Hearty Crockpot Potato Soup Recipe: A Weeknight Hug (Print Version)
Simple Crockpot Potato Soup Recipe for busy evenings. Creamy, comforting, and so easy to make. Perfect for a warm, delicious meal.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 4 Hours minutes
Total Time: 24 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American Comfort
Dietary: Comfort Food
# Ingredients:
→ Base Ingredients
01 -
2 lbs Russet potatoes, peeled and 1-inch diced
02 -
4 cups chicken or vegetable broth
03 -
1 medium yellow onion, finely diced
04 -
3-4 cloves garlic, minced
→ Flavor Builders
05 -
4-6 slices smoked bacon, cooked and crumbled (optional)
06 -
1 tsp salt (or to taste)
07 -
0.5 tsp black pepper (or to taste)
→ Creamy Additions
08 -
4 oz cream cheese, softened
09 -
1 cup milk or half-and-half
10 -
1 cup shredded cheddar cheese
→ Garnish & Finish
11 -
Fresh chives or green onions, chopped
# Instructions:
01 -
First things first, get those russet potatoes peeled and diced into about 1-inch cubes. Try to keep them roughly the same size so they cook evenly – honestly, I've had batches where some were still a bit firm and others were mush. Mince your garlic and dice your onion. If you're using bacon, cook it in a skillet until crispy, then crumble it and set it aside, leaving a little of that glorious fat in the pan. This step sets the stage for a truly flavorful Crockpot Potato Soup Recipe.
02 -
Now, if you cooked bacon, use a tablespoon or two of that rendered fat in your skillet. If not, a little butter or olive oil works. Sauté your diced onion until it's softened and translucent, about 5-7 minutes. Then, toss in the minced garlic and cook for another minute until fragrant. This step, while optional for some slow cooker recipes, really builds a deeper flavor for your Crockpot Potato Soup Recipe. I sometimes skip it when I'm really rushed, but I can always tell the difference.
03 -
Carefully transfer your diced potatoes, sautéed onions and garlic (and any bacon fat in the pan!), and the chicken or vegetable broth into your 6-quart slow cooker. Give it a good stir to combine everything. Season with a teaspoon of salt and half a teaspoon of black pepper, or to your liking. I always start conservative with salt, you can always add more later, but you can't take it out, right? This is where the magic for your Crockpot Potato Soup Recipe really begins.
04 -
Cover your slow cooker and cook on HIGH for 3-4 hours or on LOW for 6-8 hours. The potatoes should be fork-tender, easily mashed. I usually check around the 3-hour mark on high, just to make sure things are going smoothly. The kitchen will start to smell absolutely amazing, a warm, comforting aroma that just makes you want to curl up with a bowl. You'll know it's ready when the potatoes are practically falling apart, perfect for your Crockpot Potato Soup Recipe.
05 -
Once the potatoes are tender, it’s time to make it creamy! Carefully remove about 1-2 cups of the potato mixture and mash it in a separate bowl or right in the slow cooker with a potato masher. Then, stir in the softened cream cheese and milk or half-and-half until everything is smooth and well combined. This is where your Crockpot Potato Soup Recipe gets its signature velvety texture. I usually give it a good whisk to make sure there are no lumps of cream cheese lurking!
06 -
Finally, stir in the shredded cheddar cheese until it's melted and incorporated. Taste and adjust seasoning if needed – maybe a little more salt, a dash of pepper, or even a pinch of cayenne for a subtle kick! Ladle your warm, creamy Crockpot Potato Soup Recipe into bowls. Garnish with those crispy bacon crumbles (if using) and fresh chives or green onions. It should look rich and inviting, smelling like pure comfort. Enjoy!
# Notes:
01 -
Always soften your cream cheese first! I learned the hard way that cold cream cheese just clumps and refuses to melt smoothly into the soup.
02 -
Don't over-mash the potatoes if you like some texture; a few lumps are totally fine and add to that rustic feel.
03 -
If you want a thicker soup, mash more of the potatoes or whisk in a tablespoon of cornstarch slurry (cornstarch mixed with a little cold water) at the end.
04 -
A little bit of patience goes a long way with slow cooking; resisting the urge to lift the lid constantly helps maintain the heat and cook time.
# Equipment Needed:
01 -
6-Quart Slow Cooker (Crockpot)
02 -
large skillet
03 -
potato masher
# Nutrition (Per Serving):
Calories: 350 Calories
Total Fat: 18g Fat
Total Carbohydrate: 35g Carbs
Protein: 12g Protein