Crockpot Potato Soup
User Reviews
3.9
Crockpot Potato Soup
Description
The Crockpot Potato Soup starts by crisping chopped bacon and softening onions and garlic in a skillet before transferring them with broth and diced baking potatoes to a slow cooker. Seasoned with salt and pepper, the potatoes cook on high until fork tender. A stirred-in mixture of flour and milk thickens the soup, and cream, evaporated milk, and grated cheddar cheese add creaminess and depth.
The final texture is creamy and thickened, with the option to mash some potatoes within the soup to adjust consistency. The bacon provides a smoky, savory note enhanced by cheddar cheese sprinkled on top. Chopped green onions offer freshness as garnish.
This soup serves well as a filling starter or light meal during colder months. Additional milk or broth can be added to thin the soup if preferred, and reheating may require extra liquid to maintain the ideal texture.
Adjust seasoning to taste before serving and feel free to customize toppings with more bacon or cheese.
Ingredients
- 6 lices Bacon chopped
- ½ sweet onion diced
- 1 clove garlic minced
- 3 ½ cups chicken broth
- 5 potato peeled and diced, baking variety
- 1 teaspoon salt
- 1 teaspoon black pepper ground
- ½ cup flour
- 1 cup milk
- 1 cup heavy cream
- 12 ounces evaporated milk
- 2 cups cheddar cheese grated
- Bacon for topping the soup
- green onions
- cheddar
Instructions
- Add the bacon to a large skillet and fry until nearly crisp.
- Add the onion and garlic to the skillet with the bacon and cook until onion has softened and garlic is fragrant.
- Add the bacon, onion, and garlic to a 6 quart slow cooker with the chicken broth and potatoes. Season with salt and pepper.
- Cover and cook on high for 3 hours or until potatoes are fork tender.
- Add the flour and milk to a mason jar and close tightly. Shake well to combine. Alternately, whisk the flour and milk together in a small bowl.
- Pour flour mixture into the soup and stir to combine. Add the cream, evaporated milk, and grated cheddar to the soup and stir.
- Cover and cook on high for 30 more minutes.
- Use a potato masher to mash the potatoes to reach the desired thickness for the soup. Taste and add additional salt and pepper, if needed.
- Ladle hot soup into bowls and garnish with cheddar, bacon, and green onion, if desired.
Notes
- If you prefer a thinner texture, add extra milk or chicken broth while reheating.
- Reheat gently and add a bit of liquid as needed to maintain the soup's consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 406 kcal
% Daily Value*
| Calories | 406kcal | 20% |
| Carbohydrates | 31g | 10% |
| Protein | 14g | 28% |
| Fat | 25g | 38% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 77mg | 26% |
| Sodium | 823mg | 34% |
| Potassium | 737mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 695IU | 14% |
| Vitamin C | 13.5mg | 15% |
| Calcium | 317mg | 32% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.9
You'll Also Love
