Crock Pot Potato Soup Recipe
Introduction
This Crock Pot Potato Soup is a comforting and creamy dish perfect for cozy days. Slow-cooked to tender perfection, it blends roasted garlic and fresh onions with hearty russet potatoes. Topped with bacon, cheddar, and green onions, it’s an easy crowd-pleaser.
Ingredients
- 5 pounds russet potatoes, peeled and chopped
- 1 large onion, finely chopped
- 1 head roasted garlic, minced
- 8 cups low sodium chicken stock
- 3 teaspoons salt
- 1 teaspoon black pepper
- 2 cups heavy cream
- 8 strips bacon, cooked and crumbled
- Green onions, for garnish
- 1 cup cheddar cheese, shredded
Instructions
- Step 1: Add the chopped potatoes, onion, and minced roasted garlic to the crock pot. Pour chicken stock over the ingredients and season with salt and black pepper. Cover and cook on low for 5-6 hours.
- Step 2: Once the potatoes are fork tender, mash them to your preferred consistency using a potato masher. For a smoother texture, you can use a stick blender.
- Step 3: Stir in the heavy cream until the soup is smooth and creamy. Continue cooking for another 30 minutes. Taste and adjust seasoning with salt and pepper as needed.
- Step 4: Serve the soup topped with shredded cheddar cheese, crumbled bacon, and chopped green onions for added flavor and texture.
Tips & Variations
- For a vegetarian version, substitute chicken stock with vegetable broth and omit bacon.
- Use half-and-half instead of heavy cream for a lighter soup.
- Add a pinch of smoked paprika or cayenne pepper for a subtle kick.
- Use sour cream or Greek yogurt as a garnish for extra creaminess and tang.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally, or in the microwave in increments until warmed through. Add a splash of broth or cream when reheating if the soup has thickened too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this soup ahead of time?
Yes, you can assemble the ingredients in the crock pot insert and refrigerate overnight before cooking. Just add a bit of extra stock if needed and stick to the cooking times.
Is it possible to make this soup gluten-free?
Absolutely. This recipe is naturally gluten-free when using gluten-free chicken stock. Always check labels to confirm.
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Crock Pot Potato Soup Recipe
- Total Time: 6 hours 50 minutes
- Yield: 8 servings 1x
Description
This comforting Crock Pot Potato Soup recipe features tender russet potatoes, roasted garlic, and savory bacon cooked slowly in a crock pot for a creamy, flavorful dish perfect for chilly days. Finished with cheddar cheese and green onions, this hearty soup requires minimal hands-on time and is ideal when you want a warm, satisfying meal with simple ingredients.
Ingredients
Soup Base
- 5 pounds russet potatoes, peeled and chopped
- 1 large onion, finely chopped
- 1 head roasted garlic, minced
- 8 cups low sodium chicken stock
- 3 teaspoons salt
- 1 teaspoon black pepper
Finishing Ingredients
- 2 cups heavy cream
- 8 strips bacon, cooked and crumbled
- 1 cup cheddar cheese, shredded
- Green onions, sliced (for garnish)
Instructions
- Combine Ingredients: Add the peeled and chopped potatoes, finely chopped onion, and minced roasted garlic to the crock pot. Pour in the low sodium chicken stock and season with salt and black pepper. Cover the crock pot.
- Cook Soup: Cook on low heat for 5 to 6 hours until the potatoes are fork tender and soft.
- Mash Potatoes: Using a potato masher, mash the potatoes to your desired consistency inside the crock pot. For a smoother texture, you can use a stick blender.
- Add Cream: Stir in the heavy cream until the soup is smooth and creamy. Continue cooking the soup, uncovered, for an additional 30 minutes to blend flavors.
- Adjust Seasoning and Serve: Taste the soup and adjust salt and pepper if needed. Serve hot, topped with shredded cheddar cheese, crumbled bacon, and sliced green onions for garnish.
Notes
- For a vegetarian version, substitute the chicken stock with vegetable stock and omit the bacon.
- The soup can be made smoother by blending completely with an immersion blender.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- If you prefer a thicker soup, reduce the amount of chicken stock slightly or mash the potatoes more thoroughly.
- Roasting the garlic before adding enhances its flavor and adds depth to the soup.
- Prep Time: 20 minutes
- Cook Time: 6 hours 30 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Keywords: Crock Pot Potato Soup, Slow Cooker Soup, Comfort Food, Potato Soup, Easy Crock Pot Recipe
