Description
Creamy, savory, and loaded with comfort, this crack crockpot potato soup will have everyone coming back for seconds! Perfect for chilly nights or feeding a crowd, this dish is a cozy classic.
Ingredients
Scale
- 6 cups russet potatoes, peeled and diced
- 1 medium onion, finely chopped
- 4 cups chicken broth
- 1 cup heavy cream (or milk for lighter soup)
- 2 cups shredded cheddar cheese
- 8 slices bacon, cooked and crumbled
- 2 garlic cloves, minced
- 1 tsp salt
- 1 tsp black pepper
- 1/4 cup sour cream (optional, for garnish)
- Chopped green onions (optional, for garnish)
Instructions
- Prepare the Ingredients: Peel and dice potatoes, chop the onion, and mince garlic. Cook the bacon until crispy, then crumble and set aside.
- Layer the Crockpot: Place diced potatoes, onion, and garlic in the slow cooker. Pour in the chicken broth and season with salt and pepper. Stir to combine.
- Cook: Set the crockpot to low for 6–7 hours or high for 3–4 hours. The potatoes should be tender when done.
- Mash the Potatoes: Use a potato masher to gently mash some of the potatoes directly in the crockpot. This will thicken the soup while leaving some chunks for texture.
- Add Cream and Cheese: Stir in the heavy cream and shredded cheddar cheese. Let the cheese melt completely, about 15 minutes.
- Serve: Ladle the soup into bowls and garnish with crumbled bacon, sour cream, and chopped green onions, if desired.
Notes
- Don’t Skip the Bacon Grease: After cooking the bacon, save a small amount of the grease to add to the crockpot. It enhances the overall flavor and adds a subtle smokiness to the soup.
- Adjust Thickness: If your soup is too thick, add a splash of chicken broth or milk. For a thicker soup, mash more potatoes or stir in a slurry of cornstarch and water.
- Cheese Matters: Use freshly shredded cheese rather than pre-shredded. Pre-packaged shredded cheese contains anti-caking agents that can affect how smoothly it melts into the soup.
- Prep Time: 15 min
- Cook Time: 6 min