If you love cozy, comforting meals that make your whole kitchen smell like a warm hug, you are absolutely going to adore this Crockpot Potato Soup with Bacon, Cheddar, and Fresh Parsley Recipe. It’s a luscious blend of tender potatoes simmered to perfection with smoky bacon and ooey-gooey cheddar cheese, all enhanced by a fresh sprinkle of parsley. This soup is all about slow-cooked flavors and simple, hearty ingredients that come together effortlessly to create a dish that feels like a big, delicious reward at the end of the day.
Ingredients You’ll Need
These ingredients might look straightforward, but each one plays a starring role in creating the rich, comforting layers of flavor in this soup. The simplicity makes it a perfect recipe to pull together without fuss, but trust me, you won’t be missing a thing.
- 6 cups peeled and diced potatoes: The hearty base of the soup, providing creamy body and texture once cooked down.
- 1 small onion, finely chopped: Adds a subtle sweetness and depth as it slowly softens in the crockpot.
- 3 cloves garlic, minced: For that zing of aromatic flavor that makes every spoonful sing.
- 6 cups chicken broth: The savory liquid that gently cooks the potatoes and brings everything together.
- 1 teaspoon salt: Essential for enhancing and balancing all the flavors in the pot.
- 1/2 teaspoon black pepper: Adds a whisper of heat and earthiness to the soup.
- 1/2 teaspoon smoked paprika: Brings a subtle smoky warmth complementing the bacon perfectly.
- 1 1/2 cups shredded cheddar cheese: The creamy, sharp richness that melts into the soup for that irresistible decadence.
- 1 cup cooked and crumbled bacon: Introduces smoky, savory crunch and classic comfort food charm.
- 1 cup heavy cream: Makes the soup luxuriously creamy and smooth.
- 1/4 cup all-purpose flour: Helps thicken the soup for that satisfying, velvety texture.
- 1/4 cup chopped fresh parsley: A bright, fresh finishing touch that cuts through the richness beautifully.
How to Make Crockpot Potato Soup with Bacon, Cheddar, and Fresh Parsley Recipe
Step 1: Combine Your Base Ingredients
Start by placing those diced potatoes, finely chopped onion, minced garlic, chicken broth, salt, black pepper, and smoked paprika right into your crockpot. This simple mix is what’s going to simmer and mingle its flavors over time, creating that comforting broth you’ll crave on chilly days.
Step 2: Slow Cook the Soup
Cover the crockpot and let it work its magic. Cook on low for 6 to 8 hours or on high for 3 to 4 hours until the potatoes are tender enough to mash easily. This long, slow cook ensures all the ingredients have time to release their flavors and soften perfectly.
Step 3: Mash for Texture
Here’s where you customize the soup’s body: use a potato masher directly in the crockpot to gently mash some of the potatoes. You want some chunks left for that hearty, satisfying bite, but with enough creaminess to thicken the soup naturally.
Step 4: Add Cream and Flour
In a small bowl, whisk together the heavy cream and flour until smooth and lump-free. Stir this mixture into the crockpot to introduce both richness and thickness, giving your soup that luxurious, velvety consistency.
Step 5: Stir in Cheese and Bacon
Next up, add the shredded cheddar cheese and crumbled bacon to the crockpot. Stir occasionally until the cheese melts completely and the soup thickens just enough to coat your spoon with creamy goodness.
Step 6: Taste and Adjust Seasonings
Give your soup a taste test. Add more salt or pepper if you feel it needs a little extra oomph. The balance of seasoning is key to making this Crockpot Potato Soup with Bacon, Cheddar, and Fresh Parsley Recipe shine!
Step 7: Serve with Fresh Parsley
Finally, ladle that warm, comforting soup into bowls and garnish generously with chopped fresh parsley to add a burst of color and a hint of herbaceous freshness that uplifts every bite.
How to Serve Crockpot Potato Soup with Bacon, Cheddar, and Fresh Parsley Recipe
Garnishes
Besides the fresh chopped parsley, consider topping your soup with extra shredded cheddar, crispy bacon bits, or even a dollop of sour cream for extra creaminess. A sprinkle of chives or green onions also brightens up the bowl wonderfully.
Side Dishes
This soup pairs beautifully with crusty bread or a warm baguette to sop up every last drop. A crisp green salad on the side adds a refreshing contrast to the soup’s rich, velvety texture, making your meal feel well-rounded and satisfying.
Creative Ways to Present
For a fun presentation, serve the soup in hollowed-out mini bread bowls or ramekins lined with crispy bacon. You can also drizzle a swirl of extra heavy cream or a flavored oil over the top for a restaurant-quality finish that’s sure to impress family and friends.
Make Ahead and Storage
Storing Leftovers
This Crockpot Potato Soup with Bacon, Cheddar, and Fresh Parsley Recipe stores beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually have time to meld even more overnight, so leftovers often taste even better.
Freezing
You can freeze this soup, but be aware that the texture of the potatoes may change slightly. Use freezer-safe containers or bags, and freeze for up to 2 months. Thaw overnight in the fridge before reheating, stirring well to re-incorporate any separated ingredients.
Reheating
Reheat on the stovetop over medium heat, stirring frequently. Add a splash of broth or milk if the soup has thickened too much. Avoid microwaving for best texture, but if you do, stir every 30 seconds to heat evenly.
FAQs
Can I use vegetable broth instead of chicken broth?
Absolutely! Vegetable broth is a great substitute if you want to keep this soup vegetarian or simply prefer a lighter flavor. Just make sure the broth is well-seasoned to maintain the soup’s rich taste.
Is it possible to make this soup without cream?
Yes, you can swap the heavy cream for milk or a non-dairy milk (like oat or cashew milk) to lighten up the soup, but the texture may be a bit thinner. To thicken it, you might need to add a bit more flour or use a small amount of cornstarch slurry.
Can I prepare this soup in advance?
This soup is perfect for making ahead of time! Just prepare it as instructed, then cool and refrigerate. When ready to serve, gently reheat and add fresh parsley right before serving for the freshest flavor.
How can I make the soup thicker?
If you prefer a thicker soup, mash more of the potatoes during cooking or add an extra tablespoon of flour mixed with cream before stirring in. Simmer it uncovered for a bit longer to reduce liquid thickness if needed.
Can I add other vegetables to this Crockpot Potato Soup with Bacon, Cheddar, and Fresh Parsley Recipe?
Definitely! Feel free to toss in diced carrots, celery, or even corn for additional texture and flavor. Just keep in mind vegetables with shorter cook times may need to be added halfway through cooking rather than at the start.
Final Thoughts
There’s something incredibly satisfying about a bowl of slow-cooked comfort food, and this Crockpot Potato Soup with Bacon, Cheddar, and Fresh Parsley Recipe is a shining star among them. It wraps you in warmth, fills your kitchen with an inviting aroma, and brings everyone together around the table. Give it a try soon—you’ll be dreaming of cozy nights and creamy, cheesy spoonfuls in no time!
Print
Crockpot Potato Soup with Bacon, Cheddar, and Fresh Parsley Recipe
- Prep Time: 0h 20m
- Cook Time: 6h 0m
- Total Time: 6h 20m
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Description
This comforting Crockpot Potato Soup is a creamy, cheesy delight loaded with tender potatoes, savory bacon, and a hint of smoky paprika. Perfect for cozy days, it’s easy to prepare by simply combining ingredients in your slow cooker and letting it work its magic. The soup is thickened with a flour and cream mixture, then enriched with cheddar cheese and topped with fresh parsley for a flavorful finish.
Ingredients
Main Ingredients
- 6 cups peeled and diced potatoes
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
Enriching Ingredients
- 1 1/2 cups shredded cheddar cheese
- 1 cup cooked and crumbled bacon
- 1 cup heavy cream
- 1/4 cup all-purpose flour
Garnish
- 1/4 cup chopped fresh parsley
Instructions
- Combine Ingredients: Place the diced potatoes, chopped onion, minced garlic, chicken broth, salt, black pepper, and smoked paprika into the crockpot, ensuring everything is evenly distributed.
- Slow Cook: Cover and cook on low for 6-8 hours, or alternatively on high for 3-4 hours, until the potatoes are tender and easy to mash.
- Mash Potatoes: Use a potato masher to gently mash some of the potatoes directly in the crockpot, thickening the soup while leaving appealing potato chunks.
- Prepare Cream Mixture: In a small bowl, whisk together the heavy cream and all-purpose flour until completely smooth to avoid lumps.
- Incorporate Cream Mixture: Stir the cream and flour mixture into the crockpot, mixing thoroughly to integrate the thickening agent evenly.
- Add Cheese and Bacon: Add the shredded cheddar cheese and crumbled bacon to the soup, stirring occasionally until the cheese melts completely and the soup thickens slightly.
- Season to Taste: Taste the soup and adjust the seasoning with additional salt and pepper if necessary to suit your preference.
- Serve: Ladle the hot soup into bowls and garnish each with chopped fresh parsley for a fresh, vibrant finish.
Notes
- For a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth.
- If you want a thicker soup, mash more potatoes or add an additional 2 tablespoons of flour mixed in cream.
- To save time, prepare the bacon in advance and store it in the fridge until ready to add.
- This soup can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- For extra flavor, consider adding a splash of hot sauce or a pinch of cayenne pepper when seasoning.
