Clean recipe · theslowroasteditalian.com
Crockpot Potato Soup (Thick and Creamy Recipe) + Video
Crockpot Potato Soup is an easy thick and creamy cheesy slow cooker soup that your whole family will enjoy!
Original recipe: theslowroasteditalian.com
- Yield:
- 8 servings
- Prep:
- 10 min
- Cook:
- 270 min
- Total:
- 280 min
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Ingredients
- 2 pounds Yukon gold potatoes (peeled and diced)
- 1 medium yellow onion (diced)
- 6 garlic cloves (minced)
- 10 slices cooked bacon (diced)
- 1 tablespoon dried parsley
- 3 cups chicken broth
- ½ teaspoon salt (or to taste)
- ¾ teaspoon black pepper (or to taste)
- 4 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 12 ounces evaporated milk (or half & half, or heavy cream)
- 2 cups shredded sharp cheddar cheese
- 1/2 cup sour cream
- chives (extra shredded cheddar cheese and bacon)
Instructions
- Add diced potatoes, diced onion, minced garlic, bacon, parsley and chicken broth to the slow cooker. Season with salt and pepper. Stir and cook for 6-8 hours on Low, or for 3-4 hours on High, until the potatoes are fork tender.
- Once the soup is cooked, add butter to a medium saucepan over medium heat and melt. Whisk in the flour until completely combined.
- Slowly and gradually whisk the evaporated milk into the flour mixture. Cook over low heat, stirring occasionally, until mixture thickens and begins to simmer.
- Immediately add the milk-flour mixture to the potato mixture in the slow cooker and stir to combine. Using a potato masher, mash about 3/4 of the potatoes, leaving some unmashed for texture.
- Add the shredded cheddar cheese and sour cream to the slow cooker. Stir well to combine. Taste for seasoning, and add more salt and pepper to taste.
- Cover the slow cooker with the lid and continue cooking the soup on Low for 30 minutes, or on high for 15 minutes.
- Serve warm, garnished with optional chives, bacon, cheese and/or sour cream.