CrockPot Potato Soup
User Reviews
4.9
CrockPot Potato Soup
Description
This potato soup uses red potatoes diced and cooked until tender in a slow cooker alongside sautéed onions, garlic, bacon, and thyme to develop depth of flavor. A portion of the soup is blended or mashed to thicken while preserving some potato chunks for texture. Adding a mixture of heavy cream and cornstarch warms the soup and helps it thicken even more. Sharp cheddar cheese, sour cream, and reserved bacon pieces fold in to add richness and a savory finish.
The final soup has a creamy smoothness with tender vegetable texture and smoky bacon flavor throughout. It can be garnished further with green onions and more cheese for an appealing presentation. Each serving is hearty enough to be enjoyed as a main dish during cooler weather.
Blending about half the soup controls the thickness without losing the whole potato texture. If an immersion blender isn't available, blending some liquid and potatoes in a separate blender with venting is an option. Variations can include substituting evaporated milk for cream or adding ham instead of bacon. The recipe yields six 1-cup servings.
Ingredients
- 8 lices Bacon cooked and crumbled
- ½ onion diced
- 2 pounds potato peeled and diced, red
- 3 cloves garlic minced
- ½ teaspoon thyme or 2 sprigs fresh, dried leaves
- 1 teaspoon kosher salt or to taste
- ½ teaspoon black pepper
- 2 ½ cups chicken broth or stock
- ⅔ cup heavy whipping cream
- 1 teaspoon cornstarch
- 1 cup cheddar cheese shredded
- ½ cup sour cream
- 3 green onions green tops sliced thinly
Instructions
- Cook bacon until crispy over medium-high heat. Remove from the pan reserving fat. Add onion to the reserved bacon fat and cook until it begins to soften.
- Add potatoes, garlic, thyme leaves, onion, salt to taste, and black pepper to the slow cooker. Add chicken broth and stir to combine.
- Place the lid on the slow cooker and cook on high for 4 hours (or 6-8 hours on low) or until the potatoes are fork-tender.
- Once softened, use an immersion blender to blend about half of the soup and slightly mash the remaining potatoes. The more you mash, the thicker the soup will be.
- Combine cream and cornstarch. Add to the slow cooker along with cheese, sour cream, and half of the bacon.
- Place the lid back on the slow cooker and let the soup warm through on high, about 15-20 minutes or until thickened.
- Serve the soup topped with additional sour cream, cheese, green onions, and remaining bacon.
Notes
- Mash more potatoes to thicken the soup to your preference.
- If you don't have an immersion blender, blend part of the soup in a blender leaving the lid slightly open to release steam.
- You can substitute heavy cream with evaporated milk for a lighter option.
- Ham can be used in place of bacon for a different flavor profile.
- This recipe yields approximately six 1-cup servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 389 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 389 | 19% |
| Carbohydrates | 34g | 11% |
| Protein | 13g | 26% |
| Fat | 23g | 35% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 61mg | 20% |
| Sodium | 376mg | 16% |
| Potassium | 836mg | 18% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 530IU | 11% |
| Vitamin C | 12mg | 13% |
| Calcium | 203mg | 20% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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