Can I leave the skins on the potatoes?

It's totally optional, but yes, you could leave all or half of them on to add texture and depth to the soup.

Can I substitute evaporated milk or canned coconut milk?

You could, but keep in mind those will make a thinner soup base. You may need to adjust the amount to get the thickness of the soup how you want it.

Which potatoes are best for Crock Pot potato soup?

Yukon golds have a great creamy, buttery texture. You could also use Russet potatoes.

Slow Cooker Creamy Potato Soup

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This hearty slow cooker potato soup is a rich and comforting meal perfect for chilly days. It combines tender potatoes and creamy dairy to create a satisfying texture that fills the home with savory aromas.

List of ingredients

6 thick cut turkey bacon – provides a smoky, savory base.
1 ½ cups yellow onion, diced – adds aromatic sweetness.
4 cups chicken broth – the primary savory liquid base.
¼ cup all-purpose flour – used to thicken the soup consistency.
2 ½ lbs Yukon gold potatoes, cleaned, rinsed and cut into ¾” pieces – ensures a creamy texture.
3 tsp garlic, minced – adds essential pungent flavor.
1 tsp salt – enhances all other seasoning components.
½ tsp dried thyme – provides a subtle earthy note.
1 tsp paprika – adds a hint of warmth and color.
1 ½ tsp black pepper – provides a mild spicy kick.
2 cups half and half – creates the signature velvety mouthfeel.
1 cup sour cream – adds a slight tang and extra thickness.
2 cups cheddar cheese, shredded and divided in half – provides richness and salty flavor.

step-by-step instructions

Brown the bacon: Cook turkey bacon in a large skillet over medium heat until it is browned and crisp. Remove the bacon and set it aside, but leave 2 tbsp of the rendered drippings in the skillet.
Sauté the onion: Add the diced yellow onion to the skillet with the drippings and sauté for 5-7 minutes until the onions become soft and translucent.
Create the base: Pour the chicken broth into a 6-quart slow cooker and slowly whisk in the flour until the mixture is smooth and no lumps remain.
Combine ingredients: Add the diced potatoes, minced garlic, salt, paprika, thyme, black pepper, cooked turkey bacon, and sautéed onions to the slow cooker. Stir until all ingredients are well combined.
Slow cook: Cover the pot and cook on high for 3-4 hours or on low for 7-8 hours until the potatoes are completely soft and fork-tender.
Add creaminess: Thirty minutes before the cooking time is finished, stir in the half and half and sour cream. Mix well, cover, and continue cooking for the final 30 minutes.
Incorporate cheese: Remove the cover and stir in 1 cup of the shredded cheddar cheese until it is fully melted and combined.
Final garnish: Serve the soup topped with the remaining cup of cheddar cheese, reserved crispy turkey bacon, and freshly chopped green onions.

Optimizing Your Ingredient Selection

Choosing the Right Potato Variety

Yukon Gold potatoes are highly recommended because they have a naturally buttery flavor and a medium starch content. This allows them to hold their shape while still contributing to the overall creaminess of the broth. If you prefer a thicker, more starchy soup, Russet potatoes are a viable alternative as they break down more easily during the slow cooking process.

Selecting a High-Quality Broth

Using a low-sodium chicken broth allows you to control the salt level more precisely throughout the cooking process. If you prefer a different flavor profile, vegetable broth is a suitable replacement that maintains the savory essence of the dish. Ensure the broth is at room temperature before adding it to the slow cooker to avoid temperature shocks.

Dairy Alternatives for Creaminess

Half and half provides a balanced richness, but you can substitute it with a mixture of whole milk and heavy whipping cream for a denser consistency. For those seeking a lighter option, evaporated milk can be used, though it may result in a slightly thinner base. Always add dairy toward the end of the cooking cycle to prevent curdling.

Flour Substitutes for Thickness

All-purpose flour is used to create a simple thickening agent when whisked into the broth. If you need a gluten-free option, a blend of gluten-free flour or a cornstarch slurry can be used. When using cornstarch, mix it with an equal amount of cold water before stirring it into the hot liquid.

Creative Recipe Variations

Adding Nutrient-Dense Vegetables

You can easily increase the nutritional value of this soup by adding diced carrots or celery during the initial slow cooking phase. Frozen corn or steamed broccoli florets can be stirred in during the last 30 minutes of cooking to maintain their color and texture. These additions provide contrasting colors and added vitamins without altering the core flavor profile.

Incorporating Extra Protein

While turkey bacon provides a great base, you can add more substance by stirring in cooked ground turkey or diced turkey sausage. These proteins should be browned in a skillet before being added to the slow cooker to ensure the best texture. Adding protein makes the soup a more filling main course for larger groups.

Increasing the Spice Level

To add a bit of heat, sprinkle red pepper flakes into the slow cooker during the initial mixing stage. A dash of cayenne pepper or a swirl of hot sauce added at the time of serving can also provide a spicy contrast to the creamy cheese. These additions cut through the richness of the dairy and brighten the overall taste.

Using Different Cheese Profiles

While cheddar is the classic choice, you can experiment with other melting cheeses like Monterey Jack, Colby, or Gruyère. White cheddar offers a sharper tang, while Gruyère adds a sophisticated, nutty depth to the potato base. Using a blend of two different cheeses can create a more complex flavor profile.

Pro Cooking Techniques

Ensuring Even Potato Cooking

Consistency in dicing is critical for a uniform texture. Aim to cut all potato pieces into roughly 3/4-inch cubes so that they all reach the same level of tenderness at the same time. If some pieces are significantly larger than others, you may end up with a mix of mushy and undercooked potatoes.

Deciding Whether to Keep Potato Skins

Leaving the skins on the Yukon Gold potatoes adds a rustic look and increases the fiber content of the soup. However, if you prefer a completely smooth and velvety consistency, peeling the potatoes is recommended. Always scrub the potatoes thoroughly with a vegetable brush if you choose to keep the skins.

Prepping Components in Advance

To save time on busy mornings, you can brown the turkey bacon and sauté the onions the night before. Store these components in separate airtight containers in the refrigerator. In the morning, simply transfer them to the slow cooker along with the other ingredients to reduce active prep time.

Achieving a Completely Smooth Texture

For those who prefer a chowder-like consistency over a chunky soup, use an immersion blender. Once the potatoes are cooked but before adding the dairy, pulse the blender several times to break down some of the potato chunks. This naturally thickens the soup by releasing the potato starches into the broth.

Serving and Pairing Ideas

Best Toppings for a Loaded Experience

Treat the soup like a loaded baked potato by offering a variety of toppings. Freshly chopped chives or green onions add a sharp, fresh contrast to the rich cheese. A dollop of cold sour cream and a sprinkle of extra sharp cheddar cheese on top of each bowl enhance the visual appeal and taste.

Complementary Side Dishes

Pair this soup with a crusty loaf of sourdough bread or warm garlic bread to soak up the creamy broth. Homemade cornbread is another excellent pairing, as its slight sweetness complements the salty flavors of the bacon and cheese. A simple side salad with a vinaigrette can provide a refreshing balance to the meal.

Pairing with Roasted Vegetables

To make the meal more balanced, serve the soup alongside roasted carrots or Brussels sprouts. The caramelization from roasting these vegetables adds a depth of flavor that pairs well with the creamy potatoes. This ensures a complete meal with a healthy dose of greens.

Storage and Maintenance

Refrigeration and Shelf Life

Store any leftover soup in an airtight container in the refrigerator for up to five days. Because of the high dairy content, it is important to cool the soup quickly by transferring it to smaller containers before refrigerating. This prevents the center from staying warm too long, which maintains food safety.

Freezing and Thawing Process

This soup can be frozen for up to six months, although the dairy may separate slightly upon thawing. To freeze, allow the soup to cool completely and place it in freezer-safe bags or containers. Thaw the soup overnight in the refrigerator before reheating to ensure a consistent temperature.

Proper Reheating Methods

Reheat individual portions in the microwave on medium power, stirring occasionally to prevent hot spots. For larger quantities, heat the soup on the stove over low to medium-low heat. If the soup has thickened too much during storage, stir in a small splash of half and half or chicken broth to restore the original consistency.

Frequently Asked Questions

Can I use frozen potatoes?

It is not recommended to use frozen potatoes as they often lose their structural integrity and become grainy when thawed and cooked. Fresh potatoes provide the best texture and flavor for this specific slow cooker method.

How do I fix a soup that is too thin?

If the soup is too thin, you can simmer it without the lid for the last hour of cooking to reduce the liquid. Alternatively, you can mash a few of the cooked potatoes against the side of the pot and stir them back in to naturally thicken the base.

Can I make this soup dairy-free?

You can substitute the half and half with an unsweetened cashew or oat cream and replace the sour cream with a plant-based alternative. For the cheese, use a vegan cheddar substitute, though the melting properties may differ from traditional dairy cheese.

Why did my soup curdle?

Curdling usually happens if the dairy is added too early or boiled at too high a temperature. To prevent this, always stir in the half and half and sour cream during the final 30 minutes of cooking on a low or high setting, and avoid bringing the soup to a rolling boil.