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
Scale
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.
