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This creamy crockpot potato soup is the ultimate comfort food that warms you up from the inside out. It’s perfect for busy days when you want something hearty and satisfying without spending all your time in the kitchen. Rich, cheesy, and velvety smooth, this soup hits all the right notes and always leaves everyone asking for seconds.
The first time I made this was during a cold weekend and it quickly became an instant favorite in my house. Now it’s one of those go-to recipes for cozy nights.
Ingredients
- Potatoes: the star of the show, use starchy varieties like Russets for the creamiest texture
- Chicken broth: adds savory depth and helps cook the potatoes evenly
- Bacon: brings smoky, salty flavor and a nice bit of crunch if saved for topping
- Onion and garlic: create a flavorful aromatic base
- Salt and black pepper: essential for seasoning to taste
- Unsalted butter: enriches the soup without overpowering other flavors
- All-purpose flour: works as a thickening agent for a silky body
- Whole milk: adds creaminess and balances richness
- Cheddar cheese: sharp or mild, this adds that beloved cheesy punch
- Sour cream: gives the soup a slight tang and extra richness
- Green onions: fresh garnish that adds color and bite
Instructions
- Sauté the Aromatics:
- Finely chop half a medium onion and mince two garlic cloves. This ensures the flavors will distribute evenly throughout the soup. You can briefly sauté them in a pan if you prefer extra flavor or add them directly to the crockpot.
- Combine the Base Ingredients:
- Peel and cube two pounds of potatoes into one-inch pieces. Place them in the crockpot along with two cups of chicken broth, the cooked bacon pieces, chopped onion, minced garlic, and season with one teaspoon salt and a quarter teaspoon black pepper. Gently stir to combine everything without mashing the potatoes yet.
- Cook the Potatoes:
- Cover the crockpot and set it to cook on high for three to four hours or on low for five to six hours. Test doneness by piercing the potatoes with a fork, they should be soft but not falling apart. Once tender, lightly mash some of the potatoes to help thicken the soup base while still leaving some chunks for texture.
- Add Dairy and Thicken:
- Add four tablespoons of unsalted butter and a quarter cup of all-purpose flour to the crockpot. Stir thoroughly before pouring in two cups of whole milk, one cup of shredded cheddar cheese, and three-quarters cup sour cream. Mix well to incorporate all ingredients into a creamy blend.
- Final Cooking and Melding:
- Continue cooking the soup uncovered or loosely covered on low for an additional thirty minutes to one hour. Stir every now and then to ensure the cheese melts completely, the soup thickens nicely, and flavors meld into a smooth, rich consistency.
- Serve and Garnish:
- Ladle the soup into bowls and top with freshly chopped green onions. Feel free to add extra toppings like crispy bacon bits, more cheddar, a dollop of sour cream, or even a dash of hot sauce for some heat. Serve hot and enjoy the comforting goodness.
One of my fondest memories with this soup was making it for a winter family reunion, and everyone from kids to grandparents loved it.
Storage Tips
Store leftover soup in airtight containers in the refrigerator for up to four days. When reheating, warm gently on the stove or in the microwave, stirring occasionally to prevent the dairy from separating. For longer storage, this soup freezes beautifully in freezer-safe containers for up to three months.
Ingredient Substitutions
If you prefer a vegetarian version, swap chicken broth for vegetable broth and omit the bacon or replace it with smoked paprika or liquid smoke for a similar aroma. Substitute whole milk with half and half or heavy cream for an even richer soup or use a dairy-free milk and omit cheese for a vegan-friendly twist.
Serving Suggestions
This hearty soup is perfect alongside a fresh green salad or toasted crusty bread to soak up the creamy broth. Add a sprinkle of crispy bacon or a pinch of smoked paprika on top for extra flavor layers. Pairs well with chilled white wine or a crisp apple cider on the side.
In the fall, add cooked pumpkin puree or sautéed mushrooms to incorporate seasonal harvest flavors.
FAQs about Recipes
- → What type of potatoes work best for this soup?
Large starchy potatoes like russet or Yukon gold are ideal as they break down nicely while still holding some texture after slow cooking.
- → Can I use vegetable broth instead of chicken broth?
Yes, vegetable broth can be substituted to maintain a similar flavor profile, especially for those avoiding meat-based broths.
- → How do I achieve a creamy texture without heavy cream?
This soup gains its creaminess by combining whole milk, sour cream, shredded cheddar, and butter, which melt together smoothly during the final cooking stage.
- → What are some good garnish options?
Chopped green onions are classic, but additional bacon bits, extra cheese, or a sprinkle of fresh herbs also complement the flavors well.
- → How long should the soup cook in the crockpot?
Cook on high for 3-4 hours or on low for 5-6 hours until potatoes are tender, then add dairy and cook for an additional 30-60 minutes for optimal creaminess.
- → Can I freeze leftovers?
Yes, freezing is possible but may change the texture slightly. Reheat gently and stir well to restore creaminess.