Crock Pot Potato Soup Recipe – Takes Only 15 Minutes To Prepare!

Potato Soup is one of my favorite Fall recipes, especially when I make it in my crock pot. Tender chunks of potatoes nestled in a thick, creamy and cheesy broth that is full of flavor.

Best of all it is a simple and easy recipe that takes only 15 minutes to prepare. Just put everything in the crock pot, set the heat level and walk away.

Once it is time for dinner, the soup is ready. Although it can be made and ready to eat in under an hour when made on the stove top, I prefer to use my slow cooker to make just about any soup recipe.

With this method there is no need to stand over a hot stove stirring to make sure the potatoes don’t stick to the bottom. But the biggest advantage is that the slow cooking process allows the flavors in the soup to meld together and become even more delicious.

We all know that soup tastes better a day or two after it has been made. However by cooking soup using the low and slow method, you get that amazing flavor on day one!

What Type Of Potatoes To Use For Soup

Although you can use just about any variety of potato to make crock pot potato soup, there are some varieties that are preferred over others. And it all depends on how creamy or chunky that you like your soup.

Yukon Gold potatoes: Yukon Gold potatoes are a good all-purpose potato that can be used in a variety of dishes including soups and potato salad. They are semi-starchy and will become tender but not fall apart when cooked all day. If you like a little texture in your soup, I highly recommend using Yukon Gold potatoes.

Fingerling potatoes: Fingerling potatoes are a small, slender type of potato that comes in a variety of colors. They have a slightly waxy texture similar to Yukon Gold potatoes which also helps them hold their shape in soup recipes.

Red potatoes: Red potatoes are a good choice for potato soup if you want a potato with a slightly firmer texture. These potatoes also have very thin skin so you don’t even have to take the time to peel them.

Russet potatoes: If you are looking for a creamy soup it is best to use Russet potatoes as they have a high starch content, which helps to thicken the soup and give it a creamy texture. They also have a mild flavor, which allows the other flavors in the soup to shine through.

Do You Have To Peel Potatoes To Make Potato Soup?

The choice to peel the potatoes or not is a matter of personal preference. Depending on the type of potato that you use some people prefer the flavor and texture of potato soup with the skins on.

Red skin potatoes, fingerlings and Yukon gold potatoes all have thin skins. When cooked in the slow cooker for hours the skin becomes super tender and can easily be eaten.

Although if you use Russet potatoes to make potato soup, I highly suggest that you peel the potatoes first. This variety of potato is very starchy and they have a thicker skin (think baked potatoes). Once cooked the skin will separate from the flesh of the potato and the texture may be unpleasant in soup.

Once you peel the Russet potatoes let them soak in water for 30 minutes to remove some of the starch. Otherwise the soup may become too thick.

How To Cook Potato Soup In A Crock Pot?

Once you have the potatoes picked out and peeled (or not peeled), be sure to diced them in even sections. This will ensure that the potatoes cook at the same rate and they will be done at the same time.

For best results use the LOW heat function on your slow cooker. You want the potatoes to absorb all of the other flavors in the soup and it is best done by cooking them low and slow.

It will take 7-8 hours on LOW for the potatoes to become tender. However there is one final step before you can serve the soup.

How To Make Crock Pot Potato Soup Creamy

Once the potatoes can easily be pierced with a fork without much effort it is time to finish off the soup and make it creamy. There are two ways to make potato soup gain that thick and creamy texture.

1. Puree The Soup:

Once the potatoes are cooked, use an immersion blender to blend some of the potatoes. This will help the soup to become nice and thick.

However, you can also leave some of the diced potatoes for a chunkier soup if desired. And on the contrary, you can puree the soup completely until it is nice and smooth if you prefer.

If you don’t have an immersion blender you can transfer the soup into a high speed blender to puree. However be sure to work in batches as you don’t want to fill the blender more than half full at a time or the hot contents can explode out of the top of the lid.

2. Add The Dairy Products

Now that you have the potatoes processed to the consistency that you prefer it is time to add the dairy products to crock pot to make the potato soup even more creamy. Stir in the shredded cheese, sour cream and heavy cream and let it cook on low heat for another 15-20 minutes.

You don’t want to add these 3 ingredients at the beginning of the recipe otherwise the cream will curdle when cooked that long. Before serving give the soup one final stir to incorporate the strands of cheese and you are ready to enjoy!

Crock Pot Loaded Potato Soup Recipe

*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.

INGREDIENTS

• 4 slices bacon, cooked and diced
• 2 pounds *potatoes, peeled and diced
• 2 ribs celery, diced
• 1/2 onion, chopped
• 3 cloves garlic, minced
• 1/2 teaspoon dried parsley
• 3 cups chicken stock
• 1 cup shredded cheddar cheese
• 2/3 cup sour cream, or Greek Yogurt
• 1/2 cup heavy cream
• salt and pepper, to taste

*see article for recommended potato varieties to use to make potato soup

INSTRUCTIONS

Place potatoes in the slow cooker. Add onion, celery, garlic, parsley, and bacon and stir until well combined.

Add the chicken stock (and more if necessary) so that the top of the potatoes are submerged in the liquid. Cover and cook on low for 7-8 hours or high for 3-4 hours, or until potatoes are tender.

Use an immersion blender or potato masher to blend some of the potatoes until desired consistency is reached. You can also use a high speed blender to puree the soup, however don’t fill the blender more than half full.

Stir in the cheese, sour cream and heavy cream until smooth. Season with salt and pepper, to taste.

Cover and cook on low heat until warmed through, stirring occasionally, about 15-20 minutes. Serve warm with additional toppings as desired.

Suggested toppings: cheddar cheese, bacon, green onions.

Enjoy! Mary

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