This Easy Crockpot Potato Soup is like a warm hug in a bowl! With creamy potatoes, tasty onions, and a sprinkle of cheese, it’s the perfect comfort food for chilly days.
I love how I can just toss everything in the crockpot and let it work its magic. Plus, my house smells amazing while it cooks. Who needs fancy restaurants when you can have this at home? 😊
Key Ingredients & Substitutions
Russet Potatoes: These are perfect for soup as they become soft and creamy when cooked. If you don’t have russets, Yukon Golds work well too and bring a buttery flavor.
Onion: A medium onion adds sweetness. If you’re short on time, you can use onion powder instead; just 1 teaspoon will do. I sometimes use shallots for a milder taste.
Cheddar Cheese: Shredded cheddar gives a lovely flavor. An excellent alternative is Monterey Jack or a vegan cheese for a dairy-free option.
Bacon: It adds crunch and flavor, but for vegetarian or lighter soup, you can leave it out. Try crispy tofu or mushrooms as substitutes for texture.
Sour Cream: This adds a creamy tang. Greek yogurt is a great substitute if you want a healthier twist!
What’s the Best Way to Achieve Creamy Potato Soup?
The key to a luscious potato soup lies in how you handle the potatoes after they’ve cooked. Once they’re tender, you can use a potato masher or an immersion blender to mash them to your preferred consistency.
- For a creamier texture, use the immersion blender directly in the crockpot.
- If you like it chunkier, mash only some of the potatoes and leave the rest whole.
- Remember to stir in the milk or cream and cheese slowly—this helps everything blend smoothly.
Mixing in butter at the end elevates the creamy feel, making every spoonful warm and delightful!
Easy Crockpot Potato Soup
Ingredients You’ll Need:
Main Ingredients:
- 6 large russet potatoes, peeled and diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth for a vegetarian version)
- 1 cup shredded cheddar cheese
- 1 cup milk (or heavy cream for extra creaminess)
- 6 slices bacon, cooked and crumbled (optional)
- 1/2 cup sour cream
- 3 green onions, sliced (for garnish)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons butter
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time. Then, let your crockpot work its magic for 6-8 hours on low or 3-4 hours on high. Once done, you’ll have a delicious, creamy soup ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Ingredients:
Start by peeling and dicing your russet potatoes and finely chopping the onion and garlic. This will ensure everything cooks evenly in the crockpot.
2. Combine in the Crockpot:
In your crockpot, add the diced potatoes, chopped onion, minced garlic, and pour in the chicken or vegetable broth. Give it a gentle stir to mix everything together.
3. Cooking Time:
Cover the crockpot and set it to cook. If you’re cooking on low, let it go for about 6-8 hours. If you’re on a time crunch, the high setting will take about 3-4 hours. The potatoes should be very tender when it’s done.
4. Mash and Mix:
Once the potatoes are tender, take a potato masher or immersion blender and mash the potatoes to your desired consistency. Leave some chunks for that cozy texture you love!
5. Add Creaminess:
Stir in the butter, milk (or cream), shredded cheddar cheese, and sour cream until everything is well combined and the cheese is melted. The soup will become creamy and delicious!
6. Season and Serve:
Season with salt and freshly ground black pepper to taste. Ladle the soup into bowls and top with crumbled bacon and sliced green onions for an extra pop of flavor!
Enjoy your cozy and comforting crockpot potato soup, perfect for sharing with family and friends!
FAQ About Easy Crockpot Potato Soup
Can I Use Different Types of Potatoes?
Absolutely! While russet potatoes are ideal for their creaminess, you can also use Yukon Golds for a buttery flavor or even red potatoes for a firmer texture. Just keep in mind that cooking times might vary slightly based on the potato type.
What Can I Use Instead of Sour Cream?
If you don’t have sour cream on hand, you can substitute with Greek yogurt for a similar tangy flavor. For a dairy-free option, try using a plant-based sour cream or a dollop of cashew cream for creaminess.
How to Store Leftover Potato Soup?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it gently on the stove or in the microwave, adding a splash of milk or broth to restore its creaminess.
Can I Make This Soup Vegan?
Yes! To make this soup vegan, use vegetable broth, omit the bacon, and replace the milk and sour cream with plant-based alternatives like almond milk and cashew cream. You’ll still enjoy a deliciously creamy soup!
