Crock-Caught or Slow Cooker Potato Soup Recipe
Today, I’m going to show you how I make crock-caught or slow cooker potato soup.
I’m starting with a little over two pounds of gold potatoes, an eight ounce block of cream cheese.
Here I have a 14.5 ounce can of chicken broth.
Why You’ll Love This
I actually like it when you can kind of mash them easily with the fork. That’s great.
I like to leave some chunky and I like to make them kind of smooth and creamy like a combination of textures.
This is perfect in my opinion.
Now that fall is upon us, I definitely will be making a lot more soups and baking.
And I still love to make crock pot dinners. So this is a crock pot one bowl dinner.
It’s very hearty and filling.
Ingredients
- a little over two pounds of gold potatoes
- an eight ounce block of cream cheese
- a 14.5 ounce can of chicken broth
- one tablespoon of dehydrated chopped onions (You could use one small fresh onion)
- a quarter teaspoon of smoked paprika
- a half teaspoon of garlic powder
- salt
- pepper
- a half teaspoon of cracked black pepper (If you’re using already fine ground pepper, then a quarter teaspoon works)
- a pound of chopped bacon
For toppings:
- shredded cheddar cheese
- cooked and chopped bacon
- dried parsley (Definitely go with fresh if you’ve got that)
- dried chives (Definitely go with fresh if you’ve got that)
- cracked black pepper
- red pepper flakes, the crushed red pepper flakes
- sour cream
For consistency adjustment:
- broth
- whole milk
Instructions
- I’ve already peeled and cut my potatoes into chunks.
- So I’m adding it to a four quart crock-caught or this is a 4.5.
- I’m also going to start with a half teaspoon of salt.
- So I’m going to add my onions.
- And here I have my dry seasonings and spices. Going in.
- I’m also going to pour in my can of chicken broth.
- Add the block of cream cheese.
- I’m also going to add a half teaspoon of cracked black pepper.
- Cover with a lid and set your slow cooker to high.
- And I’m going to let this go for about four hours on high. If you’re doing this on low, it’s going to be about eight hours.
- Here I have a pound of chopped bacon. And I’m just going to cook this in a cold pan.
- I’m going to add a half cup of water into my chopped bacon.
- And then just let that come up to a boil.
- And after it boils, and the water evaporates, goes to this, and it starts to fry. And that’s when you want to start moving it around and crisping up the bacon.
- It has been three and a half hours, so I’m going to check the potatoes to see if they are cooked through.
- And you’ll want them to be fork tender.
- So what I’m going to do now is just take a metal whisk and kind of mash and mix the cream cheese and mix around the potatoes.
- So I’m going to cover this back up and let it go for another 20 minutes.
- And then it’s done.
Cooking Tips
If it needs salt later, I’ll add it after everything is cooked.
And the ratio of those, you can add more if you like.
If you’re using already fine ground pepper, then a quarter teaspoon works.
Apparently that method will help yield more bacon fat.
I like to leave some chunky and I like to make them kind of smooth and creamy like a combination of textures.
But that is definitely up to you.
You can make it all creamy if you like.
If you find the viscosity of the soup to be too thick, you can add a little bit of broth or some whole milk into the mix until you get the right consistency.
And if you find it too thin, you definitely can add some sour cream and add some of the cheese that will help to thicken it up.
Serving Suggestions
Now you can definitely add a little bit of sour cream, of the chopped bacon and cheddar cheese into this soup.
But I just like to garnish with it and let everyone add what they like.
But you definitely can add it into the crock pot.
It’s very tasty that way.
But if you want a side salad to get extra greens on the side with your meal, you can do that as well.
I hope you give this recipe a try.
I hope you like it and thanks for watching!