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–+ servings
A large white bowl of creamy Crockpot potato soup topped with pieces of bacon and large shreds of cheddar cheese.

Creamy Crockpot Potato Soup

mylifeinbalancegroup.com/crockpot-potato-soup/
The ultimate method for the ultimate comfort food! Rich and creamy, this easy slow cooker soup is a dream in the fall and winter.
Prep 10 minutes
Cook 3 hours 40 minutes
Total 3 hours 50 minutes
Recipe Makes (Approximate): 8 servings

Equipment

  • Plate
  • Paper towels
  • Large skillet
  • Slotted spoon
  • Large wooden spoon or silicone spatula

Ingredients

For the Crockpot Potato Soup

  • 6 slices bacon (diced)
  • 1 tablespoon bacon grease (reserved from cooked bacon)
  • 1 cup diced onion
  • 4 cloves garlic (roughly chopped)
  • 2 pounds Yukon gold potatoes (peeled or unpeeled, diced into approximately 1-inch chunks)
  • 2 cups chicken stock (or vegetable stock)
  • 3 tablespoons bacon grease (reserved from cooked bacon)
  • ¼ cup flour
  • 2 cups whole milk (warmed)
  • 1 cup shredded fresh cheddar cheese (sharp recommended, at room temperature)
  • 1 cup sour cream (or yogurt or coconut cream, at room temperature)
  • 2 teaspoons sea salt (plus more to taste)
  • ½ teaspoon freshly cracked black pepper

Serving Suggestions (All Optional)

  • cooked, diced bacon
  • shredded fresh cheddar cheese
  • diced green onions

Instructions

  • Line plate with paper towels and set aside.
  • Place large skillet on stovetop over medium heat. When pan is warm, add 6 slices bacon and cook, flipping bacon as needed, until crisp.
  • Transfer cooked bacon to plate lined with paper towels. Set aside. Transfer bacon grease from skillet to heat-resistant bowl or glass jar.
  • Return 1 tablespoon bacon grease to skillet. Add 1 cup diced onion and stir to incorporate. Sauté onion 3 to 6 minutes, stirring occasionally, until softened.
  • Once onion has softened, add 4 cloves garlic (chopped) and stir to incorporate. Sauté garlic 30 to 60 seconds or until just fragrant.
  • Once garlic is fragrant, transfer onion-garlic mixture to Crockpot. Add 2 pounds Yukon gold potatoes and 2 cups chicken stock. Stir to incorporate.
  • Secure lid on Crockpot and set to desired temperature setting. Cook potatoes until fork-tender, approximately 3 hours on HIGH heat or 5 hours on LOW heat.
  • Place medium saucepan on stovetop over medium heat. When pan is warm, add 3 tablespoons bacon grease and continue warming pan until grease is liquid.
  • Once grease is hot, sprinkle ¼ cup flour into saucepan. Vigorously whisk flour into bacon grease until paste is formed.
  • Cook mixture over medium heat just until lightly golden, then remove saucepan from heat. Slowly add 2 cups whole milk (warmed) and whisk to incorporate. Return saucepan to heat and simmer mixture 2 to 4 minutes, whisking constantly, until mixture has thickened.
  • Transfer milk mixture to Crockpot. Use potato masher to mash fully-cooked potatoes to desired consistency.
  • Once satisfied with consistency, add 1 cup shredded fresh cheddar cheese, 1 cup sour cream, 2 teaspoons sea salt, and ½ teaspoon freshly cracked black pepper to Crockpot. Stir until ingredients are fully incorporated.
  • Replace lid on Crockpot and set temperature to HIGH. Cook 30 minutes on HIGH heat.
  • After 30 minutes, remove lid and stir soup well. Ladle soup into serving bowls. Top with cooked, diced bacon, shredded fresh cheddar cheese, and diced green onions if desired. Serve warm.

Recipe Notes

  • Cheese: Prepackaged, preshredded cheeses have starches added to prevent clumping in the package. Those starches also keep the cheese from melting well and can give the soup a gritty texture. For best results, buy a block of cheddar cheese and shred it yourself.
  • Leftovers: Refrigerate leftover soup in an airtight container up to 5 days.

Nutrition Information (Approximate)

Serving Size: 1servingCalories: 442calProtein: 14gFat: 30gSaturated Fat: 13gTrans Fat: 0.04gCholesterol: 63mgSodium: 1030mgPotassium: 750mgTotal Carbs: 30gFiber: 3gSugar: 6gNet Carbs: 27gVitamin A: 433IUVitamin C: 25mgCalcium: 232mgIron: 1mg
Recipe By: Cheryl Malik
https://mylifeinbalancegroup.com/crockpot-potato-soup/