Crockpot Potato Soup
Crockpot Potato Soup is a flavorful fix it & forget it meal that’s perfect for a cold winter’s day! Velvety, thick, & creamy, it’s a hearty family favorite!
Servings 8 Servings
- 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
- 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
- Cheddar Cheese, Grated
- Green Onions, Sliced
- Bacon, Crumbled
- Sour Cream
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!
Serving: 1/8 of the recipe | Calories: 459kcal | Carbohydrates: 34g | Protein: 9g | Fat: 32g | Saturated Fat: 17g | Cholesterol: 99mg | Sodium: 650mg | Potassium: 849mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5025IU | Vitamin C: 18.4mg | Calcium: 115mg | Iron: 1.8mg