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Crockpot Potato Soup

A creamy and hearty potato soup that's easy to make in a crockpot, perfect for chilly days and budget-friendly for families.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 large potatoes, peeled and diced Choose starchy potatoes like Russets for creamier texture.
  • 1 cup chopped onion Optional: Sauté for added flavor.
  • 4 cups chicken broth Can substitute with vegetable broth for a vegetarian option.
  • 1 cup shredded cheese Cheddar or your choice.
  • 1/2 cup cream or milk Adjust consistency to preference.
  • 4 slices bacon, cooked and crumbled For a vegetarian option, omit this ingredient.
  • to taste Salt and pepper
  • optional Green onions for garnish

Method
 

Preparation
  1. Place the diced potatoes and chopped onion in the crockpot.
  2. Pour in the chicken broth and cook on low for 6-7 hours or high for 3-4 hours, until the potatoes are tender.
  3. Use a potato masher to mash some of the potatoes, leaving some chunks for texture.
  4. Stir in the cream or milk, shredded cheese, and cooked bacon.
  5. Season with salt and pepper to taste.
  6. Cook for an additional 30 minutes on low to allow the cheese to melt.
Serving
  1. Serve warm, garnished with green onions if desired.

Notes

Store leftover soup in an airtight container in the refrigerator for 3-4 days or freeze for up to 2-3 months. Thaw in the refrigerator before reheating.