PREP TIME: 10 mins | COOK TIME: 8 hrs 15 mins | TOTAL TIME: 8 hrs 25 mins | SERVINGS: 6
If you are a huge soup lover, this Crockpot Potato Soup is more than worthy. With tender potatoes, crispy bacon, cheddar cheese, green onions, and a few veggies this thick and creamy soup is all you need to pick you up after a long hard day!
Ingredients
2 pounds golden potatoes (about 8 medium), diced
3 c. low sodium chicken broth
2 large carrots peeled and diced
1 rib celery diced
1/2 medium onion finely diced
2 tsp salt
1 tsp minced garlic
1 tsp dried parsley
1/2 tsp dried thyme
1/4 tsp black pepper
6 slices thick-cut bacon
1/4 c. butter
3 tbsp all-purpose flour
1 1/2 c. milk
2 c. shredded cheddar cheese divided
2 green onions sliced
How to make Crockpot Potato Soup
Step 1: In a 3 to 6-quart crockpot, place the potatoes, broth, carrots, celery, onion, salt, garlic, parsley, thyme, and pepper.
Step 2: Cover with the lid. Cook for 8 hours on low or 4 hours on high.
Step 3: In the meantime, on a baking sheet, lay the bacon flat. Bake for about 15 to 20 minutes at 350 degrees until your desired crispiness. Take out of the oven and onto a cutting board. Let the bacon cool for a bit before chopping.
Step 4: Make the roux in the microwave just before the soup is finished cooking.
Step 5: Melt the butter in a large glass bowl or measuring cup in 30-second intervals on high. Whisk in the flour until fully incorporated before adding in the milk. Stir until smooth, scraping the edges of the cup to make sure that all of the flour has been incorporated.
Step 6: Microwave in 45-second intervals on high, whisking from time to time until thick.
Step 7: Into the crockpot, stir in the thickened milk with a cup of cheese and most of the chopped bacon.
Step 8: When done, top each serving with the rest of the cheese, bacon, and some green onions. Enjoy!
Nutrition Facts:
Calories: 543cal | Carbohydrates: 31g | Protein: 23g | Fat: 37g | Saturated Fat: 19g | Cholesterol: 90mg | Sodium: 1412mg | Potassium: 1021mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4193IU | Vitamin C: 20mg | Calcium: 409mg | Iron: 6mg
Ingredients
- 2 pounds golden potatoes (about 8 medium), diced
- 3 c. low sodium chicken broth
- 2 large carrots peeled and diced
- 1 rib celery diced
- 1/2 medium onion finely diced
- 2 tsp salt
- 1 tsp minced garlic
- 1 tsp dried parsley
- 1/2 tsp dried thyme
- 1/4 tsp black pepper
- 6 slices thick-cut bacon
- 1/4 c. butter
- 3 tbsp all-purpose flour
- 1 1/2 c. milk
- 2 c. shredded cheddar cheese divided
- 2 green onions sliced
Instructions
Step 1: In a 3 to 6-quart crockpot, place the potatoes, broth, carrots, celery, onion, salt, garlic, parsley, thyme, and pepper.
Step 2: Cover with the lid. Cook for 8 hours on low or 4 hours on high.
Step 3: In the meantime, on a baking sheet, lay the bacon flat. Bake for about 15 to 20 minutes at 350 degrees until your desired crispiness. Take out of the oven and onto a cutting board. Let the bacon cool for a bit before chopping.
Step 4: Make the roux in the microwave just before the soup is finished cooking.
Step 5: Melt the butter in a large glass bowl or measuring cup in 30-second intervals on high. Whisk in the flour until fully incorporated before adding in the milk. Stir until smooth, scraping the edges of the cup to make sure that all of the flour has been incorporated.
Step 6: Microwave in 45-second intervals on high, whisking from time to time until thick.
Step 7: Into the crockpot, stir in the thickened milk with a cup of cheese and most of the chopped bacon.
Step 8: When done, top each serving with the rest of the cheese, bacon, and some green onions. Enjoy!
