CrockPot Potato Soup
This rich and creamy potato soup is perfect for warming up on a chilly day. Made with tender red potatoes, crispy bacon, and a blend of cheeses, it’s a comforting dish that is easy to prepare in a slow cooker.
- Prep Time: 20 minutes
- Cook Time: 4 hours 40 minutes
- Total Time: 5 hours
- Yield: 6 servings 1x
- Category: Lunch
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 2 pounds red potatoes, peeled and diced
- ½ cup sour cream
- 8 slices bacon
- ½ teaspoon dried thyme (or 2 sprigs fresh)
- 1 teaspoon kosher salt (or to taste)
- 3 cloves garlic, minced
- 1 cup cheddar cheese, shredded
- ½ onion, diced
- 2 ½ cups chicken broth (or stock)
- ⅔ cup heavy cream
- ½ teaspoon black pepper
- 1 teaspoon cornstarch
- 3 green onions, green tops sliced thinly
Instructions
- In a large skillet over medium-high heat, cook the bacon until crispy. Remove from the pan and set aside, reserving the bacon fat.
- Add the diced onion to the reserved bacon fat in the skillet. Sauté until it starts to soften.
- In the slow cooker, combine the diced potatoes, minced garlic, thyme, salt, and black pepper. Pour in the chicken broth and stir to mix well.
- Cover the slow cooker and cook on high for 4 hours or low for 6-8 hours, until the potatoes are fork-tender.
- Once the potatoes are tender, use an immersion blender to blend about half of the soup. This will slightly mash the remaining potatoes, thickening the soup.
- In a small bowl, mix the heavy cream with cornstarch. Stir this mixture into the soup, then add the shredded cheddar cheese and half of the crumbled bacon.
- Cover and cook on high for an additional 15-20 minutes until the soup is heated through and thickened.
- Ladle the soup into bowls. Top with the remaining bacon, shredded cheese, sour cream, and sliced green onions.
Nutrition
- Calories: 420
- Sugar: 2g
- Sodium: 880mg
- Fat: 25g
- Saturated Fat: 12g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 60mg