Description
This comforting Crockpot Potato Soup is a hearty and creamy dish perfect for chilly days. Loaded with tender potatoes, savory bacon, sharp cheddar cheese, and seasoned with smoked paprika, this slow-cooked soup blends flavors and textures beautifully. Easy to prepare by simply adding ingredients into the crockpot and letting it cook, this recipe makes for a satisfying and warming meal garnished with fresh parsley.
Ingredients
Scale
Main Ingredients
- 6 cups peeled and diced potatoes
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
Finishing Ingredients
- 1 1/2 cups shredded cheddar cheese
- 1 cup cooked and crumbled bacon
- 1 cup heavy cream
- 1/4 cup all-purpose flour
- 1/4 cup chopped fresh parsley for garnish
Instructions
- Add Ingredients to Crockpot: Place the diced potatoes, chopped onion, minced garlic, chicken broth, salt, black pepper, and smoked paprika into the crockpot. This starts your soup base with all the essential flavors.
- Cook Soup: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the potatoes are tender. The slow cooking allows flavors to develop and the potatoes to soften thoroughly.
- Mash Potatoes: Once the potatoes are tender, use a potato masher to gently mash some of them in the crockpot. This thickens the soup while keeping a nice chunky texture for a hearty bite.
- Prepare Cream Mixture: In a small mixing bowl, whisk together the heavy cream and flour until smooth. This mixture will help thicken the soup when added.
- Add Cream Mixture and Cheese: Stir the cream and flour mixture into the crockpot. Then add the shredded cheddar cheese and crumbled bacon, stirring occasionally until the cheese has melted and the soup slightly thickens.
- Adjust Seasonings: Taste the soup and adjust seasoning with additional salt and pepper if needed to ensure balanced flavors.
- Serve: Serve the soup hot, garnished with chopped fresh parsley for a fresh and vibrant finish.
Notes
- You can substitute chicken broth with vegetable broth to make this recipe vegetarian (omit bacon) if desired.
- For a thicker soup, mash more potatoes or add a bit more flour to the cream mixture.
- To reduce fat, use half-and-half instead of heavy cream and turkey bacon instead of regular bacon.
- Leftovers store well in the refrigerator for up to 3 days; reheat gently to avoid curdling.
- For an extra kick, add a pinch of cayenne pepper or a few dashes of hot sauce before serving.
