Description

This creamy Crockpot Potato Soup is a comforting and hearty meal perfect for chilly days. Made with tender potatoes, savory bacon, cheddar cheese, and a touch of smoked paprika, it simmers slowly to develop rich flavors and a luscious texture. Easy to prepare and cook in your slow cooker, this soup is ideal for busy days when you want a warm, satisfying meal with minimal effort.

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

Thickening and Creamy Elements

1/4 cup all-purpose flour
1 cup heavy cream

Toppings and Garnish

1 1/2 cups shredded cheddar cheese
1 cup cooked and crumbled bacon
1/4 cup chopped fresh parsley (for garnish)

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Instructions

Add Ingredients to Crockpot: Place the peeled and diced potatoes, finely chopped onion, minced garlic, chicken broth, salt, black pepper, and smoked paprika into the crockpot. This forms the flavorful base of your soup.
Cook the Soup: Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are tender and easily pierced with a fork.
Mash Potatoes Slightly: Once the potatoes are tender, use a potato masher to gently mash some of them right in the crockpot. This technique thickens the soup while keeping some potato chunks intact for a nice texture.
Prepare Cream Mixture: In a small mixing bowl, whisk together the heavy cream and all-purpose flour until smooth. This mixture will help thicken the soup and add creaminess.
Combine Cream Mixture and Cheese: Stir the cream and flour mixture into the crockpot. Add the shredded cheddar cheese and crumbled bacon, stirring occasionally until the cheese is melted and the soup slightly thickens.
Adjust Seasoning: Taste the soup and add more salt or black pepper if needed to suit your preference.
Serve and Garnish: Serve the hot soup in bowls, garnished with fresh chopped parsley for a burst of color and fresh flavor.

Notes

For a vegetarian version, omit bacon and use vegetable broth instead of chicken broth.
If you prefer a smoother texture, use an immersion blender to partially puree the soup before adding the cream mixture.
Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or in the microwave.
You can substitute the heavy cream with half-and-half for a lighter version, but the soup may be less rich.

Prep Time: 15 minutes
Cook Time: 4 hours on high or 8 hours on low
Category: Soup
Method: Slow Cooking
Cuisine: American