Our Slow Cooker Potato Soup Recipe has been a family favorite for so many years! Crockpot potato soup recipe has all the best ingredients. . . potatoes, chicken broth, garlic, dry ranch dressing, dried parsley, real bacon bits, cheddar cheese, and sour cream!
Why we love Slow Cooker Potato Soup Recipe
We love today’s crockpot potato soup; a quick prep in the morning and arrive home later to dinner ready to go!
I’m sure you agree there’s nothing better.
![Slow Cooker Potato Soup Recipe (2) Slow Cooker Potato Soup Recipe (2)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
We hope you’ll love our Coca-Cola BBQ Pulled Chicken Sandwich Recipe too!
Stay cozy with our Slow Cooker Potato Soup Recipe
I can hardly believe that the autumn and winter months are here but what better way to celebrate than with a slow cooker soup! I use to think that a good potato soup couldn’t be made in the slow cooker…
I was proven totally wrong with this recipe. It turns out perfect every. single. time!
Ingredients in Slow Cooker Potato Soup Recipe
- red potatoes
- onion
- chicken broth
- garlic
- dry ranch dressing mix
- dried parsley
- salt and pepper to taste
- real bacon bits
- half and half
- cheddar cheese
- light sour cream
- chives or green onions
Slow Cooker Tips & Tricks
Let’s just have a little talk about our slow cookers here for a minute. . .
As most of you know I’m a graduate of the Culinary School and one of the classes that’s required is Sanitation and Safety. During this class we had an eye-opening chat about slow cookers and how they can be the perfect breeding ground for bacteria and pathogens.
- If not careful they can be the perfect breeding ground for bacteria and pathogens.
- Preheat your crock pot just like you preheat your oven so plug it in and turn it to the high setting to get it nice and hot from the start for cooking. After all there is only one little probe heating the whole slow cooker!
- Add everything into the crock pot as warmed up as it can be, to cut down on the getting-the-food-hot portion of cooking, this is where you need to be cautious and make sure it is all hot and up to cooking temperature in 2-3 hours.
- If food stays between 41 degrees and 135 degrees for 4 hours, then it has to be thrown out because the bacteria and pathogens have had much too much time to grow and a food borne illness is a likely result.
- If you add meat; be sure it is thawed and NEVER added frozen, if it’s beef or pork brown it first.
- Add liquids hot ie: like use HOT water or warm up any liquids in the microwave first then add them in already hot.
- Spray the ceramic insert with cooking spray to make clean up a snap! It’ll wipe out with no sticking!
Slow Cookers are wonderful things and if we take a couple of quick precautions to keep food safe while using them… they are even better! 🙂
Prep Time15 minutes
Cook Time8 hours
Total Time8 hours 15 minutes
Ingredients
- 10 red potatoes, cubed
- 1 large onion, diced and sautéd in butter
- 5 cups chicken broth (or 5 water with 3 tablespoons chicken bouillon)
- 1 teaspoon minced garlic
- 1 tablespoon dry ranch dressing mix
- 2 teaspoons dried parsley
- salt and pepper to taste
- 1 (3 ounce) package of real bacon bits
- 1 cup half and half
- 1 cup cheddar cheese, shredded
- 1 cup light sour cream
- 1/4 cup chives or green onions
Instructions
- Place the first 9 ingredients in the crock pot.
- Cover and cook on high for 4 hours or low for 8 hours.
- The potatoes should be tender.
- Stir in half and half, cheese, sour cream and chives or green onion.
- Heat through and serve.
Nutrition Information:
Yield:
10Serving Size:
1
Amount Per Serving:Calories: 455Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 34mgSodium: 883mgCarbohydrates: 67gFiber: 7gSugar: 7gProtein: 16g
* I got this recipe from my friend Carol… she’s awesome!
More Slow Cooker Recipes
- Coca-Cola BBQ Pulled Chicken Sandwich
- White Chicken Chili
- Slow Cooker Honey Chipotle Chicken
- Mediterranean Chicken with Brown Rice
- Slow Cooker Creamed Corn
- Cafe Rio Sweet Pork (copycat)
- Slow Cooker Chicken Cordon Bleu
We know you’ll adore this Slow Cooker Potato Soup recipe… it’s a crowd pleaser for sure.
One more thing before you go…
We love creating recipes and sharing our adventures with you, so if you can do us a huge favor it’d really support us! It’s easier to stay motivated to share our best with you when we hear from you! We adore our readers and it really makes our day to get comments, social tags/shares, or pins that you save for later to share with your family and friends.
Our hearts sing when you do.
We SEE you and we do our very best to respond to all the love! It also amps up our mo-jo so we get lots of awesome things done around here. Please reach out if you have questions or comments via our email: ruthie@cookingwithruthie.com. We’re excited to see you again soon!
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Thanks for sharing in the CWR blog-love!
Love Always,
Ruthie & Madeliene
FAQs
Combine cornstarch and a little bit of water—or the chicken stock from the soup—in a small bowl. With the soup simmering over medium-low heat, whisk in the slurry. The soup should start to thicken almost immediately.
Which potatoes hold up best in soup? ›
ANSWER: Waxy potatoes or those called boiling potatoes stand up well in soups and stews. These have thin skin and are high in moisture and low in starch. Potatoes that are low-starch and high-moisture hold together better. Yukon Gold potatoes are on the medium-starch side and will hold their shape in soups.
Does evaporated milk curdle in crockpot? ›
Stirring milk or cream into a pot on the stove tends to happen at the tail end of the cooking process to prevent curdling, however, if you're making potato soup in a slow cooker, evaporated milk is the best option to avoid separation.
Why isn't my potato soup creamy? ›
Why isn't my potato soup creamy? Most creamy soups require you to add dairy of some sort into it. If you're finding your soup is too thin adding milk, add in cream instead, or whole milk.
Does cream cheese thicken potato soup? ›
Cream cheese can be a delicious and tangy thickener for mashed potatoes so it stands to reason that it can also be used to add body to your favorite silky potato soup recipes — right? The answer is yes. It only works well if you do it carefully, though.
Why aren't my potatoes getting soft in my potato soup? ›
It's possible that the variety of potatoes you used may have a firmer texture, even when fully cooked. For soups, it's generally recommended to use russet or Yukon Gold potatoes, as they tend to break down and become softer when cooked.
Can you put cream in a slow cooker? ›
Dairy. Prolonged cooking of dairy products causes them to separate. Adding milk, cream or yogurt to crockpots at the beginning of cooking is a sure-fire way to wind-up with a grainy, watery mess at the end. Stir it in once the recipe has finished cooking.
Why is my potato soup curdling? ›
Many recipes for potato soup call for at least one dairy ingredient to enhance the soup's flavor and texture, but this poses a problem: heat can easily curdle dairy. Curdling occurs when milk-based products are exposed to hot temperatures too quickly, causing the protein in the dairy to separate from the water.
Why do you put evaporated milk in soup? ›
Evaporated milk gives body to smoothies, thickens up and sweetens coffee, and adds nuance and richness to creamy soups and chowders, not to mention savory sauces and even oatmeal. If you don't have much of a sweet tooth, you can also use it in place of sweetened condensed milk in plenty of desserts.
How do you make potato soup not taste bland? ›
You can also add some grated cheese. I would use a hard cheese like Parmigiano or Romano. Now just season to taste. With a simple soup like potato, I would stick to salt and pepper only.
Try adding a little more salt. That's usually the answer to any issue of blandness, no matter the recipe in question. A basic Appalachian style potato soup uses only a handful of simple ingredients, leaning on milk and water and often bouillon to create the brothy soup base.
How much cornstarch to thicken potato soup? ›
Whisk 2 tbsp (25 g) of cornstarch or 2 tbsp (30 g) of flour with 1⁄4 cup (59 mL) of cool water. Once the starch is completely dissolved, pour the slurry into the main pot. Heat the soup to boiling for 1 minute, then reduce the heat and simmer until the soup is as thick as you'd like it.
Can I add flour to my potato soup to make it thicker? ›
To thicken potato soup without creating lumps, you can use a roux made of equal parts butter and flour. Melt the butter in a separate pan, add the flour, and whisk until smooth. Slowly whisk the roux into the soup, and let it simmer until thickened. Be sure to whisk continuously to prevent lumps from forming.
Is cornstarch or flour better for thickening soup? ›
It's important to note that cornstarch has twice the thickening power of flour. If you need to substitute cornstarch to thicken liquid in a recipe that calls for ¼ cup (four tablespoons) flour, you only need two tablespoons cornstarch.