CrockPot Potato Soup

CrockPot Potato Soup could be very smooth to prep and your whole circle of relatives will find it irresistible. A creamy potato base is flavored with onion, bacon and cheese.

Making potato soup within the crock pot is straightforward to do. A quick overview of this recipe:

  1. Cook bacon till crispy.
  2. Add (raw) potatoes and other ingredients to the gradual cooker. Set it and neglect it!
  3. Once smooth, combination half of the potatoes with an immersion blender. Mash the remaining. Add cream and bitter cream.

Serve and enjoy with inexperienced onions, cheese and additional bacon as a garnish!


Potatoes for this Soup

Originally I made this soup with russet potatoes. We have swapped out the russet potatoes for crimson potatoes, they’re smooth and creamy. Russet potatoes do work in this soup but the texture is barely greater grainy.

We discover crimson potatoes to be creamier.

yield: 6 servingsHaedarprint recipe

CrockPot Potato Soup

prep time: 30 MINScook time: 4 HOURStotal time: 4 hours 30 mins

Slow cooked creamy potato soup garnished with bacon and cheddar cheese.

INGREDIENTS:

  • ½ onion, diced
  • 8 slices bacon
  • 2 cloves garlic, minced
  • 2 pounds red potatoes, peeled and diced
  • ½ teaspoon dried thyme, or 2 sprigs fresh
  • ½ teaspoon black pepper
  • ⅔ cup heavy cream
  • 2 ½ cups chicken broth, or stock
  • 1 teaspoon cornstarch
  • 3 green onions, green tops sliced thinly
  • 1 cup cheddar cheese, shredded
  • ½ cup sour cream

INSTRUCTIONS:

  1. Cook bacon until crispy over medium-high heat. Remove from the pan reserving fat. Add onion to the reserved bacon fat and cook until tender.
  2. Add potatoes, garlic, thyme leaves, onion, salt to taste, black pepper. Add chicken broth and stir to combine.
  3. Place the lid on the slow cooker and cook on high for 4 hours (or 6-8 hours on low) or until the potatoes are fork-tender.
  4. Once softened, use an immersion blender to blend about half of the soup and slightly mash the remaining potatoes. The more you mash, the thicker the soup will be.
  5. Combine cream and cornstarch. Add to the slow cooker along with cheese, sour cream, and half of the bacon.
  6. Place the lid back on the slow cooker and let the soup warm through on high, about 15-20 minutes or until thickened.
  7. Serve the soup topped with green onions and remaining bacon.


Created using The Recipes Generator

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