Slow Cooker Potato Soup

Slow Cooker Potato Soup

from thepioneerwoman.com
6 - 8 serving(s)

Ingredients

  • 6 slices bacon, chopped
  • 2 lb. russet potatoes, peeled and cubed
  • 3 celery stalks, sliced
  • 1 large leek, cleaned and chopped
  • 3 garlic cloves, finely chopped
  • 4 c. chicken stock
  • 1 tsp. kosher salt
  • 6 sprigs of fresh thyme
  • 1/2 tsp. ground black pepper
  • 3/4 c. sour cream, plus more for serving
  • Shredded cheddar cheese, chopped chives, sour cream, and reserved bacon, for serving

Directions

  1. 1

    Heat a large skillet over medium heat. Add the bacon strips and cook until golden brown, 6 to 8 minutes. Remove to a paper towel lined plate. Reserve 2 pieces for garnish. Crumble the remaining 4 pieces.

  2. 2

    Place the crumbled bacon, potatoes, celery, leek, garlic, stock, salt, thyme sprigs, and pepper in the base of a 6- to 8-quart slow cooker. Put the lid on the slow cooker, and cook on high for 4 hours (or low for 6 to 8 hours) until the potatoes are tender when pierced with a fork. Remove the thyme sprigs and discard.

  3. 3

    Use an immersion blender to blend the soup to a semi-smooth consistency, leaving small chunks of potato and vegetables for texture. Stir in the sour cream. (Add 1/4 to 1/2 cup of water, to thin the soup out to your desired consistency). Serve in bowls with cheese, chives, additional sour cream, and the reserved bacon slices crumbled over top.