What potatoes are best?

You can use russet potatoes or Yukon gold potatoes.

Slow Cooker Cheesy Potato Soup

This hearty potato soup is a simple one-pot meal that delivers a rich and creamy texture with minimal effort. Using a slow cooker allows the flavors to meld deeply, making it a perfect choice for busy weeknights.

List of ingredients

2 lbs large potatoes – peeled and cubed into 1-inch pieces (about 4 potatoes).
2 cups chicken broth – used as the savory liquid base.
8 oz smoked turkey bacon – cooked and cut into bite-sized pieces.
1/2 medium onion – finely chopped for aromatic flavor.
2 garlic cloves – minced.
1 tsp salt – or adjust to personal taste.
1/4 tsp ground black pepper – or adjust to personal taste.
4 Tbsp unsalted butter – used to create the thickening roux.
1/4 cup all-purpose flour – helps achieve a creamy consistency.
2 cups whole milk – adds richness and body.
1 cup cheddar cheese – mild or sharp, shredded.
3/4 cup sour cream – provides a slight tang and extra creaminess.
green onions – chopped for serving and garnish.

step-by-step instructions

Combine Base Ingredients: Place the cubed potatoes, chicken broth, cooked turkey bacon, chopped onion, minced garlic, salt, and pepper into the crockpot.
Slow Cook: Cover the pot and cook on high for 3-4 hours or on low for 5-6 hours. The potatoes are ready when they can be easily pierced with a fork.
Texture Adjustment: Use a fork or potato masher to lightly mash some of the potatoes directly in the pot to thicken the base.
Create Creamy Finish: Stir in the butter, flour, milk, shredded cheese, and sour cream. Mix well and continue cooking on low for 30 minutes to one hour until the soup is thick and creamy.
Final Touch: Garnish each bowl with chopped green onions and any other preferred toppings before serving.

Optimal Potato Selection

Using Russet Potatoes for Thickness

Russets are high-starch potatoes that break down easily during slow cooking. This makes them the best choice if you want a naturally thicker soup with a fluffy texture.

Yukon Gold for a Creamier Finish

Yukon Golds have a medium starch content and a naturally buttery flavor. They hold their shape slightly better than Russets, resulting in a soup that is velvety and smooth.

Red Potatoes for More Texture

Red potatoes are waxier and less likely to disintegrate. Use these if you prefer your soup to have distinct, firm chunks of potato rather than a thick puree.

Sweet Potato Variations

Replacing half of the white potatoes with sweet potatoes adds a hint of sweetness and a vibrant orange color. This version pairs exceptionally well with sharp cheddar cheese.

Protein and Vegetable Enhancements

Adding Shredded Turkey Breast

To increase the protein content, stir in cooked shredded turkey breast during the final hour of cooking. This adds bulk and makes the soup a more filling main course.

Incorporating Diced Beef Tips

Browned beef tips can be added to the crockpot at the beginning of the cooking process. The meat becomes tender over several hours and adds a deep, savory flavor to the broth.

Mixing in Sweet Corn

Adding a cup of frozen or canned sweet corn provides a burst of color and sweetness. Stir the corn in during the last 30 minutes to keep the kernels crisp.

Using Diced Carrots and Celery

For a more traditional vegetable base, add finely diced carrots and celery with the onions. These vegetables add nutritional value and a classic aromatic profile to the soup.

Including Frozen Peas

Frozen peas should be added just before serving to maintain their bright green color. They provide a fresh contrast to the rich, cheesy base of the soup.

Refining the Soup Texture

Hand-Mashing for Rustic Style

Mashing only a portion of the potatoes by hand leaves some chunks intact. This creates a rustic texture that is satisfying and hearty.

Using an Immersion Blender for Smoothness

If you prefer a completely smooth, bisque-like consistency, use an immersion blender directly in the pot. Blend until no lumps remain before adding the dairy.

Managing the Thickness with Reduction

If the soup is too thin, leave the lid off for the final 30 minutes of cooking. This allows excess moisture to evaporate, concentrating the flavors and thickening the liquid.

Adjusting the Flour Quantity

For an even thicker soup, increase the flour to 1/3 cup. Ensure the flour is fully whisked into the butter and milk to avoid any clumps.

Dairy and Cheese Alternatives

Using Half and Half for Extra Richness

Substitute the whole milk with half and half to create a more luxurious and decadent broth. This is ideal for special occasions or a more indulgent meal.

Low-Fat Milk for a Lighter Version

You can use 2% or skim milk to reduce the overall fat content of the dish. The soup will still be creamy, though it will have a slightly lighter mouthfeel.

Greek Yogurt as a Sour Cream Substitute

Plain Greek yogurt can be used in place of sour cream for a similar tangy flavor. It also adds a boost of protein and probiotics to the recipe.

Using a Variety of Cheeses

While cheddar is classic, you can use Monterey Jack for a milder taste or Pepper Jack for a spicy kick. Mixing two types of cheese often creates a more complex flavor.

Freshly Grated vs Pre-Shredded Cheese

Always grate your cheese from a block for the best results. Pre-shredded cheeses contain anti-caking agents that can prevent the cheese from melting smoothly into the soup.

Creative Garnish Options

Adding Fresh Chives and Parsley

Freshly chopped chives or parsley add a bright, herbaceous note that cuts through the richness of the cheese. Sprinkle them on top just before serving.

Incorporating Hot Sauce for Heat

A few dashes of your favorite hot sauce or a swirl of Sriracha adds a spicy dimension. This balances the creamy dairy and enhances the savory notes of the turkey bacon.

Using Oyster Crackers for Crunch

Adding a handful of oyster crackers on top provides a salty crunch. They are a traditional pairing for potato soup and add a satisfying textural contrast.

Extra Sour Cream Dollops

Adding a small dollop of cold sour cream to the center of a hot bowl of soup creates a beautiful visual contrast. It also adds a cool, creamy element to each bite.

Recommended Side Pairings

Pairing with a Fresh Green Salad

A light salad with a lemon vinaigrette is the perfect accompaniment. The acidity of the dressing cleanses the palate between bites of the rich soup.

Serving with Warm Garlic Breadsticks

Warm, buttery garlic breadsticks are ideal for dipping into the creamy potato base. They turn the soup into a complete and comforting meal.

Combining with a Club Sandwich

A toasted club sandwich with turkey and lettuce pairs well with this soup. The crunch of the toast and the freshness of the vegetables complement the soup’s texture.

Serving with Honey Cornbread

Sweet and salty cornbread provides a wonderful flavor contrast. The sweetness of the honey enhances the savory notes of the cheddar and turkey bacon.

Preservation and Reheating Guide

Refrigerating Leftovers Safely

Allow the soup to cool slightly before transferring it to an airtight container. It will stay fresh in the refrigerator for up to three days.

Stovetop Reheating Method

Reheat the soup on the stove over low to medium heat. Stir frequently to prevent the bottom from scorching and add a splash of milk if the soup has thickened too much.

Using the Microwave for Quick Warming

Heat the soup in microwave-safe bowls in 1-minute intervals. Stir between each interval to ensure the heat is distributed evenly throughout the thick liquid.

Why You Should Avoid Freezing

Dairy-based soups often separate or become grainy when frozen and thawed. To maintain the creamy texture, it is best to keep this soup in the refrigerator.

Common Cooking Questions

Which potatoes are best?

Russet potatoes are best for a thick, hearty soup, while Yukon Gold potatoes are ideal for a smoother, creamier result.

Can I skip out on sour cream?

Yes, you can omit the sour cream, though you may lose some of the acidity. A squeeze of fresh lemon juice can be used as a replacement to provide a similar tang.

Why is my soup not thickening?

Your soup may need more time to reduce on low heat. Ensure you have mashed enough potatoes and that the flour and butter roux has cooked through.

Do I need to cook my potatoes before adding them to the soup?

No, the potatoes are designed to cook slowly in the broth. This allows them to absorb the flavors of the garlic, onion, and turkey bacon.