The Best Crockpot Potato Soup Recipe
This creamy crockpot potato soup is the perfect comfort food, combining tender potatoes, savory bacon, and melted cheese in a rich broth. It’s easy to make, customizable with your favorite toppings, and ideal for a cozy family dinner.
Equipment
- Crockpot/Slow Cooker
- Knife
- Cutting Board
- Immersion Blender (or regular blender)
- Skillet (for bacon)
Ingredients
- 6 cups diced potatoes Yukon Gold or Russet
- 1 medium onion finely chopped
- 3 garlic cloves minced
- 4 cups chicken broth
- 8 oz bacon cooked and crumbled (reserve some for topping)
- 1 cup heavy cream or half-and-half
- 2 cups shredded cheddar cheese
- 1 teaspoon salt or to taste
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- Fresh parsley or green onions for garnish
Instructions
- Prepare the potatoes by peeling and dicing them into small cubes. Finely chop the onion and mince the garlic.
- Cook the bacon in a skillet until crispy, then drain on a paper towel. Reserve a few tablespoons of the bacon drippings for additional flavor.
- In the crockpot, add the diced potatoes, chopped onions, minced garlic, and half of the cooked bacon.
- Pour in the chicken broth until the ingredients are fully submerged.
- Set the crockpot to low and cook for 6-7 hours, or on high for 3-4 hours, until the potatoes are tender.
- Once the potatoes are cooked, use an immersion blender to blend the soup to your desired consistency.
- Stir in the heavy cream and shredded cheddar cheese. Cook for an additional 15-20 minutes until the cheese is melted and the soup is creamy.
- Season with salt, pepper, and thyme. Serve hot, topped with remaining bacon, extra cheese, and chopped green onions.
Video
Notes
- For a thicker soup, use more potatoes and blend thoroughly. For a thinner consistency, add extra chicken broth.
- To make this recipe vegetarian, omit the bacon and use vegetable broth instead of chicken broth.
- Top with additional ingredients like sour cream, chives, or even a dash of hot sauce for added flavor.