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

Scale

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

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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.