Slow Cooker Potato Soup Recipe

Potatoes: The base of the soup, providing a hearty and filling texture.

Onion: Adds a subtle sweetness and depth of flavor.

Chicken broth: The liquid base that infuses the soup with savory goodness.

Heavy cream: Adds richness and a creamy texture to the soup.

Bacon: Provides a smoky, savory flavor and a bit of crunch.

Cheddar cheese: Melts into the soup, adding a sharp and tangy taste.

Salt: Enhances the overall flavor of the soup.

Black pepper: Adds a bit of heat and depth to the flavor profile.

When peeling and dicing the potatoes, try to keep the pieces uniform in size. This ensures even cooking and prevents some pieces from becoming mushy while others remain undercooked. Additionally, when adding the heavy cream and cheddar cheese, make sure the soup is not boiling to avoid curdling. Stirring in the bacon at the end preserves its crispiness, adding a delightful texture contrast to the creamy soup.

• potatoes - Substitute with cauliflower: Cauliflower provides a similar texture and can be a lower-carb option.

• onion - Substitute with leek: Leeks offer a milder flavor and can add a subtle sweetness to the soup.

• chicken broth - Substitute with vegetable broth: Vegetable broth is a great alternative for a vegetarian version of the soup.

• heavy cream - Substitute with coconut milk: Coconut milk can provide a creamy texture while being dairy-free.

• bacon - Substitute with turkey bacon: Turkey bacon is a leaner option with less fat.

• cheddar cheese - Substitute with Monterey Jack cheese: Monterey Jack cheese melts well and has a mild flavor that complements the soup.

• salt - Substitute with soy sauce: Soy sauce can add a depth of flavor and umami, though it will change the flavor profile slightly.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor that can be more subtle.

• Allow the potato soup to cool completely before storing. This helps prevent condensation, which can make the soup watery.
• Transfer the cooled soup into airtight containers. For individual servings, use smaller containers or freezer-safe bags.
• Label the containers with the date and contents. This ensures you know how long the soup has been stored and helps avoid any mystery meals.
• Store the soup in the refrigerator if you plan to consume it within 3-4 days. This keeps the potatoes and cream fresh and flavorful.
• For longer storage, place the airtight containers in the freezer. The soup can be frozen for up to 2-3 months without losing its delicious taste and texture.
• When ready to reheat, thaw the soup in the refrigerator overnight. This gradual thawing process helps maintain the soup's consistency.
• Reheat the soup on the stovetop over medium heat, stirring occasionally to ensure even heating. You can also use a microwave, heating in short bursts and stirring in between.
• If the soup appears too thick after reheating, add a splash of chicken broth or heavy cream to reach the desired consistency.
• Garnish with freshly cooked and crumbled bacon and a sprinkle of cheddar cheese before serving to enhance the flavors and presentation.

• For stovetop reheating:

  1. Pour the leftover potato soup into a saucepan.
  2. Heat over medium-low heat, stirring occasionally to prevent sticking.
  3. Once the soup is heated through, usually in about 10-15 minutes, serve hot.

• For microwave reheating:

  1. Transfer the leftover potato soup to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Heat on high for 2-3 minutes, stirring halfway through.
  4. Continue heating in 1-minute intervals, stirring each time, until the soup is hot.

• For slow cooker reheating:

  1. Place the leftover potato soup back into the slow cooker.
  2. Set the slow cooker to low heat.
  3. Allow the soup to reheat for 1-2 hours, stirring occasionally to ensure even heating.

• For oven reheating:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the leftover potato soup to an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Heat in the oven for about 20-30 minutes, or until the soup is hot throughout.

• Slow cooker: Essential for cooking the soup slowly over several hours, ensuring the potatoes become tender and flavors meld together.

• Potato peeler: Used to peel the potatoes before dicing them.

• Knife: Necessary for chopping the potatoes and onion.

• Cutting board: Provides a safe surface for chopping the vegetables.

• Measuring cups: Used to measure the potatoes, chicken broth, and heavy cream accurately.

• Measuring spoons: Used to measure the salt and black pepper.

• Potato masher: Used to mash some of the potatoes to thicken the soup.

• Frying pan: Used to cook the bacon until crispy.

• Cheese grater: Used to shred the cheddar cheese.

• Mixing spoon: Used to stir in the heavy cream, bacon, and cheddar cheese.

• Ladle: Used to serve the soup hot.

Prep ingredients the night before: Peel and dice the potatoes and chop the onion in advance to save time in the morning.

Use pre-cooked bacon: Buy pre-cooked bacon to skip the step of cooking and crumbling it yourself.

Shred cheese ahead: Shred the cheddar cheese and store it in the fridge until needed.

Opt for a potato masher: Mashing the potatoes directly in the slow cooker saves time and reduces cleanup.

Set and forget: Utilize the slow cooker’s timer function to ensure the soup cooks perfectly without constant monitoring.