The Cheesy Creamy SetItandForgetIt Crockpot Potato Soup

Creamy Loaded Crockpot Potato Soup

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Preparation time:20 Mins

Cooking time:06 Hrs

Servings:8 servings

Ingredients:

• 8 oz (225 g) Smoked Streaky Bacon (or Pancetta), cubed or diced
• 1 large Yellow Onion, finely chopped
• 4 Garlic Cloves, minced
• 1 tsp Dried Thyme
• 2 Bay Leaves, whole
• 6 cups (1.4 Litres) Unsalted Chicken Stock (or Vegetable Stock)
• 5 lbs (1.1 kg) Russet or Yukon Gold Potatoes, peeled and cut into 1 inch cubes
• 1 tsp Kosher Salt
• 1/2 tsp Freshly Ground Black Pepper
• 4 oz (115 g) Cream Cheese, full fat, softened and cubed
• 1 cup (240 mL) Double Cream (Heavy Cream)
• 1 cup (115 g) Sharp Cheddar Cheese, freshly shredded
• 2 tbsp Fresh Chives, finely chopped (for garnish)
• Extra Bacon Bits (for garnish)

Instructions:

• Render the Bacon: In a large skillet, cook the cubed bacon or pancetta over medium high heat until crisp. Remove the bacon pieces with a slotted spoon and reserve for later. Keep 1-2 tablespoons of the rendered fat in the skillet.
• Sauté Aromatics: Reduce the heat to medium. Add the chopped onion to the bacon fat and cook until softened and translucent (about 5 minutes). Stir in the minced garlic and dried thyme; cook for one minute until fragrant.
• Transfer: Scrape the sautéed onion and garlic mixture (along with the residual fat) directly into the slow cooker basin.
• Load the Crockpot: Add the cubed potatoes, chicken stock, salt, pepper, and bay leaves to the slow cooker basin. Stir briefly to combine.
• Set and Forget: Cover the crockpot. Cook on Low for 6-8 hours (preferred method) or High for 3-4 hours, until the potatoes are completely fork tender and beginning to break apart easily.
• Prep for Texture: Once cooked, remove and discard the bay leaves.
• Partial Mash: Using a sturdy potato masher or a whisk, mash about 1/3 to 1/2 of the potatoes directly in the slow cooker. This releases starch and creates a natural, hearty thickness.
• Incorporate Dairy: Add the softened/cubed cream cheese and the heavy cream to the soup. Stir gently but thoroughly until the cream cheese has completely melted and incorporated, creating a rich, uniform liquid.
• Melt the Cheese: Stir in the shredded cheddar cheese until smooth and fully melted. Check and adjust seasoning (salt and pepper) one final time.
• Garnish: Ladle the soup into bowls. Top each serving generously with the reserved crisp bacon bits and freshly chopped chives. Serve immediately.

Nutrition Facts

Calories	522 kcal
Protein	12.8 g
Fat	12.6 g
Carbs	28.4 g
Fiber	9.8 g
Sodium	600 mg

Recipe Info

Category	Main Course; Soup
Cuisine	American

The Ultimate Hands Off Comfort: Why This Crockpot Potato Soup Wins

There is perhaps no dish that embodies rustic comfort quite like potato soup, but traditionally, achieving that deep, smoky flavour and velvety texture required hours of dedicated stirring on the stovetop. We’ve reinvented this classic using the slow cooker, transforming it into the ultimate hands off meal.

This method results in a supremely flavourful, rich dish that is the definition of a Lazy Potato Soup . By using the crockpot, the long, slow simmer ensures the starches in the potatoes naturally thicken the broth, and all the savory elements like bacon and thyme have ample time to fully infuse the liquid.

The result is not just potato soup; it’s a hearty, substantial bowl of creamy goodness that requires minimal active cooking time, leaving the heavy lifting to the appliance.

Building a Better Base: The Critical Pre-Cook Step

Many slow cooker recipes advocate dumping all ingredients into the pot at once, but if you want truly complex, restaurant quality flavour, that initial 15 minutes of work is non-negotiable.

The critical pre-cook step involves rendering the 8 oz (225g) of diced smoked streaky bacon or pancetta in a skillet. Once crisp, the bacon bits are removed and reserved, leaving behind the flavourful rendered fat. This fat is the secret weapon.

You then use it to sauté the large yellow onion until translucent, followed by the four minced garlic cloves and a teaspoon of dried thyme. This quick searing process often called building the fond —caramelizes the aromatics and unlocks their full flavour potential.

Transferring this entire mixture, including the residual fat, directly into the slow cooker basin prevents the final soup from having a flat, watery taste.

Set It and Forget It: Mastering Slow Cooker Timing

The beauty of cooking this recipe in the slow cooker lies in its versatility regarding timing. Once the flavour base is established, you load in the 2.5 lbs (1.1 kg) of cubed potatoes, chicken stock, and bay leaves.

For those seeking maximum flavour depth and convenience during a workday, setting the crockpot on Low for 6 to 8 hours is ideal. The lower temperature allows the ingredients to meld slowly and gently.

If time is a factor, you can use the High setting for 3 to 4 hours . In either case, the true test of readiness is whether the potatoes are absolutely fork tender and beginning to break apart easily, which is crucial for achieving that natural thickness later.

Pantry Staples and Flavor Depth Developers

The foundation of any great Creamy Potato Soup Crock Pot starts with simple pantry items elevated by smart additions. We rely on 2.5 lbs of real potatoes and 6 cups of unsalted chicken stock as the volume builders.

However, the flavour depth is engineered by the initial introduction of the smoked bacon and the aromatics. Crucially, the transformation from a simple broth to a rich, luxurious soup occurs in the final minutes when we introduce the dairy.

This recipe specifies incorporating both 4 oz of full fat cream cheese and a full cup of double (heavy) cream, which provides an unmatched richness and a perfectly smooth mouthfeel.

Finally, 1 cup of sharp cheddar cheese is stirred in to deliver the signature tang, making this one of the most satisfying Cheesy Soups In A Crock Pot .

Required Tools and Essential Equipment Checklist

To execute this hearty recipe successfully, you’ll need a robust cooking vessel and a few key finishing tools. The centerpiece of course is your slow cooker; a 6-quart (5.7 L) model is necessary to comfortably accommodate the 8 to 10 generous servings this recipe yields.

You will also need a large skillet for the mandatory pre-cook sautéing phase. The most important choice you will make after the initial cooking is the finishing tool either a hand masher or an immersion blender which will define the final texture of your soup.

Picking the Perfect Potato: Russets vs. Yukon Golds

For the absolute best results when making Crockpot potato soup with real potatoes , a blend of varieties is highly recommended. Russets, being high in starch, are essential because they break down easily during the long cook time and release starch into the broth, naturally thickening the liquid.

Yukon Golds, conversely, are waxier and tend to hold their shape better, ensuring your final product remains a wonderfully Chunky Potato Soup Crockpot rather than a homogenous purée.

Alternatively, if prep time is short, using 30 oz (850g) of pre-diced frozen potatoes (not hash browns) works perfectly and means you skip the peeling entirely.

Dairy Decisions: Ensuring a Velvety Smooth Finish

Achieving that signature velvety finish requires the right fat content and the correct technique. We utilize full fat heavy cream and softened, cubed cream cheese to enrich the soup base. The Crockpot potato soup with cream cheese step is critical for density and flavor.

Make sure both dairy components are added only after the soup has finished cooking and the bay leaves have been removed. Stir gently but continuously until the cream cheese is fully dissolved and incorporated into the hot liquid, yielding a uniform, luxurious texture.

The Key Difference Makers: Immersion Blender vs. Hand Masher

The choice of finishing tool dictates the consistency of the soup. If you prefer a rustic, thick, home style bowl, use a sturdy potato masher to mash about one-third to one-half of the cooked potatoes directly in the slow cooker basin. This is ideal for retaining chunks.

If you desire a slightly more sophisticated, uniformly creamy texture, an immersion blender can be used. However, exercise extreme caution: only pulse the soup two or three times briefly. Over blending will break down too much starch and turn your substantial soup into a gluey purée.

Choosing Your Crockpot: Size Matters for Optimal Results

Given the volume of this recipe (which includes 2.5 lbs of potatoes and 6 cups of stock), a 6-quart slow cooker is the standard. Using a vessel that is too small (e.g., a 4-quart model) can lead to uneven cooking, spillover, or scorching along the edges as the liquid expands and reduces.

Ensure the basin is filled to about 3/4 capacity to allow for proper heat circulation and gentle simmering.

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Step-by-Step: Crafting Your Creamy Crockpot Potato Soup

The transition from raw ingredients to fully cooked comfort food follows a clear, two-stage process: establishing the flavour, and then executing the long, slow cook, followed by the crucial thickening phase.

Sautéing the Aromatics (The Flavor Foundation)

Begin the active cooking phase by crisping the 8 oz of bacon in a large skillet, reserving the rendered fat. Using this rich fat, soften the chopped yellow onion for approximately five minutes, then stir in the minced garlic and thyme just until fragrant (about one minute).

This flavor packed mixture, along with the rendered bacon fat, is immediately scraped into the slow cooker basin, ready to infuse the entire soup.

The Waiting Game: Slow Cooking Until Fork Tender

Next, add the prepared 1 inch potato cubes (or the Crockpot potato soup with frozen potatoes alternative), chicken stock, salt, pepper, and bay leaves to the slow cooker containing the aromatics. Stir the contents once and seal the lid.

Set the temperature to the required time Low for 6- 8 hours and resist the urge to open the lid frequently, which releases essential heat and slows the cooking process dramatically. The potatoes are ready when they yield effortlessly to a fork.

Thickening and Finishing: Achieving the Ideal Texture

Once the slow cooking is complete, remove the bay leaves. This is the stage where the soup takes its final form. Use your masher or immersion blender to partially mash 1/3 to 1/2 of the potatoes, releasing their starch to create a hearty, natural thickness.

Next, introduce the finishing dairy elements: the softened cream cheese and heavy cream. Stir vigorously until the cream cheese is fully dissolved and the soup achieves a uniform, rich colour.

Finally, stir in the freshly shredded sharp cheddar until it melts completely, adjusting the final seasoning to taste before serving immediately.

Troubleshooting and Frequently Asked Questions

Saving a Runny Soup: How to Correct Under Thickening

If, after incorporating the dairy and mashing the potatoes, your soup still seems too thin, you have a few easy fixes. The most direct method is to mash a few more of the cooked potatoes to release extra starch.

Alternatively, create a simple slurry by whisking 2 tablespoons of cornstarch with 3 tablespoons of cold water. Stir this slurry into the simmering soup base and allow it to cook for 5- 10 minutes, stirring occasionally, until the liquid thickens substantially.

Is My Soup Safe to Freeze? Maximizing Storage Life

While the cooked potato base freezes well, soups that finish with high fat dairy, such as heavy cream and cream cheese, generally do not freeze and thaw successfully. The fat separates and becomes grainy or oily when reheated.

If you plan to freeze portions, your best strategy is to prepare and freeze the cooked potato base (potatoes, stock, aromatics) before adding the heavy cream and cheeses. When you thaw the base, reheat it on the stovetop and then stir in the finishing dairy elements fresh.

The soup will keep well in the refrigerator for up to four days.

Elevating the Experience: Gourmet Topping Ideas

The difference between great soup and phenomenal soup is often the topping bar. To instantly upgrade this dish into a proper Loaded Baked Potato Soup Crockpot Easy , always use the reserved crisp bacon bits and fresh chives.

Other excellent additions include a dollop of sour cream or Greek yogurt, extra sharp cheddar cheese, or even a few thin slices of jalapeño for a spicy kick. A drizzle of quality truffle oil can also transform the rustic nature of the soup into something truly gourmet.

Customizing Your Bowl: Variations and Serving Pairings

Diet Swaps: Making This Soup Vegetarian or Dairy Free

Making this recipe vegetarian is straightforward: simply swap the chicken stock for vegetable stock, and replace the smoky bacon component with 1 teaspoon of smoked paprika and a couple of drops of liquid smoke, which can be added during the sautéing stage.

For a dairy free soup, replace the heavy cream with full fat coconut milk (for richness) or evaporated milk, and use a cashew cream or pureed white beans (like cannellini) to substitute the texture and thickening properties provided by the cream cheese.

What to Serve Alongside Classic Crockpot Potato Soup

Because this potato soup is so rich and substantial, the best accompaniments provide a textural or flavour contrast. Nothing pairs better than a crusty, porous artisan bread, such as a sturdy Sourdough or a rustic Focaccia, perfect for soaking up the creamy liquid.

To cut through the soup's richness, a simple side salad dressed with a sharp, acidic vinaigrette is highly effective. Alternatively, for the ultimate comfort food meal, serve generous bowls alongside a lightly grilled ham and cheese sandwich.