Prep Time: 10 mins | Cook Time: 3 hrs | Total Time: 3 hrs 10 mins | Yield: 6 Servings
My comfort food! This Crockpot Potato Soup is so easy to make. Are you ready? All you need are these simple ingredients and easy steps! With the help of a Crockpot, it is much easier to prepare! In just 3 hours, you can enjoy this heartwarming soup! Bacon, potatoes, and cheese combined in one soup. How awesome is that? This recipe is surely a must-try!
Ingredients:
4 slices of thick-cut bacon diced
⅓ c all-purpose flour
4 c chicken stock
1 onion, diced
½ c heavy cream
1 ½ lbs. of russet potatoes, peeled and diced
1 tsp salt
½ tsp black pepper
green onions (optional, for serving)
sour cream (optional, for serving)
1 c shredded cheddar cheese (plus more for serving)
Directions:
Add chicken stock, salt, pepper, potatoes, and onion into a large slow cooker. Stir until well mixed.
Cover and seal the slow cooker, then cook everything for about 3 hours on a high setting or 6 hours on a low setting.
About 15 minutes before the cooking time ends, set aside about 2 cups of broth for later use.
Place a small pot on the stove and turn the heat to medium.
Add the bacon, then cook for a few minutes or until crispy.
Add flour, then whisk and cook for about a minute to remove the raw taste.
Add the reserved broth, then stir until well blended.
Add cheese and heavy cream, then stir until well blended. Allow the cheese to melt completely.
Use an immersion blender to mash the potatoes in the pot.
Transfer the cheese mixture to the mashed potatoes, then stir until well blended.
Serve right away. Enjoy!
Nutrition Facts:
Serving: 1cup, Calories: 396 kcal (20%) Carbohydrates: 43g (14%) Protein: 16g (32%) Fat: 19g (29%) Saturated Fat: 9g (56%) Polyunsaturated Fat: 1g Monounsaturated Fat: 4g Cholesterol: 59mg (20%) Sodium: 876mg (38%) Potassium: 943mg (27%) Fiber: 3g (13%) Sugar: 6g (7%) Vitamin A: 500IU (10%) Vitamin C: 44.6mg (54%) Calcium: 180mg (18%) Iron: 1.6mg (9%)