Crockpot potato soup
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.
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.
