This Crockpot Potato Soup Recipe is easy to make and even easier to eat! It is the ultimate in comfort food. Loaded with bacon, cheese, and potatoes, your family will love this loaded baked potato soup recipe.
I have been thinking a lot lately about happiness and joy. I’ve been thinking about what specifically brings me joy, and how I can have more of that in my life. Even more than that, I’ve been thinking about joy that doesn’t seem to have strings attached. For example, sure, a big chocolate bar brings me immediate joy, but after eating it I sort of feel like a lump on a log. I guess what I’m talking about is lasting joy rather than an immediate high.
Food is really something that brings me a lot of joy. Yes, I am in part talking about eating good food. But I guess I’ve been thinking about it in a much bigger picture way. Cooking food for people I love is something that has been passed down to me from my grandmother and my own mother (interestingly my dad’s mom passed it on to her daughter in law, my mom). I come by it honestly. There is a lot of joy for me in making delicious food that other people enjoy. This joy has gotten bigger by creating my own recipes. There is such a spark of joy for me when I come up with a recipe, taste it for the first time, and am overcome with how delicious it is. And then I photograph it and admire not just how delicious it tasted, but how beautiful it looks. (I realize I sound like a huge nerd, and I’m totally okay with that). Finally, I find so much joy in then coming here and sharing that love and that joy with you.
EASY CROCKPOT POTATO SOUP RECIPE
This is exactly what happened with this Crockpot Potato Soup Recipe. I decided to combine the cooking method I used in my Slow Cooker Broccoli Cheddar Soup with the cooking method I use in my New England Clam Chowder. And it turned out so incredibly perfect. If you follow me on Instagram you might have seen my story where I talked about how in love with this recipe I was that it was getting bumped to the top of my editorial calendar. If I could, I would make this for you right in my own house so that I could watch you eat it and enjoy it. Only in a non creepy stranger on the internet inviting you over sort of way. Since I can’t do that, I hope you do make it at home and I hope you love it’s simple easy flavors and comforting warm ways. I hope it spreads a little joy to your life. Because that is what food is. It doesn’t just nourish our bodies, it nourishes our souls.
HOW DO YOU MAKE CROCKPOT POTATO SOUP?
As I mentioned above, I combined the cooking methods from two of my very favorite soups to make this amazing creamy loaded baked potato soup in the slow cooker. The key to a good soup from scratch is a homemade roux, a thickening agent. My New England Clam Chowder starts with cooking bacon. Then you add in flour to start the soup, slowly adding clam juice to make a great thick and creamy soup in the end. In my Slow Cooker Broccoli Cheddar Soup, at the end of the cooking time you pull broth from the crock pot, melt butter on the stove top, add in some flour, and then slowly add the stock and eventually put it all back in the slow cooker.
In this slow cooker potato soup recipe, you cook up some bacon at the end of the slow cooker time. Then you add in flour, stock from the slow cooker, eventually some heavy cream and some cheese. You add it all back into the crock pot for the most delicious crockpot loaded potato soup ever. Some other recipes cook the bacon the whole time. But I feel like that takes away from it’s crispness. Others thicken it with cream of chicken soup. I love that this recipe uses really simple ingredients and I love the method of using the bacon fat to make the roux. It deepens the flavor of the soup so much.
See? It brings me so much joy just to talk about cooking and food.
CAN I MAKE THIS CROCKPOT POTATO SOUP ON THE STOVE TOP?
Yes! You can! This recipe is basically the crockpot version of my Creamy Potato Soup with Bacon recipe. So if you would like to do it on the stovetop instead, I would point you to that recipe.
REHEATING INSTRUCTIONS FOR THIS CROCKPOT POTATO SOUP
This soup will make great leftovers . . . if there are any! It will last in your refrigerator for two to three days in an air tight container. You want to reheat it on a low temperature so that it doesn’t separate. Either cook it covered in the microwave at half power, stirring halfway through, or cooking it over very low heat on the stove top, stirring often.
OTHER GREAT COMFORTING RECIPES TO BRING YOU JOY
- These Italian Meatballs are my grandmother’s recipe, and they truly bring me joy and take me right back to her love filled home.
- This Crab Pasta Salad is my mom’s recipe and I love making it when I’m missing her.
- These Zucchini Fritters are my dad’s recipe. He has many talents, cooking may not be at the top of that list, but when he makes these magic happens.
Crockpot Potato Soup Recipe
- 1 1/2 pounds russet potatoes peeled and diced
- 1 onion diced
- 4 cups chicken stock see note
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 slices thick cut bacon diced
- 1/3 cup all purpose flour
- 1/2 cup heavy cream
- 1 cup shredded cheddar cheese (plus more for serving)
- sour cream (optional for serving)
- green onions (optional for serving)
- In a large slow cooker combine the potatoes, onion, chicken stock, salt and pepper.
- Cook on high for 3 hours or low for 6 hours.
- When there is only 15 minutes left of cooking time, remove 2 cups of the cooking liquid from the crock pot.
- In a small stock pot over medium heat, cook the bacon. Once it is crispy, whisk in the flour.
- Very slowly stir in the cooking liquid from the crock pot. Once it is completely added, stir in the heavy cream, and the cheese. Stir until the cheese is fully melted.
- Mash the potatoes in the crock pot using a potato masher or an immersion blender. Stir in the mixture from the stock pot. Serve and enjoy!