Crock Pot Potato Soup Recipe
Introduction
This Crock Pot Potato Soup is a creamy, comforting dish perfect for chilly days. Slow-cooked to tender perfection, it’s easy to make and packs rich flavors with minimal effort.
Ingredients
- 5 pounds russet potatoes, peeled and chopped
- 1 large onion, finely chopped
- 1 head roasted garlic, minced
- 8 cups low sodium chicken stock
- 3 teaspoons salt
- 1 teaspoon black pepper
- 2 cups heavy cream
- 8 strips bacon, cooked and crumbled
- Green onions, for garnish
- 1 cup cheddar cheese, shredded
Instructions
- Step 1: Add the peeled and chopped potatoes, finely chopped onion, and minced roasted garlic to the crock pot. Pour the chicken stock over the potatoes and season with salt and black pepper. Cover and cook on low for 5 to 6 hours.
- Step 2: Once the potatoes are fork-tender, use a potato masher to mash the mixture to your desired consistency. For a smoother texture, you can use a stick blender.
- Step 3: Stir in the heavy cream until the soup is smooth. Continue to cook for another 30 minutes. Taste and adjust seasoning with additional salt and pepper if needed.
- Step 4: Serve the soup topped with shredded cheddar cheese, crumbled bacon, and chopped green onions for a delicious finish.
Tips & Variations
- For a vegetarian version, substitute chicken stock with vegetable broth and omit bacon or use smoked paprika for added flavor.
- If you prefer a chunkier soup, mash only half the potatoes and leave the rest in pieces.
- Adding a splash of sour cream or cream cheese can add extra richness.
- Use smoked cheddar or pepper jack cheese for a different taste profile.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent scorching. The soup may thicken after refrigeration; thin it with a little chicken stock or milk when reheating if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen potatoes for this recipe?
Fresh potatoes work best for texture, but if using frozen, thaw them completely before adding to the crock pot. Cooking times may vary slightly.
How can I make this soup thicker or thinner?
To thicken the soup, mash more potatoes or cook uncovered for a while to reduce liquid. To thin it, add additional chicken stock or milk until you reach the desired consistency.
PrintCrock Pot Potato Soup Recipe
A hearty and creamy Crock Pot Potato Soup made with tender russet potatoes, roasted garlic, and a rich blend of chicken stock and heavy cream. Topped with crispy bacon, shredded cheddar cheese, and fresh green onions, this comforting soup is perfect for cozy meals and easy to prepare with minimal hands-on time.
- Prep Time: 15 minutes
- Cook Time: 5 hours 30 minutes
- Total Time: 5 hours 45 minutes
- Yield: 8 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Ingredients
Soup Base
- 5 pounds russet potatoes, peeled and chopped
- 1 large onion, finely chopped
- 1 head roasted garlic, minced
- 8 cups low sodium chicken stock
- 3 teaspoons salt
- 1 teaspoon black pepper
Finishing Ingredients
- 2 cups heavy cream
- 8 strips bacon, cooked and crumbled
- Green onions, sliced for garnish
- 1 cup cheddar cheese, shredded
Instructions
- Combine and Cook: Add the peeled and chopped potatoes, finely chopped onion, and minced roasted garlic into the crock pot. Pour the low sodium chicken stock over the potatoes, then season with salt and black pepper. Cover and cook on low heat for 5 to 6 hours until the potatoes are fork tender.
- Mash or Blend: Once the potatoes are tender, use a potato masher to mash them to your preferred consistency. For a smoother texture, you can use a stick blender to puree the soup.
- Add Cream and Simmer: Stir in the heavy cream until the mixture is smooth and well combined. Continue cooking the soup on low for an additional 30 minutes to allow the flavors to meld. Taste and adjust seasoning with extra salt and pepper if needed.
- Serve with Toppings: When ready to serve, ladle the soup into bowls and top generously with shredded cheddar cheese, crumbled crispy bacon, and sliced green onions for added flavor and texture.
Notes
- For a vegetarian version, substitute vegetable stock for chicken stock and omit bacon or use a vegetarian alternative.
- Roasting the garlic beforehand enhances the soup’s depth of flavor but can be omitted if short on time.
- The soup can be made ahead and stored in the refrigerator for up to 3 days; reheat gently before serving.
- Adjust the thickness by adding more chicken stock if you prefer a thinner soup or less for a thicker consistency.
- Use low-fat heavy cream or half-and-half for a lighter option, though the texture will be less rich.
Keywords: potato soup, crock pot soup, slow cooker potato soup, creamy potato soup, comfort food, easy soup recipe, bacon potato soup
