This slow cooker potato soup is a rich and creamy dish designed for easy preparation. It combines gold potatoes and savory toppings to create a hearty dinner perfect for any occasion.
List of ingredients
- 3 pounds gold potatoes – peeled and diced into 1-inch pieces (approximately 4-5 large potatoes).
- 3 large garlic cloves – minced finely for flavor distribution.
- 3 cups chicken broth – used as the primary cooking liquid.
- 8 strips uncooked turkey bacon – diced and cooked until crisp.
- 1 cup heavy cream – added at the end for a velvety texture.
- 1 cup shredded cheddar cheese – stirred in until melted.
- 1/2 cup sour cream – adds a subtle tang and thickness.
- 1/2 teaspoon salt – plus additional amounts to taste.
- 1/2 teaspoon ground black pepper – plus additional amounts to taste.
- Chives – optional fresh garnish for color and mild onion flavor.
step-by-step instructions
- Combine Base Ingredients: Add the diced gold potatoes, minced garlic, and chicken broth to your slow cooker. Cover the pot and cook on low for 6–8 hours or on high for 3–4 hours, until the potatoes are fork-tender.
- Create Texture: Use a potato masher or the back of a large spoon to mash most of the potatoes directly in the slow cooker. This process creates a thick, creamy base while leaving some potato chunks for variety.
- Cook the Turkey Bacon: Use the stovetop method by cooking turkey bacon in a skillet over medium heat until crispy, then drain on paper towels. Alternatively, use the oven method by baking on a foil-lined sheet at 400°F (200°C) for 15–20 minutes.
- Incorporate Dairy and Seasoning: Stir in the heavy cream, shredded cheddar cheese, sour cream, salt, and pepper. Continue stirring until the cheese is completely melted and the mixture is well combined.
- Final Touch: Adjust the seasoning if necessary. Ladle the soup into bowls and garnish with chopped chives, crumbled turkey bacon, and extra shredded cheese if desired.
Optimizing Your Potato Selection
Use Gold Potatoes for Buttery Texture
Gold potatoes are an ideal choice for this recipe because they have a naturally buttery flavor and a creamy consistency. They hold their shape reasonably well but break down enough to thicken the broth during the slow cooking process.
Use Russet Potatoes for Thicker Consistency
If you prefer a denser, starchier soup, russet potatoes are a viable alternative. Because they have a higher starch content, they will dissolve more readily when mashed, resulting in a thicker overall texture.
Use Red Potatoes for More Chunks
Red potatoes are waxier than gold or russet varieties, meaning they maintain their structure longer. Use these if you prefer a soup with distinct, firm potato cubes rather than a creamy puree.
Customizing the Flavor Profile
Adding Fresh Chives for Mild Onion Notes
Freshly chopped chives provide a bright contrast to the richness of the cream and cheese. Adding them at the very end as a garnish preserves their color and prevents the flavor from becoming muted by the heat.
Using Garlic Powder as an Alternative
If fresh garlic is unavailable or the flavor is too pungent, you can use garlic powder. Substitute 3 fresh cloves with approximately 1/2 teaspoon of garlic powder stirred into the broth before cooking.
Incorporating Smoked Paprika for Depth
For a deeper, smokier flavor that complements the turkey bacon, add 1/4 teaspoon of smoked paprika. Stir this in along with the salt and pepper to enhance the savory notes of the dish.
Managing Soup Consistency
Increasing the Mash Ratio for Smoothness
To achieve a nearly smooth consistency, increase the amount of mashing performed in the slow cooker. The more potato cells are broken, the more starch is released into the liquid, creating a cohesive and thick base.
Adding Extra Broth for a Thinner Soup
If the soup becomes too thick after adding the dairy, stir in additional chicken broth one-quarter cup at a time. This allows you to reach your preferred consistency without diluting the flavor too significantly.
Using an Immersion Blender for Total Uniformity
For those who prefer a completely smooth soup without any chunks, use an immersion blender directly in the pot. Blend until the potatoes are fully liquefied before stirring in the cheese and sour cream.
Alternative Ingredient Options
Switching to Vegetable Broth
You can easily make this recipe vegetarian-friendly by replacing the chicken broth with vegetable broth. Ensure the vegetable broth is low-sodium to maintain control over the final salt level of the soup.
Replacing Heavy Cream with Half-and-Half
If you want a slightly lighter version of this soup, swap the heavy cream for half-and-half. While the texture will be slightly less rich, the soup will still remain creamy and satisfying.
Using Different Types of Cheese
While cheddar is the classic choice, other melting cheeses work well here. Pepper Jack can be used for a spicy kick, or Gruyere can be substituted for a more sophisticated, nutty flavor profile.
Turkey Bacon Preparation Methods
Pan-Frying Turkey Bacon for Maximum Crispness
Cooking turkey bacon in a skillet allows you to monitor the browning closely. Use medium heat and flip frequently to ensure the bacon becomes crisp without burning, as turkey bacon can cook faster than traditional varieties.
Oven-Baking Bacon for Even Cooking
Baking turkey bacon on a foil-lined sheet is the most efficient method for large batches. This ensures even heat distribution and allows the fat to render away more effectively than in a pan.
Preparing Turkey Bacon in an Air Fryer
An air fryer can produce exceptionally crispy turkey bacon in a short amount of time. Cook at 370°F for about 5-8 minutes, shaking the basket halfway through to ensure a uniform crunch.
Serving and Presentation Suggestions
Garnish Suggestions for Visual Appeal
Beyond chives, consider topping your soup with a dollop of extra sour cream or a sprinkle of paprika. These additions create a professional presentation and add layers of flavor to every spoonful.
Side Dish Pairings for a Complete Meal
This soup pairs exceptionally well with crusty sourdough bread or garlic toast. The acidity and crunch of the bread help balance the richness of the creamy potato base.
Bowl Presentation Tips
Ladle the soup into wide, shallow bowls to allow the toppings to sit on the surface. Arrange the crumbled turkey bacon and cheese in a central pile for an appealing, loaded-potato look.
Storage and Preservation Guidelines
Chilling and Refrigerating Leftovers
Transfer any remaining soup into airtight containers and refrigerate within two hours of cooking. This soup remains fresh and safe to eat for up to four days when stored at a consistent temperature of 40°F or below.
Freezing Guidelines for Cream-Based Soups
While the soup can be frozen, the dairy may separate during the process. To minimize this, freeze the soup in portions in freezer-safe bags, removing as much air as possible to prevent freezer burn.
Proper Thawing Methods
Always thaw frozen soup in the refrigerator overnight rather than on the counter. This ensures a safer temperature transition and helps maintain the integrity of the cream and cheese components.
Technical Reheating Techniques
Slow Simmering on the Stovetop
The best way to reheat this soup is on the stovetop over low heat. This prevents the dairy from scorching and allows you to stir constantly to re-emulsify the fats and liquids.
Microwave Heating in Short Intervals
If using a microwave, heat the soup in 60-second intervals, stirring thoroughly between each session. This avoids hot spots and prevents the cheese from separating or becoming oily.
Adding Liquid to Prevent Separation
Reheated cream soups often thicken significantly. Stir in a tablespoon of chicken broth or milk during the reheating process to restore the original creamy consistency.
Common Troubleshooting Steps
Preventing Dairy from Curdling
To prevent the cream and sour cream from curdling, ensure they are stirred in at the end of the cooking process. Avoid boiling the soup after the dairy has been added, as high heat can break the emulsion.
Balancing Excessive Saltiness
If the soup tastes too salty, you can balance it by adding a small amount of unsalted heavy cream or a squeeze of lemon juice. The acidity of the lemon helps neutralize the perception of salt.
Fixing a Grainy Texture
A grainy texture usually occurs if the cheese was added to a boiling liquid. If this happens, use an immersion blender for a few seconds to smooth out the texture and re-incorporate the fats.
Frequently Asked Questions
Can I leave the potato skins on?
Yes, you can leave the skins on for extra fiber and a more rustic look. Ensure the potatoes are scrubbed thoroughly before dicing to remove any dirt or debris.
How do I store this soup in the fridge?
Store the soup in airtight glass or plastic containers in the main body of the refrigerator. Avoid storing it in the door, where temperature fluctuations are more common.
Can I use frozen diced potatoes?
You can use frozen potatoes, but the cooking time may vary. Frozen potatoes often release more water, so you may need to reduce the amount of chicken broth slightly to avoid a watery soup.
Is it possible to make this without sour cream?
Yes, you can omit the sour cream or replace it with plain Greek yogurt for a similar tang. If you prefer no tang, simply increase the amount of heavy cream by a quarter cup.
Print
Creamy Slow Cooker Loaded Potato Soup
- Total Time: 3 hours 20 minutes
- Yield: 8 cups
- Diet: General
Description
Crock-Pot Potato Soup is creamy, comforting, and packed with tender potatoes, crispy turkey bacon, cheddar cheese, and a touch of garlic—perfect for a cozy, filling dinner.
Ingredients
- 3 pounds gold potatoes (peeled and diced into 1-inch pieces)
- 3 large garlic cloves (minced)
- 3 cups chicken broth
- 8 strips turkey bacon
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- chives (optional)
Instructions
- Step 1: Add the diced potatoes, minced garlic, and chicken broth to your slow cooker. Cover and cook on low for 6–8 hours or high for 3–4 hours, until the potatoes are fork-tender.
- Step 2: Use a potato masher or the back of a spoon to mash most of the potatoes directly in the slow cooker to create a thick, creamy base while leaving some chunks.
- Step 3: Cook the turkey bacon in a skillet over medium heat until crispy, or bake on a foil-lined sheet at 400°F (200°C) for 15–20 minutes. Drain on paper towels.
- Step 4: Add the heavy cream, cheese, sour cream, salt, and pepper. Stir until the cheese is melted and everything is well mixed.
- Step 5: Adjust seasoning if needed. Ladle into bowls and top with chopped chives, crumbled turkey bacon, and extra cheese if you like.
Notes
Want it thinner? Stir in a little more chicken broth or a splash of milk at the end. Texture: Mash more potatoes for a smoother soup, or leave it chunkier for extra texture. Store leftovers in the fridge for up to 4 days. This soup can be frozen, but the texture may change slightly.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 361 kcal
- Sugar: 3 g
- Sodium: 820 mg
- Fat: 21 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 11 g
- Cholesterol: 65 mg