Crock Pot Potato Soup For Two

If you are looking for a thick and hearty soup recipe to warm you from the inside out, then you are going to love this Crock Pot Potato Soup recipe. The creamy soup is loaded with tender bits of potatoes that literally melt in your mouth with every bite.

However this is no standard potato soup recipe. Instead of cooking the potatoes in chicken broth and serving it as clear soup, this soup recipe is full of amazing and complex flavors.

That is because in addition to the potatoes, a few other vegetables are added. Then to take it one step further, heavy cream and cheese are added to make the broth nice and creamy.

Finally, real bacon bits are added to the pot to give the soup a slightly smoky flavor. Once everything is combined it gets cooked low and slow in a slow cooker.

One of the best things about this recipe is how easy it is to make. In fact, even a novice cook can easily master this recipe.

Simply place the ingredients in the slow cooker and let it cook until the potatoes are fork tender. Then stir in the milk and cheese and once the cheese melts dinner is ready!

Best Variety of Potato to Use For Potato Soup

When it comes to making the classic Crock Pot Potato Soup, the type of potato you use can significantly influence the texture and flavor of the soup. Russet and Idaho potatoes are popular choices because of their starchy content and fluffy texture when they cook.

They absorb the flavors beautifully, leading to a well-seasoned, hearty soup. This is definitely the type of potato to use if you like a smooth consistency potato soup.

However, if you like chunkier soups, then I highly recommend using Yukon Gold potatoes. They have a natural buttery flavor which will add to the overall flavor of the soup.

However they also hold up well to the long cooking process. Therefore you still have the ability to mash some of the potatoes down after they cook, but leave some of the potatoes pieces whole for added texture.

I have made the soup several times using different varieties of potatoes and the crowd favorite is always Yukon Gold Potatoes. Although if you have frozen shredded hash browns, be sure to check out this Hash Brown Potato Soup recipe. It is an easy short cut recipe when you don’t have potatoes on hand.

Do I Have to Peel the Potatoes When Making Potato Soup?

One common question when making potato soup is whether peeling the potatoes is necessary. The answer largely depends on personal preference.

Leaving the skins on ensures additional nutrients and a rustic, hearty texture to the soup. It can also add a nice visual contrast to the creaminess of the other ingredients.

However, for those who prefer a smoother, more refined consistency, peeling the potatoes is the way to go. The skins can sometimes interfere with achieving that velvety texture many love in a classic potato soup.

However if you do use Russet or Idaho potatoes it is crucial to peel the potatoes. The skins are thicker and don’t break down as much, leaving a touch texture scattered throughout the soup.

How Long to Cook Potato Soup in a Crock Pot?

For this potato soup recipe, cooking on a low setting for 7-8 hours is ideal. This slow, gentle cooking process allows the potatoes to become tender and absorb the rich flavors of the broth and other ingredients.

However if you’re short on time, you can cook the soup on the high setting for 3-4 hours. It will still be delicious, although to be honest, it will be even better the next day as the flavors will have had time to meld.

How to Make the Potato Soup Creamy

To get that iconic creamy texture in potato soup you must add a few simple ingredients. In this recipe, the combination of cheddar cheese, sour cream, and heavy cream is used to transition the brothy soup into a creamy soup.

However you can also use cream cheese for a tangy twist, or even a blend of whole milk and butter as a substitute for the heavy cream.

The key is to add the dairy products towards the end of the cooking process to prevent them from curdling to ensure a smooth and creamy consistency.

Best Way To Blend Crock Pot Potato Soup

Once the potatoes are super soft and tender you must then decide whether or not that you want to blend the soup to get a more smooth consistency. There are several ways to do this, and the amount of time that you spend blending the soup will determine how smooth it turns out.

The easiest way to blend soup is with an immersion blender. Simply place the immersion blender directly inside the crock pot and blend until you achieve the desired consistency.

If you like a bit of texture in your soup, pulse briefly, leaving some potato chunks. Alternatively, for a smooth soup, continue blending until the soup is entirely pureed.

If you don’t have an immersion blender you can use a potato masher to achieve the same results. However you can also ladle the soup into a standard kitchen blender to puree all or part of the soup to get the consistency desired.

However, be sure not to fill the blender more than half full to avoid the risk of the soup splattering out of the top. Then return the soup back into the crock pot and finish the recipe as instructed.

Crock Pot Potato Soup For Two

*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.

INGREDIENTS

• 1 pound Russet potatoes
• 1 rib celery, diced
• 1/4 onion, chopped
• 2 cloves garlic, minced
• 1/4 teaspoon dried parsley
• 2 slices bacon, cooked and diced
• 1 1/2 – 2 cups chicken stock
• 1/2 cup shredded cheddar cheese
• 1/3 cup sour cream
• 1/4 cup heavy cream
• salt and pepper, to taste
• cayenne pepper powder, to taste

INSTRUCTIONS

Start by scrubbing the potatoes to remove any dirt. Then peel and dice in 1/2 inch cubes. Place potatoes in the slow cooker.

Add onion, celery, garlic, parsley, and bacon and stir until well combined. Add the chicken stock (and more if necessary) so that the top of the potatoes are submerged in the liquid.

Cover the crock pot and cook the potato soup on low for 7-8 hours or high for 3-4 hours, or until potatoes can easily be pierced with a fork.

Blend To Desired Consistency

Use an immersion blender or potato masher to blend some of the potatoes until desired consistency is reached.

Stir in cheese, sour cream and heavy cream until smooth. Season with salt and pepper, to taste. Cover and continue to cook on low heat until warmed through, stirring occasionally, about 20 minutes.

Taste the soup and add salt, pepper, and/or red pepper flakes to taste.

Serve warm with additional toppings as desired. Suggested toppings: cheddar cheese, bacon bits, diced green onions.

Enjoy! Mary

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