Imagine a meal so comforting it feels like a hug from your grandma—except you don’t have to pretend to like her weird knitted sweaters. Crockpot potato soup is that meal. It’s creamy, hearty, and stupidly easy to make.
Set it, forget it, and come back to a bowl of pure happiness. No fancy skills required. Just dump, wait, and devour.
Who needs a Michelin star when you’ve got a slow cooker and a dream?
What Makes This Recipe So Good
This isn’t just potato soup. It’s lazy genius in a bowl. The slow cooker does all the work, melding flavors into something magical while you binge-watch your favorite show.
The potatoes break down into creamy perfection, the bacon (or lack thereof, if you’re into that) adds a salty crunch, and the cheese? Well, cheese makes everything better. It’s the ultimate no-fail comfort food for busy weeknights or lazy Sundays.
Ingredients
- 6 cups russet potatoes, peeled and diced
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream (or half-and-half for a lighter option)
- 1 cup shredded cheddar cheese
- 6 slices bacon, cooked and crumbled (optional, but let’s be real—it’s not optional)
- 1 tsp salt, plus more to taste
- 1/2 tsp black pepper
- 1/2 tsp paprika (for a tiny kick)
- 2 tbsp butter (because why not?)
- Green onions or chives for garnish
Step-by-Step Instructions
- Dump the basics. Toss potatoes, onion, garlic, broth, salt, pepper, and paprika into the crockpot.
Stir like you mean it.
- Cook low and slow. Cover and set to low for 6-7 hours or high for 3-4. Walk away. Live your life.
- Mash it up. Once potatoes are tender, use a potato masher to crush about half the soup.
Want it smoother? Go wild with an immersion blender.
- Add the good stuff. Stir in cream, cheese, and butter. Let it melt into gooey perfection.
Taste and adjust salt if needed.
- Serve like a boss. Ladle into bowls, top with bacon, cheese, and green onions. Pretend you’re a gourmet chef.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stove or microwave—just add a splash of broth if it thickens too much.
Freezing? IMO, dairy-based soups get weird textures when frozen, but if you’re brave, freeze for up to 2 months and stir well when reheating.
Benefits of This Recipe
This soup is cheap, filling, and customizable. Got picky eaters?
Skip the bacon or swap in vegan cheese. Need more protein? Throw in shredded chicken.
It’s also a great way to use up sad, sprouting potatoes lurking in your pantry. Plus, it’s hands-off cooking at its finest—perfect for days when you’d rather not adult.
Common Mistakes to Avoid
- Overcooking the potatoes. They turn to mush. Check them at the 6-hour mark.
- Adding dairy too early. Cream and cheese curdle if cooked too long.
Stir them in at the end.
- Skimping on salt. Potatoes are bland sponges. Season properly or regret it.
- Using waxy potatoes. Russets break down better. Save red potatoes for salads.
Alternatives
Not feeling the classic version?
Try these twists:
- Loaded baked potato soup: Swap cheddar for pepper jack, add a dollop of sour cream.
- Vegan version: Use coconut cream, nutritional yeast, and veggie broth.
- Spicy kick: Add diced jalapeños or a dash of hot sauce.
- Chowder vibes: Toss in corn and swap half the potatoes for sweet potatoes.
FAQ
Can I make this soup without a crockpot?
Yes, but you’ll have to babysit it. Simmer everything in a pot on the stove for 20-25 minutes until potatoes are tender, then follow the same steps for mashing and adding dairy.
Why is my soup too thin?
You probably didn’t mash enough potatoes. Thicken it with a slurry (1 tbsp cornstarch + 2 tbsp cold water) or let it simmer uncovered for 10-15 minutes.
Can I use milk instead of heavy cream?
Sure, but it won’t be as rich.
Whole milk works in a pinch, but half-and-half is the better lightweight alternative.
How do I fix bland potato soup?
Season. Taste. Repeat.
Add more salt, pepper, garlic powder, or even a splash of vinegar for brightness. Bacon fat also fixes most problems.
Final Thoughts
This crockpot potato soup is the culinary equivalent of a cozy blanket. It’s forgiving, flexible, and guaranteed to impress even if your cooking skills peak at microwaving leftovers.
Make it once, and it’ll become your cold-weather staple. Now go forth and embrace the laziness—your future self will thank you.