Description
This comforting Crockpot Potato Soup is a creamy and cheesy delight perfect for chilly days. Featuring tender potatoes, smoky bacon, and a rich blend of cheese and sour cream, it’s easy to prepare in your slow cooker and serves as a hearty meal for family and friends.
Ingredients
Scale
Soup Base
- 2 lbs large potatoes, peeled and cubed into 1-inch cubes (about 4 potatoes)
- 2 cups chicken broth
- 8 oz bacon, bite-sized pieces, cooked
- 1/2 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp salt, or to taste
- 1/4 tsp ground black pepper, or to taste
Thickening & Creamy Ingredients
- 4 Tbsp unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup mild or sharp cheddar cheese, shredded
- 3/4 cup sour cream
Garnish
- Green onions, sliced
Instructions
- Prepare the soup base: Add the peeled and cubed potatoes, chicken broth, cooked bacon pieces, finely chopped onion, minced garlic, salt, and black pepper to your crockpot. Stir to combine evenly.
- Cook the potatoes: Cover the crockpot and cook on high heat for 3-4 hours or on low heat for 5-6 hours. The soup is ready when the potatoes are fork-pierceable and tender. Slightly mash the potatoes in the pot to create a creamy yet chunky texture.
- Add thickening and creamy ingredients: Stir in the unsalted butter, all-purpose flour, whole milk, shredded cheddar cheese, and sour cream. Mix everything thoroughly to combine.
- Simmer to thicken: Continue cooking the soup on low for an additional 30 minutes to 1 hour until the mixture thickens to a rich, creamy consistency.
- Garnish and serve: Finish the soup by stirring in sliced green onions and any other toppings you like. Serve hot and enjoy your comforting bowl of crockpot potato soup!
Notes
- Freshly grate the cheese for better melting and flavor.
- Enhance the soup with toppings like extra bacon bits, chives, sour cream, additional cheese, or a dash of hot sauce for extra flavor and texture.
- Store leftover soup in an airtight container in the fridge for up to 3 days.
