Crock Pot Potato Soup isn’t just soup, it’s a meal. A delicious, thick, creamy, flavor packed meal.
The base of the crock pot potato soup is full of flavor, including: chicken broth, onion, roasted red peppers and spices. It is thickened toward the end of the cooking time with cream and flour. If you want to make the soup more rich and delicious, simply add more cream!
The addition of Parmesan cheese, bacon, and cilantro round this up to an outstanding hearty one of a kind potato soup you’ll absolutely love. Served with crusty bread or rolls and dinner is served. My husband Paul said this was better than Panera Bread’s Potato Soup! It’s definitely a keeper and we’re going to make it together in the crock pot so let’s gather the soup ingredients.
Crock Pot Potato Soup Ingredients:
- 8 medium size potatoes, washed, peeled and cubed
- 4 cups chicken broth
- 1 large onion, diced
- One 7 – ounce jar roasted sweet red peppers, drained and chopped
- 1 celery stalk, diced
- One Teaspoon garlic powder
- Salt and pepper to taste
- 1/4 Teaspoon rubbed Sage
- 1/3 cup all purpose flour
- 2 cups heavy whipping cream, divided
- 1 cup grated Parmesan Cheese, grated, divided
- 8 bacon strips, cooked and crumbled
- 2 Tablespoons Cilantro, minced
We start this delicious slow cooker soup by placing the first nine ingredients in the recipe, in the crock pot. Place the lid on the crock pot and cook the ingredients on low for 5 or 6 hours or until the potatoes are tender.
After the potatoes are cooked to tender place the flour and cream into a small bowl, whisk the ingredients together until they are smooth. Stir the cream/flour mixture into the broth in the crock pot.
Add 3/4 cup grated Parmesan Cheese, the eight slices of cooked and crumbled bacon, minced Cilantro and the remaining cream to the crock pot. Stir the ingredients together to combine them.
Cover and cook the ingredients for 30 more minutes or until the soup slightly thickens.
Using cream to make the soup instead of milk makes this Crock Pot Potato Soup unbelievably luscious. The flavor from the roasted red peppers, Parmesan Cheese, bacon and Cilantro is amazing. When I serve this soup I garnish it with grated Parmesan Cheese and add a few crumble bacon slices on top with a sprig of Cilantro to give it color. Crock Pot Potato Soup, it’s what’s for dinner and it’s amazing!
PIN IT FOR LATER
Looking For More Delicious Recipes From Bunny’s Warm Oven, Try These!
Cheesy Chicken Sweet Potato Casserole…Garden Primavera with Ham or Chicken…Tomato Mozzarella Parmesan Bake...Crock Pot Tuscan Chicken…Tomato Galette
Crock Pot Potato Soup
Ingredients
- 8 medium size potatoes washed, peeled and cubed
- 4 cups chicken broth
- 1 large onion diced
- 1 - 7 ounce jar roasted sweet red peppers drained and chopped
- 1 celery stalk diced
- 1 teaspoon garlic powder
- Salt to your taste
- Pepper to your taste
- 1/4 teaspoon rubbed sage
- 1/3 cup all purpose flour
- 2 cups heavy whipping cream divided
- 1 cup grated Parmesan cheese grated, divided
- 8 bacon strips cooked and crumbled
- 2 Tablespoons cilantro minced
Instructions
- Combine the first 9 ingredients in a 5 or 6 quart crock pot. Cover with the lid and cook on low for 5 or 6 hours or until potatoes are tender.
- Combine the flour and 1/2 cup of cream in a small bowl, mix until smooth. Stir into the broth in the crock pot. Add in the 3/4 cup grated Parmesan cheese, crumbled bacon, cilantro and remaining cream into the crock pot. Stir to combine.
- Cover and continue cooking 30 minutes until soup is slightly thickened. Place soup into bowls, sprinkle with remaining Parmesan Cheese, serve.
Video
Notes
- Baked Cabbage - 10/06/2020
- Apple Cabbage Side Dish - 08/17/2020
- Cabbage Casserole - 08/15/2020
Pam Greer
I agree with your husband, this soup is better than Panera’s!! So rich and creamy and delicious!
Maureen
This is delicious and a perfect recipe…but didn’t have cream so used half n half and added one of our garden hot peppers and A handful of frozen ramps (leeks)… you gotta try this! Thank you, Bunny for another great dinner.
Christina
May I use half and half instead of heavy whipping cream?
Mary Bostow
I personally haven’t tried it, but found this article about substituting heavy whipping cream for half and half. Let us know how it turns out! https://www.thespruceeats.com/heavy-cream-substitute