Prep time: 10 mins | Cook time: 3 hrs | Total time: 3 hrs 10 mins | Serves: 6 people
This potato soup is the ultimate comfort food! It’s incredibly easy to whip up even on busy days. It’s a fantastic recipe loaded with bacon, cheese, and potatoes. Ladle this hearty soup in bowls and enjoy a cosy weeknight meal with your loved ones!
Food brings me joy, and I think this is correct for the majority of people. Learning how to cook when I was young is a very big plus when I became older. I cooked with my heart. I know it sounds super cheesy, but it’s true. When you put your heart into whatever you do, the outcome will surely be amazing!
Ingredients
1 1/2 lbs russet potatoes peeled and diced
1 onion diced
4 c. chicken stock
1 tsp salt
1/2 tsp black pepper
4 slices thick-cut bacon diced
1/3 c. all-purpose flour
1/2 c. heavy cream
1 c. shredded cheddar cheese (plus more for serving)
sour cream (optional for serving)
green onions (optional for serving)
How to make Crockpot Potato Soup
Step 1: Combine the potatoes, onion, chicken stock, salt, and pepper in a large slow cooker. Put the lid on and set to cook for 3 hours on high or 6 hours on low.
Step 2: Remove 2 cups of the cooking liquid from the pot in the last 15 minutes of cooking time.
Step 3: Meanwhile, cook the bacon in a small stockpot over medium heat. Whisk in the flour once the bacon is crispy. Gradually stir in the cooking liquid, then the heavy cream and cheese. Stir continuously until the cheese has completely melted.
Step 4: Using a potato masher or an immersion blender, mash the potatoes while in the pot. Then, stir in the bacon mixture.
Step 5: When ready, serve right away. Enjoy!
Note:
For this recipe, you can use four cups of chicken stock for a very thick soup or 6 if you prefer a thinner soup.
Nutrition Facts:
Serving: 1cup, Calories: 396kcal (20%) | Carbohydrates: 43g (14%) | Protein: 16g (32%) | Fat: 19g (29%) | Saturated Fat: 9g (56%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 59mg (20%) | Sodium: 876mg (38%) | Potassium: 943mg (27%) | Fiber: 3g (13%) | Sugar: 6g (7%) | Vitamin A: 500IU (10%) | Vitamin C: 44.6mg (54%) | Calcium: 180mg (18%) | Iron: 1.6mg (9%)
Ingredients
- 1 1/2 lbs russet potatoes peeled and diced
- 1 onion diced
- 4 c. chicken stock
- 1 tsp salt
- 1/2 tsp black pepper
- 4 slices thick-cut bacon diced
- 1/3 c. all-purpose flour
- 1/2 c. heavy cream
- 1 c. shredded cheddar cheese (plus more for serving)
- sour cream (optional for serving)
- green onions (optional for serving)
Instructions
Step 1: Combine the potatoes, onion, chicken stock, salt, and pepper in a large slow cooker. Put the lid on and set to cook for 3 hours on high or 6 hours on low.
Step 2: Remove 2 cups of the cooking liquid from the pot in the last 15 minutes of cooking time.
Step 3: Meanwhile, cook the bacon in a small stockpot over medium heat. Whisk in the flour once the bacon is crispy. Gradually stir in the cooking liquid, then the heavy cream and cheese. Stir continuously until the cheese has completely melted.
Step 4: Using a potato masher or an immersion blender, mash the potatoes while in the pot. Then, stir in the bacon mixture.
Step 5: When ready, serve right away. Enjoy!
Notes
For this recipe, you can use four cups of chicken stock for a very thick soup or 6 if you prefer a thinner soup.
