Slow Cooker Potato Soup Recipe
This Slow Cooker Potato Soup Recipe is the ultimate comfort food, perfect for busy weeknight dinners.
It’s my goal this year to start using my crockpot more. Or, ahem, slow cooker. Did you know that Crock-Pot is a trademarked brand name and technically I am not allowed to label this recipe “crockpot potato soup” even though that is what people will likely search for?
Same with Super Bowl and Academy Awards . . . but I digress.
I don’t actually even have a crockpot. I have this Cuisinart 6.5 Programmable Slow Cooker that I LOVE. If you’re in the market for a slow cooker, I can’t recommend it highly enough.
I’ve been testing out some new recipes this week, and they’ve been hit or miss. I tried a slow cooker lasagna that was horrible. This slow cooker potato soup recipe, however, turned out beautifully! I can’t believe I’ve never made potato soup before.Funny story — one night last week, I had a dinner that didn’t finish on time and my son had to be at band practice so I decided to run by Wawa. If you don’t have Wawa in your area, there is no other store I can begin to compare it to. It’s a Philly thing, but it has started expending down the east coast. The best way to describe Wawa is a convenience store, but it’s like no other convenience store chain I’ve ever known. Wawas are clean and bright and they have good coffee and a decent deli. And you know we Philadelphians take our delis seriously.
Yes, we actually order food there. We don’t make it a habit because of course the food isn’t particularly high quality, but it’s dependable and tasty and fairly fresh, and there is one on every street corner so it’s super convenient when you’re in a time crunch. Wawa is my version of fast food because I haven’t darkened the door of a fast food chain other than Chick-Fil-A in years. (Thank goodness there’s not a Chick-Fil-A on every street corner; I’d be a blimp!)
Anyway… we stopped into Wawa one chilly night for dinner and my kids ordered hoagies. I was starving and had nothing at home so I started looking around for something to order for myself. Of course, sandwiches are out of the question for my gluten-free diet, but I noticed a list of soups on the wall. On an impulse, I ordered their potato soup.
I expect there is some gluten in that soup but nothing like the gluten in a sandwich, and I was starving, it was cold outside, and it sounded good to me. (Don’t judge.)
Long story longer, the soup was FANTASTIC, and that is when I decided that I MUST find a potato soup recipe to make at home. To make my life even easier, I decided to try a slow cooker version.
Everyone at the dinner table lapped up this soup like it was candy. It was a total hit, and it makes great leftovers too.
This soup is hearty and comforting, although I suppose it does make for quite a carbalicious dinner. My attempts to stick to a paleo/primal lifestyle are thwarted once again!!! But I promise you, this soup is WORTH it.
- 3 Tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tsp fresh minced thyme
- 2 Tbsp all-purpose flour (I used gluten-free)
- 4 cups chicken stock (homemade, if you have it)
- 6 medium russet potatoes, peeled and cut into 1-inch cubes
- 8 oz cheddar cheese, shredded plus extra for topping
- ½ cup heavy cream
- salt & pepper to taste
- 1 lb bacon
- 1 bunch scallions, sliced
- Heat the olive oil in a large sauté pan, add the onion and cook slowly over medium-low heat until soft and lightly browned. Add garlic and thyme and sauté for another minute or two.
- Stir in the flour and cook for 1 minute.
- Slowly whisk in 1 cup of chicken stock, scraping up any brown bits from the bottom of the pan, then transfer to a slow cooker.
- Add the rest of the broth and potatoes to the slow cooker and stir to combine. Cover and cook until potatoes are tender (4-6 hours on low or 3-4 hours on high).
- About 30 minutes before you’re ready to eat the soup, lay the bacon out on a 13×9-inch baking sheet and cook it in a 400-degree oven for 10-15 minutes or until crispy. Drain on paper towels and then chop it up and place in a serving bowl to use as topping for the soup.
- While the bacon is cooking, use a potato masher to mash potatoes until mostly smooth. You can use a stick blender if you prefer a smoother consistency.
- Stir in the shredded cheddar and cream, and season with salt and pepper to taste.
- Serve the potato soup topped with cheese, bacon and scallions.