Crockpot Potato Soup
A warm and comforting potato soup made in a crockpot, perfect for chilly days and customizable with your favorite toppings.
Ingredients
Main Ingredients
- 2 lbs large potatoes (peeled and cubed into 1-inch cubes, approximately 4 potatoes)
- 2 cups chicken broth
- 8 oz bacon (bite-sized pieces, cooked)
- ½ medium onion (finely chopped)
- 2 cloves garlic (minced)
- 1 tsp salt or to taste
- ¼ tsp ground black pepper or to taste
- 4 Tbsp unsalted butter
- ¼ cup all-purpose flour
- 2 cups whole milk
- 1 cup mild or sharp cheddar cheese (shredded)
- ¾ cup sour cream
- Green onions (to serve)
Instructions
Preparation
- In a crockpot, add the cubed potatoes, chicken broth, cooked bacon, chopped onion, minced garlic, salt, and pepper.
- Cover the crockpot and cook on high for 3-4 hours or on low for 5-6 hours, until the potatoes are soft and easily pierced with a fork.
- Lightly mash the potatoes in the pot to create a creamy texture.
Final Steps
- Add the unsalted butter, flour, milk, shredded cheese, and sour cream to the mixture and stir well to combine.
- Let it cook for an additional 30 minutes to an hour on low, until the soup is thick and creamy.
- Finish by topping with green onions and your favorite toppings.
- Serve and enjoy with friends!
Notes
To store leftovers, let the soup cool completely, then transfer it to an airtight container and put it in the refrigerator. It will stay fresh for about 3-4 days. You can also freeze the soup for up to 3 months.