Description
This easy Crock Pot Potato Soup is creamy, comforting, and perfect for busy days. Just toss everything into the slow cooker and come home to a hearty, cheesy bowl of goodness.
Ingredients
6 slices bacon, chopped
1 medium onion, diced
2 pounds Russet potatoes, peeled and cubed
3 cloves garlic, minced
4 cups chicken broth
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried thyme
1 cup heavy cream or half-and-half
2 cups shredded sharp Cheddar cheese
2 tablespoons all-purpose flour
2 tablespoons butter
Sliced green onions, for garnish
Instructions
1. Cook the bacon in a skillet over medium heat until crispy. Remove with a slotted spoon and set aside. Discard all but 1 tablespoon of bacon fat.
2. In the same skillet, sauté the diced onion and garlic for 2-3 minutes until fragrant. Transfer to the slow cooker.
3. Add the potatoes, chicken broth, salt, pepper, and thyme to the slow cooker. Stir to combine.
4. Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the potatoes are very tender.
5. In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes. Slowly add the cream, whisking constantly until smooth and thickened.
6. Stir the cream mixture into the slow cooker. Use a potato masher to mash some of the potatoes to your desired consistency.
7. Stir in the shredded cheese until melted and smooth. Add more salt and pepper to taste.
8. Stir in half the cooked bacon.
9. Serve hot, garnished with the remaining bacon and sliced green onions.
Notes
You can use Yukon Gold or red potatoes instead of Russets.
To make it vegetarian, skip the bacon and use vegetable broth.
For extra flavor, add a dash of hot sauce or smoked paprika before serving.
Leftovers store well in the fridge for up to 4 days and can be reheated on the stovetop or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 4
- Sodium: 1100
- Fat: 32
- Saturated Fat: 18
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 3
- Protein: 18
- Cholesterol: 90