Recipes

Easy Crock Pot Potato Soup

Easy Crock Pot Potato Soup

This easy crock pot potato soup is so delicious, easy, and comforting. You will adore all these savory cozy flavors like bacon, creamy potatoes, and cheese. I love making slow cooker soups for my family because they’re so flavorful and I know everyone will be satisfied and full after dinner. 

This easy crock pot potato soup takes 15 minutes to prep, 5 hours to cook, and makes 12 delicious servings! I used russet potatoes because they are waxy, starchy, creamy, and easy to peel. However you can also use other potatoes such as sweet potatoes, red bliss potatoes, purple, Idaho, baby reds, or any kind you like!

What ingredients do you need to make this slow cooker dish?

  • 8 oz bacon
  • 1 cup thinly diced shallots
  • 1 cup chopped carrots
  • 8 whole small russet potatoes, peeled and diced
  • 8 cups chicken broth
  • 3 tbsp. Rice flour
  • 2 cups buttermilk
  • 2 tsp salt
  • 2 tsp garlic powder
  • 2  tsp paprika
  • 1 tsp ground black pepper
  • 1 tsp onion powder
  • 1 tsp cayenne pepper
  • 1 ¼ tsp dried dill
  • 1 ¼ tsp dried thyme
  • ½ tsp red pepper flakes
  • 1 tsp. minced fresh parsley
  • 1 cup grated Monterey Jack
  • 1/4 cup Parmesan

This slow cooker dish is so mouthwateringly delicious.

easy crock pot potato soup

Directions for this easy crock pot potato soup:

  • Fry the bacon in a large skillet on medium heat.
  • Once the bacon is fully cooked and crispy set them aside some paper towels to absorb the grease.
  • Scoop 1 tbsp of the bacon grease in your crock pot and turn it on.
  • Add the shallots and potatoes and put the lid on and cook on high for 1 hour.
  • Combine all the dry seasonings and herbs and rice flour in a small mixing bowl and whisk until they’re thoroughly combined before sprinkling over the tops of the potatoes and mashing a little bit to incorporate the spices well
  • Pour in the buttermilk and chicken broth and stir a little bit before putting the lid back on and cooking on high for three hours.
  • Stir the soup and add in the carrots and Monterey Jack cheese put the lid back on for another 20 minutes
  • Turn the crockpot off and leave off the lid and use a potato masher to mash the soup all the way up before allowing it to cool off for about 20 minutes.
  • If it still not blended very well use a sturdy whisk to whisk the soup thoroughly once it has cooled down enough to be safe to touch.
  • Crumble up the bacon and garnish the top of each bowl of easy crock pot potato soup with fresh Parmesan and crumbled bacon.
Print

Easy crockpot potato soup

The slow cooker soup with potatoes carrots and bacon is so delicious just wait until you have a bite
Course Main Course
Cuisine American
Keyword bacon, crockpot, dinner, easy recipe, mashed potatoes
Prep Time 15 minutes
Cook Time 5 minutes
Resting Time 15 minutes
Total Time 35 minutes
Servings 12 Servings
Calories 515kcal
Author Anyreasonlife
Cost $8

Equipment

  • Large crockpot

Ingredients

  • 2 lbs Russet potatoes Skinned and diced
  • 1 cup Thinly Diced shallots
  • 1 cup Chopped carrots
  • 8 oz bacon
  • 8 cups Chicken broth
  • 3 tbsp rice flour or cornstarch
  • 2 cups Buttermilk
  • 2 tsp salt
  • 2 tsp Garlic powder
  • 2 tsp paprika
  • 1 tsp black pepper
  • 1 tsp cayenne pepper
  • 1 tsp onion powder
  • 1 1/4 tsp Dried dill
  • 1 1/4 tsp dried thyme
  • 1/2 tsp red pepper flakes 
  • 1 tsp minced fresh parsley
  • 1 cup Monterey Jack cheese
  • 1/4 cup Parmesan

Instructions

  • Fry the bacon in a large skillet on medium heat.
  • Once the bacon is fully cooked and crispy set them aside some paper towels to absorb the grease. 
  • Scoop 1 tbsp of the bacon grease in your crock pot and turn it on. 
  • Add the shallots and potatoes and put the lid on and cook on high for 1 hour. 
  • Combine all the dry seasonings and herbs and rice flour in a small mixing bowl and whisk until they’re thoroughly combined before sprinkling over the tops of the potatoes and mashing a little bit to incorporate the spices well
  • Pour in the buttermilk and chicken broth and stir a little bit before putting the lid back on and cooking on high for three hours. 
  • Stir the soup and add in the carrots and Monterey Jack cheese put the lid back on for another 20 minutes
  • Turn the crockpot off and leave off the lid and use a potato masher to mash the soup all the way up before allowing it to cool off for about 20 minutes.
  • If it still not blended very well use a sturdy whisk to whisk the soup thoroughly once it has cooled down enough to be safe to touch.
  • Crumble up the bacon and garnish the top of each bowl of soup with fresh Parmesan and crumbled bacon. 

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