I’m beyond amped to share one of my all-time favorite comfort food flavor bombs with you! It all started on a chilly night when I threw some potatoes, broth, and spices into my crockpot, crossed my fingers, and hoped for the best. What emerged hours later was a creamy, dreamy, unbelievably satisfying Crockpot Potato Soup that redefined “easy weeknight dinner” for me.
The richness, the depth of flavor…it was like a warm hug in a bowl! This isn’t your grandma’s bland potato soup. This Crockpot Potato Soup is packed with personality, and the best part? It practically cooks itself! If you’re looking for a way to bring some Cuba Queen boldness to your kitchen without spending all day chained to the stove, this is your ticket.
Seriously, flavor adventurers, get ready to fall hard for this ridiculously good Crockpot Potato Soup recipe! Trust me, this is about to become a staple in your kitchen, and you’ll wonder how you ever lived without it. Let’s dive into this taste bud party!
INGREDIENTS You Need for This:
This Crockpot Potato Soup ingredient list is SHORT but mighty! We’re all about maximizing flavor with minimal effort here at Cuba Queen.
- 3 lbs Yukon Gold potatoes, peeled and cubed: These hold their shape beautifully in the slow cooker and give the soup a natural creaminess.
- 4 cups chicken broth: Use low-sodium so you can control the salt level. Vegetable broth works great too!
- 1 cup heavy cream: This is non-negotiable for that ultra-rich texture. Don’t even think about skipping it!
- 8 oz cream cheese, softened: The secret weapon for a luscious, cheesy Crockpot Potato Soup.
- 1 cup shredded cheddar cheese: Sharp cheddar is my go-to for a flavor punch.
- 6 slices bacon, cooked and crumbled: Because everything is better with bacon, amirite? If you don’t want to cook your own, grab pre-cooked bacon pieces at the store!
- 1 medium yellow onion, diced: Adds a sweet, savory base to the soup.
- 2 cloves garlic, minced: Garlic is life. Nuff said.
- 2 tablespoons butter: Because butter makes everything better, too.
- 1 teaspoon salt: Adjust to your taste. Remember, you can always add more!
- 1/2 teaspoon black pepper: Freshly ground is always best!
- 1/4 teaspoon smoked paprika: This adds a hint of smokiness that complements the bacon perfectly.
The secret to an EPIC Crockpot Potato Soup is using Yukon Gold potatoes instead of Russets. Russets can get a little mushy in the slow cooker, while Yukon Golds hold their shape while giving the soup an amazing creamy texture. This is the game-changer that will blow your mind! For even bolder flavor, try sourcing your ingredients from a local farmer’s market!
STEP-BY-STEP INSTRUCTIONS:
Alright, flavor fanatics, here’s how we transform humble potatoes into a Crockpot Potato Soup masterpiece! Don’t stress – your Crockpot Potato Soup is going to be incredible!
- Melt butter in a large skillet over medium heat. Add diced onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant. This step is crucial because it builds a flavor base that you just don’t get if you throw everything in raw.
- In a 6-quart or larger crockpot, combine the cubed potatoes, sautéed onion and garlic, chicken broth, salt, pepper, and smoked paprika. Stir to combine. Pro tip for Crockpot Potato Soup perfection: don’t overfill your crockpot. Leave a little room at the top!
- Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, or until potatoes are tender. In my kitchen, this Crockpot Potato Soup takes exactly 7 hours on low.
- Once the potatoes are tender, use an immersion blender to partially blend the soup. I like to leave some chunks for texture, but you can blend it until completely smooth if you prefer. This is where your Crockpot Potato Soup transforms into pure magic!
- Stir in the softened cream cheese and shredded cheddar cheese until melted and smooth. Finally, stir in the heavy cream. Here’s where most people mess up their Crockpot Potato Soup – but not you! Make sure the cream cheese is softened before you add it, or you’ll end up with lumps.
- Ladle the Crockpot Potato Soup into bowls and top with crumbled bacon. Garnish with chopped green onions, a dollop of sour cream, or extra cheddar cheese. While your Crockpot Potato Soup is working its magic, grab your camera – this is Instagram gold! Your Crockpot Potato Soup should look and smell like pure comfort. The potatoes should be soft, and the cheese should be melted and gooey.
- Serve immediately and prepare for rave reviews! This Crockpot Potato Soup is best served hot and fresh, but leftovers are just as delicious. This easy potato soup recipe will not disappoint! Consider pairing it with a warm grilled cheese or a crusty french baguette!
PRESENTATION:
Presentation is everything, flavor adventurers! We want people to feel the Cuba Queen boldness before they even take a bite of this Crockpot Potato Soup.
Ladle this creamy potato soup into bowls and go wild with the toppings! I’m talking crumbled bacon (duh!), a dollop of sour cream or Greek yogurt, a sprinkle of chopped green onions or chives, and an extra handful of shredded cheddar cheese. For a pop of color, try adding a pinch of smoked paprika or some fresh parsley.
This Crockpot Potato Soup absolutely slays at dinner parties! Serve it in individual bowls as a starter, or set up a topping bar and let your guests customize their own creations. People absolutely lose their minds when I serve this Crockpot Potato Soup at potlucks and holiday gatherings!
For a complete meal, pair this Crockpot Potato Soup with a grilled cheese sandwich, a crusty baguette, or a side salad. Trust me, the combinations are endless! This cheesy potato soup is especially good when paired with these ingredients.
If you have any leftover Crockpot Potato Soup (which is rare!), transform it into a baked potato topping, a cheesy dip for veggies, or even a base for a creamy pasta sauce. I once used this as a base for mac and cheese, and it was a flavor explosion. For more bold flavor adventures, check out this Cheddar Garlic Herb Potato Soup Recipe on my site!
Don’t be afraid to get creative! Seasonally, I’ve also made a creamy sweet potato soup that has been a huge hit!
FAQs:
Alright, flavor fanatics, let’s tackle those burning questions about this Crockpot Potato Soup! I’ve been there, I’ve tested that, and I’m here to share my wisdom.
Q: Can I make this Crockpot Potato Soup spicier?
A: ¡Absolutamente! Add a pinch of cayenne pepper, a dash of hot sauce, or some diced jalapeños to the crockpot. Start small and taste as you go until you reach your desired level of heat.
Q: What if I don’t have heavy cream for my Crockpot Potato Soup?
A: While heavy cream is the key to that ultra-rich texture, you can substitute half-and-half or whole milk. Just be aware that the soup won’t be quite as creamy. You can also try adding a tablespoon of cornstarch mixed with a little cold water to thicken it up.
Q: Can I use different types of potatoes in this Crockpot Potato Soup?
A: Yes! While Yukon Golds are my favorite, you can use Russets, red potatoes, or even a combination of different varieties. Just be aware that the texture of the soup will vary depending on the type of potato you use.
Q: How do I know when my Crockpot Potato Soup is perfectly done?
A: The potatoes should be tender and easily pierced with a fork. The soup should be thick and creamy, and the cheese should be melted and smooth. If it’s too thick, add a little more broth or cream until it reaches your desired consistency.
Q: Can I make this Crockpot Potato Soup ahead of time?
A: Yes! This soup is even better the next day. Just store it in an airtight container in the refrigerator and reheat it on the stovetop or in the microwave.
Q: Can I freeze this Crockpot Potato Soup?
A: While you can technically freeze it, I don’t recommend it. The texture of the soup may change after freezing and thawing, and the cream can sometimes separate. If you do freeze it, let it thaw completely in the refrigerator before reheating, and stir well to recombine the ingredients.
Q: I don’t have bacon. Can I substitute?
A: Of course! While bacon is an amazing addition to the soup, there are other options that will still bring the flavor. Consider using cubed ham or even some pre-cooked bacon pieces.
CONCLUSION:
This Crockpot Potato Soup isn’t just a recipe; it’s a celebration of bold flavors, easy cooking, and the joy of sharing good food with the people you love. This is exactly what Cuba Queen is all about. It is the perfect easy potato soup recipe for anyone wanting a quick dinner.
My Crockpot Potato Soup Power Tips:
- Sauté your aromatics: Don’t skip sautéing the onion and garlic before adding them to the crockpot. This step builds a flavor base that will take your soup to the next level.
- Don’t overcook the potatoes: Overcooked potatoes can turn mushy and ruin the texture of the soup. Check them periodically and remove them from the heat as soon as they’re tender.
- Garnish like a boss: Toppings are your friend! Don’t be afraid to load up your soup with all your favorite goodies.
Here are a few variations for your slow cooker potato soup that I’ve created and loved:
- Jalapeño Popper Potato Soup: Add diced jalapeños, cream cheese, and bacon for a spicy, cheesy twist.
- Broccoli Cheddar Potato Soup: Add steamed broccoli florets and extra cheddar cheese for a comforting classic.
- Loaded Baked Potato Soup: Top with crumbled bacon, shredded cheddar cheese, sour cream, green onions, and a drizzle of ranch dressing for the ultimate indulgence. This cheesy potato soup will be the star of the night!
The Jalapeño Popper version always gets the biggest reactions at my dinner parties! I’m confident that this Crockpot Potato Soup will become a signature dish in your kitchen. So, grab your crockpot, gather your ingredients, and get ready to create some flavor memories! If this recipe rocks your world, you NEED to try this Curried Sweet Potato and Apple Soup!
Don’t forget to share your Crockpot Potato Soup creations with me on social media! I can’t wait to see what you come up with! I’m telling you, once you try this slow cooker potato soup, you’ll be addicted! You could also check out this Slow Cooker Potato-Bacon Soup Recipe, or this Slow Cooker Potato Soup | Gimme Some Oven, or even this Crock Pot Cheesy Potato Soup Recipe – Slow Cooker Potato Soup for inspiration on your next soup creation. Check out these other easy potato soup recipe variations for your next cooking adventure!
Crockpot Potato Soup
Enjoy a comforting and creamy Crockpot Potato Soup, perfect for a chilly day. This easy recipe requires minimal effort and delivers maximum flavor.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Total Time: 375 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Crockpot
- Cuisine: American
Ingredients
- 5 lbs Russet Potatoes, peeled and cubed
- 1 large Yellow Onion, chopped
- 4 cloves Garlic, minced
- 6 cups Chicken Broth
- 1 tsp Dried Thyme
- 1/2 tsp Dried Rosemary
- 1/4 tsp Black Pepper
- 1 tsp Salt
- 8 oz Cream Cheese, softened
- 1 cup Milk
- Optional toppings: shredded cheese, bacon bits, sour cream, chopped green onions
Instructions
- Place the cubed potatoes, chopped onion, minced garlic, chicken broth, thyme, rosemary, pepper, and salt into a crockpot.
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the potatoes are very tender.
- Once potatoes are tender, use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup to a regular blender in batches and blend until smooth. Return to the crockpot.
- Stir in the softened cream cheese and milk until fully combined and smooth.
- Serve hot with your favorite toppings such as shredded cheese, bacon bits, sour cream, and chopped green onions.
Notes
For a richer flavor, use heavy cream instead of milk. You can also add cooked bacon to the soup during the last 30 minutes of cooking time.