RecipeStripper

Clean recipe · delish.com

Crock-Pot Potato Soup

Our Crock-Pot potato soup will warm you up all fall and winter long.

Original recipe: delish.com

Yield:
4 servings
Prep:
15 min
Cook:
0 sec
Total:
3 hr 45 min
Open cooking tools

Adjust servings, check off ingredients, and save a copy in the recipe reader.

Ingredients

  1. 2 lb. Yukon Gold potatoes, peeled, cubed
  2. 4 c. low-sodium chicken broth
  3. 2 tsp. fresh thyme leaves
  4. Kosher salt
  5. Freshly ground black pepper
  6. 1 1/2 c. milk
  7. 1/4 c. (30 g) all-purpose flour
  8. 1 1/2 c. shredded cheddar, plus more for serving
  9. 1/2 c. heavy cream
  10. 1/2 c. sour cream
  11. 8 slices bacon
  12. Thinly sliced chives, for serving

Instructions

  1. In a large (6- to 8-qt.) slow cooker, combine potatoes, broth, and thyme; season with salt and pepper. Cover and cook until potatoes are tender, 4 to 6 hours on Low or 2 to 3 hours on High.
  2. Using a slotted spoon, transfer about half of potatoes to a medium heatproof bowl or plate. Using a potato masher, mash remaining potatoes in slow cooker. Return potatoes in bowl to slow cooker.
  3. In a medium bowl, whisk milk and flour. Add milk mixture, cheese, cream, and sour cream to slow cooker and stir to combine. Cover and cook on High until cheese is melted and soup is warmed through, about 30 minutes more.
  4. Meanwhile, in a large skillet over medium heat, cook bacon, turning occasionally, until crispy, about 8 minutes. Transfer to a paper towel-lined plate and let cool. Crumble into pieces.
  5. Top soup with bacon, chives, and more cheese.