Easy Crockpot Potato Soup: Comfort in Every Spoonful
This Easy Crockpot Potato Soup provides a comforting, hearty meal designed for ultimate convenience, featuring lighter protein options like turkey bacon and chicken ham.
Preparation involves minimal chopping and can be completed in under 15 minutes, before your slow cooker does all the work, simmering for 4-6 hours on high or 6-8 hours on low. The potatoes break down beautifully, creating a creamy, thick texture without needing heavy cream, while the savory turkey bacon and chicken ham infuse rich, smoky flavors throughout.
Perfect for busy weeknights or a cozy weekend gathering, this satisfying soup pairs wonderfully with a simple green salad or a slice of crusty bread.
Easy Crockpot Potato Soup With Turkey Bacon And Chicken Ham
This Crockpot Potato Soup features tender potatoes, savory turkey bacon, and lean chicken ham.
Ingredients
- 3 lb (1.36 kg) Russet potatoes, peeled and diced into 1-inch (2.5 cm) cubes
- 1 medium (150g) yellow onion, finely diced
- 3 cloves (15g) garlic, minced
- 4 cups (960ml) low-sodium chicken broth
- 1 teaspoon (5g) salt
- 1/2 teaspoon (2.5g) black pepper, freshly ground
- 1/2 teaspoon (2.5g) dried thyme
- 1/4 teaspoon (1.25g) smoked paprika
- 8 slices (100g) turkey bacon, cooked until crispy and crumbled
- 1 cup (150g) cooked chicken ham, diced into 1/2-inch (1.25 cm) cubes
- 8 oz (226g) cream cheese, full-fat, softened and cut into 1-inch (2.5 cm) cubes
- 2 cups (480ml) milk (whole or 2%)
- 1 cup (113g) shredded sharp cheddar cheese, for garnish
- 2 tablespoons (15g) fresh green onions, thinly sliced, for garnish
Instructions
- Heat a large skillet over medium heat (350°F / 175°C). Cook 8 slices (100g) turkey bacon for 6-8 minutes, turning occasionally, until crispy and deeply golden brown. Remove from skillet, drain on paper towels, and once cooled, crumble into small pieces. Reserve 1-2 tablespoons (10-15g) of crumbled turkey bacon for garnish.
- If not already cooked, brown 1 cup (150g) diced chicken ham in the same skillet for 2-3 minutes over medium-high heat (375°F / 190°C) until slightly caramelized. Set aside.
- Add 3 lb (1.36 kg) peeled and diced potatoes, 1 medium (150g) diced yellow onion, and 3 cloves (15g) minced garlic to a 6-quart (5.7 L) slow cooker. Pour in 4 cups (960ml) low-sodium chicken broth. Season with 1 teaspoon (5g) salt, 1/2 teaspoon (2.5g) black pepper, 1/2 teaspoon (2.5g) dried thyme, and 1/4 teaspoon (1.25g) smoked paprika. Stir gently for 15-20 seconds to combine ingredients.
- Cover the slow cooker with its lid. Cook on the LOW setting for 6-7 hours, or on the HIGH setting for 3-4 hours, until potatoes are fork-tender and easily mashable.
- Once potatoes are tender, remove the lid. Mash approximately half of the potatoes directly in the slow cooker with a potato masher or sturdy fork for 30-60 seconds until desired consistency is achieved.
- Add 8 oz (226g) softened cream cheese cubes and 2 cups (480ml) milk to the slow cooker. Stir continuously for 2-3 minutes until cream cheese is fully melted and smoothly incorporated, creating a creamy texture.
- Cover the slow cooker again. Cook on HIGH for an additional 20-30 minutes, until the soup is thoroughly heated through, creamy, and gently simmering.
- Uncover the slow cooker. Stir in 1 cup (150g) cooked diced chicken ham and the majority of the crumbled turkey bacon. Reserve the previously set aside 1-2 tablespoons (10-15g) of crumbled turkey bacon for individual garnishes.
- Ladle hot potato soup into individual serving bowls. Top each serving with 1/4 cup (28g) shredded sharp cheddar cheese, 1 tablespoon (7.5g) fresh green onions, and the remaining reserved crumbled turkey bacon.
Notes
- For a smoother soup, use an immersion blender directly in the crockpot after mashing. Blend for 1-2 minutes until desired creaminess is achieved.
- To add extra flavor, sauté 1 medium (150g) diced onion and 3 cloves (15g) minced garlic in 1 tablespoon (15ml) of olive oil for 5 minutes until softened before adding them to the slow cooker.
- Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop over medium-low heat (250°F / 120°C) or in the microwave. Add 1-2 tablespoons (15-30ml) of milk or broth if needed to restore consistency.
- Taste the soup after mashing potatoes and adding dairy. Adjust seasoning by adding 1/4 teaspoon (1.25g) salt and 1/8 teaspoon (0.6g) black pepper at a time, if needed, until desired flavor is achieved.
Nutritional Information (Estimated per serving)
- Calories: 520 kcal
- Protein: 30 g
- Fat: 28 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Sodium: 950 mg
Note: Nutritional values are estimates and can vary based on specific ingredients and preparation methods.
Pro Tips for a Perfectly Creamy Potato Soup
Ingredient Tips
- Potato Prep for Creaminess:Cut Russet or Yukon Gold potatoes into uniform 1-inch cubes. Rinse under cold water for 2-3 minutes to remove excess starch, preventing a gummy texture and promoting smooth soup.
- Crispy Turkey Bacon:Cook turkey bacon in a skillet over medium heat for 6-8 minutes, flipping occasionally, until golden brown and crisp. Chop into 1/4-inch pieces for optimal flavor and texture distribution.
- Optimal Ham & Aromatics:Dice chicken ham into 1/2-inch cubes for a balanced, savory bite. Finely mince 1 small yellow onion (about 1 cup) and 3 cloves of garlic for seamless flavor infusion.
- Cream Cheese for Richness:Add a full-fat 4 oz block of cream cheese, cut into 1-inch cubes, during the final 30 minutes of cooking. It will melt smoothly, creating a rich, tangy finish.
Technique Tips
- Sauté Aromatics First:Sauté diced onion in 1 tablespoon olive oil over medium heat for 5-7 minutes until translucent. Add minced garlic for the final 60 seconds, stirring until fragrant, to build a deep flavor base.
- Achieve Natural Thickness:Once potatoes are fork-tender (after 6-8 hours on LOW or 3-4 hours on HIGH), remove 1.5 to 2 cups of the cooked potatoes. Mash vigorously until smooth, then stir back into the soup for a creamy, naturally thickened base.
- Prevent Dairy Curdling:When adding 1-2 cups whole milk or half-and-half, ensure your crockpot is on LOW or has been turned off for 10 minutes. Slowly whisk until incorporated and the soup is bubbling gently at the edges.
- Precise Seasoning Adjustment:Add 1 teaspoon salt and 1/2 teaspoon black pepper initially. After all dairy is incorporated, taste the soup. Adjust with 1/4 teaspoon increments of salt and pepper until perfect, allowing flavors to meld.
- Fresh Herb Finish:Stir in 1/4 cup freshly chopped chives or parsley during the last 5 minutes of cooking. Gentle heat releases their aromatic oils, providing a vibrant, fresh counterpoint to the rich soup.
Common Issues
- Soup is Too Thin:Whisk 2 tablespoons all-purpose flour with 1/4 cup cold milk until smooth. Stir this slurry into the hot soup, then cook on HIGH for an additional 15-20 minutes, stirring every 5 minutes, until it visibly thickens and coats the back of a spoon.
- Soup is Too Thick:Should the soup become too dense, slowly stir in 1/2 cup warm chicken broth or milk at a time. Allow 5 minutes between additions to assess consistency, until it gently slides off a spoon with ease.
- Potatoes Not Tender:If potatoes remain firm after the recommended cooking time, increase cook time on HIGH for an additional 30-60 minutes, or on LOW for 1-2 hours. Ensure liquid covers potatoes by at least 1 inch; they should be easily pierced with a fork.
- Overly Salty Soup:To counteract excessive saltiness, add 2 peeled, quartered raw potato pieces to the crockpot for the last 30 minutes of cooking. They will absorb excess salt; remove them before serving. Alternatively, stir in 1/4 cup plain unsweetened Greek yogurt.
Storing and Reheating Your Crockpot Potato Soup
Refrigerator Storage
Duration: 5-7 days in airtight container
For optimal freshness and safety, transfer any leftover potato soup into clean, airtight glass or BPA-free plastic containers immediately after it has cooled to room temperature (within 2 hours of cooking). Store these containers in the coldest part of your refrigerator. Over time, the potatoes in the soup may soften further and absorb more liquid, potentially making the texture slightly mushier. The creamy base, if made with dairy, might thicken slightly upon cooling, but will smooth out when reheated. While still safe to eat on day 7, the vibrancy of the flavors, especially from the turkey bacon and chicken ham, will be most pronounced within the first 3-4 days. After day 5, you might notice a slight dulling of the overall savory profile, though it remains perfectly enjoyable.
Freezer Storage
Duration: 2-3 months
Freezing this potato soup is an excellent way to extend its shelf life, though you should anticipate some minor texture changes. To freeze, ensure the soup is completely cooled. Portion it into freezer-safe containers or heavy-duty freezer bags, leaving about an inch of headspace to allow for expansion. Squeeze out as much air as possible from bags before sealing.
To thaw, transfer the frozen soup to the refrigerator overnight (for 8-12 hours). For quicker thawing, you can place a sealed container or bag in a bowl of cold water, changing the water every 30 minutes until thawed. When thawed, the potatoes may become slightly mealier or grainy, and the creamy base might show signs of minor separation. Don’t worry, a good stir during reheating, possibly with a whisk, and the addition of a splash of milk or broth, will usually restore its creamy consistency. The turkey bacon and chicken ham hold up well to freezing, retaining their flavor and texture.
Reheating Instructions
- Stovetop (Recommended):Transfer the desired amount of thawed or refrigerated soup to a saucepan or Dutch oven. Reheat over medium-low heat, stirring frequently to prevent sticking and promote even heating. Heat for 8-12 minutes, or until simmering gently and steaming hot throughout. If the soup appears too thick, stir in a splash of milk, half-and-half, or chicken broth until it reaches your desired consistency. Taste and adjust seasonings if necessary. The stovetop method works best for gently bringing the soup back to its original creamy texture.
- Microwave (Acceptable):Portion the soup into a microwave-safe bowl. Cover loosely with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium-high (70% power) for 2-3 minutes, then stir thoroughly. Continue heating in 1-2 minute intervals, stirring after each, until the soup is piping hot. Total time can range from 4-8 minutes depending on the portion size and microwave wattage. Be aware that the microwave can sometimes heat unevenly, potentially causing the edges to get very hot while the center remains cool, so frequent stirring is key.
- Oven (For Large Batches):Preheat oven to 325°F (160°C). Transfer a large batch of thawed soup to an oven-safe casserole dish or Dutch oven. Cover tightly with a lid or aluminum foil. Heat for 25-40 minutes, stirring once halfway through, or until the soup is hot and bubbling around the edges. This method is excellent for reheating larger quantities gently and consistently, minimizing scorching. Check for desired consistency and add liquid if needed before serving.
Make-Ahead Tips
To streamline your soup-making process, several components can be prepped in advance. You can chop all your vegetables (onions, celery, potatoes) up to 2 days ahead of time. Store chopped onions and celery in separate airtight containers in the refrigerator. To prevent potatoes from browning, submerge them in cold water in an airtight container in the fridge, changing the water daily; they will keep for 1-2 days. The turkey bacon and chicken ham can be cooked and crumbled/diced up to 3-4 days in advance, stored separately in airtight containers in the refrigerator. This allows you to simply combine and cook the soup ingredients when you’re ready, significantly reducing active cooking time on the day you plan to enjoy this comforting meal.