Slow Cooker Potato Soup Recipe

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

Onion: Adds depth and sweetness to the soup.

Chicken broth: Provides a flavorful liquid base for the soup.

Heavy cream: Adds richness and creaminess to the soup.

Salt: Enhances the overall flavor of the soup.

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

Cheddar cheese: Provides a sharp, cheesy flavor that complements the creamy soup.

Bacon: Adds a smoky, savory crunch to the soup.

Chives: Adds a fresh, oniony garnish to the finished dish.

When using an immersion blender to puree the soup, make sure to blend in short bursts to avoid over-processing. This will help maintain a creamy texture without turning the soup into a gluey consistency. Additionally, if you prefer a chunkier soup, you can blend only a portion of the potatoes and leave some pieces whole. This adds a delightful contrast in texture.

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

• onion - Substitute with leeks: 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 provides a creamy texture and is a good dairy-free option.

• salt - Substitute with soy sauce: Soy sauce can add a depth of flavor and umami, but use less to avoid over-salting.

• black pepper - Substitute with white pepper: White pepper has a milder taste and won't alter the color of the soup.

• cheddar cheese - Substitute with parmesan cheese: Parmesan cheese offers a rich, nutty flavor and melts well into the soup.

• bacon - Substitute with turkey bacon: Turkey bacon is a leaner option and still provides a smoky flavor.

• chives - Substitute with green onions: Green onions offer a similar mild onion flavor and can be used as a garnish.

• Allow the potato soup to cool completely before storing. This helps prevent condensation, which can lead to a watery texture.
• Transfer the cooled soup into airtight containers. For easy portion control, consider using individual serving-sized containers.
• Label the containers with the date and contents. This ensures you know exactly what you're grabbing from the freezer and how long it's been stored.
• Store the containers in the refrigerator if you plan to consume the soup within 3-4 days. For longer storage, place the containers in the freezer.
• When freezing, leave some space at the top of each container. Potato soup expands as it freezes, and this extra space will prevent the container from cracking.
• To reheat refrigerated soup, pour it into a pot and warm it over medium heat, stirring occasionally until heated through. You can also use the microwave, heating in 1-minute intervals and stirring in between.
• For frozen soup, thaw it in the refrigerator overnight. Once thawed, reheat using the same methods as refrigerated soup.
• If the soup appears too thick after reheating, add a splash of chicken broth or heavy cream to reach your desired consistency.
• Avoid reheating the soup multiple times. Only reheat the amount you plan to consume to maintain the best texture and flavor.
• Garnish with fresh toppings like cheddar cheese, bacon, and chives just before serving to keep them crisp and flavorful.

• 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, serve hot, garnished with extra cheddar cheese, bacon, and chives if desired.

• For microwave reheating:

  1. Transfer the soup to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap with a small vent.
  3. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating.
  4. Check the temperature and heat in additional 30-second increments if needed.
  5. Serve hot, topped with your favorite garnishes.

• For slow cooker reheating:

  1. Pour the leftover potato soup back into the slow cooker.
  2. Set the slow cooker to low and heat for 1-2 hours, stirring occasionally.
  3. Once the soup is thoroughly heated, serve with cheddar cheese, bacon, and chives on top.

• For oven reheating:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the soup to an oven-safe dish and cover with foil.
  3. Heat in the oven for 20-30 minutes, stirring halfway through.
  4. Once the soup is hot, serve with your choice of garnishes.

• Slow cooker: A countertop electrical appliance used to simmer at a lower temperature than other cooking methods, allowing for unattended cooking for many hours.

• Peeler: A kitchen tool used to remove the outer skin or peel of vegetables like potatoes.

• Knife: A cutting tool used to chop the potatoes and onion into small, even pieces.

• Cutting board: A durable board on which to place material for cutting, protecting the countertop and keeping the knife sharp.

• Measuring cups: Tools used to measure the volume of liquid or bulk solid cooking ingredients such as chicken broth and heavy cream.

• Measuring spoons: Tools used to measure small quantities of ingredients like salt and pepper.

• Immersion blender: A handheld blender used to puree the soup directly in the slow cooker, making it smooth and creamy.

• Cheese grater: A tool used to shred the cheddar cheese into fine pieces for topping the soup.

• Skillet: A flat-bottomed pan used to cook the bacon until crispy.

• Tongs: A tool used to handle and crumble the cooked bacon.

• Ladle: A large, long-handled spoon used to serve the soup into bowls.

• Serving bowls: Bowls used to serve the hot soup to individuals.

• Chopping knife: A knife used to finely chop the chives for garnishing the soup.

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

Use pre-cooked bacon: Opt for store-bought cooked bacon to eliminate the need for cooking and crumbling it yourself.

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

Quick blending: Use an immersion blender directly in the slow cooker to save time on transferring and cleaning extra dishes.

Batch cooking: Double the recipe and freeze half for a quick meal later.