1. Can I use other types of potatoes for this recipe?

Yes, you can use different types of potatoes, though Russet potatoes are ideal because they mash well and create a creamy texture. Yukon Gold potatoes are another great option if you prefer a slightly richer flavor. Just ensure the potatoes are peeled and cut into small chunks for even cooking.

2. Can I make this crockpot potato soup without bacon?

Absolutely! If you're looking for a vegetarian version or simply prefer to skip the bacon, you can omit it and substitute it with extra seasoning, such as smoked paprika or liquid smoke, to add some depth. You could also add vegetables like corn or bell peppers for a different twist.

3. How can I thicken my potato soup if it’s too runny?

If your soup is too thin, you can thicken it by mashing the potatoes more thoroughly or adding a bit more flour and butter to the mixture. Another option is to cook the soup longer on low heat to reduce the liquid. If you want a super creamy soup, consider using an immersion blender to blend part of the soup for a thicker consistency.

Easy Crockpot Potato Soup Recipe

Description

This easy crockpot potato soup is a comforting, creamy, and flavorful dish that requires minimal effort. Made with tender potatoes, savory bacon, and topped with cheese and sour cream, it’s a perfect meal for any occasion.

Ingredients

Scale

2 lbs large potatoes, peeled and cubed into 1-inch cubes
2 cups chicken broth
8 oz cooked bacon, 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 sharp cheddar cheese, shredded
3/4 cup sour cream
Green onions for garnish

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Instructions

Add the potatoes, chicken broth, cooked bacon, onion, garlic, salt, and pepper to the crockpot. Stir everything together.
Cover and cook on high for 3-4 hours or low for 5-6 hours until the potatoes are fork-tender.
Once the potatoes are tender, lightly mash them to your desired consistency. Use an immersion blender for a smoother texture if desired.
Add butter, flour, milk, shredded cheese, and sour cream to the crockpot. Stir to combine.
Cook for an additional 30 minutes to 1 hour on low until the soup reaches a creamy consistency.
Garnish with green onions and any other toppings you like. Serve hot and enjoy!

Notes

Grate the cheese yourself for better melting.
If you want a thicker soup, mash the potatoes more thoroughly.
For a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth.
Store leftovers in the refrigerator for up to 3 days.
This soup is best served with breadsticks or a light salad on the side.

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

Nutrition

Serving Size: 1 cup
Calories: 436 kcal
Sugar: 12g
Sodium: 830mg
Fat: 37g
Saturated Fat: 14g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 2g
Protein: 14g
Cholesterol: 37mg