Best 4 Hearty Crockpot Soup Recipes for Comforting Meals

why make this recipe

This soup tastes rich and warm. It uses simple ingredients and the crock pot does most of the work. If you like easy slow-cooked meals, try a similar cozy meal like creamy celery potato mushroom soup with pasta for another easy dinner idea.

introduction

Crock Pot Crack Potato Soup is creamy, cheesy, and full of potato flavor. You can set it and forget it. This recipe works well for busy days or for a simple family meal. For more slow cooker soup ideas, see this cozy crockpot chicken parmesan soup which is also easy to make.

how to make Crock Pot Crack Potato Soup

Follow these steps and let the crock pot do the rest. Layering the ingredients helps the flavors mix as it cooks. You can use the immersion blender for a smooth soup or leave it chunky if you like.

For a similar method with sausage and potatoes, you can look at this creamy Italian sausage potato soup to see another way to build flavor in a slow cooker.

Ingredients :

• 6 cups diced potatoes (peeled)
• 1 cup shredded cheddar cheese
• 1/2 cup cooked and crumbled bacon
• 1 packet ranch seasoning mix
• 4 cups chicken or vegetable broth
• 1 cup heavy cream (or half-and-half)
• Salt and pepper to taste
• Optional garnishes: extra cheese, bacon bits, chopped green onions, or chives

Directions :

1. Peel and dice the potatoes into even-sized pieces.
2. In the crock pot, layer the diced potatoes at the bottom. Sprinkle ranch seasoning over the potatoes. Add shredded cheese and crumbled bacon on top.
3. Pour the broth over the layered ingredients, ensuring the liquid covers them.
4. Cook on low for 7-8 hours or on high for 4 hours, until the potatoes are tender.
5. Stir in heavy cream, season with salt and pepper. For a smoother soup, use an immersion blender.
6. Serve with optional garnishes like extra cheese, bacon bits, or chopped green onions.

how to serve Crock Pot Crack Potato Soup

Serve hot in bowls. Add extra cheddar, bacon bits, or chopped green onions on top. A slice of crusty bread or crackers goes well with the soup. You can also add a small salad on the side.

how to store Crock Pot Crack Potato Soup

Let the soup cool to room temperature, then store in a covered container in the fridge for up to 3 days. Reheat on the stove over low heat, stirring often. For longer storage, freeze in airtight containers for up to 2 months. Thaw in the fridge before reheating.

tips to make Crock Pot Crack Potato Soup

• Cut potatoes evenly so they cook at the same rate.
• Use low heat for the best texture and flavor.
• Stir in the cream at the end to keep it from curdling.
• For a thicker soup, mash some of the potatoes before adding cream.
• Try flavors from a fun snack twist like crockpot christmas crack for holiday parties.

variation (if any)

• Make it vegetarian: use vegetable broth and skip the bacon, or use vegan bacon.
• Add cooked chicken for extra protein.
• Swap cheddar for pepper jack for a spicy version.
• Use half the cream and add Greek yogurt at the end for tang.

FAQs

Q: Can I use frozen potatoes?
A: Yes, but cut fresh potatoes cook more evenly. If you use frozen, reduce cooking time and watch for overcooking.

Q: Can I make this on the stove?
A: Yes. Simmer diced potatoes in broth until tender, then add cheese, bacon, and cream at the end.

Q: Can I skip the ranch seasoning?
A: You can, but ranch mix adds the signature flavor. Use garlic powder, onion powder, and dried dill as a simple substitute.

Q: Is heavy cream required?
A: You can use half-and-half or a mix of milk and a little flour to thicken, but the soup will be less rich.

Conclusion

This Crock Pot Crack Potato Soup is an easy, comforting meal that cooks itself. For the original inspiration and a tested version of this recipe, see the Crock Pot Crack Potato Soup recipe on The Recipe Critic.

why make this recipe

This soup is warm, simple, and full of flavor. It cooks itself in the crockpot. You can make it on a busy day and come home to a hot meal. If you like other easy slow-cooked soups, try this cozy crockpot chicken parmesan soup for another idea.

introduction

Crockpot Chicken Tortilla Soup is an easy, cozy dish. It has chicken, beans, corn, and tomatoes. The spices give it a mild kick. You can add chips, cheese, sour cream, and avocado on top. If you want different healthy soup ideas, see this anti-inflammatory turmeric chicken soup for more options.

how to make Crockpot Chicken Tortilla Soup

This soup is very easy to make. Place the chicken in the crockpot. Add the beans, corn, tomatoes, Rotel, broth, and spices. Cook until the chicken is tender. Take the chicken out, shred it, and put it back in. Stir, and serve hot with toppings you like.

Ingredients :

• 1.5 lbs boneless, skinless chicken breasts
• 1 (15 oz) can black beans, rinsed and drained
• 1 (15 oz) can corn, drained
• 1 (28 oz) can diced tomatoes, undrained
• 1 (10 oz) can Rotel (diced tomatoes with green chilies), undrained
• 1 (14.5 oz) can chicken broth
• 1 (1 oz) packet taco seasoning
• 1 tsp cumin
• 1/2 tsp chili powder
• 1/4 cup chopped fresh cilantro (for garnish, optional)
• Tortilla chips, shredded cheese, sour cream, avocado (for serving)

Directions :

1. Place chicken breasts in the bottom of a 6-quart or larger crockpot.
2. Add black beans, corn, diced tomatoes, Rotel, chicken broth, taco seasoning, cumin, and chili powder to the crockpot.
3. Stir gently to combine ingredients around the chicken.
4. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until chicken is cooked through and tender.
5. Remove chicken from the crockpot and shred it using two forks. Return shredded chicken to the crockpot.
6. Stir the shredded chicken into the soup.
7. Ladle soup into bowls and garnish with fresh cilantro, crushed tortilla chips, shredded cheese, a dollop of sour cream, and sliced avocado, if desired. Serve hot.

how to serve Crockpot Chicken Tortilla Soup

Serve hot in deep bowls. Add crushed tortilla chips for crunch. Top with shredded cheese and a spoon of sour cream. Add sliced avocado or cilantro for fresh taste. You can also serve it with warm tortillas or a side salad like broccoli chicken orzo soup with spinach would pair if you want more veggies.

how to store Crockpot Chicken Tortilla Soup

Cool the soup to room temperature before storing. Put it in airtight containers. Store in the fridge up to 3-4 days. For longer storage, freeze for up to 3 months. Thaw in the fridge overnight before reheating. Reheat on the stove over low heat or in the microwave until hot.

tips to make Crockpot Chicken Tortilla Soup

• Use frozen or fresh corn if you prefer.
• For bolder flavor, add a splash of lime juice before serving.
• If you want a thicker soup, mash a small portion of the beans and stir back in.
• Use rotisserie chicken to save time; add it in the last hour of cooking.
• For a different twist, try flavors from this chicken and mushroom wonton noodle soup for inspiration.

variation (if any)

• Make it vegetarian: skip the chicken and use vegetable broth and extra beans.
• Make it spicy: add jalapeño or extra chili powder.
• Make it creamy: stir in a little cream or blended roasted poblano.
• Add rice or cooked quinoa for a heartier soup.

FAQs

Q: Can I use frozen chicken breasts?
A: Yes. Increase cooking time by about 1 hour on LOW. Check that chicken reaches safe temperature.

Q: Can I make this on the stove?
A: Yes. Cook chicken in a pot with the other ingredients for 30-40 minutes or until chicken is tender, then shred.

Q: How do I keep chips from getting soggy?
A: Add chips on top of each bowl right before eating. Do not stir them into the pot.

Q: Can I use different beans?
A: Yes. Pinto or kidney beans work well. Drain and rinse them first.

Q: Is this freezer friendly?
A: Yes. Freeze in airtight containers for up to 3 months. Thaw overnight before reheating.

Conclusion

For another slow-cooker take on this favorite, see Crock Pot Chicken Tortilla Soup – The Country Cook for extra ideas and tips.

introduction

This Cajun Potato Soup is warm, creamy, and a little spicy. It uses andouille sausage, potatoes, veggies, and cheese. The soup cooks in one pot and comes together fast. If you like creamy potato soups, try creamy celery potato mushroom soup for another simple idea.

why make this recipe

Make this recipe when you want a filling and easy meal. It uses simple pantry items and gives strong flavor from Cajun spices. The sausage adds protein and a smoky taste. This soup is great for cold nights and for feeding a small group. For another hearty option, see creamy Italian sausage potato soup.

how to make Cajun Potato Soup

Follow the steps below to cook this soup. Read the ingredients first and prep your vegetables and sausage. If you want to try different spice levels or swaps, you can look for ideas like anti-inflammatory turmeric chicken soup for how to change spices and broths.

Ingredients :

• andouille sausage
• potatoes
• vegetables (such as onions, bell peppers, and celery)
• Cajun spices
• heavy cream
• cheddar cheese
• salt
• pepper
• olive oil or butter

Directions :

1. In a large pot, heat olive oil or butter over medium heat.
2. Add diced andouille sausage and cook until browned.
3. Stir in chopped onions, bell peppers, and celery, cooking until softened.
4. Add diced potatoes and Cajun spices, stirring to coat.
5. Pour in enough water or broth to cover the potatoes and bring to a boil.
6. Reduce heat and simmer until potatoes are tender, about 15-20 minutes.
7. Stir in heavy cream and cheddar cheese, mixing until the cheese is melted and the soup is creamy.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with additional cheese or green onions if desired.

how to serve Cajun Potato Soup

Serve the soup hot in bowls. Add extra shredded cheddar on top or sliced green onions. Offer crusty bread or crackers on the side to soak up the soup. A simple green salad fits well if you want a light side.

how to store Cajun Potato Soup

Let the soup cool to room temperature before storing. Put it in an airtight container. Keep in the fridge for up to 3–4 days. Reheat on the stove over low heat and stir often. For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw in the fridge before reheating.

tips to make Cajun Potato Soup

• Cut potatoes to even sizes so they cook the same.
• Brown the sausage well for more flavor.
• Taste and add Cajun spice little by little so it does not get too hot.
• Use broth instead of water for a deeper taste.
• Serve with a side like balsamic roasted mushrooms with herby kale mashed potatoes for a fuller meal.

variation (if any)

• Make it cream-free: skip the heavy cream and use extra broth, then mash some potatoes in the pot for thickness.
• Add corn or cooked shredded chicken for more texture and protein.
• Use spicy sausage or a milder sausage to change the heat level.
• Swap cheddar for pepper jack for a spicier cheese note.

FAQs

Q: Can I make this soup in a slow cooker?
A: Yes. Brown the sausage first, then add all ingredients except cream and cheese. Cook on low 4–6 hours, then stir in cream and cheese at the end.

Q: Can I use frozen potatoes?
A: You can, but fresh diced potatoes give better texture. If using frozen, watch cooking time so they do not get too soft.

Q: Is this soup gluten-free?
A: It can be. Use gluten-free sausage and check that your broth and spices are gluten-free.

Q: Can I skip the sausage to make it vegetarian?
A: Yes. Skip the sausage and use vegetable broth. Add more veggies or beans for protein.

Conclusion

This Cajun Potato Soup is simple to make and full of flavor. For another tested version and extra tips, see the Cajun Potato Soup Recipe on The Kitchn.

why make this recipe

This soup gives warm, bold flavors with simple steps and common ingredients. It is spicy, creamy, and filling. If you like hearty bowls, also try this cheesy smashed potatoes for a side that pairs well.

introduction

This Cajun Potato Soup mixes potatoes, sausage, and spices for a quick, cozy meal. It cooks in one pot and fills the house with good smells. For another smooth, comforting soup, you might like this creamy celery potato mushroom soup with pasta.

how to make Cajun Potato Soup

Start by browning the sausage, then cook the vegetables and spices, add potatoes and broth, and simmer until the potatoes are soft. Finish with cream and cheese for a rich texture. If you want a meaty twist, look at this creamy Italian sausage potato soup for a similar idea.

Ingredients :

1 tablespoon vegetable oil, 1 ring (13.5 ounces) andouille sausage, sliced into ¼-inch rounds, 1 large onion, diced (about 1 cup), ½ cup diced celery (about 1 rib), ½ red bell pepper, seeded, diced, 2 teaspoons garlic, minced, 1 teaspoon Cajun seasoning, ½ teaspoon kosher salt, ½ teaspoon black pepper, ½ teaspoon paprika, ¼ teaspoon cayenne pepper, 4 cups (960 g) chicken broth, 4 large russet potatoes, peeled, cubed, ½ cup (119 g) heavy whipping cream, 1 cup (113 g) mild cheddar cheese, shredded, Parsley, chopped for garnish

Directions :

1. Heat the oil in a large pot over medium heat. Add the andouille sausage and brown for 3–4 minutes. Remove sausage and set aside.
2. In the same pot, add the onion, celery, and red bell pepper. Cook 5–6 minutes until soft.
3. Add the garlic, Cajun seasoning, salt, black pepper, paprika, and cayenne. Stir and cook 1 minute until fragrant.
4. Add the cubed potatoes and chicken broth. Bring to a boil, then lower heat and simmer 15–20 minutes until potatoes are very tender.
5. Use a potato masher or spoon to smash some potatoes in the pot. This makes the soup thicker while leaving some chunks.
6. Stir in the heavy cream and shredded cheddar. Cook 2–3 minutes until the cheese melts and soup is hot.
7. Add the browned sausage back to the pot and heat for 2 minutes. Taste and add more salt or Cajun seasoning if needed.
8. Serve hot and sprinkle chopped parsley on top.

how to serve Cajun Potato Soup

Ladle the soup into bowls and top with extra cheddar and parsley. Serve with crusty bread or a simple salad. A side of buttered bread soaks up the sauce well.

how to store Cajun Potato Soup

Cool the soup to room temperature before storing. Put it in airtight containers and keep in the fridge for up to 3 days. For longer storage, freeze up to 3 months. Thaw in the fridge overnight and reheat gently on the stove.

tips to make Cajun Potato Soup

• Use a mix of mashed and whole potato pieces for a creamy, chunky texture.
• Brown the sausage well for more flavor.
• Add cream last and heat gently to avoid curdling.
• If you want less heat, skip the cayenne or reduce the Cajun seasoning.
• For another warm, healthy option on cold days, try this butternut squash lentil soup.

variation (if any)

• Make it vegetarian: skip sausage and use vegetable broth; add smoked paprika for a smoky taste.
• Make it thicker: mash more potatoes or add a spoon of cornstarch mixed with cold water.
• Make it creamier: add more heavy cream or a dollop of sour cream when serving.

FAQs

Q: Can I use a different sausage? A: Yes. Smoked sausage or kielbasa works well. Cook it the same way.

Q: Can I use milk instead of heavy cream? A: You can, but the soup will be less rich. Use whole milk and warm it slowly.

Q: Can I make this in a slow cooker? A: Yes. Brown the sausage and sauté the vegetables first, then add all to the slow cooker with potatoes and broth. Cook on low 4–6 hours.

Q: How do I make the soup less spicy? A: Reduce or skip the cayenne and use less Cajun seasoning. Taste and add more if you want heat.

Conclusion

For a tested version of this dish and more tips, see the full Cajun Potato Soup Recipe on The Kitchn.