This creamy potato soup is a warm hug in a bowl! With tender potatoes, cheese, and a touch of spice, it’s a comforting dish you’ll want on chilly days.
I love how easy it is to throw everything in the crockpot and let it do its magic. Just stir, serve, and enjoy—it’s as simple as that! 🥔❤️
Key Ingredients & Substitutions
Russet Potatoes: They are great for this soup because they become nice and creamy when cooked. If you want a different texture, try using Yukon Gold potatoes, which are creamy but hold their shape a bit more.
Onion: A medium onion adds wonderful flavor. If you’re not a fan of onion, you can leave it out or substitute with shallots for a milder taste.
Cheddar Cheese: This is the star cheese for a rich flavor. If you prefer, you can use Monterey Jack, Gouda, or even vegan shredded cheese for a dairy-free option.
Heavy Cream: It makes the soup extra creamy, but you could use sour cream or Greek yogurt for a tangy twist or swap it with a plant-based cream if desired.
Bacon: While optional, it adds great flavor and crunch. If you want a vegetarian version, you can skip it altogether or use cooked turkey bacon.
What’s the Best Way to Make a Creamy Soup Without a Blender?
If you don’t have a blender, you can still achieve a creamy texture by using a potato masher. Just mash about half of the cooked potatoes in the crockpot after they’re tender. This will give your soup a nice balance of creamy and chunky.
- Cook potatoes in broth until tender, about 6-7 hours on low.
- After mashing, mix in cheese and cream until melted.
- Stir well for added creaminess, and adjust seasoning to your liking.
Enjoy the comforting warmth of this potato soup, perfect for any day! It’s simple, quick, and packed with flavor. Don’t hesitate to play around with the ingredients to make it your own!
Easy Creamy Crockpot Potato Soup
Ingredients You’ll Need:
- 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 heavy cream or half-and-half
- 6 slices cooked bacon, crumbled (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme or parsley (optional)
- 2 tablespoons butter
- Chopped green onions or chives for garnish
How Much Time Will You Need?
This recipe requires about 15 minutes for preparation, plus 6 to 7 hours on low or 3 to 4 hours on high in the crockpot. It’s a perfect dish to set and forget while you go about your day!
Step-by-Step Instructions:
1. Prepare the Crockpot:
Start by spraying the crockpot with non-stick cooking spray or lightly buttering it. This step helps prevent sticking, making cleanup easier.
2. Add Ingredients:
Now, add the diced potatoes, chopped onion, minced garlic, and chicken broth into the crockpot. Give it a gentle stir to combine all the ingredients well.
3. Cook:
Cover the crockpot and cook the soup on low for 6 to 7 hours, or on high for 3 to 4 hours, until the potatoes are nice and tender.
4. Mash for Creaminess:
Once the potatoes are tender, use a potato masher or an immersion blender to mash about half of the potatoes directly in the crockpot. This gives a creamy texture while keeping some chunks for added heartiness.
5. Add Creaminess:
Stir in the butter, shredded cheddar cheese, and heavy cream. Mix everything well until the cheese is melted and the soup becomes wonderfully creamy.
6. Season:
Season your soup with salt, pepper, and thyme or parsley if you like. Taste and adjust seasonings to your preference.
7. Optional Topping:
If you want, stir in the crumbled cooked bacon or save it for topping later. It adds a delicious crunch!
8. Serve:
Serve the soup hot, garnished with chopped green onions or chives and a sprinkle of extra bacon bits if desired. Enjoy this delightful warm bowl of potato soup!
Enjoy your easy and creamy crockpot potato soup!
FAQ for Easy Creamy Crockpot Potato Soup
Can I Use Different Types of Potatoes?
Absolutely! While russet potatoes give a great creamy texture, you can also use Yukon Golds for a buttery flavor or red potatoes for more texture. Just keep in mind that different potatoes may alter the soup’s consistency.
Is It Possible to Make This Soup Ahead of Time?
Yes! You can prepare the soup the night before and refrigerate it until you’re ready to cook. Just combine all the ingredients in the crockpot, cover, and refrigerate. In the morning, pop it in the crockpot and let it cook as directed.
Can I Freeze Leftover Soup?
Yes, this soup freezes well! Allow it to cool completely, then transfer to an airtight container. It can be frozen for up to 3 months. When ready to enjoy, thaw overnight in the fridge and reheat on the stove over low heat, adding a splash of broth or cream to restore the original consistency.
How Can I Make This Soup Healthier?
You can lighten this soup by using low-fat milk instead of heavy cream or half-and-half. You can also reduce the amount of cheese or use a lower-fat cheese. Adding more veggies like carrots or celery can also boost the nutritional value!
