Crockpot Potato Soup Recipe

I absolutely love this crockpot potato soup because it masters the perfect balance between hearty comfort and indulgent flavor. The tender potatoes, crispy bacon, and melty cheddar come together in a creamy, satisfying blend that speaks to my soul. It effortlessly brightens any chill day with pure bliss.

I’m excited to share my Crockpot Potato Soup recipe which is both easy and packed with flavor. In my version, I use 6 large russet potatoes, peeled and diced into 1-inch cubes, along with 1 large chopped yellow onion and 3 minced garlic cloves.

I add 4 cups of chicken broth, 1 cup heavy cream and 1 cup whole milk that give the soup a rich texture without being too heavy. I also toss in 6 slices of cooked, crumbled bacon to bring out a smoky taste, then top with 1 cup shredded sharp cheddar cheese and 1/2 cup sour cream for a creamy finish.

This recipe is a deliciously hearty option that also provides a good amount of vitamin C and protein from the potatoes and bacon. The video below shows every step so you can easily follow along on your slow cooker at home.

Enjoy this nutritious treat with the family!

Why I Like this Recipe

I like this recipe ’cause first, it’s super simple to prep – I peel, dice, and toss everything into the crockpot and let it do its thing all day, which is perfect for when I’m busy.

I also really love how the mix of heavy cream, whole milk, and cheese makes the soup so rich and comforting. It feels like a warm hug on a cold day, and that’s something I can always count on.

Another big reason is the bacon. I know it’s a bit extra, but that crispy, smoky crunch mixed in with the smooth, creamy soup just makes every spoonful worth it.

Finally, I appreciate that I can tweak it to my liking – whether it’s adding a bit more spice with the smoked paprika or extra cheddar if I’m in a cheesy mood. It’s a recipe that lets me experiment and still delivers every time.

Ingredients

• Russet Potatoes: They add bulk, fiber, and starchy texture making the soup hearty and filling.
• Yellow Onion: It infuses sweetness and mild spice, enhancing the soup’s overall flavor.
• Chicken Broth: This savory liquid base enriches taste and adds essential moisture to every bite.
• Heavy Cream: It creates a rich, smooth texture while contributing necessary fat for fullness.
• Bacon: Crispy bacon bits lend a smoky, savory punch along with added protein.
• Sharp Cheddar Cheese: Melted, tangy cheddar blends n complements, injecting gooey richness into the mix.
• Sour Cream: It adds a subtle tanginess and creaminess that balances the hearty flavors.

Ingredient Quantities

• 6 large russet potatoes, peeled and diced into 1-inch cubes
• 1 large yellow onion, chopped
• 3 garlic cloves, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 cup whole milk
• 6 slices bacon, cooked and crumbled
• 1 cup shredded sharp cheddar cheese
• 1/2 cup sour cream
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon smoked paprika (optional for a little smoky flavor)

How to Make this

1. First, peel and dice the 6 large russet potatoes into 1-inch cubes, chop the large yellow onion, and mince the 3 garlic cloves.

2. Next, add the diced potatoes, chopped onion, minced garlic, 1 teaspoon salt, 1/2 teaspoon ground black pepper, and 1/4 teaspoon smoked paprika (if using) into your crockpot.

3. Pour in the 4 cups chicken broth, making sure all the ingredients are submerged.

4. Set your crockpot to low and let it cook for about 6-8 hours, or high for 3-4 hours until the potatoes are tender.

5. Once the potatoes are soft, use an immersion blender to blend some of the soup so you get a nice creamy texture but leave some potato chunks for extra bite.

6. Stir in 1 cup heavy cream and 1 cup whole milk slowly.

7. Now add in the 6 slices of cooked and crumbled bacon, 1 cup shredded sharp cheddar cheese, and 1/2 cup sour cream. Make sure these are well mixed in.

8. Let the soup sit for another 15-20 minutes with the lid on so the cheese melts and everything blends nicely.

9. Give it a taste and add more salt or pepper if needed.

10. Finally, serve hot and enjoy your delicious loaded crockpot potato soup.

Equipment Needed

1. Crockpot (slow cooker) for cooking the whole soup
2. Potato peeler for peeling the russet potatoes
3. Cutting board for prepping the potatoes, onion, and garlic
4. Chef’s knife for dicing, chopping, and mincing all the ingredients
5. Measuring spoons to accurately add salt, pepper, and smoked paprika
6. Measuring cups for the chicken broth, heavy cream, and whole milk
7. Immersion blender to partially blend the soup for a creamy texture
8. Large mixing spoon for stirring in the cream, bacon, cheese, and sour cream
9. Ladle for serving the soup when it’s ready

FAQ

Crockpot Potato Soup Recipe Substitutions and Variations

• You could swap the chicken broth with a good quality vegetable broth if you’re lookin for a lighter taste.
• If you don’t have heavy cream, half-and-half or even full-fat coconut milk might work just fine.
• Sour cream can be replaced by Greek yogurt if you wanna keep things a little healthier.
• If bacon ain’t your thing, try turkey bacon instead or even omit it completely, it’ll still be tasty.

Pro Tips

1. If you want extra crunch, cook your bacon in a skillet until its really crispy then crumble it later; this way you’ll preserve that rich salty flavor that really makes the soup pop.

2. When blending, try only pulsing part of the potato so you still get those chunky bits for texture, instead of making it completely smooth which can be too mushy.

3. Don’t be scared to taste and adjust the seasoning at the end. A little extra salt or pepper can really bring out the flavors especially after all the dairy and broth mix.

4. After tossing in the cream, cheese and sour cream, let the soup sit with the lid on for a bit longer. This waiting time really gives all the flavors a chance to blend together so every spoonful tastes rich and satisfying.