Description
Hearty crock pot cheesy potato soup delivers comfort in a bowl, combining creamy textures with rich, satisfying flavors. Potato lovers will savor this simple yet indulgent meal that warms from the first spoonful to the last delightful bite.
Ingredients
Scale
Main Ingredients:
- 6 medium russet potatoes, peeled & diced
- 4 cups chicken or vegetable broth
- 2 cups shredded cheddar cheese
- 1 cup heavy cream (or whole milk)
Aromatics and Seasonings:
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika (optional)
Dairy and Garnish:
- 4 ounces (113 grams) cream cheese, softened
- ½ cup sour cream
- ¼ cup green onions, chopped (for garnish)
- 6 slices bacon, cooked & crumbled (optional)
Instructions
- Combine chopped potatoes, diced onions, minced garlic, vegetable or chicken broth, salt, pepper, and paprika inside the slow cooker, creating a hearty base for the soup.
- Cover and allow the mixture to gently simmer and develop flavors, cooking on low temperature for 6-8 hours or on high temperature for 3-4 hours until potatoes become completely tender when pierced with a fork.
- Partially break down the soft potatoes using a potato masher, creating a rustic, creamy consistency while maintaining some chunky potato pieces for textural interest.
- Introduce rich dairy elements by slowly stirring in heavy cream, allowing the liquid to warm and integrate smoothly with the potato mixture.
- Gradually fold in shredded cheddar cheese and cream cheese, stirring continuously to ensure complete melting and even distribution throughout the soup.
- Enhance the soup’s luxurious texture by incorporating tangy sour cream, which adds depth and smoothness to the overall flavor profile.
- Taste and adjust seasoning, carefully balancing salt and pepper to complement the creamy, cheesy base.
- Serve the soup piping hot in individual bowls, garnishing with optional toppings like crispy bacon bits, chopped green onions, and an extra sprinkle of shredded cheese for visual appeal and added flavor complexity.
Notes
- Choose waxy potatoes like Yukon Gold for the best creamy texture and less falling apart during long cooking.
- Cut potatoes into uniform 1-inch cubes to ensure even cooking and consistent tenderness throughout the soup.
- Avoid high-starch potatoes like Russet, which can become mushy and break down too quickly in the slow cooker.
- For a lighter version, substitute half-and-half or whole milk instead of heavy cream to reduce calories without sacrificing richness.
- Want a gluten-free option? Ensure your broth is certified gluten-free and skip any wheat-based garnishes.
- Vegetarian modification: Replace bacon with smoked paprika for depth and use vegetable broth instead of chicken broth.
- Prevent dairy separation by adding cream and cheese during the last 30 minutes of cooking and stirring gently.
- Enhance flavor by sautéing onions and garlic before adding to the slow cooker for a deeper, more caramelized taste profile.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Category: Lunch, Dinner, Snacks
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 380
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 70 mg