Crockpot Potato Soup
Crockpot Potato Soup is delicious, hearty, warm, dish that's very easy to make and is full of flavor!
Ingredients
- ¼ cup butter
- 1 cup yellow onion, diced
- ½ cup flour
- 4 cups chicken broth
- 6 cups potatoes, peeled and diced
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 cup bacon, cooked and diced
- 1 cup heavy cream
- ½ cup sour cream
- 1 ½ cups cheddar cheese, shredded
- ½ cup green onions, sliced
Instructions
- In a medium sized saucepan, melt the butter over medium heat. Add the onion and cook until translucent, about 2-3 minutes.
- Add in the flour and coat the onion to make a roux. Pour in the chicken broth, whisking continually until it comes to a simmer. Remove from heat.
- Pour the chicken broth mixture into the crockpot, then add the potatoes, thyme, salt and pepper. Cover and cook on low for 6-7 hours or on high for 4-5 hours.
- When the potatoes are tender add the bacon, heavy cream, sour cream and cheddar cheese then cover and cook on high for an additional 20 minutes.
- When ready to serve, turn off the heat and sprinkle with green onions.
Nutrition
Notes
- Don’t skip the roux: Starting with a butter-flour mixture prevents the soup from being watery and gives it a velvety texture.
- Dice potatoes evenly: This ensures they cook at the same rate and break down properly for a creamy consistency.
- Use freshly shredded cheese: It melts more smoothly than pre-shredded and avoids a grainy texture.
- Adjust thickness if needed: For a thinner soup, add a splash of broth or milk after cooking. For thicker, mash some of the potatoes directly in the crockpot.
- Wait to add dairy: Stir in cream, sour cream, and cheese at the end to avoid curdling.
- Taste before serving: Depending on your broth and bacon, you may not need additional salt.
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