Making Potato Soup in the Crockpot
Make this creamy potato bacon soup in the crockpot and come home to a warm and delicious dinner ready to enjoy. I recommend following my steps in this crockpot potato soup recipe so that it comes out perfectly. This creamy potato soup is just such a hearty soup. Below you will find all of my tips and tricks for how to make this soup turn out perfectly. We have everything covered from how to make a roux to what type of potatoes to use. We even have instructions for transforming this soup into a vegetarian or vegan dish. I hope your family loves this delicious soup as much as I do. There are a few things that help ensure your roux turns out well:
Whisk the flour really well into the vegetables and allow it to cook for about thirty seconds. This will eliminate the flavor of flour in the soup. Add the liquid to the roux slowly at first. I like to add about two tablespoons at a time in the beginning, only adding more once what I have just added is absorbed. The more liquid you add, the more quickly you can go. The whole process should only take about a minute or two.
If you follow a vegan diet, you could replace the butter with oil, and replace the milk at the end with unflavored soy creamer. This creamy potato soup with bacon takes about an hour to make, but a big chunk of the time is just letting the soup simmer so the potatoes get soft. And I have to say, we love a great soup like this for a weeknight dinner in the fall and winter. It’s so comforting and it’s the ultimate one-pot meal.
Storing and Reheating Leftovers
Store any leftover soup in an airtight container in the refrigerator for up to three days. Reheat only the portion you plan to eat in the microwave at half power or on the stovetop over low heat, stirring often so the soup doesn’t separate. When you are ready to eat your soup, allow it to thaw in the refrigerator overnight. Then heat on low, stirring often. Doing this slowly will prevent it from separating.
