Creamy Crockpot Potato Soup You’ll Love
Hey there, soup lover! So, let me tell you about this creamy crockpot potato soup that’s become a bit of a legend in my house. It all started one snowy afternoon when the thought of leaving the warmth of my living room for the grocery store seemed like a Herculean task. I rummaged through my pantry and—voila!—a few humble potatoes, some forgotten bacon, and a hopeful carton of cream became the heroes of the day. And yes, even my picky eater couldn’t get enough (which is saying something!).
Why You’ll Love This Soup
I make this whenever the weather even hints at cold—it’s like a warm hug in a bowl. My family goes crazy for this because it’s comfort food at its best (and I sneak extra cheese in when nobody’s looking). Plus, it’s one of those recipes where you throw everything in, walk away, and still end up looking like a culinary genius. No judgment here if you end up having seconds—or thirds!
Ingredients You’ll Need
- 6 large potatoes, peeled and cubed (sometimes I leave the skins on when I’m feeling rustic)
- 1 onion, chopped (red or yellow works; just use what ya got)
- 4 cups chicken broth (or vegetable broth if that’s more your jam)
- 1 cup heavy cream (I’ve used half-and-half in a pinch, and it’s still dreamy)
- 6 slices bacon, cooked and crumbled (or a handful of ham if you’re out of bacon—though really, who runs out of bacon?)
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar is my go-to, but anything melty will do)
How to Make It
- Chuck those potatoes, onion, and broth into your crockpot. Give it a stir and set it on low for about 6-8 hours. (Here’s the part where you sneak a taste—just a tiny one, though!)
- About 30 minutes before serving, stir in the cream and let it get all warm and cozy. It might look a bit weird when you first add it, but trust me, it’ll come together.
- Before serving, sprinkle in the cheese and let it melt into the soup. I sometimes add a little extra—okay, a lot extra.
- Top with bacon, or ham if you’re feeling adventurous, and serve hot!
A Few Notes
So, I once tried using sweet potatoes instead of regular ones—big mistake! It was like eating dessert soup (not in a good way). Stick with the trusty old spuds, and you won’t be disappointed.
Variations to Try
If you’re feeling fancy, you could toss in some chives or green onions on top. I tried adding broccoli once, but it just wasn’t the same. Live and learn, right?
Equipment You Might Need
If you don’t have a crockpot, don’t worry! You can do this on the stove at a slow simmer. Just don’t leave it unattended—trust me, I learned that the hard way when I scorched the bottom of one pot.
Storing and Keeping
Store leftovers in an airtight container in the fridge, although in my place, leftovers are a rare sight! Seriously, it’s usually gone by the next day.
Serving Suggestions
We usually pair it with some crusty bread—I mean, you need something to mop up all that creamy goodness, right?
Pro Tips from My Kitchen
I once rushed the mashing of potatoes and ended up with lumpy soup. So, take your time with that step to get it nice and smooth.
FAQs About This Soup
Can I freeze this soup? Well, technically yes, but the cream might separate. It’s not awful, just not as pretty.
Can I use other cheeses? Absolutely! Go nuts with your favorites—just maybe not blue cheese unless you’re into that funky vibe.
