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The Best Crockpot Potato Soup

The Best Crockpot Potato Soup.
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This ultra-creamy crockpot potato soup is so easy, it practically makes itself with bacon and all. Perfect comfort food for busy weeknights.

Ingredients

Scale
  • 6 slices thick-cut bacon, diced
  • 2 pounds Yukon Gold potatoes, peeled and diced
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1 teaspoon salt (adjust to taste)
  • ½ teaspoon freshly ground black pepper
  • 4 tablespoons unsalted butter
  • ¼ cup all-purpose flour
  • 1½ cups whole milk
  • 1 cup shredded sharp cheddar cheese
  • ½ cup sour cream
  • Sliced green onions for garnish

Instructions

  1. In a skillet over medium heat, cook the diced bacon until crispy, about 6-8 minutes. Transfer to a paper towel-lined plate to drain and set aside.
  2. Place the diced potatoes, chopped onion, minced garlic, and cooked bacon into the slow cooker. Pour in the chicken broth. Add dried thyme, dried parsley, salt, and black pepper. Stir to combine.
  3. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are tender.
  4. About 30 minutes before the cooking time is complete, melt the butter in a saucepan over medium heat. Whisk in the flour until smooth and cook for about 1 minute.
  5. Gradually whisk in the milk, continuing to stir until the mixture thickens into a creamy consistency, about 3-4 minutes.
  6. Pour the roux into the slow cooker and stir to combine. Use a potato masher to gently mash some of the potatoes in the slow cooker to achieve your desired soup thickness.
  7. Stir in the shredded cheddar cheese and sour cream until fully incorporated and the cheese has melted. Taste and adjust seasoning as needed.
  8. Ladle the soup into bowls and garnish with sliced green onions and additional bacon bits if desired.

Notes

  • Use Yukon Gold potatoes for naturally buttery flavor and better texture. Can leave potato skins on for added texture and nutrients.
  • Cook bacon separately for crispy texture that doesn’t get soggy in the soup.
  • Mash some potatoes in crockpot to thicken without heavy cream. Adjust thickness to your preference.
  • For vegetarian version, omit bacon and use vegetable broth.
  • Chop potatoes and onions the night before to save time on busy days.
  • Can freeze before adding sour cream and cheese. Freeze for up to 2-3 months and add dairy fresh when reheating for best texture.

Nutrition

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