1. Can I make this Crockpot Potato Soup ahead of time?

Yes! This soup is perfect for meal prepping. You can make it ahead and store it in the fridge for up to 3 days. When you're ready to eat, just reheat on the stovetop or in the microwave, and add a little extra cream or broth to restore the creamy texture.

2. Can I freeze Crockpot Potato Soup?

Absolutely. Crockpot Potato Soup freezes well. Store it in an airtight container for up to 3 months. When reheating, you may need to add more liquid to get it back to the desired consistency. Avoid freezing if you've already added the cheese, as it may alter the texture.

3. How can I make this recipe spicier?

If you enjoy a little heat, you can add diced jalapenos or a pinch of cayenne pepper to the soup while it's cooking. This will infuse the soup with a mild heat without overpowering the flavors. You can also top it with hot sauce or spicy sausage before serving.

Crockpot Potato Soup: The Creamiest Comfort Food You Need

Crockpot Potato Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Crockpot Potato Soup is creamy, hearty, and perfect for any season. With minimal effort, you can enjoy a rich and comforting bowl of soup that your whole family will love. Packed with potatoes, cream cheese, cheddar, and crispy bacon, it’s the ultimate comfort food.

Author: Martina

Ingredients

Scale

4 large potatoes (about 2 lbs), peeled and diced
1 medium onion, chopped (about 1 cup)
3 cloves garlic, minced
4 cups chicken broth
1 cup heavy cream
8 oz cream cheese, cubed
1 ½ cups cheddar cheese, shredded
6 slices bacon, cooked and crumbled
Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Peel and dice the potatoes into small cubes. Place them in the crockpot with chopped onion, minced garlic, and chicken broth. Stir to combine.
Cover and cook on low for 6–7 hours, or until potatoes are soft.
Once cooked, mash the potatoes to your desired consistency, using a potato masher or immersion blender.
Add the cubed cream cheese and heavy cream. Stir until the cream cheese is melted and the soup is creamy.
Stir in shredded cheddar cheese until it melts completely into the soup.
Season with salt and pepper to taste.
Top with crumbled bacon before serving. Optionally, garnish with chopped green onions or chives.

Notes

For a lighter version, substitute the heavy cream with half-and-half or milk.
If you’re looking for a vegetarian version, replace the chicken broth with vegetable broth and omit the bacon.
This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Find it online: https://whatocook.com/crockpot-potato-soup/