This creamy crockpot potato soup is a warm hug in a bowl! It’s filled with soft potatoes, rich cream, and just the right spices to make your taste buds dance.
Making soup in a crockpot is the best! I love tossing in the ingredients and letting it do its thing. The smell fills the house and makes everyone excited for dinner! 🍲
Key Ingredients & Substitutions
Potatoes: I recommend using Russet potatoes since they break down nicely for a creamy consistency. If you want, you can swap them for Yukon Gold potatoes for a slightly buttery flavor.
Onion and Garlic: A medium onion and three cloves of garlic bring a lot of flavor. If you’re short on time, consider using onion powder (about 1 tablespoon) and garlic powder (about 1 teaspoon) instead!
Heavy Cream: This adds richness, but you can use half-and-half for a lighter version. For a dairy-free option, coconut milk works great, offering a different but delightful flavor.
Cheddar Cheese: I love sharp cheddar for its strong flavor. If you want something different, Monterey Jack or a dairy-free cheese can also work well. Just keep in mind that the meltability may vary!
Bacon: Bacon adds a savory crunch but it’s optional! You could substitute crispy chickpeas or tempeh bacon for a vegetarian crunch.
How Do I Get a Creamy Texture in My Soup?
Creating that creamy texture is easy! Start by cooking your potatoes until they’re tender so they break down nicely. Then, when you’re about 30 minutes from serving, take a potato masher and gently mash some of the potatoes right in the crockpot. This will help thicken your soup while still leaving some chunks for texture.
- Make sure to adjust the heat if needed; you want a simmer, not a boil.
- Once you add the dairy ingredients, stir everything well and allow a few more minutes to heat through.
Trust me, this technique will give you that comforting and creamy potato soup everyone loves!
How to Make Creamy Crockpot Potato Soup
Ingredients You’ll Need:
For the Soup:
- 6 large potatoes, peeled and diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth for vegetarian)
- 1 cup heavy cream (or half-and-half)
- 1 cup shredded cheddar cheese
- 6 slices of bacon, cooked and crumbled (optional)
- 2 tablespoons butter
- 1/2 cup sour cream
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme (optional)
- 1/2 cup chopped green onions or chives for garnish
How Much Time Will You Need?
This creamy crockpot potato soup requires about 15 minutes of prep time. Once everything is in the crockpot, you can set it to cook for 6-8 hours on low or 3-4 hours on high. Just let it simmer, and you’ll have a delicious and comforting meal ready when you are!
Step-by-Step Instructions:
1. Prepare the Ingredients:
Start by peeling and dicing the potatoes into small chunks. Then, chop the onion and mince the garlic. Having everything prepped makes the cooking process super easy!
2. Combine in the Crockpot:
In your crockpot, add the diced potatoes, chopped onion, and minced garlic. Pour in the chicken broth (or vegetable broth), and add salt, pepper, and dried thyme if you’re using it. Give everything a good stir to mix the ingredients.
3. Cook the Soup:
Cover the crockpot with its lid and cook on low for 6-8 hours or on high for 3-4 hours. The potatoes should become nice and tender during this time.
4. Mash for Creaminess:
About 30 minutes before you’re ready to serve the soup, use a potato masher to mash some of the potatoes directly in the crockpot. This will create a creamy texture while still leaving some chunks for heartiness!
5. Add the Creaminess:
Stir in the butter, sour cream, and heavy cream until everything is well combined. The soup will start to look wonderfully creamy!
6. Mix in the Cheese:
Sprinkle in the shredded cheddar cheese and stir until it’s melted and mixed smoothly into the soup.
7. Taste and Adjust:
Give the soup a taste and adjust the seasoning with more salt and pepper if desired. Your flavors should be delicious and ready!
8. Serve with Garnishes:
Ladle the soup into bowls and top with crumbled bacon and chopped green onions or chives for a fresh finish. Enjoy your rich and creamy crockpot potato soup!
This soup is perfect for cozy nights and pairs wonderfully with crusty bread. Happy cooking!
Can I Use Different Types of Potatoes?
Absolutely! While Russet potatoes are great for creaming, you can also use Yukon Gold potatoes for a buttery flavor. Just keep in mind that the texture may vary slightly!
How Can I Make This Soup Vegetarian?
Simply substitute the chicken broth with vegetable broth. All other ingredients can remain the same for a delicious vegetarian version!
How to Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove or in the microwave, adding a splash of broth or water if it has thickened too much.
Can I Freeze This Soup?
Yes, you can freeze this soup! Allow it to cool completely before transferring it to a freezer-safe container. It can be stored in the freezer for up to 3 months. To reheat, thaw in the refrigerator overnight and reheat on the stove, stirring occasionally until heated through.
