There’s nothing quite like a warm, comforting bowl of potato soup, especially when it’s easy to make in a CrockPot. This CrockPot Potato Soup recipe is a perfect blend of creamy, savory goodness, featuring tender red potatoes, crispy turkey bacon, and a rich, cheesy broth. Ideal for chilly days or as a hearty meal anytime, this soup is sure to be a family favorite. With minimal prep work and the convenience of slow cooking, you can enjoy a delicious, homemade soup without spending hours in the kitchen. Let’s dive into the details of making this delightful dish.
Ingredients:
- 8 slices turkey bacon
- ½ onion, diced
- 2 pounds red potatoes, peeled and diced
- 3 cloves garlic, minced
- ½ teaspoon dried thyme (or 2 sprigs fresh)
- 1 teaspoon kosher salt (adjust to taste)
- ½ teaspoon black pepper
- 2 ½ cups chicken broth (or stock)
- ⅔ cup heavy cream
- 1 teaspoon cornstarch
- 1 cup cheddar cheese, shredded
- ½ cup sour cream
- 3 green onions, thinly sliced
Instructions:
- Cooking the Turkey Bacon:
- Begin by cooking the turkey bacon in a skillet over medium heat until crispy. Once done, transfer the bacon to a paper towel-lined plate to drain excess grease, but reserve the fat in the pan for added flavor.
- Once cooled, crumble the turkey bacon and set aside for later use.
- Sautéing the Onion:
- In the same skillet with the reserved turkey bacon fat, add the diced onion. Sauté over medium heat until the onion is softened and translucent, about 5-7 minutes.
- Preparing the Potatoes:
- In your slow cooker, add the peeled and diced red potatoes. Then, add the minced garlic, sautéed onion, dried thyme (or fresh sprigs), salt, and pepper. Mix well to ensure the seasonings are evenly distributed.
- Adding the Broth:
- Pour in the chicken broth, making sure it covers the potato mixture. Stir everything together to combine.
- Slow Cooking Process:
- Cover the slow cooker with its lid and set it to cook on high for 4 hours, or on low for 6-8 hours, until the potatoes are tender and easily pierced with a fork.
- Blending the Soup:
- Once the potatoes are cooked through, use an immersion blender to blend about half of the soup mixture directly in the slow cooker. This will create a creamy base while leaving some potato chunks for added texture. If you don’t have an immersion blender, you can transfer half of the soup to a regular blender, blend until smooth, and then return it to the slow cooker.
- Adding Creamy Goodness:
- In a small bowl, whisk together the heavy cream and cornstarch until smooth. This will help thicken the soup. Pour the cream mixture into the slow cooker.
- Add the shredded cheddar cheese, sour cream, and half of the crumbled turkey bacon. Stir well to combine.
- Final Touches:
- Cover the slow cooker again and let the soup cook on high for an additional 15-20 minutes, or until the soup has thickened to your desired consistency and the cheese is fully melted.
- Serving:
- Ladle the soup into bowls and top each serving with the remaining crumbled turkey bacon and a sprinkle of thinly sliced green onions for a burst of fresh flavor.
Serving:
This CrockPot Potato Soup recipe makes about 6 servings. It’s perfect for a family dinner or as a comforting lunch. Serve it with a side of crusty bread or a simple salad to round out the meal.
Notes:
- Cheese Options: Feel free to experiment with different types of cheese. A sharp cheddar will give a bold flavor, while a milder cheese will result in a more subtle taste.
- Bacon Alternatives: If you prefer, you can use regular bacon or even pancetta instead of turkey bacon for a richer, more traditional flavor.
- Thyme Substitution: Fresh thyme sprigs can be substituted with ½ teaspoon of dried thyme. Simply remove the sprigs before serving.
- Cream Substitution: If you want a lighter version, you can use half-and-half or whole milk instead of heavy cream, but the soup will be less rich and creamy.
- Vegetarian Option: To make this soup vegetarian, you can omit the turkey bacon and use vegetable broth instead of chicken broth. For added texture, consider adding sautéed mushrooms or roasted red peppers.
FAQs:
Q: Can I make this soup ahead of time? A: Yes, this soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat it on the stovetop or in the microwave until warmed through. You might need to add a bit of extra broth or milk if the soup has thickened too much during storage.
Q: Can I freeze this soup? A: Absolutely! Allow the soup to cool completely, then transfer it to freezer-safe containers. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating. Again, you might need to add some additional liquid when reheating.
Q: How can I make this soup gluten-free? A: This soup is naturally gluten-free, but always check your labels on ingredients like broth and bacon to ensure they are gluten-free as well. Also, make sure the cornstarch you use is certified gluten-free.
Q: What can I use if I don’t have an immersion blender? A: If you don’t have an immersion blender, you can use a regular blender. Blend about half of the soup in batches, being careful with the hot liquid, and return it to the slow cooker. Alternatively, you can use a potato masher for a chunkier texture.
Q: Can I use a different type of potato? A: Yes, you can use other types of potatoes like russets or Yukon Golds. However, red potatoes hold their shape well and have a nice texture for this soup. If using russets, you may want to peel them as their skin is thicker.
Q: Can I add other vegetables to this soup? A: Definitely! This soup is versatile. You can add vegetables like carrots, celery, or corn. Simply add them in with the potatoes and broth so they cook together.
Q: How can I make this soup spicier? A: If you enjoy a bit of heat, you can add some diced jalapeños or a pinch of cayenne pepper to the soup. Alternatively, you can sprinkle some red pepper flakes on top when serving.
Q: Is it necessary to peel the potatoes? A: Peeling the potatoes is recommended for a smoother texture, but if you prefer a more rustic soup and don’t mind the skins, you can leave them on. Just be sure to wash the potatoes thoroughly.
This CrockPot Potato Soup is a comforting and satisfying dish that brings warmth to any meal. Its creamy texture, combined with the savory flavors of turkey bacon and cheddar cheese, makes it a delightful treat. Whether you enjoy it on a cold winter day or as a hearty meal any time of the year, this soup is sure to become a staple in your recipe collection. Enjoy cooking and savoring every spoonful!