If you’re looking for a comforting, hearty meal that feels like a warm hug in a bowl, then you absolutely need to try this Crockpot Potato Soup with Cheddar and Bacon Recipe. It’s the kind of dish that turns simple ingredients like potatoes, cheese, and bacon into something utterly irresistible. Slow-cooked to perfection, this soup offers silky textures with just the right amount of chunkiness, layered with savory, smoky flavors that will keep you cozy on any chilly day.
Ingredients You’ll Need
Gathering the right ingredients is half the fun, and this recipe proves that simple essentials can create magic. Each component plays a crucial role, whether it’s lending creaminess, adding richness, or delivering that perfect smoky kick.
- 6 cups peeled and diced potatoes: The hearty base that makes the soup comforting and filling.
- 1 small onion, finely chopped: Adds a subtle sweetness and depth to the broth.
- 3 cloves garlic, minced: Gives a gentle punch of aromatic flavor.
- 6 cups chicken broth: Provides a savory and flavorful liquid foundation.
- 1 teaspoon salt: Enhances all the natural flavors without overpowering.
- 1/2 teaspoon black pepper: Adds a mild heat and spice balance.
- 1/2 teaspoon smoked paprika: Infuses the soup with a warm, smoky undertone.
- 1 1/2 cups shredded cheddar cheese: Melts perfectly for that cheesiness we all crave.
- 1 cup cooked and crumbled bacon: Brings irresistible savory crunch and smoky goodness.
- 1 cup heavy cream: Makes the soup luxuriously creamy and rich.
- 1/4 cup all-purpose flour: The secret thickener that gives the soup its velvety texture.
- 1/4 cup chopped fresh parsley for garnish: Adds a fresh, vibrant pop of color and flavor at the end.
How to Make Crockpot Potato Soup with Cheddar and Bacon Recipe
Step 1: Combine Your Base Ingredients
Start by placing the peeled and diced potatoes, finely chopped onion, minced garlic, chicken broth, salt, black pepper, and smoked paprika right into your crockpot. This combination will slowly develop the rich, hearty flavors that make this soup so comforting. There’s no need for pre-cooking here; the crockpot does all the magic.
Step 2: Slow Cook to Perfection
Cover your crockpot and set it to cook on low for 6 to 8 hours, or if you’re in a bit of a hurry, opt for high for 3 to 4 hours. The goal is to cook until the potatoes are tender enough to mash but still hold some shape to keep that delightful texture contrast you want in a great potato soup.
Step 3: Mash Some Potatoes for Creaminess
Once your potatoes are tender, use a potato masher directly in the crockpot to gently mash a portion of the potatoes. This step is essential because it thickens the soup naturally, creating a comfortingly creamy base while still leaving nice chunks of potatoes to enjoy.
Step 4: Mix in the Cream and Flour Mixture
In a small bowl, whisk together the heavy cream and flour until completely smooth. Stir this luscious mixture into the crockpot so that it evenly thickens the soup while adding a rich, silky texture that makes each spoonful unbelievably satisfying.
Step 5: Add Cheese and Bacon
Next, stir in the shredded cheddar cheese and crumbled bacon. Keep stirring occasionally until the cheese melts and the soup thickens just a little more. This is the moment when the flavor really comes together: the cheese melts into gooey pockets of deliciousness, while the bacon lends its smoky crunch throughout the bowl.
Step 6: Adjust Seasoning to Taste
Give your soup a taste and add extra salt or pepper if needed. Don’t skip this step—adjusting seasonings ensures every bite is packed with perfect flavor.
Step 7: Serve and Garnish
Ladle the piping hot soup into bowls and sprinkle with fresh chopped parsley. It not only adds a beautiful contrast of color but also a bright, herbal note that cuts through the richness so elegantly.
How to Serve Crockpot Potato Soup with Cheddar and Bacon Recipe
Garnishes
Top your soup with extra crumbled bacon, shredded cheddar, and a sprinkle of fresh parsley or chives for extra zest and a pop of green. A dollop of sour cream or a drizzle of hot sauce can also elevate the soup to gourmet status.
Side Dishes
This soup pairs perfectly with crusty bread or buttery garlic toast that you can dip right into the velvety soup. A fresh green salad or roasted vegetables on the side balance the richness beautifully and make your meal feel complete.
Creative Ways to Present
Serve this soup in cozy bread bowls for an eye-catching and delicious presentation. For gatherings, portion the soup into mini mason jars or small bowls and garnish individually for a lovely touch. You can even add a swirl of creme fraiche or a sprinkle of chive blossoms for a special touch.
Make Ahead and Storage
Storing Leftovers
Your Crockpot Potato Soup with Cheddar and Bacon Recipe keeps wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making leftovers even better!
Freezing
This soup freezes well, but because of the cream and cheese, it’s best to freeze it before adding those final ingredients. Freeze the base soup, then thaw and stir in cream, cheese, and bacon just before reheating for best quality.
Reheating
Gently warm the soup on the stovetop over low heat, stirring often to keep it smooth and prevent sticking. Adding a splash of broth or cream can help thin it if it thickens too much when reheated.
FAQs
Can I use vegetable broth instead of chicken broth?
Absolutely! Vegetable broth works well if you’re looking for a vegetarian option or just want a lighter flavor. It won’t change the soup’s comforting nature, just a slightly different undertone.
Is it possible to make this soup without the crockpot?
Definitely! You can simmer all the ingredients on the stove in a large pot. Just cook the potatoes until tender, then follow the same steps for mashing and adding cream, flour, cheese, and bacon.
How can I make this soup gluten-free?
Simply replace the all-purpose flour with a gluten-free alternative like cornstarch or a gluten-free flour blend. Make sure you whisk it into the cream before adding to avoid lumps.
Can I substitute the heavy cream for something lighter?
You can swap heavy cream with half-and-half or whole milk for a lighter version, but keep in mind the soup will be less rich and creamy. Adding a bit more cheese can help compensate for that.
What is the best way to reheat leftovers without curdling the cream?
Reheat gently over low heat and stir frequently. Avoid boiling the soup once the cream has been added, which helps maintain a smooth texture without curdling.
Final Thoughts
I honestly can’t recommend the Crockpot Potato Soup with Cheddar and Bacon Recipe enough. It’s super simple to prep, incredibly satisfying, and perfect for any day you want comfort food that feels homemade and special. Whether it’s a busy weekday or a slow weekend, this soup is sure to become one of your all-time favorites.
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Crockpot Potato Soup with Cheddar and Bacon Recipe
- Prep Time: 0h 20m
- Cook Time: 6h 0m
- Total Time: 6h 20m
- Yield: 6 to 8 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Description
This hearty Crockpot Potato Soup is a comforting and creamy dish perfect for chilly days. Made with tender potatoes, savory bacon, sharp cheddar cheese, and a blend of aromatic spices, this slow-cooked soup offers rich flavors with minimal effort. The soup is gently thickened by mashing some of the potatoes and incorporating a cream and flour mixture, resulting in a silky texture. Garnished with fresh parsley, it’s an ideal cozy meal for family and friends.
Ingredients
Soup Base
- 6 cups of peeled and diced potatoes
- 1 small onion, finely chopped
- 3 cloves of garlic, minced
- 6 cups of chicken broth
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of smoked paprika
Add-ins and Thickening
- 1 1/2 cups of shredded cheddar cheese
- 1 cup of cooked and crumbled bacon
- 1 cup of heavy cream
- 1/4 cup of all-purpose flour
Garnish
- 1/4 cup of chopped fresh parsley for garnish
Instructions
- Combine Ingredients: Place the diced potatoes, chopped onion, minced garlic, chicken broth, salt, black pepper, and smoked paprika into the crockpot, ensuring the ingredients are evenly distributed.
- Slow Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours until the potatoes are tender and fully cooked through.
- Mash Potatoes: Using a potato masher, gently mash some of the potatoes directly in the crockpot to help thicken the soup, while leaving some potato chunks for texture.
- Prepare Thickener: In a small bowl, whisk together the heavy cream and flour until smooth and fully combined to prevent lumps.
- Incorporate Thickener and Cheese: Stir the cream and flour mixture into the crockpot, then add the shredded cheddar cheese and crumbled bacon. Stir occasionally until the cheese is fully melted and the soup is slightly thickened.
- Season to Taste: Taste the soup and adjust seasoning by adding more salt and pepper if needed to enhance the flavors.
- Serve: Ladle the hot soup into bowls and garnish with the chopped fresh parsley before serving for a fresh and vibrant finish.
Notes
- For a vegetarian version, replace chicken broth with vegetable broth and omit the bacon or substitute with a plant-based alternative.
- The soup can be thickened further by adding more flour or cooking uncovered for the last 30 minutes to evaporate some liquid.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.
- To make the soup dairy-free, omit the cheese and heavy cream and consider using coconut milk or a dairy-free cream substitute.
- For a smoother texture, blend a portion of the soup after mashing the potatoes before adding cheese and bacon.
