Crock Pot Potato Soup
The fall nights are definitely cooler here in New England, and we had our first Crock Pot Potato Soup Dinner last week.
The kids all love anything with Bacon in it, so this dish is always a hit in our home!
If you’re looking for a recipe for the BEST Crock Pot Potato Soup, THIS IS IT!
This easy crockpot potato soup recipe is creamy, full of flavor, and adjustable to make it as thick or thin as you desire by adjusting the amount of chicken stock you pour into the crockpot.
HOW TO MAKE CROCKPOT POTATO SOUP:
- Wash your potatoes and scrub with a Potato Scrub Brush to remove all dirt.
- Peel your potatoes.
- Dice into cubes.
- Place cubed potatoes into the bottom of the slow cooker.
- Add garlic, seasoning salt, onions, cream cheese, and liquid stock to the potatoes.
- Consider pureeing a portion of the potatoes to make soup creamier, or leave as is.
- Cook the soup on low for 6-8 hours or on high for 3-4 hours.
- If you cooked your soup on low then next you will want to turn the crockpot up to the high position.
- Add shredded cheese and bacon to soup, reserving some to top once scooped into bowls.
I prefer Russet Potatoes in Potato Soup, they seem to hold up best!
These can be omitted, if necessary, for taste preference, or if you’re like me and have an onion allergy:)
I like to bake bacon in the oven at 400 degrees for about 15 minutes, or until it reaches your desired level of doneness. I DO NOT recommend bacon that is sold precooked in the refrigerated section of the supermarket.
Cheddar. You can use your preferred cheese, we think cheddar tastes best with Potato Soup.
Adds the extra creaminess and a flavor boost.
To make thick soup, use LESS chicken stock. TO make thinner soup, use MORE chicken stock.
To make Vegetarian Crockpot Potato Soup, use Vegetable Stock instead of Chicken Stock, and omit the bacon.
Be sure to gather all of your ingredients so everything is handy as you prepare the dish.
- ½ cups Diced Onions
- 4 cups Cubed Russet Potatoes
- 1 teaspoon Seasoned Salt
- 4 cups Chicken Stock
- 2 minced garlic
- 8 ounces weight Cream Cheese
- 9 slices Bacon
- ½ cups Shredded Cheese
- ¼ cups Green Onions Chopped
Amount Per Serving: Calories: 350Total Fat: 18gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 52mgSodium: 731mgCarbohydrates: 33gFiber: 3gSugar: 5gProtein: 14g
Crock Pot Potato Soup is a delicious, easy Crock Pot #Recipe for weeknight dinners! I'd love for you to click the Re-Tweet Button to share this yummy recipe with your friends, family, and followers 🙂 https://t.co/WsVB616r30 pic.twitter.com/7QN5ffvI8d
How to store leftover Potato Soup:
Allow soup to cool, then store in an airtight container.
If storing in ziploc bags, I HIGHLY recommend the Baggy Sandwich Racks Holder. It holds the bags open for you so you can easily pour in soups!
Potato Soup will last 2-3 days in the refrigerator.
How do I reheat Potato Soup (Crockpot Potato Soup)?
To reheat Crockpot Potato Soup:
STOVE: add it to a saucepan and warm over medium heat until desired temperature is reached. DO NOT let it boil.
MICROWAVE: Scoop into a microwave safe bowl and heat for 45 seconds, remove and stir, check temp. Repeat process until desired temperature is reached.
OVEN: You can pour into an oven safe dish and reheat at 350. Check temperature at the 15 minute mark, and continue cooking/checking temp every 10 minutes until desired temperature is reached.
How to Freeze Potato Soup:
Yes, Potato Soup CAN be frozen.
The texture may change very slightly but it’ll still taste great!
FREQUENTLY ASKED QUESTION:
Because I’ve had people ask, my “Main” Crock Pot is this 6 Quart Crock Pot, and my smaller Crock Pot is this 3 Quart Crock Pot. My FAVORITE feature is the removable Stoneware that is dishwasher safe for easy clean up! If your model doesn’t have the removable stoneware, you can easily use Slow Cooker Liners, to make clean up easier. For chopping vegetables, I use Dishwasher Safe Cutting Boards, and I use a good Chef’s Knife to chop with.