Do I have to cook the bacon first?
You do not have to, but you will miss out on crisp edges and that smoky, savory base. If you are short on time, use pre-cooked bacon or bacon bits and add them as a topping instead.
How do I thicken crock pot potato soup?
Three easy options:
- Mash: Use a potato masher right in the slow cooker to break up some potatoes.
- Blend: Use an immersion blender for 10 to 20 seconds for a creamier texture.
- Slurry: Whisk cornstarch with cold water, stir it in, then cook on HIGH until thickened.
Slurry tip: Start with half the slurry, stir, then add more if you want it thicker. This soup thickens even more as it cools.
Can I use red potatoes or Yukon gold?
Yes. Yukon gold gives a naturally buttery vibe. Red potatoes hold their shape more and stay a little firmer. Russets break down the most and make the soup extra creamy.
Can I make this without cream?
Yep. Swap the heavy cream for half-and-half or whole milk. It will be slightly less rich, still very cozy. If using milk, keep the heat gentle at the end to avoid curdling.
Why did my soup get gluey?
Over-blending can make potatoes turn pasty. If you want it smooth, blend briefly and stop. Or mash instead. Also, add dairy after the potatoes are fully tender and the heat is lower.
What size slow cooker works best?
A 6-quart slow cooker is ideal here. A smaller one may be pretty full, so keep an eye on the fill line and stir carefully.
How do I make it vegetarian?
Skip the bacon, use vegetable broth, and sauté the onion and garlic in 1 to 2 tablespoons butter or olive oil. Add the smoked paprika for that cozy, smoky vibe, and top with extra green onions and cheddar.
