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The production process is very simple, you simply require to adhere to the approaches that we have written on this page. The following are the stages of how to prepare CROCKPOT POTATO SOUP.

A hot bowl of Crockpot Potato Soup is like being wrapped in a warm hug- comforting, cozy, it just makes you feel good! My simple Crockpot Potato Soup offers all of that plus a little decadence! Crockpot Potato Soup is a fantastic fix it and forget it option on a busy winter’s day when you want something warm to come home to.

The layers of flavor from the bacon, veggies, and chicken stock are amazing and compliment the velvety cream sauce perfectly! The Crockpot Potato Soup Paula Deen makes uses cream cheese and frozen potatoes. I prefer the texture of real potatoes and the smoothness of heavy cream. While I love the convenience of a slow-cooker, if you haven’t got time to wait, check out my Easy Potato Soup for a faster stovetop version!

A basic Crockpot Potato Soup recipe is simply a creamy potato soup made in a slow-cooker. Recipes call for different forms of potatoes like Crockpot Potato Soup with instant potatoes. Others, like Crockpot Potato Soup with hash browns, use frozen spuds. I like using real potatoes and heavy cream for the best taste and texture!


  • 8 Slices Bacon, Chopped
  • 1 Medium Yellow Onion
  • 1 Tablespoon Garlic, Minced
  • 1 1/2 Cups Carrots, Chopped
  • 1 1/2 Cups Celery, Chopped
  • 4 Cups Chicken Broth
  • 1 Rounded Tablespoon Better Than Bouillon, Chicken Flavor


  • 1/2 Teaspoon Pepper
  • 1/4 Teaspoon Dried Thyme
  • 2 Pounds Russet Potatoes, Peeled And Diced
  • 1/2 Cups All Purpose Flour
  • 1 Cup Whole Milk
  • 2 Cups Heavy Cream
  • Optional Toppings:
  • Cheddar Cheese, Grated
  • Green Onions, Sliced
  • Bacon, Crumbled
  • Sour Cream


  • In a large skillet, cook bacon over medium-low heat until it’s about halfway done.
  • Add onions, garlic, carrots, and celery and continue to cook until vegetables begin to soften.
  • Add the bacon-vegetable mixture to the crockpot. Add the chicken broth, salt, pepper, thyme, and potatoes cook on low 7-8 hours, or high 4-5 hours, or until the potatoes are fork tender
  • In a small mixing bowl, whisk together flour and milk until evenly combined. Pour the flour-milk mixture into the crockpot. Stir in the heavy cream. 
  • Place the cover back on the crockpot and turn the heat to high and cook for 30 minutes.
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