This slow cooker potato soup utilizes a roux to achieve a thick, creamy consistency. It is designed for a six-quart slow cooker and requires minimal active preparation time.
List of ingredients
- 1 1/2 pounds russet potatoes – peeled and diced into uniform pieces (680.4 grams)
- 1 onion – finely diced
- 4 cups chicken stock – use 6 cups for a thinner consistency (907 grams or 946.4 ml)
- 1 teaspoon salt – for seasoning the base
- 1/2 teaspoon black pepper – for seasoning the base
- 4 slices thick cut turkey bacon – diced for flavor and fat
- 1/3 cup all purpose flour – used as a thickening agent (40 grams)
- 1/2 cup heavy cream – for richness (113.5 grams or 118.3 ml)
- 1 cup cheddar cheese – shredded, plus extra for garnish (56.5 grams)
- sour cream – optional for serving
- green onions – optional for serving
step-by-step instructions
- Combine Base: Place the diced potatoes, diced onion, chicken stock, salt, and pepper into a large slow cooker.
- Slow Cook: Set the device to cook on high for 3 hours or on low for 6 hours.
- Extract Liquid: Approximately 15 minutes before the cooking time ends, carefully remove 2 cups of the hot cooking liquid from the crock pot.
- Prepare Roux: In a small stock pot over medium heat, cook the diced turkey bacon until crispy. Whisk in the all purpose flour until well combined.
- Emulsify Sauce: Very slowly stir the 2 cups of reserved cooking liquid into the bacon and flour mixture. Once fully incorporated, stir in the heavy cream and shredded cheddar cheese until the cheese is completely melted.
- Finish Soup: Mash the potatoes in the slow cooker using a potato masher or an immersion blender to reach your preferred consistency. Stir the cheese and cream mixture from the stock pot back into the slow cooker.
Guide to Potato Selection
Using Russet Potatoes for Maximum Thickness
Russet potatoes are high in starch, which allows them to break down more easily during the slow cooking process. This characteristic contributes to a naturally thicker soup base before the roux is even added. They are the ideal choice for those who prefer a mealy, traditional potato soup texture.
Integrating Yukon Gold for a Buttery Texture
Yukon Gold potatoes have a waxy texture and a naturally buttery flavor. If you prefer your soup to have distinct, tender chunks of potato rather than a fully mashed consistency, these are the best alternative. They maintain their shape better during long cooking times in a slow cooker.
Preparing Potatoes for Even Cooking
Dicing potatoes into uniform 1-inch cubes ensures that they cook at the same rate. This prevents some pieces from becoming overly mushy while others remain undercooked. Peeling the potatoes is recommended to ensure a smooth, creamy final texture.
Mastering the Thickening Process
Creating a Stable Roux with Turkey Bacon Fat
A roux is a mixture of fat and flour that acts as a thickening agent. By cooking the flour in the rendered fat from the turkey bacon, you coat the starch granules in fat, which prevents them from clumping when liquid is added. This process ensures the soup remains smooth and does not separate.
The Importance of Slowly Adding Stock
Adding the reserved cooking liquid gradually to the roux is critical for a smooth sauce. If you add the liquid too quickly, the flour may clump, creating small lumps of uncooked starch. Whisk constantly as you pour the liquid to maintain a homogenous emulsion.
Using an Immersion Blender for Texture Control
An immersion blender allows you to control the exact thickness of the soup directly in the pot. For a completely smooth soup, blend until no chunks remain. For a rustic feel, pulse the blender a few times or use a hand masher to leave some potato pieces intact.
Ingredient Substitutions and Alternatives
Swapping Chicken Stock for Vegetable Broth
To make the soup vegetarian, replace the chicken stock with a high-quality vegetable broth. This change does not affect the cooking time or the thickening process. Ensure the broth is low-sodium if you are sensitive to salt, as the cheese and turkey bacon already add significant sodium.
Dairy-Free Cream Alternatives
For a dairy-free version, replace the heavy cream with full-fat coconut milk or cashew cream. Coconut milk adds a slight sweetness, while cashew cream provides a more neutral, savory flavor. Ensure the alternative is well-emulsified before adding it to the roux.
Plant-Based Cheese Options
Substitute the cheddar cheese with a plant-based cheddar alternative that is formulated for melting. Not all vegan cheeses melt smoothly, so look for those specifically labeled as ‘melting’ or ‘shreds’ for sauces. Stir these in over low heat to avoid graininess.
Flavor Enhancement Strategies
Adding Aromatic Vegetables
You can increase the nutritional value and depth of flavor by adding diced carrots and celery to the slow cooker. These should be added at the beginning of the cooking process along with the onions. They add a subtle sweetness and a different textural element to the soup.
Incorporating Garlic for Depth
Adding three to four minced garlic cloves to the slow cooker provides a pungent, savory undertone. For a milder flavor, add the garlic during the last 30 minutes of cooking. For a more integrated taste, cook the garlic briefly with the turkey bacon before adding the flour.
Using Smoked Paprika for Extra Color
A half-teaspoon of smoked paprika added during the roux stage can enhance the smoky profile of the turkey bacon. This spice also gives the soup a slightly deeper golden hue. It is particularly useful if you are using plant-based bacon alternatives that have less natural color.
Serving and Pairing Suggestions
Best Toppings for Loaded Potato Soup
To complete the loaded experience, top each bowl with a dollop of sour cream and freshly sliced green onions. Crumbled turkey bacon and an extra sprinkle of sharp cheddar cheese add saltiness and texture. A pinch of paprika on top provides a professional visual finish.
Choosing the Right Side Bread
A crusty sourdough baguette or warm garlic bread pairs well with the creamy texture of the soup. The acidity of sourdough helps balance the richness of the cream and cheese. Toasted ciabatta is another excellent option for dipping.
Complementary Salad Pairings
Serve this soup with a crisp green salad featuring a vinaigrette dressing. The acidity from a lemon or apple cider vinegar dressing cuts through the density of the potato soup. Use bitter greens like arugula or kale to provide a flavor contrast to the savory base.
Storage and Preservation Techniques
Safe Refrigeration Practices
Store leftover soup in an airtight glass or plastic container in the refrigerator. It will remain fresh for two to three days. Ensure the soup has cooled to room temperature before sealing the lid to prevent condensation from altering the texture.
Guidelines for Freezing Creamy Soups
Cream-based soups can separate when frozen and thawed. To minimize this, cool the soup completely and freeze it in portions in freezer-safe bags with air removed. It can be stored for up to three months, though the texture may be slightly grainier upon reheating.
Thawing Procedures for Quality Maintenance
Thaw frozen soup slowly in the refrigerator overnight rather than using a microwave. This gradual temperature change helps the fats and liquids stay integrated. Once thawed, stir the soup vigorously before heating to re-incorporate any separated ingredients.
Effective Reheating Methods
Stovetop Reheating for Consistency
The best way to reheat this soup is over low heat on a stovetop. Stir frequently to ensure the bottom does not burn and to keep the cheese emulsion stable. Add a splash of milk or broth if the soup has thickened too much during storage.
Microwave Settings to Prevent Breaking
When using a microwave, use the medium power setting (50-70%) rather than high. Heat the soup in short 1-minute intervals, stirring thoroughly between each session. This prevents the cream from overheating and separating into oil and solids.
Avoiding High Heat to Maintain Texture
Never bring the soup to a rolling boil during the reheating process. High temperatures can cause the dairy proteins to clump and the fats to break. Keep the soup at a gentle simmer to maintain its creamy, smooth mouthfeel.
Troubleshooting Common Issues
Fixing a Soup That Is Too Thin
If the soup is too thin, you can simmer it on the stovetop for 10-15 minutes to reduce the liquid. Alternatively, mash a few more of the potatoes against the side of the pot to release more starch. You can also whisk in a small amount of cornstarch slurry (cornstarch mixed with water) and heat until thickened.
Correcting Grainy Cheese Texture
Graininess usually occurs when cheese is added to liquid that is too hot, causing the proteins to tighten and separate from the fat. To fix this, remove the soup from the heat and whisk in a small amount of cold heavy cream. Ensure you use a high-quality melting cheese for future batches.
Managing Overcooked Potato Pieces
If the potatoes have completely disintegrated, the soup may become too thick or paste-like. Simply stir in additional chicken stock or milk until the desired consistency is reached. This is a great time to use an immersion blender to create a perfectly uniform texture.
Frequently Asked Questions
Can I make this in an Instant Pot?
Yes, you can adapt this for a pressure cooker. Cook the potatoes, onion, and stock on high pressure for about 10 minutes with a natural release. Follow the same stovetop roux process for the cream and cheese thickening.
How do I make the soup thicker without flour?
You can increase the thickness by mashing more of the potatoes or adding a tablespoon of cream cheese. Another option is to reduce the amount of chicken stock from 4 cups to 3 cups during the initial cooking stage.
Can I use frozen potatoes?
Frozen diced potatoes can be used, but they often release more water than fresh potatoes. You may need to increase the cooking time slightly or reduce the amount of chicken stock to prevent the soup from becoming too watery.
Print
Creamy Slow Cooker Loaded Potato Soup
- Total Time: 3 hours 10 minutes
- Yield: 6 servings
- Diet: General
Description
This Crockpot Potato Soup Recipe is easy to make and even easier to eat! It is the ultimate in comfort food. Loaded with smoked turkey bacon, cheese, and potatoes, your family will love this loaded baked potato soup recipe.
Ingredients
- 1 1/2 pounds russet potatoes (peeled and diced)
- 1 onion (diced)
- 4 cups chicken stock
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 slices smoked turkey bacon (diced)
- 1/3 cup all purpose flour
- 1/2 cup heavy cream
- 1 cup cheddar cheese (shredded)
- sour cream (optional for serving)
- green onions (optional for serving)
Instructions
- Step: In a large slow cooker combine the potatoes, onion, chicken stock, salt and pepper.
- Step: Cook on high for 3 hours or low for 6 hours.
- Step: When there is only 15 minutes left of cooking time, remove 2 cups of the cooking liquid from the crock pot.
- Step: In a small stock pot over medium heat, cook the smoked turkey bacon. Once it is crispy, whisk in the flour.
- Step: Very slowly stir in the cooking liquid from the crock pot. Once it is completely added, stir in the heavy cream, and the cheese. Stir until the cheese is fully melted.
- Step: Mash the potatoes in the crock pot using a potato masher or an immersion blender until you reach the desired consistency. Stir in the mixture from the stock pot. Serve and enjoy!
Notes
This recipe can be made with 4 cups of chicken stock for a hearty thick soup, or 6 cups for a thinner consistency.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 396 kcal
- Sugar: 6 g
- Sodium: 876 mg
- Fat: 19 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 3 g
- Protein: 16 g
- Cholesterol: 59 mg