Crockpot potato soup is one of my easiest and most requested soups, especially by my kids. While it takes a small amount of prep, it’s worth it to get to have a big bowl of warm, creamy soup at the end of the day. Unlike most people, I can eat soup in any weather. Especially when you’re talking Tennessee weather.
I don’t know about the rest of the country, but the temperature in Tennessee is ridiculous. Having lived in this area for most of my life, I can say that with conviction. We can quite possibly fit 3 out of 4 seasons into one day. It’ll be 70 degrees in the morning and 20 degrees at sundown. It can be miserable, but most of the time it is spectacular.
But I digress…
Soup is a good idea at just about any time in Tennessee. I’ve made quite a bit of soup over the past few weeks. Last week I made crockpot chicken tortellini soup. It was almost as good as this creamy potato soup.
The best part about this slow cooker potato soup recipe is it is just add and go. You literally put all the ingredients in the pot and then 3 or 6 hours later (depending on your settings), you have soup.
You have to know your crockpot though.
For instance, I know that mine will cook potatoes in 6-8 hours on the “keep warm” setting. You know, the setting that’s supposed to be reserved for keeping things at an edible temperature without cooking it. My crockpot cooks on warm, cooks fast on low and burns on high.
It’s like a probable “This Is Us” moment every time I use my crockpot. My husband tells me as long as my crockpot is on the stovetop, it will prevent the entire house from going up in flames. I’m skeptical, to say the least.
Like I said, know your crockpot. For most crockpots, I recommend 3-4 hours on high heat or 6-8 hours on low heat.
If you’re interested, I use this one. I highly recommend it, despite it’s cooking discrepancies.
But I digress. This soup recipe is add, cook, eat. I love a good easy recipe, especially on a busy day!
The ingredients involved in this crockpot potato soup are:
- 6 slices cooked bacon, chopped (you could also substitute turkey bacon)
- 3–4 cups chicken broth or chicken stock
- 2 pounds potatoes, peeled and diced
- 1 yellow onion, peeled and diced
- 4 tablespoons butter
- 1/3 cup all-purpose flour
- 1 (12-ounce) can 2% evaporated milk
- 1/2 cup sour cream
- 1 cup sharp cheddar cheese
- salt and black pepper to taste
Start by cooking the bacon. I ALWAYS cook bacon in the oven, 400 degrees for 10-15 minutes. I used to cook bacon in a skillet and made a mess everywhere. I was 25 years old before I read online that you could make bacon in the oven.
The fact that no one in my life told me I could cook bacon in the oven in a major disappointment and should tell you the caliber of people I choose to associate with.
Anyways, bacon comes first. Cook it and then chop it up into pieces. You want crispy bacon, as it will be easier to get crumbled up.
Next add the potatoes.
What kind of potatoes should I use?
I have used russet potatoes as well as yukon gold potatoes in this recipe and I like them both. The yukons cooked faster for me though, so make sure you adjust your cook time as needed! I suppose you could also use red potatoes, but I have never tried it.
I have also seen people use hash browns or tater tots in their soup. I haven’t tried this, but it would reduce your minutes of prep time.
You’ll cook the bacon and potatoes in the chicken broth for as long as your heat setting dictates, or until the potatoes are cooked through.
At this point, you will melt the butter in a small saucepan and then add the flour and evaporated milk to it and whisk it until smooth. Add this to the soup. It helps thicken it up. Some people use heavy cream instead, but I like butter a lot more than cream. If you don’t have evaporated milk on hand, you could use whole milk or 2%, but add it in small amounts. The goal is to thicken the soup.
You’ll then use a potato masher to mash some of the potatoes in the soup. This will also help thicken it. If it becomes too thick, you can always add a little water of chicken broth in.
And that’s it. After that, it’s just top with whatever additions you’d like and eat. Some of my favorite toppings are cheese, sour cream, extra bacon and/or green onions. You could add them all and have loaded potato soup.
This crockpot potato soup will not disappoint. The whole family will love this great recipe, whether for a it’s a cold day or a quick weeknight meal. Pure comfort food that makes happy taste buds with minimal effort is an A+ in my book!
You can store it in the fridge in an airtight container for up to a week, OR you can freeze in for up to 6 months. Don’t worry, it will still have it’s creamy texture and rich flavor whether it’s the next day or next month.
If you make it, comment and let me know.
Don’t forget to follow me on Pinterest and pin this recipe to share it with others.
For dessert, I recommend Chocolate Chip Pecan Pie.
Items I Used For This Recipe Include:
Crockpot Potato Soup
This delicious crockpot potato soup is
Ingredients
- 6 slices cooked bacon, chopped
- 3–4 cups chicken stock
- 2 pounds Yukon gold potatoes, diced
- 1 yellow onion, peeled and diced
- 4 tablespoons butter
- 1/3 cup all-purpose flour
- 1 (12-ounce) can 2% evaporated milk
- 1/2 cup sour cream
- 1 cup sharp cheddar cheese
- salt and pepper to taste
Instructions
- Mix cooked bacon, potatoes, salt, pepper, onion and chicken stock in the crockpot and cook on low for about 6 hours.
- At the end of the potato cook time, melt the butter in a small saucepan over medium heat. Whisk in the flour and then the evaporated milk until mixture is smooth.
- Pour mixture into crockpot and mix to combine. Add the cheese and sour cream and mix those as well.
- Use a potato masher to thicken the soup.
- Top with your favorite toppings (sour cream, shredded cheese, extra bacon, all 3) and enjoy.
Notes
This recipe does not freeze well, but can be refrigerated for a week.