You know those days when you just need a hug in a bowl? A cold, rainy afternoon or a long, tiring Tuesday can make you crave something warm and simple.
I’ve been there. After a grueling 14-hour shift in a hot kitchen, the last thing I wanted was a complicated meal. That’s how this crockpot potato soup was born.
It’s the easiest, creamiest potato soup you will ever make. You just dump everything in and let the slow cooker do all the work for you.
What You’ll Need
- 5 pounds Russet potatoes, peeled and cubed
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 8 cups chicken or vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup heavy cream
- 1 cup shredded sharp cheddar cheese
- 4 green onions, sliced
- 8 slices bacon, cooked and crumbled
Tools for the Job
- A 6-quart or larger crockpot (slow cooker)
- A good knife for chopping
- Cutting board
- An immersion blender or regular blender
- Ladle for serving
How to Make It
Step 1: Place the cubed potatoes, chopped onion, and minced garlic into the bottom of your slow cooker.
Step 2: Pour the broth over the vegetables. Add the salt and pepper.
Step 3: Stir everything together gently.
Step 4: Put the lid on and cook on low for 6-8 hours or on high for 3-4 hours. You’ll know it’s ready when the potatoes are very soft.
Step 5: Use an immersion blender to blend the soup directly in the crockpot until it’s as smooth or chunky as you like. You can also transfer it in batches to a regular blender, but be careful with the hot liquid.
Step 6: Stir in the heavy cream and about half of the shredded cheese until the cheese is melted.
Step 7: Serve the soup hot. Top each bowl with the remaining cheese, crumbled bacon, and sliced green onions.
Pro Tips
Don’t skip peeling the potatoes. Russet potato skins can give the soup a gritty texture, and we’re aiming for smooth and creamy.
For the best flavor, use a good quality broth. It’s the foundation of your soup, so a weak broth will make a bland soup.
Wait to add the dairy until the very end. If you add cream or cheese too early, it can curdle from the long cooking time. Stir it in after the potatoes are cooked and blended.
Substitutions and Fun Variations
Making this soup your own is part of the fun. You can easily swap ingredients based on what you have or what you like.
| Ingredient | Easy Swap | Result |
|---|---|---|
| Russet Potatoes | Yukon Gold | Creamier, less starch |
| Heavy Cream | Half-and-Half | Lighter soup |
| Cheddar Cheese | Colby Jack, Gouda | Different cheesy flavor |
| Bacon | Pancetta, Ham | Smoky, salty bite |
| Green Onions | Chives | Milder onion taste |
Want to change things up even more? Here are a few ideas to get you started.
| Variation Idea | Add-In Details |
|---|---|
| Spicy Kick | Add diced jalapeños with onions |
| Veggie Packed | Add 1 cup chopped carrots & celery |
| Loaded Baked Potato | Top with sour cream |
Make-Ahead and Storage Tips
This soup is great for making ahead of time. You can prep all your vegetables the night before. Just chop the onions and garlic, and keep the peeled, cubed potatoes in a bowl of cold water in the fridge to prevent them from browning.
Got leftovers? Lucky you.
Let the soup cool down completely. Store it in an airtight container in the refrigerator for up to 4 days.
Reheat it slowly on the stove over low heat. You might need to add a splash of milk or broth to thin it out as it will thicken in the fridge.
FAQs
Q1. Can I freeze this potato soup?
Ans: It’s tricky. Soups with dairy and potatoes don’t always freeze well. The potatoes can become grainy and the cream can separate when thawed. It’s best eaten fresh.
Q2. My soup isn’t thick enough. How can I fix it?
Ans: You can make a cornstarch slurry. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. Slowly stir it into the simmering soup until it thickens.
Q3. Do I have to use an immersion blender?
Ans: Nope. A regular blender works fine. Just be careful! Let the soup cool a bit, and don’t fill the blender more than halfway. Cover the lid with a towel to prevent hot splashes.
Q4. Can I make this soup vegan?
Ans: Absolutely. Use vegetable broth. Swap the heavy cream for full-fat coconut milk or a dairy-free creamer. Use vegan cheese and skip the bacon, or use a plant-based bacon alternative.
Wrapping Up
That’s all there is to it. A truly simple recipe for a classic comfort food that will make your whole house smell amazing. It’s perfect for a weeknight dinner or a lazy weekend lunch.
Give this recipe a try. I promise it will become a favorite.
Let me know how it turns out in the comments below! I love hearing about your kitchen wins.
