatoes are tender.
- In a saucepan, melt butter and whisk in flour to create a roux. Cook 1–2 minutes.
- Slowly whisk in evaporated milk and simmer until thickened.
- Add the milk mixture to the slow cooker and stir well.
- Mash about three-quarters of the potatoes to achieve a creamy texture while leaving some chunks.
- Stir in shredded cheddar and sour cream until fully melted and combined.
- Adjust seasoning to taste and cook for an additional 30 minutes on LOW.
- Serve warm with your favorite toppings such as bacon, cheese, or chives.
Notes
Ingredients
Gather these simple ingredients to create your own batch of delicious crockpot potato soup recipe.
- 2 pounds Yukon gold potatoes (peeled and diced)
- 1 medium yellow onion (diced)
- 6 garlic cloves (minced)
- 10 slices cooked bacon (diced)
- 1 tablespoon dried parsley
- 3 cups chicken broth
- ½ teaspoon salt (or to taste)
- ¾ teaspoon black pepper (or to taste)
- 4 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 12 ounces evaporated milk (or half & half, or heavy cream)
- 2 cups shredded sharp cheddar cheese
- 1/2 cup sour cream
- Optional Toppings: chives, extra shredded cheddar cheese, crispy bacon bits
Notes & Substitutions
For the best results with this homemade potato soup, use Yukon Gold, red, or russet potatoes. Peel your potatoes for a perfectly smooth texture in your finished soup. If you don’t have evaporated milk, feel free to substitute with half and half or heavy cream for similar richness. Dried parsley works wonderfully, but you can use fresh parsley by tripling the amount. For an even thicker and tangier slow cooker potato soup, swap out the sour cream for an equal amount of cream cheese.
Equipment
You won’t need many special tools for this easy potato soup. A large slow cooker, preferably a 6-quart model, is essential. You will also need a medium saucepan and a whisk for preparing the roux. A potato masher helps achieve that perfect creamy-yet-chunky texture. Finally, have your measuring cups and spoons ready for accurate ingredient amounts.
Instructions
Making this hearty crockpot potato soup recipe is straightforward and mostly hands-off. Follow these steps for a delicious, comforting meal.
- Prep first ingredients: Peel and dice your Yukon gold potatoes. Dice the yellow onion and mince the garlic cloves. Having everything prepped makes the next steps quick and easy.
- Combine in slow cooker: Add the diced potatoes, diced onion, minced garlic, cooked and diced bacon, dried parsley, and chicken broth to your slow cooker.
- Season mixture: Stir in the salt and black pepper. Give it a good mix to ensure all ingredients are well combined and seasoned evenly.
- Slow cook: Cover the slow cooker with its lid. Cook on the LOW setting for 6-8 hours, or if you are in a hurry, cook on the HIGH setting for 3-4 hours.
- Check tenderness: After the cooking time, check the potatoes. They should be fork-tender and easily pierced, indicating they are ready for the next steps.
- Make roux: While the soup cooks, add butter to a medium saucepan over medium heat and melt. This forms the base for your thickening agent.
- Whisk in flour: Whisk in the all-purpose flour until it is completely combined with the melted butter. Cook for a minute or two to remove the raw flour taste.
- Add evaporated milk: Slowly and gradually whisk the evaporated milk into the flour mixture. Adding it slowly helps prevent lumps and creates a smooth base.
- Thicken sauce: Continue to cook this mixture over low heat, stirring occasionally, until it thickens and begins to simmer gently. This creates a rich, creamy sauce.
- Combine with soup: Immediately add the thickened milk-flour mixture to the potato mixture in the slow cooker and stir well to combine everything.
- Mash potatoes: Using a potato masher, mash about three-quarters of the potatoes directly in the slow cooker. Leave some potatoes unmashed for delightful texture.
- Add dairy: Stir in the shredded sharp cheddar cheese and sour cream. Mix well until the cheese has melted and the sour cream is fully incorporated into the soup.
- Adjust seasoning: Taste the soup for seasoning. Add more salt and pepper to taste if needed, ensuring the flavors are perfectly balanced for your preference.
- Final simmer: Cover the slow cooker with the lid once more. Continue cooking the soup on the LOW setting for an additional 30 minutes, or on HIGH for 15 minutes. This allows the flavors to meld beautifully and the soup to thicken further.
- Serve warm: Ladle the creamy potato soup into bowls. Garnish generously with optional fresh chives, extra crispy bacon bits, and more shredded cheddar cheese or a dollop of sour cream.
Pro Tips & Troubleshooting
To prevent gumminess in your creamy potato soup, cook larger potato pieces and mash them gently, only about three-quarters of the way. Avoid over-mashing or using an immersion blender, which can release too much starch. If your soup is too thick, adjust consistency by thinning it with a splash of warm chicken broth or milk until it reaches your desired texture. If it’s too thin, create a quick cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water), then stir it into the simmering soup until thickened. For a little extra kick, add a splash of your favorite hot sauce for flavor enhancement. To make ahead, chop all your veggies and cook your bacon the day before.
Serving Suggestions, Storage & Variations
Serve this comforting slow cooker potato soup with a side of crusty bread for dipping, or a light green side salad to balance the richness. Offer a toppings bar for guests with extra chives, crispy fried onions, a sprinkle of corn, or even a dash of hot sauce.
Storage & Reheating
Store any leftover crockpot potato soup recipe in an airtight container in the refrigerator for up to 3 days. Freezing is generally not recommended for potato-based soups, as the texture of the potatoes can become mealy and unpleasant upon thawing. To reheat, gently warm the soup on the stovetop over low heat, stirring occasionally until heated through. You may need to add a splash of broth or milk to achieve the original consistency. Always add fresh toppings after reheating for the best taste.
For optimal food safety, it’s recommended to refrigerate leftover soups within two hours of cooking.
Variations
Easily adapt this cheesy potato soup to your family’s preferences. Add protein like shredded cooked chicken, diced ham, or browned ground sausage for a heartier meal. Incorporate vegetable additions such as diced carrots, celery, or steamed broccoli florets during the last hour of cooking for extra nutrition and flavor. To spice it up, add a pinch of cayenne pepper or finely diced jalapeños along with the other seasonings. You can also experiment with cheese variations, using pepper jack for a spicy kick or gouda for a smoky, nutty flavor.
Nutrition Information
Please note that this nutrition information is an estimate based on the ingredients and serving size provided for this crockpot potato soup recipe. Actual values may vary depending on specific brands and preparation methods.
| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Carbohydrates | 32g |
| Protein | 17g |
| Fat | 25g |
| Saturated Fat | 14g |
| Cholesterol | 76mg |
| Sodium | 884mg |
| Sugar | 7g |
| Fiber | 3g |
| Calcium | 357mg |
| Iron | 2mg |
Frequently Asked Questions (FAQ)
Can I make crockpot potato soup without evaporated milk?
Yes, you can substitute evaporated milk with an equal amount of half and half, heavy cream, or even whole milk for a slightly lighter but still creamy result.
How do you keep potato soup from getting gummy?
To prevent a gummy texture, use waxy potatoes like Yukon Golds, cook the potatoes in larger pieces, and mash them gently about three-quarters of the way. Avoid using an immersion blender, which can release too much starch.
Do you have to peel potatoes for potato soup?
While not strictly required, peeling the potatoes is highly recommended for a smoother, more uniform texture in your homemade potato soup. Unpeeled potatoes can leave small bits of skin, which some people might find undesirable.
Conclusion
This crockpot potato soup recipe truly embodies ease and deliciousness, making it a perfect addition to your busy weeknight rotation. With its creamy texture, comforting flavors, and family-friendly appeal, it’s an ideal meal for any occasion, especially when you need a little extra warmth. We encourage you to try this simple, flavorful slow cooker potato soup soon. Enjoy every comforting spoonful and share this wonderful recipe with your loved ones!
