Creamy Crock Pot Potato Soup

This Creamy Crock Pot Potato Soup is a comforting, hearty dish perfect for chilly days. With tender potatoes, rich cream, and savory bacon, it’s an easy, slow-cooked meal that warms the soul. Simply toss ingredients in your crock pot and enjoy a delicious, no-fuss dinner.

Why You’ll Love This Recipe

This Creamy Crock Pot Potato Soup is the ultimate comfort food, offering a rich, velvety texture and robust flavors that satisfy every palate. Its simplicity is a game-changer—just toss everything into the slow cooker and let it work its magic while you go about your day. The combination of tender potatoes, creamy broth, and crispy bacon creates a delightful harmony that’s both indulgent and homey. Perfect for busy weeknights or cozy weekends, this recipe is versatile, allowing for easy customizations to suit dietary needs or preferences. Whether you’re feeding a family or prepping for meal planning, this soup delivers warmth and satisfaction with minimal effort.

Recipe Tips and Tricks

• Use a potato masher for a chunkier texture or an immersion blender for a smoother consistency, depending on your preference.
• Cook bacon separately to keep it crispy for garnish, rather than letting it soften in the slow cooker.
• Add ingredients gradually to the crock pot to ensure even mixing and prevent clumping of cream or cheese.
• Taste and adjust seasoning toward the end of cooking, as slow cookers can mute flavors over time.
• Use low-sodium broth to control saltiness, especially if adding bacon or cheese.
• For extra flavor, sauté onions and garlic before adding them to the crock pot for a deeper, caramelized taste.

Yield: Serves 6

Creamy Crock Pot Potato Soup

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Creamy Crock Pot Potato Soup is a cozy, easy-to-make dish with rich potatoes, bacon, and cheese, perfect for any night.

Prep Time 15 minutes

Cook Time 8 hours

Additional Time 10 minutes

Total Time 8 hours 25 minutes

Ingredients

• 1 cup heavy cream
• 1 cup shredded sharp cheddar cheese
• 1 medium yellow onion, finely chopped
• 1 teaspoon salt (adjust to taste)
• 1/2 cup sour cream
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika (optional)
• 2 tablespoons fresh chives, chopped
• 3 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 6 large Russet or Yukon Gold potatoes, peeled and diced (about 2.5 lbs)
• 6 slices bacon, cooked and crumbled

Instructions

1. Prepare the Ingredients: Peel and dice the potatoes into bite-sized pieces. Finely chop the onion and mince the garlic. Cook the bacon until crispy, then crumble it and set aside.
2. Load the Crock Pot: Place diced potatoes, chopped onion, and minced garlic into the slow cooker. Sprinkle with salt, pepper, and smoked paprika (if using).
3. Add the Broth: Pour in the low-sodium chicken broth, ensuring the potatoes are fully submerged. Stir gently to combine.
4. Set and Cook: Cover the crock pot and cook on low for 6-8 hours or on high for 3-4 hours, until potatoes are fork-tender.
5. Mash or Blend: Use a potato masher to mash some of the potatoes for a thicker texture, or blend partially with an immersion blender for a smoother soup.
6. Add Creaminess: Stir in the heavy cream and sour cream until fully incorporated. Cook for an additional 10-15 minutes on low to heat through.
7. Incorporate Cheese: Add the shredded cheddar cheese, stirring until melted and creamy. Taste and adjust seasoning if needed.
8. Check Consistency: If the soup is too thick, add a splash of broth or cream to reach your desired consistency.
9. Garnish with Love: Ladle the soup into bowls and top with crumbled bacon and chopped chives for a burst of flavor and color.
10. Serve and Enjoy: Serve hot with crusty bread or a side salad for a complete, comforting meal everyone will love!

Notes

• For a thicker soup, reduce the broth by 1/2 cup or mash more potatoes.
• Avoid opening the crock pot lid too often to maintain consistent cooking temperature.
• If using a blender, let the soup cool slightly to avoid splattering.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 696Total Fat 36gSaturated Fat 20gTrans Fat 1gUnsaturated Fat 12gCholesterol 105mgSodium 885mgCarbohydrates 70gFiber 7gSugar 6gProtein 26g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Potatoes: Russet or Yukon Gold work best due to their starchy texture, which thickens the soup naturally. Peel for a smoother soup or leave skins on for a rustic feel.
• Heavy Cream: Provides the rich, creamy base. Use full-fat for decadence or half-and-half for a lighter option.
• Bacon: Adds smoky, savory depth. Opt for thick-cut bacon for a heartier garnish.
• Cheddar Cheese: Sharp cheddar offers bold flavor, but mild cheddar works for a subtler taste.
• Chicken Broth: Low-sodium broth lets you control the salt level while adding savory flavor.
• Onion and Garlic: These aromatics build the soup’s flavor foundation. Fresh is best, but powdered versions work in a pinch.
• Sour Cream: Enhances creaminess and adds a slight tang for balance.
• Chives: Fresh chives add a pop of color and mild onion flavor as a garnish.

Variations and Substitutions

• Vegetarian Option: Skip the bacon and use vegetable broth instead of chicken broth for a meat-free version. Add smoked paprika for a smoky flavor.
• Dairy-Free: Replace heavy cream with coconut milk and use dairy-free cheese or nutritional yeast for a cheesy flavor.
• Low-Carb: Swap potatoes for cauliflower florets to reduce carbs while maintaining a creamy texture.
• Spicy Kick: Add diced jalapeños or a pinch of cayenne pepper for a spicy twist.
• Protein Boost: Stir in shredded chicken or ham for a heartier soup.
• Gluten-Free: This recipe is naturally gluten-free, but double-check broth and cheese labels for hidden gluten.

Storage Options

• Refrigerator: Store in an airtight container for up to 4 days. Reheat gently on the stove or in the microwave, stirring to maintain creaminess.
• Freezer: Freeze in portioned containers for up to 3 months. Thaw overnight in the fridge before reheating. Note that cream-based soups may separate slightly upon freezing; stir well while reheating.
• Reheating Tip: Add a splash of broth or milk when reheating to restore the soup’s creamy consistency.

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