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. For another hearty slow cooker main course, check out our easy crock pot beef tips and gravy recipe. If you’re craving another quick and satisfying meal, check out our easy garlic butter steak bites dinner.

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. For another quick weeknight meal, you might enjoy our easy homemade hamburger helper dinner. 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. For another comforting bowl, you might like our easy traditional Irish vegetable soup.

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. For another hearty and filling family meal, try our healthy superfood shepherd’s pie recipe.

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!

Easy Slow Cooker Potato Soup Recipe with Bacon and Cream Cheese

A hearty and filling slow cooker potato soup, perfect for a one-bowl dinner. This recipe combines creamy textures with chunky potatoes, infused with rich flavors from crispy bacon, tangy cream cheese, and a blend of savory spices. Ideal for a comforting meal, especially as the weather cools.

For the Soup Array
Optional Toppings Array
For Consistency Adjustment (Optional) Array

Peel and cut the gold potatoes into chunks. Add the chopped potatoes to a 4 to 4.5-quart slow cooker.
Add 1/2 teaspoon of salt, 1 tablespoon of dehydrated chopped onions (or fresh), 1/4 teaspoon smoked paprika, and 1/2 teaspoon garlic powder to the slow cooker.
Pour in the 14.5-ounce can of chicken broth.
Add the 8-ounce block of cream cheese to the slow cooker.
Add 1/2 teaspoon of cracked black pepper (or 1/4 teaspoon if using fine ground pepper).
Cover the slow cooker with a lid and set it to high for about 4 hours, or low for about 8 hours.
While the soup is cooking, prepare the bacon: Place 1 pound of chopped bacon into a cold pan.
Add 1/2 cup of water to the chopped bacon. Bring the water to a boil, then allow it to evaporate completely.
Once the water has evaporated, the bacon will begin to fry. Stir occasionally until the bacon is crispy. Remove from pan and drain on paper towels, reserving some for topping if desired.
After approximately 3.5 hours of cooking on high (or an equivalent time on low, when potatoes are almost done), check the potatoes for fork-tenderness.
Once potatoes are fork-tender, use a metal whisk or potato masher to mash some of the potatoes and mix in the cream cheese. Mash to your desired consistency, leaving some chunks for texture if preferred.
Cover the slow cooker again and let it cook for another 20 minutes.
Stir the cooked chopped bacon into the soup (reserving some for topping if desired).
Taste and adjust seasoning as needed, adding more salt or pepper if necessary.
Serve hot, garnished with desired toppings such as shredded cheddar cheese, extra bacon, sour cream, fresh or dried parsley/chives, cracked black pepper, or red pepper flakes.

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