Can I use different types of potatoes in this recipe?

Yes, you can use any type of potato you prefer, but Russet potatoes are the most commonly used for their starchy texture, which helps thicken the soup. Yukon Gold potatoes also work well, providing a creamy texture without being overly starchy.

How can I make the soup thicker?

To thicken the soup, simply mash the potatoes more thoroughly. If you want a smoother consistency, you can use an immersion blender or a regular blender to puree part of the soup. For an even thicker option, add a little extra flour or cornstarch at the end and cook it on low for an additional 15-30 minutes.

Can I freeze the crockpot potato soup?

While this soup is best enjoyed fresh or refrigerated for up to 3 days, freezing it is not recommended due to the dairy in the soup. The milk and sour cream can separate when frozen, affecting the texture. However, you can freeze the soup without the dairy and add it in when reheating.

Easy Crockpot Potato Soup Recipe

Description

This easy crockpot potato soup is a comforting, creamy dish with the perfect balance of cheesy, potato-rich flavor. The slow cooker makes it a hands-off meal, allowing you to enjoy a hearty bowl with minimal effort. Add bacon, cheese, and green onions for a loaded potato soup experience that’s perfect for any occasion.

Ingredients

Scale

2 lbs large potatoes, peeled and cubed
2 cups chicken broth
8 oz bacon, cooked and cut into bite-sized pieces
1/2 medium onion, finely chopped
2 garlic cloves, minced
1 tsp salt (or to taste)
1/4 tsp ground black pepper (or to taste)
4 Tbsp unsalted butter
1/4 cup all-purpose flour
2 cups whole milk
1 cup mild or sharp cheddar cheese, shredded
3/4 cup sour cream
Green onions, to garnish

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Instructions

Add potatoes, chicken broth, cooked bacon, onion, garlic, salt, and pepper to a crockpot. Stir together and cook on high for 3-4 hours or low for 5-6 hours until potatoes are fork-tender.
Once the potatoes are done, lightly mash them to your desired consistency. Use an immersion blender for a smoother consistency if preferred.
Add butter, flour, milk, shredded cheese, and sour cream to the crockpot. Stir to combine, and let the soup cook on low for 30 minutes to 1 hour until thick and creamy.
Finish with green onions and your favorite toppings. Serve and enjoy!

Notes

For a thicker soup, mash the potatoes more thoroughly. Use an immersion blender for a smoother texture.
Freshly shred cheese for better melting results.
For extra flavor, add toppings such as bacon bits, sour cream, extra cheese, or hot sauce.
Store leftover soup in the refrigerator for up to 3 days in an airtight container. Reheat on the stove over low heat.

Prep Time: 10 minutes
Cook Time: 4 hours 20 minutes
Category: Soup
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 436 kcal
Sugar: 12g
Sodium: 950mg
Fat: 37g
Saturated Fat: 14g
Unsaturated Fat: 23g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 3g
Protein: 14g
Cholesterol: 50mg