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Hearty and Creamy Crockpot Potato Soup That Warms Your Soul

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Learn how to make delicious Hearty and Creamy Crockpot Potato Soup. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 6 medium russet potatoes, peeled and diced (about 6 cups)
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth (or vegetable broth for a vegetarian option)
  • 1 cup whole milk or heavy cream (substitute with almond milk for a lighter twist)
  • 1 cup shredded sharp cheddar cheese (optional but highly recommended)
  • 4 slices thick-cut bacon, cooked and crumbled (omit for vegetarian)
  • 2 tablespoons unsalted butter
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon smoked paprika (optional, for a subtle depth)
  • 2 tablespoons chopped fresh chives or green onions, for garnish

Looking back, Mama Lu never measured much — she’d toss in a pinch of this, a handful of that. But these quantities will guide you well, especially if you’re new to slow cooker magic. And don’t hesitate to swap out the cheese for a milder Monterey Jack or pepper jack if you like a little kick, or use turkey bacon to lighten the dish.

Instructions

  1. Begin by prepping your potatoes. Peel and dice them into roughly 1-inch cubes. This size helps them cook evenly and gives you that rustic texture Mama Lu’s cooking was famous for.
  2. Place the diced potatoes, chopped onion, and minced garlic into your slow cooker. Pour in the chicken broth, then add salt, pepper, and smoked paprika if using. Give everything a gentle stir to combine.
  3. Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours. You want the potatoes to be fork-tender but not falling apart completely — that balance is key for creamy texture without turning into mash.
  4. About 30 minutes before serving, melt the butter in a small saucepan and add it to the slow cooker along with the milk or cream. Stir gently to mix everything together.
  5. Using a potato masher or immersion blender, partially mash some of the potatoes right in the crockpot to thicken the soup. Leave some chunks intact — that’s where the soul of this recipe shines.
  6. Stir in the shredded cheddar cheese until melted and smooth. Add the crumbled bacon if you’re using it, reserving a little for garnish.
  7. Taste and adjust seasoning as needed. If it feels a bit thick, stir in a splash more milk or broth.
  8. Serve hot, garnished with fresh chives and reserved bacon crumbles.

One thing Mama Lu always said: “The pot’s magic comes from patience, not hurry.” So, trust the slow cooker and resist the urge to rush. This soup gets better the longer it simmers gently.

Find it online: https://claracooking.com/hearty-and-creamy-crockpot-potato-soup/