Crock Pot Potato Soup For Two
Crock Pot Potato Soup for Two combines crispy bacon, gooey cheese, tender potatoes and a creamy soup base for a comforting and satisfying meal (without a bunch of leftovers!)
A CREAMY HEARTY DINNER FOR TWO
Craving a warm, comforting bowl of potato soup but don’t want to make a huge batch? This Crock Pot Potato Soup for Two is the perfect solution! It brings all the creamy, cheesy, delicious flavor with perfectly cooked potato chunks that you know and love but without having a ton of leftovers to worry about eating later. Plus, I used the Crock Pot for this soup recipe, so we don’t have to spend time manning the stove! I hope you’re loving these recipes for two, if you’d like to see more, just search “Recipes For Two“.
FREQUENTLY ASKED QUESTIONS:
I’m not a fan of red potatoes for potato soup as they are too waxy in my opinion but Yukon gold work fine. Russet really are the best for potato soup and are less expensive as well if that is of consideration.
You sure can. I’ve already made an Instant Pot Potato Soup recipe that has been a winner for a while now already. It’s easy to make and uses the pressure cooker instead of the stove or Slow Cooker.
Yes, you can make this on the stove. I haven’t personally made it yet, but I’d recommend adding everything to a large pot and simmer on the stove until the potatoes are tender.
If you want to use frozen potatoes, try my Slow Cooker Potato Soup with Frozen Potatoes recipe and cut the recipe in half. That one was specifically designed to work with frozen potatoes.
I think potato soup thickness can run the gamut! Some folks like it soupy while others like it thicker like a stew. If you don’t feel yours is thick enough, you can do a couple of things, you can make a cornstarch slurry of about 3 Tablespoons of cornstarch with 3 Tablespoons of water (whisk together until smooth) and pour into soup. Stir, covered put on high for about 30 minutes or so and it will thicken.
You can also put in a little bit of instant potato flakes. I always have these on hand to thicken soups and stews. Just add a little at a time until it reaches your desired thickness. That one is your quickest option.
This is a super easy fix, just add a little more milk or chicken broth until it reaches your desired thickness.
I like to enjoy this soup with a side green salad and some kind of crusty bread, Italian bread, French bread, Garlic Bread, some sourdough bread, Breadsticks, or other Artisan bread would work nicely for dipping.
So, this is a recipe for two servings of soup. This is to avoid leftovers but sometimes we just don’t have a big appetite or we’re just making it for one. It can be stored in an airtight container and should be kept in the fridge for up to 4 days. I don’t recommend trying to freeze this soup since potatoes continue to soak up the liquid they are in and can often be grainy when thawed and reheated.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- low-sodium chicken broth– I prefer low sodium broth since we are using bacon which can be salty already, we are adding some kosher salt, and we are using salted butter, so there will be salt already from other places. But, if you are a salt lover then you could use regular broth. Additionally, Homemade Chicken Broth can be used.
- russet potatoes – If you want to use a different variety of potatoes, check the FAQ section above for some other varieties that I would suggest trying and one I wouldn’t waste my time with.
- bacon – I cooked and crumbled up some bacon but you can use the bagged real bacon pieces if you need to save some time. Also, cook up some extra bacon since you’ll want some for topping.
- salt and black pepper
- onion powder
- garlic powder – I like to combination of fresh garlic and garlic powder. They each bring slightly different flavors other than the party.
- yellow onion
- salted butter– you can use unsalted butter if you need to.
- garlic cloves– you can use the jarred garlic if you prefer.
- all-purpose flour – this is going to be used to thicken the soup (we’ll be making a roux with it.)
- milk – I prefer whole milk as it gives the creaminess factor to this soup. If you want to make it even creamier, try using half and half!
- shredded cheddar cheese – we will be using this in the soup but you’ll want a little extra for serving as well.
- green onions – this is for serving so it’s optional if you enjoy them with your soup.
HOW TO MAKE CROCK POT POTATO SOUP FOR TWO
To a 4 quart crockpot add the broth, potatoes, bacon, parsley, salt, pepper, onion powder, and garlic powder. Cook on high for 2-3 hours or low for 4-6 hours on high or until the potatoes can easily be pierced with a fork.
To a saute pan add the onion and butter. Stir for 4 minutes or until the onions are translucent. Add the minced garlic. Stir for 1 minute
Add the flour. Stir for 2 minutes.
Add the milk. Stir for 1 minute or until thick.
Transfer the milk mixture and cheese to the crock pot. Stir until the soup is thicker.
Use a potato masher to mash the potatoes to your liking. We like to mash about 1/4 of the potatoes. You can cook for an additional 20 minutes or longer if you like a thicker soup.
Taste to see if more salt is needed. Serve topped with green onions, additional shredded cheddar cheese and cooked and crumbled bacon.
CRAVING MORE RECIPES?
Crock Pot Potato Soup for Two
Ingredients
- 2 cups low-sodium chicken broth
- 2 russet potatoes, diced (about 3 cups diced)
- 2 slices bacon, cooked and crumbled (can use store bought, plus more for serving)
- 1 teaspoon dried parsley (optional)
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ⅛ cup chopped yellow onion
- 1 Tablespoon salted butter
- 2 garlic cloves, minced
- 2 Tablespoons all-purpose flour
- 1 cup milk (I prefer whole milk for creaminess)
- ½ cup shredded cheddar cheese (plus more for serving)
- sliced green onions, shredded cheddar cheese and cooked bacon pieces (optional, for serving)
Instructions
- To a 4 quart crockpot add 2 cups low-sodium chicken broth, 2 russet potatoes, diced, 2 slices bacon, cooked and crumbled, 1 teaspoon dried parsley, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/4 teaspoon onion powder and 1/4 teaspoon garlic powder.
- Cover and cook on high for 2-3 hours or on low for about 6 hours or until the potatoes can easily be pierced with a fork. I recommend cooking on low to make sure the potatoes come out tender.
- To a sauté pan add 1/8 cup chopped yellow onion and 1 Tablespoon salted butter. Stir and cook until the onions are translucent (about 4 minutes.)
- Add 2 garlic cloves, minced. Stir and cook until fragrant (about 30 seconds to one minute.)
- Add 2 Tablespoons all-purpose flour. Stir and cook for about 2 minutes.
- Then slowly pour in 1 cup milk. Whisk the mixture together until thickened.
- Transfer the milk mixture and 1/2 cup shredded cheddar cheese to the crock pot. Stir until the cheese has melted.
- Use a potato masher to mash the potatoes to your liking. I mash about 1/4 of the potatoes. This is going to help thicken up the soup as well.
- Cover and cook for an additional 20 minutes. Taste to see if more salt and pepper are needed.
- Serve topped with sliced green onions, shredded cheddar cheese and cooked bacon pieces.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- The bacon is going to add flavor as the soup cooks. However, if you prefer, you can save the bacon for topping.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Recipe looks very tasty, hasn’t quite finished yet. I would like to give the feedback that the recipe summary should be updated as it says total time is 2 hours 10 minutes, but the further details below have instructions of cooking the potatoes for 6 hours. I had allocated the approximate 2 hours for the food to be done, so had to quick boil the potatoes instead. Just a thought.
Hey Sami! Sorry for any confusion – it’s two hours on high or 6 hours on low 🙂
This is absolutely one of our favorites. Better than any potato soup anywhere. My wife kept saying over and over how good this was so I will definitely make for her again.
What size crock was used?
4 quart but a 3 quart works too. You just don’t want a big one