Slow Cooker Potato Soup
It's loaded with crispy bacon, sour cream, and cheese.
By Lauren Miyashiro; Recipe by Kellie Kelley
Jump to recipe
Yields:
6 - 8 serving(s)
Prep Time:
20 mins
Total Time:
4 hrs 20 mins
When cooking a batch of potato soup, Ree Drummond doesn't mess around. "It can't be too lumpy," she says. "Potato soup has to have a pureed, smooth potato component. And most of all… it has to make me close my eyes, sigh, and feel like everything till the end of time is going to be okay." Take one taste of this slow cooker potato soup and you'll agree: mission accomplished! An easy spin on Ree's perfect potato soup recipe, this creamy soup has a simmered-on-the-stove flavor without having to stand over a hot pot all day! Just crank up your slow cooker on a cool fall day for this scrumptious slow cooker soup! Topped with extra cheese, crispy bacon, sour cream, and a sprinkle of chives, it's an all-time favorite potato recipe.
What type of potatoes are best for potato soup?
Russets are the perfect type of potato for making soup because they are high in starch which helps thicken the soup.
Do you need to peel potatoes for potato soup?
That's totally up to you. For the best texture, Ree recommends peeling the potatoes before adding them to the slow cooker. The peels are tougher than the potato flesh and won't blend as smoothly.
What's the safest way to blend hot soup?
This recipe calls to blend the soup to give it a smooth and delicious texture. But before you throw the soup in the blender and hit "puree," remember—safety first! Using an immersion blender to puree the soup directly in the slow cooker is the safest method and keeps you from having to wash your blender. If you don't have an immersion blender, you can use a regular countertop blender: Add about two-thirds of the soup to your blender, place the top on the blender, and remove the insert from the top. (This is very important, because it allows the steam to escape, preventing dramatic blender eruptions!) Now, place a kitchen towel over the hole in the lid to catch any spatters, and blend away!
Do you have to blend potato soup?
Nope! If you prefer a chunky, rustic texture, skip the blender altogether and use a potato masher or large fork to mash the potatoes in the soup to your desired consistency. It will still be absolutely delicious!
Can you freeze slow cooker potato soup?
Yes, this potato soup can be frozen for up to 2 months! Simply let the soup cool, transfer it to a freezer-safe container (or multiple containers), and freeze. Let the soup thaw in the refrigerator overnight and reheat slowly over low heat on the stove.
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Ingredients
- 6
slices bacon, chopped
- 2 lb.
russet potatoes, peeled and cubed
- 3
celery stalks, sliced
- 1
large leek, cleaned and chopped
- 3
garlic cloves, finely chopped
- 4 cups
chicken stock
- 1 tsp.
kosher salt
- 6
sprigs of fresh thyme
- 1/2 tsp.
ground black pepper
- 3/4 cup
sour cream, plus more for serving
Shredded cheddar cheese, chopped chives, sour cream, and reserved bacon, for serving
Directions
- Step 1Heat a large skillet over medium heat. Add the bacon strips and cook until golden brown, 6 to 8 minutes. Remove to a paper towel lined plate. Reserve 2 pieces for garnish. Crumble the remaining 4 pieces.
- Step 2Place the crumbled bacon, potatoes, celery, leek, garlic, stock, salt, thyme sprigs, and pepper in the base of a 6- to 8-quart slow cooker. Put the lid on the slow cooker, and cook on high for 4 hours (or low for 6 to 8 hours) until the potatoes are tender when pierced with a fork. Remove the thyme sprigs and discard.
- Step 3Use an immersion blender to blend the soup to a semi-smooth consistency, leaving small chunks of potato and vegetables for texture. Stir in the sour cream. (Add 1/4 to 1/2 cup of water, to thin the soup out to your desired consistency). Serve in bowls with cheese, chives, additional sour cream, and the reserved bacon slices crumbled over top.
- Step 1Heat a large skillet over medium heat. Add the bacon strips and cook until golden brown, 6 to 8 minutes. Remove to a paper towel lined plate. Reserve 2 pieces for garnish. Crumble the remaining 4 pieces.
Tip: This potato soup can be frozen up to two months. Let it cool completely then transfer to an airtight container before freezing.
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