Crockpot Potato Soup

Crockpot Potato Soup is a fix it and forget it dream boasting lotsa’ tender veggies swimming in a rich cream sauce to wow taste buds and fill tummies!

Course Soup

Cuisine American

Keyword Crockpot Potato Soup, Crockpot Potato Soup Recipe, How do I make Crockpot Potato Soup Recipe, How to make Crockpot Potato Soup Recipe

Prep Time 15

Cook Time 4 30

Total Time 4 45

Servings servings

Calories 460kcal

Author Kathleen

Ingredients

8 slices bacon, chopped
1 medium yellow onion
1 tablespoon garlic, minced
1 1/2 cups carrots, chopped
1 1/2 cups celery, chopped
4 cups chicken broth
1 rounded tablespoon Better Than Bouillon, chicken flavor
salt
1/2 teaspoon pepper
1/4 teaspoon dried thyme
2 pounds russet potatoes, peeled and diced
1/2 cups all-purpose flour
1 cup whole milk
2 Cups heavy cream

Optional Toppings:

cheddar cheese, grated
green onions, sliced
bacon, crumbled
sour cream

Instructions

In a large skillet, cook bacon over medium-low heat until it's about halfway done.
Add onions, garlic, carrots, and celery and continue to cook until vegetables begin to soften.
Add the bacon-vegetable mixture to the crockpot. Add the chicken broth, salt, pepper, thyme, and potatoes cook on low 7-8 hours, or high 4-5 hours, or until the potatoes are fork tender
In a small mixing bowl, whisk together flour and milk until evenly combined. Pour the flour-milk mixture into the crockpot. Stir in the heavy cream.
Place the cover back on the crockpot and turn the heat to high and cook for 30 minutes.
When the soup is heated through, use a potato masher and mash (directly in crockpot) about one third to half the potatoes until you reach the thickness desired.
To serve, ladle soup into individual bowls and garnish with optional toppings!

Nutrition