Crock-Pot Potato Soup

Crock-Pot Potato Soup

Prep Time Prep: 15m Cook Time Cook: PT0S Total Time Total: 3h45m

Yield: 4 servings

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weeknight meals, winter, soup

  • 8 ┬ápieces bacon
  • 2 lb. Yukon Gold potatoes, cubed
  • 4 c. low-sodium chicken broth
  • 2 tsp. fresh thyme leaves
  • Kosher salt
  • Freshly ground black pepper
  • 1 1/2 c. milk
  • 1/4 c. all-purpose flour
  • 1/2 c. heavy cream
  • 1/2 c. sour cream
  • 1 1/2 c. shredded cheddar, plus more for serving
  • Freshly chopped chives, for garnish
  1. In a large skillet over medium heat, cook bacon until crispy, 8 minutes. Drain on a paper towel-lined plate. When cool, crumble into pieces.  In a bowl of a Crock-Pot, combine potatoes, bacon, chicken 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.  Using a slotted spoon, remove about half of the potatoes from Crock-Pot. Using a potato masher, mash remaining potatoes in Crock-Pot. Add reserved potatoes back in.  In a large bowl, whisk together milk and flour. Add milk, heavy cream, sour cream, and cheese to Crock-Pot. Cover and cook on high 30 minutes more or until cheese is melty and everything is warmed through.  Serve with more cheese and chives for garnish.

Ingredients

  • 8 ┬ápieces bacon
  • 2 lb. Yukon Gold potatoes, cubed
  • 4 c. low-sodium chicken broth
  • 2 tsp. fresh thyme leaves
  • Kosher salt
  • Freshly ground black pepper
  • 1 1/2 c. milk
  • 1/4 c. all-purpose flour
  • 1/2 c. heavy cream
  • 1/2 c. sour cream
  • 1 1/2 c. shredded cheddar, plus more for serving
  • Freshly chopped chives, for garnish

Instructions

  1. In a large skillet over medium heat, cook bacon until crispy, 8 minutes. Drain on a paper towel-lined plate. When cool, crumble into pieces.  In a bowl of a Crock-Pot, combine potatoes, bacon, chicken 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.  Using a slotted spoon, remove about half of the potatoes from Crock-Pot. Using a potato masher, mash remaining potatoes in Crock-Pot. Add reserved potatoes back in.  In a large bowl, whisk together milk and flour. Add milk, heavy cream, sour cream, and cheese to Crock-Pot. Cover and cook on high 30 minutes more or until cheese is melty and everything is warmed through.  Serve with more cheese and chives for garnish.