Table of Contents
- Why You’ll Love This Easy Crockpot Soup Recipe
- The Secret to a Perfectly Creamy Potato Soup
- Best Toppings and Variations
- How to Store and Reheat Leftovers
- Pairing Suggestions for a Complete Meal
- Common Mistakes to Avoid
- Key Takeaways
Key Takeaways
This easy crockpot soup recipe is a delicious and comforting meal that requires minimal effort. Made with simple ingredients, it’s creamy, cheesy, and full of flavor. Whether you’re cooking for a family dinner or meal prepping for the week, this slow cooker potato soup is a must-try!
Why You’ll Love This Easy Crockpot Soup Recipe
If you’re looking for a warm and satisfying meal with minimal prep work, this easy crockpot soup recipe is exactly what you need. With just a handful of ingredients, including tender potatoes, melted cheese, and rich cream, it delivers the perfect balance of flavor and texture. This slow cooker recipe is ideal for busy days when you want a home-cooked meal without spending hours in the kitchen.
The Secret to a Perfectly Creamy Potato Soup
The key to achieving the ultimate creamy texture in this slow cooker potato soup lies in the combination of cream cheese, shredded cheddar, and heavy cream. The slow cooking process allows all the flavors to meld together beautifully, resulting in a rich and velvety soup. For an extra smooth consistency, use a potato masher or immersion blender to break down the potatoes before adding the cheese and cream.
Best Toppings and Variations
One of the best things about this cheesy potato soup is how versatile it is. You can customize it with a variety of toppings such as crispy bacon, green onions, sour cream, or even a sprinkle of smoked paprika for extra depth. For a heartier meal, try adding cooked ham or crumbled sausage. If you prefer a lighter version, use low-fat cream cheese and reduced-fat cheese.
How to Store and Reheat Leftovers
This creamy potato soup stores well in the refrigerator for up to four days. Simply place it in an airtight container and reheat on the stove over low heat, stirring occasionally. If the soup thickens too much, add a splash of chicken broth or milk to bring it back to its original consistency. Avoid freezing, as the dairy ingredients may separate when thawed.
Pairing Suggestions for a Complete Meal
Pair this easy crockpot soup with a fresh green salad, a crusty loaf of bread, or even a grilled cheese sandwich for the ultimate comfort food experience. A side of roasted vegetables or a simple slaw can also complement the rich flavors of the soup beautifully.
Common Mistakes to Avoid
To get the best results, avoid overcooking the potatoes, as they may become too mushy. Another common mistake is adding the dairy too early—always wait until the last 15 minutes to stir in the cream cheese and shredded cheese to prevent curdling. Lastly, be mindful of the seasoning; taste and adjust the salt and pepper levels before serving.
Paula Deen’s Creamy Crockpot Potato Soup
Ingredients
- 6 large russet potatoes, peeled and diced
- 1 small onion, finely chopped
- 3 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- 1/2 teaspoon paprika
- 1 (8 oz) package cream cheese, softened
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup heavy cream
- 4 slices bacon, cooked and crumbled
- 2 green onions, chopped (for garnish)
Instructions
- Add diced potatoes, chopped onion, chicken broth, salt, pepper, garlic powder, onion powder, parsley, and paprika into a crockpot.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours until potatoes are tender.
- Mash some of the potatoes with a potato masher for a thicker consistency.
- Stir in softened cream cheese, shredded cheddar cheese, and heavy cream until well combined.
- Cover and let cook for another 15 minutes until the cheese melts and the soup is creamy.
- Serve hot, garnished with crumbled bacon and chopped green onions.
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