This creamy crockpot potato soup is warm and comforting, perfect for chilly days. Loaded with tender potatoes, cheese, and a touch of garlic, it’s a heartwarming meal!
I love how I can just throw everything in the crockpot and let it cook while I kick back. Plus, who doesn’t love a bowl of soup that feels like a hug? 🥔❤️
Key Ingredients & Substitutions
Potatoes: I prefer Russet potatoes for their starchy texture, but Yukon Gold works just as well. If you’re in a pinch, any waxy potatoes like red potatoes can also work, but the texture will be different.
Chicken Broth: While chicken broth adds nice flavor, you can use vegetable broth for a vegetarian option. Homemade broth can also elevate the soup!
Heavy Cream: For a lighter option, substitute half-and-half or use coconut milk for a dairy-free version. Just remember, the texture may vary a bit.
Cheese: Cheddar is my go-to for this recipe, but feel free to mix in other cheeses like Gouda or Monterey Jack for added flavor. Vegan cheese can be a great substitute if you want a plant-based version.
Bacon: While I love the flavor of bacon, you can skip it for a vegetarian version or use turkey bacon for a leaner option.
How Can I Make Sure My Potatoes Are Perfectly Cooked?
Getting the potatoes just right requires attention to cooking time. If you want them creamy and tender, follow these tips:
- Dice your potatoes into small, even pieces for uniform cooking.
- Cover the crockpot and resist the urge to peep; it releases heat and extends cooking time.
- Check the potatoes 30 minutes before the cooking time ends—if they’re tender, you’re good to go!
Using a potato masher or immersion blender towards the end gives the soup a lovely creamy texture while keeping some chunkiness. Trust me, it makes the soup feel more homemade!
How to Make Creamy Crockpot Potato Soup
Ingredients You’ll Need:
For the Soup:
- 6 large potatoes (Russet or Yukon Gold), peeled and diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth for vegetarian)
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 8 oz cream cheese, softened and cut into cubes
- 4 slices bacon, cooked and crumbled (optional)
- 1 cup shredded carrots (optional, for extra texture and color)
- 3 tbsp butter
- Salt and black pepper to taste
- 1/4 cup chopped green onions or chives, for garnish
- Optional toppings: extra shredded cheese, sour cream, chopped parsley
How Much Time Will You Need?
This creamy crockpot potato soup requires about 15 minutes of prep time. Cooking time in the crockpot is around 7-8 hours on low or 3-4 hours on high. Plus, it only takes about 30 minutes of additional time to finish mixing in the creamy ingredients before serving. Perfect for a hearty, fuss-free meal!
Step-by-Step Instructions:
1. Prepare Your Crockpot:
Start by spraying the inside of the crockpot with cooking spray or lightly greasing it with butter. This will help to prevent sticking and make cleanup easier!
2. Add the Main Ingredients:
Place the diced potatoes, chopped onion, minced garlic, and shredded carrots (if you’re using them) into the crockpot. These ingredients will create a delicious base for your soup.
3. Pour in the Broth:
Next, pour the chicken broth over your veggies, then sprinkle in some salt and pepper to taste. Give everything a gentle stir to mix it all together.
4. Cook Until Tender:
Cover the crockpot and let it cook on low for 7-8 hours or on high for 3-4 hours. You want the potatoes to be tender, so you can easily mash them later. Try not to lift the lid too much; it’s important to keep the heat in!
5. Add the Creamy Ingredients:
About 30 minutes before you’re ready to serve, add the cream cheese, heavy cream, shredded cheddar cheese, and butter to the crockpot. Stir well until everything is melted and blended together, creating that creamy texture.
6. Mash for Texture:
Using a potato masher or immersion blender, mash some of the potatoes right in the crockpot to create a thicker soup. Feel free to leave some chunks for that delightful hearty bite!
7. Final Touches:
Give the soup a taste and adjust the seasoning if needed—add more salt and pepper if you like. This is your chance to create the perfect flavor!
8. Serve and Enjoy:
Once everything is ready, ladle the hot soup into bowls and garnish with crumbled bacon (if using), chopped green onions or chives, and any additional toppings you like, such as extra cheese or a dollop of sour cream. Enjoy your warm, creamy, comforting potato soup!
There you have it! An easy-to-make creamy crockpot potato soup that’s sure to make your meal cozy and delightful!
FAQ for Creamy Crockpot Potato Soup
Can I Use Different Types of Potatoes?
Absolutely! While Russet or Yukon Gold potatoes are ideal for their creamy texture, you can also use red or white potatoes. Just remember that waxy potatoes will create a slightly different texture in the soup.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can substitute half-and-half for the heavy cream. For a dairy-free version, coconut milk works well too. The flavor will be a bit different, but it can be quite delicious!
How Do I Store Leftover Soup?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally to ensure even heating. If the soup thickens after being stored, add a little broth or water to reach your desired consistency.
Can I Freeze This Soup?
Yes, you can freeze the soup! Allow it to cool completely before transferring it to a freezer-safe container. It will keep well for up to 3 months. Thaw overnight in the fridge before reheating, and add a splash of cream to refresh its texture if needed.
