If you’re looking for a simple, delicious and comforting meal that tastes like it took hours to make but actually only takes minutes to prepare, look no further than this Crockpot Potato Soup recipe! This creamy, cheesy soup is filled with savory ingredients and cooked to perfection in your slow cooker. Get ready to enjoy a hearty bowl of comfort food that will keep you warm all season long!
This crockpot potato soup is a hearty and comforting meal that’s perfect for a chilly winter day. It’s easy to make, and can be customized with your favorite toppings. So gather up your ingredients and give this delicious soup a try!
This crockpot potato soup is easy to make, hearty, and filling. It’s the perfect comfort food for a cold winter day. Plus, it’s a great way to use up any leftover potatoes you have.
Tips:
This Potato Soup is not only easy, but also delicious and hearty. Here are some Pro Tips to make this recipe even better:
1. Use Yukon Gold or Russet potatoes for the best flavor and texture.
2. Peel the potatoes before adding them to the crockpot, or they will be very hard to eat.
3. Cut the potatoes into small pieces so they cook evenly and quickly.
4. For a creamier soup, add some milk or cream during the last hour of cooking.
5. Season the soup with salt and pepper to taste before serving.
Conclusion & Recipe:
When it comes to Crockpot potato soup, there are a few things you should keep in mind. First, this soup is best when made with Yukon Gold potatoes. They have a naturally buttery flavor that makes this soup extra delicious. Second, be sure to use low-sodium chicken broth so your soup doesn’t end up too salty. Finally, if you want a creamier soup, feel free to add in some half and half or whole milk at the end. This Crockpot potato soup is the perfect comfort food for a chilly day.
Crockpot potato soup
Ingredients
- 2 lb golden potatoes about 8 medium, diced
- 3 cups chicken broth low in sodium
- 2 large carrots peeled and diced
- 1 rib celery diced
- 1/2 medium onion finely chopped
- 2 teaspoons salt
- 1 teaspoon minced garlic
- 1 teaspoon dried parsley
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 6 slices of thick-cut bacon
- 1/4 cup butter
- 3 tablespoons all-purpose flour
- 1 1/2 cups milk
- Divide 2 cups of shredded cheddar cheese
- 2 sliced green onions
Instructions
- In a 6- to 6-quart crockpot, combine potatoes, broth, celery, carrots, celery and onion with salt, garlic, parsley and pepper.
- Cover the pan with a lid and cook for 8 or 4 hours on low, or until the vegetables are tender.
- While the bacon is baking, place it flat on a baking tray and bake at 350 degrees for about 15-20 minutes, until you get the desired crispy texture. Transfer the bacon to a cutting board and let cool on a plate before you chop.
- Make the roux in your microwave just before the soup is finished cooking.
- Melt the butter in a large bowl or measuring cup. Do this for 30 seconds.
- Mix in the flour and stir until it is completely absorbed.
- Mix the milk into a bowl until it is smooth. Use a scraper for a clean edge.
- Microwave at high for 45 seconds, whisking after each interval until thickened. I found that 4 times at 45 seconds worked well for me. It will bubble up so be sure to watch it in the microwave.
- The thickened milk should be added to the crockpot along with 1 cup cheese and most of the chopped bacon.
- Top the soup with any remaining cheese, bacon, and green onions.
