Creamy Crockpot Mississippi Potato Soup Tips, FAQ & printable recipe

Tips for success

For an extra level of texture, you can garnish the finished soup with crispy bacon bits, shredded cheddar cheese, or sliced green onions. These toppings add a satisfying crunch and a fresh contrast to the creamy, rich soup, elevating the presentation and flavor profile of each bowl served.

If you find that the soup is too thick after cooking, simply stir in a small amount of warm chicken broth until you reach your desired consistency. Conversely, if you prefer a thicker soup, you can use a potato masher to lightly crush a portion of the potatoes directly in the slow cooker.

Variations

• Bacon and Cheddar: Stir in one cup of shredded sharp cheddar cheese and half a cup of crispy, chopped bacon bits just before serving to add a smoky, salty depth to the soup.
• Spicy Kick: Add a tablespoon of red pepper flakes or a teaspoon of hot sauce during the seasoning phase to increase the heat level and complement the tanginess of the pepperoncini.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Not recommended, as the cream cheese base may separate upon thawing.

Reheat

Reheat on the stovetop over low heat, stirring occasionally until steaming hot.

Allow the soup to cool to room temperature for no more than two hours before transferring it into airtight containers.

Properly stored in the refrigerator, the soup will maintain its quality for up to three days. When ready to eat, ensure it is reheated until steaming hot throughout to maintain food safety standards.

This soup is an excellent candidate for making ahead, as the flavors often deepen and improve after sitting in the refrigerator overnight.

Simply prepare the recipe as directed, let it cool, and store it in the fridge. Reheat gently on the stovetop or in the microwave, adding a splash of broth if necessary.

Serving ideas

Serve this soup hot in shallow bowls to showcase the beautiful texture and ingredients.

Pairing it with a side of crusty bread or a simple green salad provides a nice balance to the richness of the creamy potato base, making for a complete and satisfying meal that is perfect for any occasion.

Consider serving the soup with extra pepperoncini on the side for those who enjoy an extra kick of tanginess.

The combination of the creamy potatoes and the sharp, pickled notes of the pepperoncini makes for a sophisticated flavor experience that is both comforting and exciting for the palate.

Frequently asked questions

Recipe card

Creamy Crockpot Mississippi Potato Soup

Prep 10 minCook 4 hRest 5 minTotal 4 h 15 minServes 6

Ingredients

• 2 lb gold potatoes, diced
• 1/2 cup pepperoncini rings
• 1/2 cup unsalted butter, cubed
• 1 oz ranch seasoning mix
• 1 oz au jus gravy mix
• 3 cups chicken broth
• 8 oz cream cheese, softened

Instructions

1. Place the diced gold potatoes into the bottom of the slow cooker insert. Distribute the pepperoncini rings evenly over the potatoes and place the butter pats on top of the mixture.
2. Sprinkle the ranch seasoning and au jus gravy mix over the potatoes. In a separate bowl, whisk together the chicken broth and softened cream cheese until smooth, then pour the mixture over the contents of the slow cooker.
3. Cover the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours. Once the potatoes are fork-tender and the soup is thickened, stir gently to combine and serve warm.

Contains: milk

Estimated nutrition per serving

Calories

420

Protein

8.5 g

Carbohydrates

32 g

Fat

28 g

Fiber

3.5 g

Sugar

4 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.