This creamy crockpot potato soup is the ultimate comfort food! Just toss in some chopped potatoes, onions, and broth, then let your slow cooker do the magic.
I love how easy it is to whip up. Just let it simmer, and you’ll have a warm bowl ready to enjoy after a busy day. Don’t forget the crispy bacon on top for extra yum! 🥓
Ingredients & Substitutions
Potatoes: I recommend using russet potatoes for their fluffiness and creaminess when cooked. If you’re in a pinch, Yukon Gold or red potatoes also work well and will give a slightly different flavor and texture.
Broth: Chicken broth adds great depth, but vegetable broth is a fantastic substitute for a vegetarian version. Homemade broth can really enhance the soup’s flavors if you have some on hand!
Cream Cheese: This gives the soup a creamy texture. If you want a lighter option, you can substitute it with Greek yogurt or cottage cheese. Just blend it well for a smooth finish.
Cheddar Cheese: Cheddar enhances the flavor. For something different, try gouda, mozzarella, or pepper jack for a zesty kick. You can always skip the cheese for a lighter dish!
Bacon: This is optional, but it adds a nice crunch and flavor. You can use turkey bacon or skip it altogether for a vegetarian version. Try adding some sautéed mushrooms for a different twist.
How Can I Make Sure My Soup is Perfectly Creamy?
The creaminess in this soup comes from a couple of key steps. After the potatoes have cooked, using a potato masher or immersion blender is crucial. Here’s how:
- Before combining the dairy ingredients, mash a portion of the potatoes to create a thick base while keeping some chunks for texture.
- Only add the cream cheese, sour cream, and milk after you’ve thickened the soup. This ensures everything blends perfectly without lumps.
- Mix well when adding cream cheese to avoid any clumps. It should melt smoothly into the heated soup.
With these tips, your potato soup will be irresistibly creamy every time!
How to Make Creamy Crockpot Potato Soup
Ingredients You’ll Need:
For the Soup:
- 6 medium russet potatoes, peeled and diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth for vegetarian option)
- 8 oz cream cheese, softened
- 1 cup sour cream
- 1 cup milk or heavy cream
Optional Ingredients:
- 1 cup shredded cheddar cheese
- 6 slices bacon, cooked and crumbled
- 3 green onions, sliced
- Salt and pepper to taste
- 1/2 tsp dried thyme
- 1/2 tsp paprika or smoked paprika
How Much Time Will You Need?
You’ll spend about 15 minutes preparing this soup. Then, pop it in the crockpot and let it cook for 7-8 hours on low or 4 hours on high. When it’s done, it’ll be warm, creamy, and ready to enjoy!
Step-by-Step Instructions:
1. Combine Ingredients in the Crockpot:
Begin by adding the diced potatoes, chopped onion, minced garlic, and chicken or vegetable broth to your crockpot. Don’t forget to add enough liquid to cover the veggies!
2. Season It Up:
Sprinkle in some salt, pepper, thyme, and paprika if you’re using them. Give everything a good stir to mix the seasonings evenly throughout the potatoes.
3. Let It Cook:
Cover the crockpot and set it to cook on low for 7-8 hours or high for 4 hours. The potatoes should be very tender and easy to mash when it’s ready!
4. Mash the Potatoes:
Once the cooking time is up, it’s time to mash! Using a potato masher or immersion blender, gently mash some of the potatoes. This thickens the soup while still keeping some lovely chunks for texture.
5. Add the Creaminess:
Stir in the softened cream cheese, sour cream, and milk or heavy cream. Mix until everything is well combined and the cream cheese has melted into the soup, making it delightfully creamy!
6. Cheesy Goodness:
If you’re using cheddar cheese, stir it in now until it melts into the soup and adds extra flavor.
7. Final Taste Check:
Give the soup a taste and add any salt or pepper if needed. Adjust until it’s just how you like it!
8. Ready to Serve!
Serve the soup hot, garnished with crumbled bacon and sliced green onions for that perfect finishing touch. Enjoy the warm, comforting flavors!
Dig in and enjoy your creamy crockpot potato soup—it’s sure to warm your heart! 😊
Frequently Asked Questions (FAQ)
Can I Use Other Types of Potatoes?
Absolutely! While russet potatoes are ideal for their creamy texture, Yukon Gold or red potatoes can also be used. They will provide a slightly different flavor but will still be delicious in the soup!
Can I Make This Soup Ahead of Time?
Yes, this soup is perfect for making ahead! You can prepare it and refrigerate for up to 3 days. Just reheat on the stovetop or in the microwave, adding a little more broth or milk if necessary to restore creaminess.
How to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze the soup for up to 3 months. Thaw overnight in the fridge before reheating for the best texture.
What Can I Use Instead of Cream Cheese?
If you prefer a lighter option or are looking for a dairy-free substitute, you can use Greek yogurt or silken tofu blended until smooth. This will still give you a creamy base without the richness of cream cheese.
These tips should help you enjoy your creamy crockpot potato soup to the fullest!
