Crock-Pot Potato Soup Recipe
A creamy and comforting Crock-Pot potato soup made with Yukon Gold potatoes, cheddar cheese, and crispy bacon. This easy slow cooker recipe combines tender potatoes, savory broth, and rich dairy for a hearty soup perfect for cozy meals.
- Prep Time: 15 minutes
- Cook Time: 4 to 6 hours on Low (or 2 to 3 hours on High) plus 30 minutes final heating and 8 minutes bacon cooking
- Total Time: Approximately 5 hours (using Low setting)
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
Main Ingredients
- 2 lb. Yukon Gold potatoes, peeled and cubed
- 4 cups low-sodium chicken broth
- 2 tsp. fresh thyme leaves
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Dairy Mixture
- 1 1/2 cups milk
- 1/4 cup (30 g) all-purpose flour
- 1 1/2 cups shredded cheddar cheese, plus more for serving
- 1/2 cup heavy cream
- 1/2 cup sour cream
Toppings
- 8 slices bacon
- Thinly sliced chives, for serving
Instructions
- Prepare Slow Cooker: In a large 6- to 8-quart slow cooker, combine the peeled and cubed Yukon Gold potatoes, low-sodium chicken broth, and fresh thyme leaves. Season generously with kosher salt and freshly ground black pepper. Cover and cook on Low for 4 to 6 hours or on High for 2 to 3 hours, until the potatoes are tender.
- Mash Potatoes: Once cooked, use a slotted spoon to transfer about half of the potatoes to a medium heatproof bowl or plate. Use a potato masher to mash the remaining potatoes right in the slow cooker to create a creamy texture. Return the reserved potatoes from the bowl back to the slow cooker.
- Make Creamy Base: In a medium bowl, whisk together the milk and all-purpose flour until smooth. Add this milk mixture to the slow cooker along with the shredded cheddar cheese, heavy cream, and sour cream. Stir everything well to combine.
- Heat Through: Cover the slow cooker and continue cooking on High for about 30 minutes, or until the cheese is fully melted and the soup is warmed through.
- Cook Bacon: While the soup heats, place the bacon slices in a large skillet over medium heat. Cook, turning occasionally, until the bacon is crispy, about 8 minutes. Transfer the cooked bacon to a paper towel-lined plate to drain and cool, then crumble into pieces.
- Serve: Ladle the hot soup into bowls. Top with crispy bacon, thinly sliced chives, and additional shredded cheddar cheese if desired. Serve warm and enjoy your hearty Crock-Pot potato soup.
Notes
- For a vegetarian version, substitute vegetable broth for chicken broth and omit bacon or use a vegetarian bacon alternative.
- Yukon Gold potatoes are preferred for their creamy texture, but russet potatoes can be used if necessary.
- Adjust the thickness of the soup by adding extra broth to thin or cooking a bit longer uncovered to thicken.
- Leftover soup stores well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
- Add extra toppings like shredded green onions or a sprinkle of smoked paprika for additional flavor.
Keywords: Crock-Pot potato soup, slow cooker soup, creamy potato soup, comfort food, easy soup recipe, cheddar potato soup
Find it online: https://flavorsbymaya.com/crock-pot-potato-soup-recipe/
