Prep time: 10 mins | Cook time: 4 hrs and 30 mins | Total time: 4 hrs and 40 mins | Yield: 8
My favourite Fall dish – crockpot potato soup is the comfort as its finest. With thick sauce, packed with delicious flavours, and loaded with baked potatoes, this soup will be your family’s new favourite!
Ingredients
10 slices cooked bacon, diced
3 c chicken broth
2 lbs Yukon gold potatoes, peeled and diced
1 medium yellow onion, diced
6 garlic cloves, minced
1 tbsp dried parsley
4 tbsp unsalted butter
1/3 c all-purpose flour
1 (12-oz) can evaporate milk or half-and-half or heavy cream
2 c shredded sharp cheddar cheese
1/2 c sour cream
Salt and pepper to taste
optional toppings: chives, extra shredded cheddar cheese, and bacon
How to make Crockpot Potato Soup
Step 1: Into the slow cooker, add the diced potatoes, diced onion, minced garlic, bacon, parsley, and chicken broth. Season with salt and pepper and mix.
Step 2: Cook on low for about 6 to 8 hours or 3 to 4 hours on high or until the potatoes are fork-tender.
Step 3: Melt the butter in a medium saucepan over medium heat. Once melted, whisk in the flour until incorporated.
Step 4: Slowly add in the milk or heavy cream. Continue to cook until the mixture begins to simmer. Stir often until the sauce is getting thicker.
Step 5: When done, immediately add the milk and flour mixture into the slow cooker. Stir until well mixed.
Step 6: Mash around 3 or 4 potatoes with a potato masher.
Step 7: Add the shredded cheese into the pot, then, the sour cream, stirring until well mixed and the mixture is creamy.
Step 8: Adjust the seasoning according to taste and continue to cook for another 30 minutes on low or 15 minutes on high.
NOTES:
Feel free to add extra chicken broth if the soup gets too thick.
Garnish the soup with bacon, cheese, or sour cream and serve warm.
Store leftovers in the fridge for up to 3 days.
Ingredients
- 10 slices cooked bacon, diced
- 3 c chicken broth
- 2 lbs Yukon gold potatoes, peeled and diced
- 1 medium yellow onion, diced
- 6 garlic cloves, minced
- 1 tbsp dried parsley
- 4 tbsp unsalted butter
- 1/3 c all-purpose flour
- 1 (12-oz) can evaporate milk or half-and-half or heavy cream
- 2 c shredded sharp cheddar cheese
- 1/2 c sour cream
- Salt and pepper to taste
- optional toppings: chives, extra shredded cheddar cheese, and bacon
Instructions
Step 1: Into the slow cooker, add the diced potatoes, diced onion, minced garlic, bacon, parsley, and chicken broth. Season with salt and pepper and mix.
Step 2: Cook on low for about 6 to 8 hours or 3 to 4 hours on high or until the potatoes are fork-tender.
Step 3: Melt the butter in a medium saucepan over medium heat. Once melted, whisk in the flour until incorporated.
Step 4: Slowly add in the milk or heavy cream. Continue to cook until the mixture begins to simmer. Stir often until the sauce is getting thicker.
Step 5: When done, immediately add the milk and flour mixture into the slow cooker. Stir until well mixed.
Step 6: Mash around 3 or 4 potatoes with a potato masher.
Step 7: Add the shredded cheese into the pot, then, the sour cream, stirring until well mixed and the mixture is creamy.
Step 8: Adjust the seasoning according to taste and continue to cook for another 30 minutes on low or 15 minutes on high.
Notes
Feel free to add extra chicken broth if the soup gets too thick. Garnish the soup with bacon, cheese, or sour cream and serve warm. Store leftovers in the fridge for up to 3 days.
