5 hour Crockpot Idaho Potato Soup. Potatoes are cooked under tender, and then bacon, sour cream and shredded cheese is added in to make it super creamy!
This potato soup is so creamy!
This potato soup is next level. Potatoes are slow cooked until tender, then we mash them up for the potato soup base (either by hand or immersion blender). Now its’ time to get creamy.
We add in half and half (oh yes), sour cream (oh yes yes) and shredded cheese (oh yes yes yes) to make a super creamy potato soup that will leave your family with hearts in their eyes.
Oh and then we’re adding in bacon too because why not just make this the BEST POTATO SOUP ever.
Serve this soup with some dinner rolls, sweet cornbread or Italian bread for dipping and enjoy!
How long does potato soup take in the crockpot?
You are going to cook this potato soup in the slow cooker for 5 hours (on HIGH), add a few creamy ingredients and then cook for 10 more minutes so the cheese melts.
Ingredients
- Idaho potatoes (or Russet), chopped up – no need to peel them! Want to use Yukon potatoes? Check out my Yukon Gold potato soup .
- onion
- chicken broth
- butter
- salt & pepper
- half and half
- sour cream
- shredded cheddar cheese
- bacon
How to Make Potato Soup in the Slow Cooker
Add potatoes to the slow cooker. There’s no need to peel them – let’s make it easy on us!
Add in onion, chicken broth, butter and salt and pepper.
Stir to combine everything and then cook for 5 hours or until potatoes are softened.
When there’s a few minutes left on the crockpot, brown some bacon and crumble it up.
Now it’s up to you. Do you want it chunky or creamy? If you want a chunky potato soup, use a potato masher (or spoon) and mash the potatoes until you have the desired chunkiness you want.
Or if you want creamy smooth potato soup, or somewhere in between, use a immersion blender . I usually always use a immersion blender for this soup, blending it until it’s fairly creamy with a few chunks of potatoes still left in it.
Add in half and half (btw here’s how to freeze leftover half and half ), sour cream and shredded cheese.
Add in the cooked bacon.
Cook for 10-15 minutes more, or until cheese is completely melted, stirring often.
Serve in bowls as is or add finely chopped chives, additional sour cream or cheddar cheese on top. Enjoy this potato soup!
Leftovers and Reheating Directions
Store leftover potato soup in an airtight container in the refrigerator. Potato soup stores well for up to 5 days.
To reheat, heat up in the microwave for a few minutes, stirring to to make sure the middle is completely heated. You can also add to a pot and heat on the stovetop, stirring until warm.
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Ingredients
- ▢ 3 pound Idaho Potatoes unpeeled, chopped into ½ inch pieces
- ▢ 1 small onion finely chopped
- ▢ 4 cups chicken broth (this is a 32 ounce container)
- ▢ 2 tablespoons butter
- ▢ 1/2 teaspoon salt
- ▢ 1/2 teaspoon black pepper
- ▢ 3/4 cup half and half
- ▢ 1/2 cup sour cream
- ▢ 1 cup shredded cheddar cheese
- ▢ 8 ounce package bacon cooked until crispy and then crumbled
Instructions
- Add potatoes, onion, chicken broth, butter, salt and pepper into the crockpot. Stir to mix.
- Cook on HIGH for 5 hours, or until potatoes are fork tender.
- Using a potato masher, mash the potatoes until the desired consistency. Alternately, if you want it super creamy you can use an immersion blender (I usually do this!).
- Add half and half, sour cream, shredded cheese and bacon and cook for 10 more minutes, or until creamy and cheese is melted.
- Serve in bowls and enjoy! Garnish with fresh chives, additional sour cream and cheddar cheese if desired.
Crockpot Idaho Potato Soup (5 hours)
Ingredients
- 3 pound Idaho Potatoes unpeeled, chopped into ½ inch pieces
- 1 small onion finely chopped
- 4 cups chicken broth (this is a 32 ounce container)
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3/4 cup half and half
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 8 ounce package bacon cooked until crispy and then crumbled
Instructions
- Add potatoes, onion, chicken broth, butter, salt and pepper into the crockpot. Stir to mix.
- Cook on HIGH for 5 hours, or until potatoes are fork tender.
- Using a potato masher, mash the potatoes until the desired consistency. Alternately, if you want it super creamy you can use an immersion blender (I usually do this!).
- Add half and half, sour cream, shredded cheese and bacon and cook for 10 more minutes, or until creamy and cheese is melted.
- Serve in bowls and enjoy! Garnish with fresh chives, additional sour cream and cheddar cheese if desired.
Recipe Created by Pamela Reed for brooklynfarmgirl.com
