Olive Garden Potato Soup is a fan-favorite comfort dish that brings together creamy, rich flavors with tender potatoes, crisp bacon, and a medley of seasonings. Known for its delicious depth and satisfying texture, it’s a perfect meal for cozy nights, family dinners, or even potlucks. The great thing about this version is that it’s made in the crockpot, which simplifies the cooking process. You get all the creamy goodness of the original soup without having to babysit a pot on the stove. This recipe gives you the perfect balance of creamy, savory, and a bit of a crunch from the bacon-just like what you would get at Olive Garden but even better because it’s homemade and served with love!
Olive Garden Potato Soup Crock Pot Recipe
The key to a great Olive Garden-style potato soup is the balance of flavors-potatoes, cheese, bacon, and that creamy broth. The best part about making this in the crockpot is that you can just throw the ingredients in and let the slow cooker do the hard work. Here’s how to make this incredible soup in a way that captures all the rich and hearty flavors we know and love.
Ingredients Needed
Before diving into the cooking process, let’s first talk about what you’ll need. These ingredients are simple, but together they create a soup that’s unbelievably satisfying. Here’s your grocery list:
- 6 medium-sized russet potatoes – Peeled and diced
- 1 medium onion – Finely chopped (about 1 cup)
- 3 cloves garlic – Minced (fresh garlic is key for that punch of flavor)
- 6 cups chicken broth – You can substitute with vegetable broth for a vegetarian version
- 1 ½ cups heavy cream – This gives the soup that velvety, rich texture
- 4 oz cream cheese – Cut into small chunks, this adds extra creaminess
- 1 ½ cups shredded cheddar cheese – Cheddar is ideal because it melts perfectly and adds that signature sharpness
- ½ teaspoon ground black pepper – For seasoning
- Salt to taste – You may want to adjust based on your broth
- 6 slices of cooked bacon – Crumbled (for that crispy, smoky flavor)
- Green onions – Chopped, for garnish (optional but adds a lovely color and freshness)
With these ingredients, you’re ready to create a creamy, hearty potato soup that rivals any restaurant version!
Cooking Instructions
Now, let’s get to the fun part-cooking! The beauty of using a crockpot is that the majority of the work is hands-off, which means you can get on with other things while the soup slowly simmers to perfection.
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Prepare The Vegetables
- Start by peeling and dicing the potatoes into bite-sized cubes.
- Chop the onion and mince the garlic. The smaller you cut the onion, the more evenly it will cook and blend into the soup.
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Add Ingredients To The Crockpot
- Place the diced potatoes, chopped onion, minced garlic, and chicken broth into the crockpot. Stir it all together to combine.
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Cook
- Set your crockpot to low and cook for about 6 hours or on high for 3-4 hours. The potatoes should become tender enough to easily mash with a spoon or fork.
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Blend A Bit (optional)
- After the potatoes are cooked through, you can use a potato masher to mash a portion of the potatoes in the crockpot for a creamier texture. If you prefer a chunkier soup, skip this step.
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Add The Creamy Ingredients
- Stir in the heavy cream and cream cheese. Keep stirring until the cream cheese is fully melted and incorporated, giving the soup a luxuriously smooth texture.
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Add Cheese And Bacon
- Once the cream cheese is melted and mixed in, add the shredded cheddar cheese and cooked, crumbled bacon. Stir until the cheese is melted and the soup becomes a smooth, creamy blend of savory goodness.
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Season And Serve
- Taste the soup and adjust with salt and pepper. Once everything’s perfectly seasoned, serve the soup hot. Garnish with chopped green onions or additional bacon bits if desired.
Ingredient Insights
- Russet Potatoes: These potatoes are the perfect choice for potato soup. They have a starchy quality that helps thicken the soup and gives it a hearty texture. While other potato varieties could work, russets give you the best results when slow-cooked in a creamy broth.
- Cream Cheese & Heavy Cream: Combining these two ingredients gives the soup that ultra-creamy texture without making it too heavy or greasy. Cream cheese adds a tangy depth, while the heavy cream makes everything velvety smooth.
- Bacon: The bacon here isn’t just for flavor; it’s for texture and contrast. The crispy bacon bits provide a crunchy bite, which complements the smoothness of the soup. Don’t skimp on the bacon! It makes the soup what it is.
- Shredded Cheddar Cheese: The cheese not only adds flavor but also helps thicken the soup. Cheddar melts beautifully, blending into the soup and giving it that rich, cheesy pull when you scoop it up.
Expert Tips
- Pre-cook the bacon: Frying the bacon until crispy before adding it to the soup ensures that it retains its crunch rather than becoming soggy in the slow cooker. Plus, you can use the bacon grease to sauté the onions and garlic for extra flavor if you’re feeling adventurous!
- Don’t forget to stir occasionally: If you’re around during the cooking time, give the soup a stir every couple of hours to ensure even cooking. This also helps break up some of the potatoes for that creamy consistency.
- Use a potato masher, not a blender: Blending the soup in a blender may give you a smoother texture, but it could also lead to a weird consistency. A potato masher helps achieve a perfect balance of smooth and chunky.
- Make it ahead of time: Like most soups, this potato soup gets better the next day. You can make it ahead, let it cool, and store it in the fridge for up to 3-4 days. Just reheat it gently on the stove.
Recipe Variations
While this recipe is already a classic, here are a few twists to make it your own:
- Vegan Version: Replace the heavy cream and cream cheese with coconut milk or a dairy-free cream alternative. Use a vegetable broth and skip the bacon in favor of crispy tempeh or smoked tofu.
- Add Vegetables: If you want to pack in more veggies, feel free to add carrots, celery, or even spinach. Just chop them finely and toss them in at the same time as the potatoes.
- Spicy Kick: For a bit of heat, add some chopped jalapeños or a sprinkle of red pepper flakes when you’re sautéing the garlic and onions.
- Smokier Flavor: Use smoked cheddar or a bit of liquid smoke for a subtle smoky flavor that really elevates the soup.
- Chive and Sour Cream: Top the soup with a dollop of sour cream and sprinkle chopped chives for an extra burst of freshness.
Final Words
Whether you’re serving it as a starter or as a hearty main course, this Olive Garden Potato Soup recipe hits all the right notes. It’s creamy, cheesy, and has just the right amount of flavor depth. The great thing about making it in the crockpot is that it gives you more time to focus on enjoying the meal with friends or family while the slow cooker works its magic.
FAQs
What Ingredients Are Needed For Olive Garden Potato Soup In A Crock Pot?
To make Olive Garden-style potato soup in a crock pot, you’ll need russet potatoes, bacon, onion, garlic, chicken broth, heavy cream, milk, shredded Parmesan cheese, and seasonings like salt, pepper, and Italian seasoning.
How Do You Prepare The Potatoes For The Crock Pot Recipe?
Peel and dice the russet potatoes into bite-sized pieces before adding them to the crock pot. You can also leave the skin on if you prefer, but it will give the soup a slightly different texture.
Can I Make This Potato Soup Recipe Without Bacon?
Yes, you can make the soup without bacon. You can replace it with turkey bacon or a vegetarian alternative, or simply omit it for a lighter version.
How Long Should I Cook Olive Garden Potato Soup In The Crock Pot?
For optimal results, cook the potato soup on low for 6-7 hours or on high for 3-4 hours. This allows the potatoes to soften and the flavors to meld together.
Can I Use A Different Type Of Cheese For This Potato Soup?
While Parmesan cheese is a key ingredient in the original recipe, you can also experiment with other cheeses like cheddar, mozzarella, or a blend of cheeses to adjust the flavor to your liking.
Can I Use Half-and-half Instead Of Heavy Cream In The Crock Pot Recipe?
Yes, you can substitute half-and-half for heavy cream if you prefer a lighter version of the soup. However, the soup will have a slightly different texture and richness.
Should I Mash The Potatoes Or Leave Them Whole In The Crock Pot?
It’s best to leave the potatoes in bite-sized chunks for a chunky texture, but you can mash a portion of them towards the end of cooking if you want a creamier consistency.
Can I Make Olive Garden Potato Soup Ahead Of Time?
Yes, you can prepare the soup ahead of time and refrigerate it for up to 3-4 days. Just reheat it on the stove or in the microwave before serving.
Can I Freeze Olive Garden Potato Soup?
Yes, you can freeze the soup for up to 3 months. However, the texture of the potatoes and cream may change slightly after freezing and reheating. To freeze, let the soup cool completely before placing it in an airtight container.
Can I Make This Soup In An Instant Pot Instead Of A Crock Pot?
Yes, you can make this potato soup in an Instant Pot. Cook on the ’Soup’ or ’Manual’ setting for 10-15 minutes, then use the quick release. Afterward, stir in the cream and cheese, and adjust seasonings to taste.