Easy Crockpot Potato Soup to Put on Repeat

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Are you looking for a tasty and easy meal? This Crockpot potato soup is perfect for busy days. You can make it with just a few simple steps. The slow cooker does most of the work, so you can relax while a yummy dinner cooks itself.

This soup is packed with flavor. It has crispy bacon, soft potatoes, and creamy cheese. You can add your favorite toppings to make it even better. It’s a warm and filling meal that your whole family will love.

Exact Ingredients List

Here’s what you’ll need to make this yummy Crockpot potato soup:

• 6 slices bacon, chopped
• 1 yellow onion, finely diced
• 2 pounds Yukon gold potatoes, peeled and diced
• 4 cups chicken broth
• Salt and pepper, to taste
• 2 tablespoons cornstarch
• 1 cup heavy cream
• 1/2 cup sour cream, plus extra for garnish
• 1 cup shredded cheddar cheese, plus extra for garnish

For optional toppings, you can add:

• Extra shredded cheese
• Thinly sliced green onions
• More sour cream

This recipe makes 8 servings. It takes about 10 minutes to prep and 5 hours to cook. Each serving has about 255 calories.

Remember, you can adjust the salt and pepper to your liking. The bacon adds a nice salty flavor, so you might not need much extra salt.

Instructions

Start by cooking the bacon in a pan until it’s crispy. Take it out and set it aside. Cook the onions in the bacon grease until they’re see-through.

Put most of the bacon and all the onions in your Crockpot. Add the potatoes, broth, salt, and pepper. Turn it on low and let it cook for 5-6 hours.

When there’s only 30 minutes left, mix the cornstarch and cream in a bowl. Pour this into the Crockpot and stir it well.

Now add the sour cream and cheese. Let it cook for the last 30 minutes.

Scoop the soup into bowls. Top each bowl with the leftover bacon bits. You can also add more cheese, green onions, or sour cream if you like.

Your potato soup is ready to eat! It’s perfect for a cold day or when you want something warm and filling.

Possible Substitutes List

You can easily swap out some ingredients in this yummy potato soup recipe. Here are some tasty options:

Potatoes:

• Russet potatoes
• Red potatoes
• Frozen hash browns

Bacon:

• Turkey bacon
• Diced ham
• Vegetarian bacon bits

Cheese:

• Monterey Jack
• Colby
• Pepper Jack

Cream:

• Half-and-half
• Milk (for a lighter version)
• Non-dairy milk (almond or coconut)

Broth:

• Vegetable broth
• Bone broth

Toppings:

• Chopped chives
• Crumbled crackers
• Diced jalapeños

Don’t have cornstarch? Try potato flakes or flour to thicken your soup. You can also use Greek yogurt instead of sour cream for a tangy twist.

Want to make it vegetarian? Skip the bacon and use vegetable broth. Add some smoked paprika for that smoky flavor you’ll miss from the bacon.

Feel free to mix and match these swaps to make the soup just right for you and your family!

How To Make It Diabetes-Friendly

You can tweak this yummy potato soup to be more diabetes-friendly with a few easy swaps. Try using cauliflower instead of half the potatoes to lower the carbs. Pick low-fat milk or half-and-half in place of heavy cream.

Go for turkey bacon to cut down on fat. Use less bacon overall and add extra veggies like celery and carrots for more nutrients. Pick reduced-fat cheese and sour cream to trim calories.

For thickening, try pureed white beans instead of cornstarch. They add fiber and protein without spiking blood sugar. You can also blend some of the cooked soup to make it creamy without extra dairy.

Watch your portion size – stick to about 1 cup per serving. Pair it with a side salad for a balanced meal. Skip the extra cheese on top and load up on veggie toppings like green onions instead.

These small changes can make a big difference in the nutritional profile. You’ll still get to enjoy a warm, cozy bowl of soup without worrying about your blood sugar levels.

Tips, Tricks & Storing

For the best potato soup, choose starchy Yukon gold potatoes. They break down nicely, making your soup extra creamy. Cut the potatoes into small, even pieces so they cook faster and more evenly.

Save time by using pre-cooked bacon bits instead of frying your own. Just add them to the Crockpot with the other ingredients.

To make your soup thicker, mash some of the potatoes against the side of the pot before adding the cream mixture. For a thinner soup, add more broth.

Got leftovers? Let the soup cool completely before storing. Put it in an airtight container and keep it in the fridge for up to 3 days. You can also freeze it for up to 3 months.

When reheating, warm the soup slowly on the stove or in the microwave. Stir it often to keep the texture smooth. You might need to add a splash of milk or cream if it’s too thick.

Try these yummy toppings to mix things up:

• Crispy fried onions
• Chopped fresh herbs
• Croutons
• Diced avocado

For a lighter version, use milk instead of cream and skip the bacon. You’ll still get a tasty soup!