Creamy Crockpot Potato Soup
Servings: 6-8
Prep Time: 10-15 minutes
Cook Time: 4 hours on low
Total Time: 4 hours 15 minutes
Ingredients:
- Frozen diced potatoes – 1 bag (about 32 oz)
- These are the base of your soup. You can use regular or southern-style hash browns for a slightly different texture, but diced works best for that hearty bite. No need to thaw them beforehand.
- Cream of chicken soup – 1 can (10.5 oz)
- This adds a rich, creamy texture and extra depth of flavor. If you’re looking for more flavor variety, you could substitute cream of mushroom or cream of celery soup.
- Cheese – About 2 cups (cheddar, Monterey Jack, or any cheese that melts well)
- Cheddar is classic for this recipe, but feel free to experiment with your favorite melty cheese. Add about 1-2 cups depending on how cheesy you want the soup.
- Sour cream – 1/2 cup
- Adds a nice tangy flavor and helps make the soup extra creamy.
- Cream cheese – 1 block (8 oz), softened
- The key to a velvety soup texture. Softening the cream cheese beforehand ensures it melts smoothly without clumping. You can let it sit at room temperature while prepping, or microwave it for 10-15 seconds to speed things up.
- Chicken broth – 1 box (32 oz)
- This is the main liquid for the soup. It helps to cook the potatoes and blend the flavors together. Use low-sodium broth if you prefer to control the saltiness.
- Bacon – 6-8 slices, fried and crumbled
- Bacon adds a smoky, savory element that pairs perfectly with the creamy base. Fry until crispy, drain on a paper towel, and crumble for a crunchy garnish.
- Seasonings – Salt and pepper to taste
- While the bacon, cheese, and cream of chicken soup all provide salt, adjust to taste at the end of cooking. Black pepper adds a mild kick, but feel free to add a pinch of cayenne or paprika for more heat.
- Optional garnishes – Green onions, extra cheese, additional bacon crumbles, sour cream
- These toppings not only add color and texture but also boost the flavor of each bowl of soup.
Step-by-Step Instructions:
Step 1: Set Up the Crockpot
- Start by plugging in your crockpot and setting it to low. This is a slow-cooking soup, and you’ll want it to simmer gently for 4 hours to allow the flavors to meld and the potatoes to become tender.
Step 2: Add the Frozen Potatoes
- Pour the entire bag of frozen diced potatoes into the crockpot. No need to thaw them; they’ll cook perfectly as the soup simmers. If you prefer your soup a little chunkier, you can use larger diced potatoes or even cut up fresh potatoes (though fresh will take slightly longer to soften).
Step 3: Add the Cream of Chicken Soup and Broth
- Open the can of cream of chicken soup and scoop it directly into the crockpot. Follow up by pouring in the entire box of chicken broth. Stir lightly to distribute the soup evenly throughout the liquid. This base will start thickening as it heats.
Step 4: Soften the Cream Cheese
- While the crockpot is beginning to warm, take your cream cheese out of the fridge. For the smoothest result, the cream cheese should be soft. You can either let it sit out at room temperature while you prep, or microwave it in 10-second intervals (checking frequently) until it’s soft and easy to stir. Cut it into small chunks to help it melt evenly in the crockpot.
Step 5: Add the Sour Cream and Cheese
- Add 1/2 cup of sour cream to the crockpot for a tangy richness.
- Then add about 1 cup of shredded cheese. You can add more later if you want a cheesier soup, but starting with 1 cup allows the cheese to melt evenly into the base. Cheddar is a classic choice, but feel free to experiment with other cheeses like Monterey Jack or a blend.
Step 6: Stir and Cover
- Give everything in the crockpot a quick stir to combine. The ingredients won’t be fully mixed yet because the cream cheese needs time to melt, but that’s okay.
- Cover the crockpot with the lid and let it cook on low heat for 4 hours.
Step 7: Prepare the Bacon
- While the soup is cooking, grab your 6-8 slices of bacon and cook them in a skillet over medium heat until crispy. Once cooked, drain the bacon on a paper towel-lined plate to remove excess grease.
- After it has cooled slightly, crumble the bacon into small pieces. Set this aside; you’ll add it toward the end of cooking or use it as a crunchy topping.
Step 8: Check and Stir the Soup
- About 3 hours into the cooking process, open the crockpot and give the soup a good stir. The cream cheese should be mostly melted by this point, and the soup will have thickened. This is also the time to add any additional cheese if you want a richer, cheesier flavor.
Step 9: Add Bacon and Adjust Seasonings
- In the last 15-30 minutes of cooking, stir in your crumbled bacon. Adding the bacon toward the end ensures it retains some of its crispiness while infusing the soup with its smoky flavor.
- Taste the soup and adjust the seasoning with salt and pepper as needed. Remember that the bacon and cheese add salt, so you might not need much.
Step 10: Serve and Garnish
- After 4 hours, your soup should be thick, creamy, and ready to eat! Ladle the soup into bowls and top with your choice of garnishes: extra cheese, green onions, more bacon crumbles, or even a dollop of sour cream for added richness.
Optional Tip:
- If you prefer a thicker soup, you can use a potato masher to mash some of the potatoes in the crockpot. For a smoother texture, you could blend a portion of the soup using an immersion blender before serving.
Pro Tips:
- Cheese Variations: For a deeper flavor, try adding some smoked gouda or sharp cheddar to the mix.
- Thickening Tip: If your soup is too thin for your liking, make a quick slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the soup in the last 30 minutes.
- Vegetable Additions: Add more veggies like corn, carrots, or celery to bulk up the soup and add texture.
Enjoy this hearty, flavorful potato soup on a chilly day, topped with all your favorite garnishes!