Name: CrockPot Potato Soup
Prep time: 20 min
Cook time: 280 min
Total time: 300 min
Cuisine: American
Ingredients: 8 slices bacon.; ½ onion (diced).; 2 pounds red potatoes (peeled and diced).; 3 cloves garlic (minced).; ½ teaspoon dried thyme (or 2 sprigs fresh).; 1 teaspoon kosher salt.; ½ teaspoon black pepper.; 2 ½ cups chicken broth.; ⅔ cup heavy cream.; 1 teaspoon cornstarch.; 1 cup cheddar cheese (shredded).; ½ cup sour cream.; 3 green onions (thinly sliced).

This CrockPot Potato Soup recipe offers a comforting blend of creamy potatoes, savory bacon, and rich cheese, ideal for warming up on a chilly day. With simple ingredients and a slow cooker, you can create this deliciously hearty soup that invites you to relax and enjoy every spoonful.

A bowl of creamy CrockPot Potato Soup garnished with bacon and green onions. — A bowl of creamy crockpot potato soup garnished with bacon and green onions. | Myhomemaderecipe.com

There’s nothing quite like the comfort of a warm bowl of soup, especially when it’s as rich and indulgent as a homemade CrockPot Potato Soup. This recipe not only offers the creamy delight of traditional potato soups but also incorporates the savory crunch of bacon and the smoothness of cheddar cheese, making it a perfect meal for chilly days or cozy evenings at home. Let's dive into the ingredients that make this soup a must-try for any soup lover.

INGREDIENTS

Bacon: 8 slices, cooked until crispy, not only add a smoky flavor but also a crunchy texture that contrasts beautifully with the creamy soup.
Onion: ½ diced onion sautéed in bacon fat, offering a sweet, caramelized base that enhances the overall flavor.
Red Potatoes: 2 pounds, peeled and diced, are the star of the show, providing a hearty and comforting element.
Garlic: 3 cloves minced, infuse the soup with a warm, aromatic essence.
Thyme: ½ teaspoon dried or 2 sprigs fresh, add a subtle earthy note that complements the potatoes wonderfully.
Kosher Salt and Black Pepper: Adjusted to taste, these seasonings enhance the natural flavors of the other ingredients.
Chicken Broth: 2 ½ cups, acts as the liquid base, enriching the soup with more depth and savoriness.
Heavy Cream: Mixed with 1 teaspoon of cornstarch, ⅔ cup heavy cream brings a luxurious creamy texture to the soup.
Cheddar Cheese: 1 cup shredded, melts into the soup, adding a velvety, cheesy goodness that's irresistible.
Sour Cream: ½ cup, stirred in towards the end, offers a tangy counterpoint to the richness of the other ingredients.
Green Onions: 3 thinly sliced, provide a fresh, crisp finish that brightens the dish.

INSTRUCTIONS

Step 1: Cooking the Bacon: Crisp up 8 slices of bacon in a pan. Once crispy, remove the bacon, and set aside. Keep the bacon fat in the pan for sautéing the onion, which adds a depth of flavor to the soup.
Step 2: Sautéing the Onion: Using the reserved bacon fat, sauté half a diced onion until it is soft and translucent. This process builds a foundational flavor that permeates the soup with a gentle sweetness.
Step 3: Preparing the Potatoes: Combine the peeled and diced red potatoes with minced garlic, thyme, salt, and pepper in the slow cooker. Pour in the chicken broth to cover the ingredients, ensuring they cook evenly and absorb all the flavors.
Step 4: Slow Cooking Process: Cover the slow cooker and set to cook on high for 4 hours or on low for 6-8 hours. The longer it cooks, the more flavorful and tender the potatoes will become, creating a comforting texture.
Step 5: Blending for Texture: After the cooking time, use an immersion blender to blend about half of the soup directly in the slow cooker. This step is crucial for achieving the perfect creamy consistency with chunks of potato for a hearty bite.
Step 6: Adding Creamy Goodness: Mix the heavy cream with cornstarch and stir it into the slow cooker along with the shredded cheddar cheese, sour cream, and half of the previously cooked crispy bacon. The cheese and cream will melt into the soup, thickening it and enriching the flavor profile.
Step 7: Final Touches: Let the soup cook on high for an additional 15-20 minutes after adding the dairy ingredients. This final step allows the soup to thicken to your desired consistency and ensures all flavors are perfectly melded.

Serving and Storage Tips

For the best experience, serve the CrockPot Potato Soup hot, garnished with the remaining crispy bacon, extra shredded cheddar cheese, and a sprinkle of freshly chopped green onions. This soup pairs wonderfully with a crusty piece of bread or a light salad for a complete meal. To store, let the soup cool completely and then refrigerate in an airtight container for up to 3-4 days. Reheat on the stove or in a microwave, adding a little broth or water if the soup has thickened too much upon cooling.

Helpful Notes

For a vegetarian version, skip the bacon and use vegetable broth instead of chicken broth. You can also try different types of cheese like smoked gouda for a unique flavor twist. Here's a useful tip from Chef John Doe: "Adding a pinch of nutmeg to potato soup can elevate the flavors and give it a warm, autumnal feel."

Another variation is to include small chunks of cooked chicken or turkey for a more protein-packed meal. This makes it an even more hearty option that’s perfect for colder weather. Chef Jane Smith suggests, "Don't be afraid to experiment with herbs. A little sage or rosemary can add a fantastic new dimension to your potato soup."