Crockpot Potato Soup
Ingredients
- 10 slices cooked bacon
diced
- 3 cups chicken broth
- 2 pounds Yukon gold potatoes
peeled and diced
- 1 medium yellow onion
diced
- 6 garlic cloves
minced
- 1 tablespoon dried parsley
- 4 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 1 can evaporated milk or half-and-half or heavy cream
12-ounce
- 2 cups shredded sharp cheddar cheese
- 1/2 cup sour cream
- salt and pepper to taste
- chives
extra shredded cheddar cheese and bacon
Directions
- 1
Add diced potatoes, diced onion, minced garlic, bacon, parsley and chicken broth to the slow cooker. Season with salt and pepper. Stir and cook for 6-8 hours on low or on high for 3-4 hours, until the potatoes are fork tender.
- 2
Once the soup has cooked, add butter to a medium saucepan over medium heat and melt. Whisk in the flour until completely combined and gradually add in the evaporated milk or heavy cream, depends which one you are using. Whisk the flour mixture until smooth. With the heat on the lowest stove setting, let the mixture cook until it starts to simmer and is getting thicker, stir occasionally.
- 3
Immediately add the milk-flour mixture to the slow cooker and stir to combine.
- 4
Using a potato masher, mash about 3/4 of the potatoes.
- 5
Stir in the shredded cheddar cheese and sour cream. Stir well, until fully combined and creamy. Taste for seasoning, add salt and pepper to taste. Continue cooking the soup on low for 30 minutes or on high for 15 minutes.
- 6
If the soup is too thick, add more chicken broth.
- 7
Serve warm, garnished with bacon, cheese and sour cream.
- 8
The soup can be refrigerated for up to 3 days.
Crockpot Potato Soup
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About this Recipe
Chilly weather calls for a bowl of pure comfort, and nothing delivers quite like a rich, creamy potato soup. This Crockpot Potato Soup recipe promises hearty satisfaction with minimal effort, letting your slow cooker do all the heavy lifting.
The magic of the slow cooker truly shines here, transforming simple ingredients into a deeply flavored and wonderfully tender soup. Long cooking times allow the Yukon gold potatoes to become incredibly soft, while mingling with aromatic onions, garlic, and savory chicken broth, creating a robust base. The addition of cooked bacon right in the pot infuses every spoonful with a smoky, salty essence from the start.
Get ready for a remarkably creamy and intensely satisfying soup. You'll enjoy tender, melt-in-your-mouth potato chunks swimming in a velvety broth, generously enriched with sharp cheddar cheese and a tangy swirl of sour cream. Each spoonful offers a delightful balance of savory bacon, aromatic vegetables, and the comforting heartiness only a well-made potato soup can provide. It's a truly warming experience, perfect for chasing away the cold or bringing comfort to any meal.
Customization & Variations
Tailor this cozy Crockpot Potato Soup to your preference with a few simple swaps. For the creamy element, you have options: evaporated milk for a classic richness, or half-and-half or heavy cream for an even more decadent texture. Feel free to adjust the amount of shredded sharp cheddar cheese to your taste, or experiment with different cheese varieties like Monterey Jack. If you prefer a milder onion flavor, use a sweet onion instead of yellow.
This comforting Crockpot Potato Soup is ideal for a cozy family dinner, a casual potluck, or a simple weeknight meal that feels special. Serve it piping hot, garnished generously with fresh chives, extra shredded cheddar cheese, and a sprinkle of diced bacon for that irresistible finish.