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This creamy Crockpot Potato is a flavorful twist on the classic loaded potato soup. With the addition of leeks and Parmesan cheese, it’s a cozy bowl of comfort food perfect for any day!
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Ingredients
- 1 1/2 pounds russet potatoes, peeled and diced (680 grams)
- 1 large leek, white and light green parts only, thinly sliced
- 1 onion, diced
- 4 cups chicken stock or vegetable stock (946 ml)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 4 slices thick-cut bacon, diced (or turkey bacon for a lighter option)
- 1/3 cup all-purpose flour (40 grams)
- 1/2 cup heavy cream (113.5 grams or 118 ml)
- 1 cup Parmesan cheese, grated (50 grams), plus more for serving
- Fresh thyme sprigs (optional for garnish)
- Sour cream (optional for serving)
- Chopped chives (optional for garnish)
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Instructions
- Combine Ingredients in the Crockpot: Add diced potatoes, sliced leeks, onion, chicken stock, salt, black pepper, and smoked paprika to a large slow cooker. Stir to combine, then cover and cook on high for 3 hours or low for 6 hours.
- Prepare the Bacon and Roux: With 15 minutes remaining, remove 2 cups of the cooking liquid from the crockpot. In a small stockpot over medium heat, cook the diced bacon until crispy.
- Create the Creamy Base: Slowly whisk the reserved cooking liquid into the roux, stirring constantly to avoid lumps. Gradually add heavy cream and Parmesan cheese, whisking until smooth and fully melted.
- Mash the Soup: Use a potato masher or immersion blender to mash the potatoes and leeks in the crockpot to your preferred consistency (chunky or smooth). Stir the creamy mixture from the stockpot into the crockpot until fully combined.
- Serve and Garnish: Ladle the soup into bowls. Garnish with additional Parmesan cheese, fresh thyme, sour cream, or chopped chives as desired.
Notes
- For a lighter soup, swap heavy cream with half-and-half or coconut cream.
- This recipe can be made with 4-6 cups of stock, depending on how thick you like your soup.
- Adding leeks gives the soup a subtle onion-garlic flavor, while Parmesan adds a rich, nutty twist.
