5 Ingredient Crock Pot Potato Soup

Today, we're diving headfirst into a culinary adventure that's all about simplicity, comfort, and downright deliciousness. Imagine this: you're in the cozy embrace of your kitchen, the tantalizing aroma of creamy potato soup wafting through the air, and all you needed was five, yes, just five ingredients! Welcome to the world of 5-Ingredient Crock Pot Potato Soup, where we'll show you how to whip up a bowl of warmth that'll have you coming back for seconds, thirds, and maybe even fourths!

Picture this: it's a chilly winter day, and you're looking for the ultimate comfort food that's both easy and satisfying. You glance at your pantry and see cans of potatoes, mushrooms, a package of crispy bacon, and cream of mushroom soup. Plus, some milk – it could be half & half, heavy cream, or any combination that tickles your taste buds. Guess what? You're just moments away from a delightful meal that's creamy, hearty, and guaranteed to make your taste buds do a happy dance.

But wait, there's more! We're not just throwing together a bunch of ingredients here; we're crafting a culinary masterpiece with the elegance of a gourmet chef and the ease of a weeknight dinner. Whether you're a seasoned chef or a kitchen novice, this recipe's got you covered. Worried about prep time? Don't be – it's minimal. Concerned about complicated steps? Fret not – it's as easy as mixing, mashing, and letting your trusty crock pot do the rest.

Now, you might be wondering, "What about all those fancy toppings and extra creaminess?" We've got you covered. You can go all-out and add some shredded cheese, green onions, or even a dollop of cream cheese if you're feeling extra indulgent. It's the little things that turn a good potato soup into an extraordinary one.

So, whether you're battling a cold day, craving a heartwarming meal, or just in the mood for some soul-soothing soup, this 5-Ingredient Crock Pot Potato Soup is the answer to your culinary dreams. Stick with us as we take you on a flavorful journey through this recipe, sharing tips, tricks, and the best ways to enjoy this creamy delight. Get ready for a taste sensation that's so simple yet so spectacular!

20 Years of Add-Ins

I've been making this recipe on and off for almost 20 (yes, count em) years. And we've changed it up and added lots of stuff over the years.  Not because of boredom but more so because of those "what's in the pantry" moments.  That same girl is now 24 with a family of her own.  Last time I remembered to ask she still makes it.

You can make multiple substitutions or you can toss it all in the slow cooker and see what you'll come up with.

• Carrots and celery diced are great additions to sneak in veggies.
• Adding fresh spinach 30 minutes before serving adds a completely different, delicious flavor.
• Using only milk makes the soup thinner and better for Summer and Spring.
• Using more cream thickens the soup for a chilly Fall or Winter main course.
• Adding boxed potato flakes will thicken it up if you get it too thin.
• Caramelizing the onions adds a deep, rich flavor.  You can even make them ahead in the crockpot and freeze for later.
• Diced ham or chicken can both substitute for the bacon bits.

Try it!  Let us know what version you make and how it turns out!  We'd love to know :)

Freezer Meal Magic! Turn Your Crockpot Potato Soup into a Freezer Meal

You can turn your 5-Ingredient Crock Pot Potato Soup into a freezer meal, and it's a game-changer for busy days! Freezing it before or after cooking both work like a charm, depending on your preference and schedule. Now, let's get into the nitty-gritty with a Freezer Meal Magic H2 tag.

Freezer Meal Magic: So, here's the lowdown on how to prep your potato soup for the freezer, whether you want to freeze it before or after cooking:

Freeze Before Cooking (Classic Freezer Meal)

1. Cut up all your ingredients as per the recipe, including the canned potatoes, mushrooms, and bacon.
2. Toss them into a freezer-safe bag, making sure it's airtight to prevent freezer burn.
3. Don't forget to label the baggie with the date and contents.
4. Remove as much air as possible from the bag before sealing it.
5. Your 5-Ingredient Crock Pot Potato Soup can be safely stored in the freezer for up to 3 months.

Freeze After Cooking (Pre-Cooked Freezer Meal)

1. Cook your potato soup following the recipe's instructions.
2. Allow it to cool completely before portioning it into freezer-safe containers or bags.
3. Remember to label with the date and contents.
4. If you're using bags, squeeze out as much air as possible before sealing.
5. Your pre-cooked potato soup can be frozen for up to 3 months as well.

No matter which method you choose, it's a good idea to defrost your frozen soup in the refrigerator overnight before cooking it the next day. This ensures that it heats up evenly and retains its creamy texture, whether you're using a slow cooker, Instant Pot, stovetop, oven, or grill. Enjoy the convenience of a homemade, freezer-friendly meal that's ready whenever you need it!

Alternative Ways to Cook 5-Ingredient Potato Soup

Alternative Cooking Methods

• Instant Pot
• Stove-top
• Oven-baked
• Grill (not recommended)

Instant Pot 5-Ingredient Potato Soup

If you're looking for a quicker way to enjoy your 5-Ingredient Crock Pot Potato Soup, the Instant Pot is your best friend. This trusty kitchen gadget can transform your meal in a fraction of the time. Here's how to do it:

1. Set your Instant Pot to the "Sauté" mode and cook the bacon until it's crispy.
2. Add in the onions and garlic (if you're using them) and sauté until they're fragrant.
3. Pour in the canned potatoes, mushrooms, cream of mushroom soup, and milk.
4. Close the lid, set the Instant Pot to "Pressure Cook" on high, and cook for 10 minutes.
5. After the cooking cycle, allow for a natural release for 10 minutes, then quick release any remaining pressure.
6. Open the lid, give it a good stir, and you're ready to serve!

Simple Stove-top Potato Soup Recipe

Sometimes, you just want that old-school feel of simmering a pot on the stove. No worries; you can still have your creamy potato soup. Here's how:

1. In a large pot, cook the bacon until crispy. Remove it and set it aside.
2. In the same pot, sauté the onions and garlic until they're aromatic.
3. Add in the canned potatoes, mushrooms, cream of mushroom soup, and milk.
4. Let it simmer on medium-low heat for about 20-25 minutes, stirring occasionally.
5. Once it's heated through and the flavors have melded, crumble the crispy bacon on top.
6. Serve it up, and enjoy your stovetop version!

Oven-baked Winter Wonder Potato Soup Recipe

Looking for that comforting baked flavor? You can totally achieve it with your potato soup. Here's how:

1. Preheat your oven to 350°F (175°C).
2. In an oven-safe pot or Dutch oven, cook the bacon until it's nice and crispy.
3. Add in the onions and garlic (if you're using them) and sauté until they're aromatic.
4. Stir in the canned potatoes, mushrooms, cream of mushroom soup, and milk.
5. Cover your pot and place it in the preheated oven.
6. Bake for about 30-35 minutes until everything is heated through and oh-so-delicious.
7. Sprinkle that crispy bacon on top before serving, and enjoy the oven-baked goodness!

Simple Side Dishes for Slow Cooker Potato Soup

Recipe

Crock Pot Potato Soup

SlowCookerKitchen.com

This is a quick and easy crock pot potato soup recipe. Sprinkle with either bacon bits or shredded cheese to serve. A great crowd pleaser.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 5 minutes mins

Servings 6 servings

Ingredients

  

1x2x3x

• 4 15- ounce cans potatoes sliced, diced, or whole
• 1 10- ounce can mushrooms
• 1 package bacon cooked and crumbled; or substitute purchased real bacon bits
• 2 10.5- ounce cans cream of mushroom soup or any type of cream soup
• 2 to 4 cups whole milk half & half, heavy cream or any combo of them
• 1 cup onions diced and optional
• 6 cloves garlic optional
• Shredded cheese optional

Instructions

 

Slow Cooker

• Spray, oil, or butter your crock pot insert, or use a liner for easy cleanup.
• Open all your cans but don't drain them.
• Pour all the ingredients into the crock pot insert.
• Use a potato masher and mash up about half the potatoes. Stir well.
• Cover and cook on low for 6-8 hours or high for 3-4 hours.

Instant Pot

• Set your Instant Pot to the "Sauté" mode and cook the bacon until crispy.
• Add in the onions and garlic (if using) and sauté until fragrant.
• Pour in the canned potatoes, mushrooms, cream of mushroom soup, and milk (add 1 cup of chicken or vegetable broth for pressure cooker only).
• Close the lid, set the Instant Pot to "Pressure Cook" on high, and cook for 10 minutes.
• After the cooking cycle, allow for a natural release for 10 minutes, then quick release any remaining pressure.
• Open the lid, give it a good stir, and serve.

Stove-Top

• In a large pot, cook the bacon until crispy. Remove and set aside.
• In the same pot, sauté the onions and garlic (if using) until aromatic.
• Add in the canned potatoes, mushrooms, cream of mushroom soup, and milk.
• Let it simmer on medium-low heat for about 20-25 minutes, stirring occasionally.
• Once heated through and flavors melded, crumble the crispy bacon on top.
• Serve your stovetop version.

Oven-Baked

• Preheat your oven to 350°F (175°C).
• In an oven-safe pot or Dutch oven, cook the bacon until crispy.
• Add in the onions and garlic (if using) and sauté until fragrant.
• Stir in the canned potatoes, mushrooms, cream of mushroom soup, and milk.
• Cover the pot and place it in the preheated oven.
• Bake for about 30-35 minutes until heated through.
• Sprinkle crispy bacon on top and serve.

Freezer Meal

• Follow any of the above cooking methods but before cooking, store in an airtight container or freezer-safe bag for up to 3 months. Defrost in the refrigerator overnight before reheating.

Notes

• Enjoy with a side of garlic bread, a crisp side salad, or a grilled cheese sandwich.
• Optional toppings: shredded cheese, green onions, or cream cheese.

Pro Tips:

• For extra flavor, add a pinch of black pepper and a dash of garlic powder.
• Garnish with freshly grated parmesan cheese before serving for an extra layer of richness.

Tried this recipe?Let us know how it was!

Q&A Section: Your Top Questions on 5-Ingredient Crock Pot Potato Soup

Q1: What makes this potato soup recipe so easy? A1: This 5-Ingredient Crock Pot Potato Soup is a breeze because it relies on simple, accessible ingredients like canned potatoes, mushrooms, bacon, cream soup, and milk. You can toss everything into your slow cooker, and it practically makes itself!

Q2: Can I use russet potatoes instead of canned potatoes? A2: Absolutely! If you prefer fresh potatoes, swap the canned ones for diced russet or Yukon Gold potatoes. Just make sure to adjust the cooking time as fresh potatoes may take a little longer to become tender.

Q3: How can I make this potato soup extra creamy? A3: To achieve an extra creamy texture, you can stir in a dollop of sour cream towards the end of cooking. It adds a rich, velvety touch to your soup.

Q4: What are some favorite toppings for loaded baked potato soup? A4: Loaded baked potato soup is all about the toppings! Try crispy bacon bits, shredded sharp cheddar cheese, sliced green onions, and a dollop of sour cream. It's a flavor explosion.

Q5: Can I use an immersion blender to smooth out the soup? A5: Sure thing! If you prefer a smoother consistency, use an immersion blender to blend a portion of the soup while it's in the slow cooker. Just be cautious not to over-blend; a little texture is nice.

Q6: Can I find all the ingredients at a regular grocery store? A6: Yes, you can find all the ingredients for this recipe at your local grocery store. No need for a special trip to a gourmet market.

Q7: How long should I cook this soup if I'm in a hurry? A7: If you're pressed for time, you can cook this soup on the high setting in your crock pot for 3-4 hours. It'll still turn out deliciously.

Q8: Can I make this soup ahead of time for a busy day? A8: Absolutely! This potato soup is a perfect make-ahead meal. You can prepare it the night before or even freeze it for a future date. Just remember to defrost if you're freezing it before cooking.

Q9: What's the secret ingredient that makes this soup so flavorful? A9: The secret ingredient is the combination of cream of mushroom soup and bacon. They add an incredible depth of flavor to the soup that makes it taste like it simmered all day long.

Q10: Can I serve this soup with crusty bread? A10: Absolutely! A slice of warm, crusty bread pairs beautifully with this hearty potato soup. It's perfect for soaking up every last drop of deliciousness.

Q11: What's the best way to store leftovers? A11: Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for longer storage, as mentioned earlier.

Q12: Is this recipe suitable for vegetarians? A12: While the original recipe includes bacon, you can easily make it vegetarian by omitting the bacon or using a vegetarian bacon substitute. Additionally, you can use vegetable stock instead of chicken stock to make it completely meat-free.

Q13: Can I adjust the spiciness of this soup? A13: Absolutely! To add a little kick, consider sprinkling some red pepper flakes or a dash of hot sauce when serving. Adjust the amount to suit your preferred level of spiciness.

Q14: Can I make this soup with extra cheese? A14: Of course! If you're a cheese lover, feel free to add extra sharp cheddar cheese to your heart's content. It'll make your soup even more indulgent.

Q15: What's the best time of year to enjoy this potato soup? A15: This potato soup is fantastic year-round. It's especially cozy on cold winter days, but it's equally satisfying on a crisp fall evening or even as a lighter summer dinner.

Got more questions? Feel free to ask, and we'll keep the potato soup conversation going!