Description
This comforting Crockpot Potato Soup is a rich and creamy dish made with tender potatoes, savory bacon, sharp cheddar cheese, and a hint of smoked paprika. Slow-cooked to perfection, it offers a hearty, flavorful meal perfect for chilly days or whenever you crave a warm, satisfying bowl of soup.
Ingredients
Scale
Soup Base
- 6 cups peeled and diced potatoes
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
Thickening and Flavor Enhancements
- 1 cup heavy cream
- 1/4 cup all-purpose flour
Garnishes
- 1 1/2 cups shredded cheddar cheese
- 1 cup cooked and crumbled bacon
- 1/4 cup chopped fresh parsley
Instructions
- Add Ingredients to Crockpot: Place the diced potatoes, chopped onion, minced garlic, chicken broth, salt, black pepper, and smoked paprika into the crockpot, ensuring ingredients are evenly distributed.
- Cook Soup: Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are tender and easily pierced with a fork.
- Mash Potatoes: Use a potato masher inside the crockpot to gently mash some of the cooked potatoes. This creates a creamy texture while maintaining chunks for a hearty soup.
- Prepare Cream Mixture: In a small bowl, whisk together the heavy cream and all-purpose flour until the mixture is smooth and free of lumps, which will help thicken the soup.
- Incorporate Cream Mixture: Stir the heavy cream and flour mixture into the crockpot thoroughly, combining it well with the partially mashed potatoes and broth.
- Add Cheese and Bacon: Mix in the shredded cheddar cheese and crumbled bacon, stirring occasionally until the cheese melts fully and the soup thickens to your liking.
- Season and Serve: Taste the soup and add extra salt and pepper as needed. Serve hot, garnished with fresh chopped parsley for a burst of color and added freshness.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth and omit the bacon.
- You can make the soup gluten-free by using a gluten-free flour or cornstarch for thickening instead of all-purpose flour.
- If you prefer a smoother soup, blend a portion of the soup before adding the cream and cheese.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stove.
- Adjust cream and cheese quantities to your preference for thickness and cheesiness.
