THIS CROCKPOT POTATO SOUP IS UNBELIEVABLY CREAMY (WITHOUT ANY HEAVY CREAM), MEGA FLAVORFUL AND SUPER EASY!
This Crockpot Potato Soup is wonderfully rich, thick and creamy without any heavy cream or the hassle of making a roux! I have a secret trick to get that velvety sauce that you are going to looooove! You are also going to love diving into this luxuriously creamy potato soup without all the guilt!
Crock Pot Potato Soup Video
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Easy Crockpot Potato Soup
If your holidays were anything like mine with a basket brimming with goodies on the kitchen counter that you had to swipe something from every time you walked by, then you might be looking for something a little on the lighter side. But to ease you into “lighter,” I’ve whipped up Lighter Crockpot White Chicken Chili, Lighter Broccoli Cheese Soup, Lighter Mexican Chicken Corn Chowder, HEALTHY Cauliflower Soup and now this thick and creamy potato soup! This Crockpot Potato Soup recipe is certain to fool your taste buds but not your waistline!
This Crockpot Potato Soup offers huge, warm, creamy comforting flavor with minimal effort. The most time consuming part of this easy Potato Soup is chopping the veggies which probably only takes 20 minutes – AND can all be done in advance. The little prep is SO worth the bowl after bowl of foodie heaven.
Why you’ll love this Crockpot Potato Soup Recipe
There are SO Many reasons to love this easy Potato Soup! In case you need any convincing to make this magnificent recipe, I’m going to spell it all out:
- Easy: This creamy Potato Soup is a chop, dump and cook recipe. The only “work” you have to do is add some of the soup to the blender before serving – how easy is that?
- Thick and creamy: This creamy Potato Soup is just that – CREAMY! It isn’t the the sad, lackluster, runny consistency of many potato soups that leave you sadly dissapointted and comfortless. Instead, this wonderfully creamy Potato Soup is like a big, warm hug of velvety goodness that warms you from the inside out.
- Healthier: This Crockpot Potato Soup is healthier than other potato soup recipes because it is thickened by evaporated milk, cornstarch and reduced fat cream cheese instead of butter, heavy cream and tons of cheese. You can also use turkey bacon in place of traditional bacon for even lighter Potato Soup.
- Flavorful: Many Slow Cooker Potato Soup recipes fall short on flavor and taste like disenchanting thick, bland potatoes – not this potato soup! This easy Potato Soup recipe is seasoned to perfection so you won’t miss the flavor – or calories.
- Crowd pleaser: everyone LOVES creamy Potato Soup. Even your pickiest eater will be clamoring for more!
- Customizable: you can create a “Potato Soup Bar” so everyone can customize their potato soup with options such as green onions, parsley, cheddar cheese, blue cheese, bacon, turkey bacon, broccoli, sour cream, Greek yogurt, chili powder, cayenne pepper, etc. AKA everyone’s’ favorite Loaded Potato Soup!
- Make Ahead: Crockpot Potato Soup can be started in the morning then finished when you are ready to eat for an easy, stress free, make ahead dinner.
- Fabulous Leftovers: you can also make this Potato Soup days in advance, refrigerate then reheat the soup in the crockpot or stove because the leftovers taste even better.
- Makes a large quantity: This easy Slow Cooker Potato Soup makes a hearty crockpot full so its perfect for large crowds, company or leftover lunches or dinners.
- Less Expensive: potatoes are very inexpensive so you can make a crockpot full to feed the entire family – and then some – at the fraction of the price of dining out.
Easy Crockpot Potato Soup Ingredients
What Kind of Potatoes Should I use?
My favorite potatoes for creamy Potato Soup is Yukon gold potatoes. They are waxy potatoes which means they do not absorb moisture while they cook so they retain their shape despite extended high heat. The emerge tender, creamy, buttery and melt-in-your-mouth with a superior flavor to Russets.
How many Potatoes is Two Pounds?
For this Crockpot Potato Soup recipe, you will need two pounds Yukon gold potatoes. This is about four medium size potatoes. Potatoes vary in size, so I suggest weighing them on the produce scale just to be safe. You can use more or less potatoes, but it will affect the ratio to other ingredients.
What Cheese Should I Use?
Make sure you use good quality FRESHLY GRATED sharp cheddar cheese. Pre-packaged cheeses contain anti-clumping agents which prevent the cheese from sticking together while in the bag which also prevents the cheese from melting as well.
Freshly grated cheeses melt smoother and boast full bodied superior flavor. Also don’t be tempted to use mild cheddar. Sharp cheddar will add the oomph of favor needed in Slow Cooker Potato Soup.
How do you add flavor to potato soup?
Potato Soup NEEDS seasoning because potatoes are quite bland on their own.
- Onions and garlic: these aromatics create the flavor base of our Crockpot Potato Soup and are absolutely essential. You may substitute them with 1 teaspoon onion powder and 1 ½ teaspoons garlic powder.
- Salt and pepper: Slow Cooker Potato Soup requires a significant amount of salt and pepper to awaken the rest of the flavors. If you feel like the soup is missing something at the end of cooking, it probably just needs more salt or pepper – so adjust to taste.
- Carrots and celery: are part of the flavor base of all great soups and add a complex level of flavor. Please don’t skip them or you will be missing out on layers of flavor.
- Herbs: we add dried parsley, dried thyme and dried oregano to add subtle earthy, herby flavor.
- Chicken bouillon: adds a salty flavor and is crucial in my opinion. If you want to skip it, you will need to add more salt to taste. 2 teaspoons chicken bouillon powder is two cubes chicken bouillon. You may also use better than bouillon.
What Kind of Bacon Should I Use?
You may use turkey bacon for healthier Potato Soup or pork bacon for traditional Crockpot Potato Soup.
If you use pork bacon, I suggest thick, center cut bacon opposed to traditional sliced bacon. Thick bacon holds up against time and heat.
How to Make Crockpot Potato Soup
You area going to LOVE how easy this Crockpot Potato Soup is to make. Here’s all you do:
- Add diced potatoes, onions, carrots, celery, garlic, 2 strips crumbled bacon and 4 cups chicken broth to your slow cooker along with dried parsley, dried thyme, dried oregano, salt, pepper and chicken bouillon. The generous seasonings really set this soup apart because with that many otherwise bland potatoes and veggies, you really need to dress this silkiliciousness up with some flavor OOMPH!
- Cook on HIGH for 4 -5 hours or on LOW for 8-10 hours or until potatoes are completely tender – then it’s magic time.
- To create the ultra creamy soup, add 1/2-2/3 of the soup contents (veggies and broth) to your blender along with some cornstarch, evaporated milk and cream cheese (I use ⅓ less fat) and blend until completely smooth.
- Pour the creamy blender contents back into slow cooker along with 1 cup chicken broth and cook on high for 20 additional minutes in order to thicken some more then stir in 1 cup cheddar until smooth.
Can I Prep Crockpot Potato Soup Ahead of Time?
Yes! You can prep all of the ingredients for easy Potato Soup a day ahead of time so then it’s just dump, cook and eat! Here’s how:
- Veggies: you can chop the onions, carrots, celery and garlic and place them in an airtight container in the refrigerator.
- Potatoes: You can chop the potatoes ahead of time but they will need to be submerged in water, covered and refrigerated to prevent them from browning.
- Bacon: you can cook your bacon completely, cool, crumble and store in an airtight container.
- Seasonings: you can measure out all of the seasonings and store them in a plastic aright bag.
Can I Make Potato Soup Ahead of Time?
The flavors of this Slow Cooker Potato Soup only gets better the next day so this soup makes wonderful leftovers. The soup will thicken in the refrigerator so just whisk in a little milk before reheating.
Potato Soup Crock Pot Recipe Tips
How to Thicken Potato Soup
This creamy Potato Soup shouldn’t require any thickening, but if you would still like a thicker soup, here are some suggestions:
- Cornstarch: Remove some broth from the potato soup and whisk in 1-2 tablespoons cornstarch with a fork until smooth then whisk it back into the soup. Turn slow cooker to high until thickened, about 20-30 minutes, stirring occasionally.
- Flour and butter: Mix equal parts flour and softened butter together with a fork so it becomes a thick paste and almost forms a ball. You will want 2-4 tablespoons each, depending on how thick you want the potato soup. Add it to the soup, stir, and cook on high until thickened, about 20-30 minutes, stirring occasionally.
- Puree soup: Remove 1-2 cups of the potato soup and puree it in your blender or food processor. It will add body to the soup while preserving the flavor.
- Mash potatoes: Remove more of the potatoes, mash them and return them to the soup. Mashed potatoes are thicker than pureed potatoes so they thicken the soup nicely. Alternatively, you can microwave a few potatoes separately, mash them and add them to the soup if you don’t want to lose any of the cubed potatoes.
Crock Pot Potato Soup Variations
LOADED Potato Soup
To transform your Potato Soup into LOADED Potato Soup – pile it with toppings, just like you would a baked potatoes. Here are a few of my favs:
- sharp cheddar cheese
- blue cheese
- bacon
- barbecue chicken or pork
- green onions
- chives
- broccoli
- sour cream or Greek yogurt
- crackers
- dashes of chili powder, cayenne
- salt and pepper
Then drink up bowl after bowl after bowl of Crockpot Potato Soup. Because it’s skinny. And because it doesn’t taste skinny at all.
Can I Make Vegetarian Potato Soup?
Absolutely! Simply omit the bacon and chicken bouillon and replace the chicken broth with vegetable stock. You will want to add additional salt to taste.
Serving Slow Cooker Potato Soup
This easy Potato Soup can be a meal all in itself, or a side to a main protein dish. It goes well with:
- Brown Sugar Glazed Ham or Baked Ham with Cider Maple Glaze
- Ham and Cheese Sandwiches
- Nashville Hot Chicken or Oven “Fried” Chicken
- Turkey Sliders
- Slow Cooker Barbecue Ribs
- Slow Cooker Beef Brisket
- Beef Brisket Sandwiches
- Philly Cheesecake Sandwiches
- Slow Cooker French Dip Sandwiches
- Thanksgiving Turkey
For The Side
I love serving Crockpot Potato Soup with a big chunk of bread and green salad. It also goes well with:
BREADS:
SALADS:
- fruit salad
- creamy grape salad
- wedge salad
- strawberry salad
- Fall salad
- apple salad
- pear salad
- cucumber tomato salad
VEGGIES:
CLASSICS
How Long Does Potato Soup Last in the Fridge?
Once your Crockpot Potato Soup has cooled to room temperature, you can remove the ceramic insert from the slow cooker and put the whole pot (lid on) in the refrigerator.
Alternatively, you may also transfer your Potato Soup to an airtight container and store in the refrigerator.
HOW LONG WILL POTATO SOUP KEEP IN THE REFRIGERATOR?
Crockpot Potato Soup should be stored in an airtight container and kept in the refrigerator. When stored correctly, potato soup is good for three to five says.
HOW DO I REHEAT Potato Soup?
- Crockpot: To reheat your Slow Cooker Potato Soup from the refrigerator, place your ceramic crockpot insert back into your crockpot and heat on low for 1-2 hours.
- Stove: You may also reheat large batches of Potato Soup in the stove over medium low heat, stirring occasionally until heated through.
- Microwave: For smaller batches or individual servings, transfer Potato Soup to a microwave-safe dish, cover with a microwave-safe lid or paper towel. Microwave for 2 minutes, stir, then continue to microwave for 30-second intervals, if needed.
Can I Freeze Potato Soup?
No, I do NOT recommend freezing Potato Soup. Cream based soups do not freeze well as the dairy and fat separate resulting in an pleasant texture when reheated. Potatoes also don’t freeze well as their texture becomes mealy and mushy.
LOOKING FOR MORE CREAMY SOUP RECIPES?
- White Chicken Lasagna Soup
- Loaded Zuppa Toscana
- Curried Butternut Squash Soup
- Chipotle Sweet Potato Soup
- Creamy Basil Parmesan Italian Soup
- Tomato Basil Soup
- New England Clam Chowder
- Bacon Ranch Chicken Chowder
- Cheesy Chicken Broccoli Wild Rice Soup
Want to try this Crockpot Potato Soup Recipe?
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Ingredients
- 2 pounds Yukon gold potatoes, peeled, diced (about 1/4-½ inch)
- 1 medium onion, diced
- 3 medium carrots, peeled and diced (about 1 cup)
- 3 stalks celery, diced (about 1 cup)
- 6 cloves garlic, minced
- 6 slices (turkey) bacon, cooked and crumbled divided
- 5-6 cups low sodium chicken broth divided
- 1 tablespoon dried parsley
- 2 teaspoons chicken bouillon powder
- 1 1/2 teaspoons salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon pepper
ADD LATER:
- 2 tablespoons cornstarch
- 1 12 oz. can evaporated milk (I use nonfat)
- 4 oz. cream cheese, softened (I use ⅓ less fat)
- 1 cup freshly and finely grated sharp cheddar cheese
GARNISH
- cheddar cheese
- bacon
- green onions
- crackers
- sour cream
Instructions
- Lightly grease slow cooker with nonstick cooking spray.
- Remove ½ up to 2/3 of the soup (vegetables and liquid) to blender along with cornstarch, ½ cup evaporated milk and cream cheese. Blend until very smooth, being careful to let smoke escape or it will explode (I leave a corner open and cover with a paper towel). If you need more liquid in order for your blender to blend, then add additional evaporated milk.
- Pour creamy blender contents back into slow cooker along with remaining evaporated milk and stir to combine. Cook on HIGH for 20 minutes then stir in 1 cup cheddar until smooth. For a thinner soup, stir in additional chicken broth.
- Garnish individual bowls with additional cheese, bacon and plenty of green onions.
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Hailey says
Jen, this looks incredible! I love all your soups, can’t wait to make this one!
Jen says
Thank you so much Hailey, I think this will be another favorite! Thanks for trying my recipes!
Lisa says
I just made your Ham Tortellini Soup and it was the best soup I’ve ever made! I signed up for your emails and can’t wait to make this soup and many more!
Jen says
That is awesome Lisa, I am thrilled you loved the soup so much and thank you so much for signing up for my emails! I hope you have fun exploring my recipes and find many more favorites!
Marisa Franca @ All Our Way says
The soup sounds amazing. Unfortunately, we aren’t at home so no slow-cooker. 🙁 But I pinned it and will make it once we get home. Your recipes never cease to amaze me. They all look fantastic!! As I scrolled down to make a comment I pinned three more recipes 🙂
Jen says
Hi Marisa, Happy New Year! I hope you are out and about enjoying family! I hope you love this soup once you have a chance to try it – its warm and comforting and is my form of a foodie hug to you! xo
Aarol says
Do you ever freeze your potato soup
Jen says
Hi Aarol, I don’t recommend freezing because the texture changes and gets grainy. Sorry!
Brenda says
Hi, I’m new to this site…tried this recipe for dinner tonight and it’s definitely a keeper. Delicious!!! Thank you!
Jen says
Hi Brenda welcome to Carlsbad Cravings! I am so happy you made this soup already and that its a keeper, yay! I hope you have fun exploring my site and hopefully find many new “keepers!”
Nancy Ochi says
Jen, we just finished our first bowl of this delicious soup and we are headed back to the kitchen for a refill! This is the first of your recipes that we’ve tried even though I have have been following your blog and saving your recipes for several months now. They all look so flavorful and after tonight’s success, we’ll be trying many more.
Thanks for sharing your talents and story. My husband sends his thanks, too.
Jen says
Hi Nancy, thank you so much for following along! I am so happy tonight’s recipe was such a success! I look forward to hearing what you try next and hopefully you love it just as much :)!
HEATHER says
Made this tonight! Another incredible recipe. Every recipe of yours I’ve tried is fabulous!
Jen says
I absolutely love hearing that, thank you so much Heather!!!
Malinda @Countryside Cravings says
Oh my word how can this be skinny it looks tooooo goooood!!!! YUM!!!! I have been doing the same grabbing a piece of Christmas goodie leftovers EVERY TIME I go through the kitchen so I definitely need some skinny meals! 🙂
Jen says
haha! Its so hard not to! We had a bunch of company so now we are left with all the leftover goodies – ah! I finally moved the basket into the pantry where it wouldn’t be so tempting 🙂 A pot of soup on the counter instead is the perfect skinny remedy 🙂 Thanks Malinda!
Karen M. says
Hi Jen, hope you are feeling well. I just tried the Skinny Slow Cooker Potato Soup and it is delicious!!! I did make on the stovetop because it is a very rainy stormy day in California. I didn’t have chicken bouillon powder and left it out, still delicious. I also didn’t use the cornstarch, it didn’t need it. The cream cheese just made it velvety and yummy. Going to make cornbread to go with it for dinner tonight. Thank you for the wonderful recipe!!!!!
Jen says
Hi Karen, you are so thoughtful, yes I am doing well, thank you! I am so glad you were able to adapt this easily for the stovetop, yum! And I am drooling over the thought of dunking cornbread into this soup – definitely going to have to do that next time! Thank you for taking the time to comment, Happy New Year!
2pots2cook says
Potato soup is not a new thing to me but so enriched this one is that I started to talk like Yoda 🙂 So, thank you very much and and have many more beauties to share with us !
Jen says
haha! So happy this had such an effect on you 🙂 I hope you continue to enjoy my recipes!
Christina Young says
Girl, you are killing me! I desperately want to make this right now but I can’t. I recently stumbled across some of your recipes this past Thanksgiving and decided to make your Double Chocolate pumpkin Cheesecake (my first cheesecake ever btw) MY LORD was that freaking delicious. I also made your million dollar Mac n cheese and that was the best I have ever had! I will have to wait to make this this weekend on a cheat day because I’m doing that whole meal prep thing. Anyway….THANK YOU FOR BEING AN AMAZING COOK! I adore you!
Jenn says
Since this is a”skinny” recipe, do you have an estimate on calorie per serving?
Jen says
Hi Jen, I don’t but you are welcome to calculate it at http://www.myfitnesspal.com/recipe/calculator
Kathy M says
I have everything to make this but the evaporated milk, could you substitute regular milk?
Jen says
Hi Kathy! Milk tends to curdle in the crockpot that’s why I always use evaporated milk but in this recipe because its blended with other ingredients and only added the last bit of cooking I think it should be fine.
Brianna says
Just made this soup tonight and it has to be the best soup I have ever made. I noticed that you didn’t recommend freezing it, so I am just wondering how long it will last for in the fridge? I know we will enjoy it for dinner and lunches this week but it makes so much I wanted to keep some for future meals too! Thanks again!
Jen says
Wow Brianna, I am so flattered this is the best soup you have ever made! Seriously, thank you so much!!! It stay good for about 5 days in the refrigerator. If you need to get creative with the leftovers, I have found that it also makes a great sauce for either rice or pasta. I added veggies to mine and stirred it with some rice and chicken with a little extra cheese – yum!
Brianna Forest says
Well I’ve now brought it for lunch for two days and I’ve had three people tell me how good it smells. It’s even better than the first day! I appreciate the suggestion to use it for sauce for rice or pasta too. I think I’ll probably bring it for lunch for a few more days, and then use the rest for a sauce like you suggested! Thanks again. I’m looking forward to making more of your recipes soon! I just came to your site for the first time last week and now I’m hooked 🙂
Jen says
I am so happy you found your way to my site Brianna and are loving this potato soup! I agree, its even better the next day! I hope you have fun exploring my site and trying my recipes and hopefully loving them as much as this one!
Lori says
Hi Jen- I have been on a Carlsbadcraving kick lately!!! It was a cold, wet day in Michigan yesterday so this soup sounded wonderful. My husband is out of town but I made it for myself and the kids- it was a huge hit!!! My picky 9 year old daughter gave me a double thumbs up because her mouth was full. My husband missed out 🙂 Will definitely make it again.
Jen says
YAY! Keep the Carlsbad kick coming and I love your comments as well! I can totally picture your daughter with her full mouth giving you the thumbs up – love it! Thanks for trying my recipes Lori!
Dixi Wiley says
Can’t stop eating this soup. Love the flavors! It’s keeper in our house.
Jen says
YAY! Thank you so much Dixi! I love hearing it is a keeper!
Rachel says
Made this tonight and it was delicious! Definitely a keeper. Super easy too. Had a bit of a science experiment mess to clean up … apparently my blender has a relief valve of sorts and unexpectedly had to clean a kitchen wall. Still worth it!
Jen says
I’m so glad this was a keeper and so relieved it was worth the unexpected clean up – so sorry about that! hopefully next time it will go off without any hiccups!
Annette says
Have you tried this with an immersion blender? This is on my upcoming meal plan and I’m looking to save myself some dishes 🙂
Jen says
Hi Annette, I haven’t tried it with an immersion blender but I think it work great!
Regina says
I used an immersion blender, and it worked Great! A lot less to clean.
Elvira Hopkins says
I’m calling this a winner , all the comments makes it in my books.thank you.
Jen says
Awesome Elvira, I ‘m so happy this was a hit with everyone! Thank you!
Susan says
Just made the soup today and had it tonight. Delicious! Thanks so much. My husband loved it too. But we were wondering about why smoke would come from the blender. Thanks
Jen says
Thanks Susan, I’m so happy you enjoyed it! I think the smoke you are seeing is the hot steam coming from the soup.
Stephanie says
Delicious! I made this amazing soup yesterday, it was a perfect meal to have ready when the kids get home from sports practices at night. I took a short cut at the end to avoid dirtying up a blender. Dropped spoonfuls of the cream cheese in for a few minutes to melt, then went in with a potato masher to get it creamy but with texture and some potato chunks. Thank you for another great recipe. It’s a do-over in a house.
Jen says
Hi Stephanie, l thank you so much for taking the time to comment, I’m thrilled this was a hit with your family! Your shortcut sounds perfect – I am going to have to try that next time!
Tammy says
Would this work with non-fat half and half? Looks sooo delicious!
Jen says
Hi Tammy, I would stay with evaporated milk because it is less likely to curdle at high heat. Enjoy!
Mara says
Can this be done without a slow cooker?
Jen says
Absolutely! Just cook low and slow in a Dutch oven for about 1 hour.
Lori says
Would this work without the cream cheese? I have extremely picky eaters at my house/ sensitiveites to dairy (the more dairy I can cut out the better)
Jen says
Absolutely! It won’t be quite as creamy but still delicious.
Amy says
This was amazing. I made it in a pressure cooker 5 min on high pressure. Everybody loved it. I’ll definitely be making it again soon.
Jen says
Thank you for your awesome comment Amy! That’s amazing you were able to make it in your pressure cooker in 5 minutes!!!
Amanda says
Do you think you could use frozen shredded hashbrown potatoes for this recipe? I have a ton in the freezer I’d like to use up.
Jen says
Hi Amanda, I think that’s a great idea!
Anne says
I made this the other night…it was amazing!!! Delicious! Easy! Hit for my picky 13 year old son. Definitely will make again and again! Tomorrow will try your ground beef stroganoff!!! I absolutely love your recipes. Thank you for sharing!
Jen says
Thank you so much Anne, I’m thrilled even your picky eater loved it! I hope you love the stroganoff just as much! Thanks for making my recipes and taking the time to comment! xo
Tricia says
I made this for dinner tonight, and it is delicious! It’s by far the best potato soup I’ve ever had. My husband loved it too, and he’s not a potato soup person.
The carrots add celery and all the seasonings give it so much more flavor than any other potato soup I’ve tried. I LOVE it. This is the only potato soup I’ll ever make now!
Jen says
YAY! Thank you so much for your awesome comment Tricia! I am honored this is the best potato soup you’ve ever had – the highest compliment!
Christine @ myblissfulmess says
This potato soup is AMAZING! Upon first bite, both kids said, “oh this is REALLY good!” The hubs enjoyed it too, so, double win! I served this up with some dinner rolls for a cozy fall meal. I followed the recipe using fat-free evaporated milk and 1/3 less fat cream cheese. However, we just can’t do turkey bacon. Instead, I always use center-cut bacon because it is less fatty than regular bacon with all the flavor! I also used reduced-fat sharp cheddar cheese to save a few more calories. The WW points came out to 7 for Blue and Green, and 5 for Purple using the ingredients I used. HUGE bonus! Thanks so much for this yummy, perfect potato soup!
Jen says
Thanks so much Christine for your awesome review! I’m thrilled everyone loved it and that you were able to use so many reduced fat ingredients!
Cindy says
Thank you so much for calculating the WW points. I was just getting ready to start this recipe. It looks delicious!
Teri says
Do you know the calories per serving? And serving size?
Jen says
Hi Teri, you can calculate nutrition info at: https://www.myfitnesspal.com/recipe/calculator Enjoy!
Nicole says
Hi Jen,
I’m planning to make this as the main lunch course for 9 adults. Do you think this would make enough? What size crockpot did you use? Thinking I may need to make 1.5 or 2 times the recipe. Thank you!
Jen says
Hi Nicole, it really depends on their appetite but it’s better to have too much than not enough! I think 1.5x should be enough. I used a 7 qt crockpot.
Bernadette says
Wow. I made this soup for the first time this weekend and it is the absolute best potato soup I have ever had. I substituted center cut pork bacon for the turkey bacon, but other than that I followed the recipe exactly and it was perfect! It is so savory, so interesting and complex in flavor. I love it. Next time I’ll double it so I have some to share with neighbors.
Jen says
Thank you so much for the awesome review Bernadette! I’m thrilled it was such a hit and will be on repeat!
tasha says
Hi,
so excited to try! will this fit in a 4 qt crock pot?
Jen says
Unfortunately, I don’t think it will fit but you can use the arrows in the recipe card to scale the recipe down. Good luck!
Jen says
So good and easy! Never made potato soup before and will put this on rotation this winter. Thx for a great recipe.
Jen says
I’m so pleased this recipe will be on repeat, thanks so much Jen!
Amy H. says
Loved this soup, and so did my finicky eater husband. Adding this one to the rotation!
Jen says
So happy to hear that, thanks Amy!
Brenda says
Wow I put this all together this morning , came home after going to a craft fair after a few hours with the hubby and the aroma was out of this world it smelled throughout the whole house , couldn’t wait to eat it, and it was definitely worth the wait. Served it with some garlic ciabatta bread over a cheese salsa I bought at the craft fair
Jen says
I love hearing it was worth the wait, thanks Brenda! Your entire meal sounds fabulous!
B says
This was delicious! Made it as written. I did half the recipe & it cooked up fine in my 4 qt. cooker. It did take some time peeling & dicing the potatoes since I could only get baby Yukon potatoes. But, I felt doing the quicker method & using frozen hash browns would have yielded a mushy texture. Definitely a keeper
Jen says
Thanks so much, I’m so pleased you loved it!
Liza says
Was a little unsure of this since I never made soup crock pot style. The men kinda went a little crazy over it…like kids eating a cookie for the first time. It was that ahMAZEing! The bacon flavor hidden inside…yummmm! BEST potato soup E.V.E.R! Not heavy but bursting with never before flavor. This could be one of those ‘Grandma’s secret recipe’s” Thank you for this gem!
Jen says
Thank you so much for the best review ever of this recipe! You have a way with words – I love the thought of kids being excited as if it were cookies for the first time! Thanks Liza!
Connee says
Would be helpful for the recipe to include whether the crockpot lid should be placed ON or OFF. I researched and it should be left off. Also think MUCH more seasoning (salt and pepper) should be used (rather than 1-1/2 teaspoons salt and 1/2 teaspoon pepper ??? for the entire crockpot). EASIEST recipe in the world to make and I appreciate your posting. My husband is recovering from bypass surgery and I have prepared your soup as a pick me up for him. Many thanks from Connee on the Eastern Shore of Maryland.November 2023
Jen says
Hi Connee, I hope your husband has speedy recovery! Crockpot recipes are always meant be cooked with the lid on unless otherwise specified. Salt and pepper are easy to add, but difficult to remove, so it’s better for recipes to go lighter and let everyone season to personal taste.
Lynn says
Do you only blend 1/2 or 2/3 of the soup? What happens to the rest
Jen says
Hi Lynn! Thank you for your question! For the soup I blend 1/2-2/3 along with the half and half, cornstarch, and cream cheese and then add it back into the slow cooker with the rest of the soup so there are still the pieces of vegetables and then cook on high for 20 minutes to thicken it up for a richer and creamier soup. Hope it turns out wonderful for you!