Crockpot Potato Soup (Cheesy!)
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
5 hrs 30 mins
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Total Time
5 hrs 45 mins
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Servings
6 Servings
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Calories
555 kcal
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Course
Main Course, Soup, Lunch, Dinner
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Cuisine
American
Crockpot Potato Soup (Cheesy!)
Description
Crockpot Potato Soup (Cheesy!) uses diced potatoes, ham, carrots, corn, onion, and diced bacon cooked together in chicken broth for a slow-cooked savory base. The long simmer on low or high heat allows the vegetables to become tender and the flavors to combine evenly. Cornstarch mixed with milk is added near the end to thicken the broth, preventing it from becoming too thin. Shredded cheddar cheese is incorporated gradually to enrich the soup with a creamy texture and cheesy flavor without clumping. The recipe suggests garnishing with crisp bacon, extra cheese, and parsley to add texture and freshness.
The soup suits a comforting main dish or starter during cooler weather. Using diced bacon cooked in the soup develops a smoky, savory profile, though crisping the bacon separately is an option for more texture contrast. Checking the potatoes for tenderness confirms doneness. The soup can be kept warm safely and enjoyed over multiple servings.
Ingredients
- 2 cups potatoes diced
- 1 1/2 cups ham diced
- 1 cup carrot diced
- 2 cups corn frozen
- ½ medium onion diced
- 6 trips Bacon diced
- 2 cups chicken broth
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 cups cheddar cheese shredded
- 1 1/2 cups milk divided
- 2 tablespoons cornstarch
Optional Garnish
- Bacon extra crispy
- cheese
- parsley
Instructions
- Dice the potatoes, ham and carrots into half inch, bite-sized pieces. Dice the raw bacon and set it to the side.
- To the crockpot add the ham, carrots, corn, onion potatoes, bacon, chicken broth, salt and pepper.
- Cover the Crockpot. Cook everything on low 5-6 hours or on high for 3-4 hours. Check if it is ready by piercing a potato with a fork to see if they are tender.
- In a small bowl combine cornstarch with ¼ cup of milk. Mix well until the cornstarch is dissolved into a slurry mixture.
- Add the cornstarch slurry mixture to the Crockpot and mix well. Add 1 1/4 cup of milk to the Crockpot and stir. Add the shredded cheddar cheese a little at a time, mixing well in between.
- Cover Crockpot again. Cook the soup on high for an additional 30 minutes.
- Add parsley and extra bacon for garnish if desired. Enjoy!
Notes
- Cooking bacon separately before adding it to the crockpot enhances its texture but is optional.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 555 kcal
% Daily Value*
| Calories | 555kcal | 28% |
| Carbohydrates | 32g | 11% |
| Protein | 31g | 62% |
| Fat | 34g | 52% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 97mg | 32% |
| Sodium | 1608mg | 67% |
| Potassium | 883mg | 19% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 4187IU | 84% |
| Vitamin C | 24mg | 27% |
| Calcium | 370mg | 37% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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