Crockpot Potato Soup

Prep Time: 10 mins | Cook Time: 8 hrs 15 mins | Total Time: 8 hrs 25 mins | Yield: 6 Servings

You will surely love this Crockpot Potato Soup for sure! 8 hours of cooking time is worth it, I’m telling you! The creamy taste of this soup is something you will crave constantly! Try this recipe now. Enjoy!

Ingredients:

1 tsp minced garlic

1 tsp dried parsley

½ tsp dried thyme

½ medium onion, finely diced

3 tbsp all-purpose flour

2 pounds golden potatoes (about 8 medium), diced

2 large carrots, peeled and diced

1 ½ c milk

2 c shredded cheddar cheese divided

1 rib celery, diced

6 slices of thick-cut bacon

3 c low sodium chicken broth

¼ c butter

2 green onions, sliced

2 tsp salt

¼ tsp black pepper

Directions:

In a 6-quart crockpot, add celery, potatoes, broth, garlic, carrots, thyme, pepper, parsley, and salt. Stir just until combined.

Cover and seal the crockpot, then cook everything for about 8 hours on a low setting or 4 hours on a high setting.

Add the bacon onto a baking sheet, then place it in the oven and bake for about 15 minutes at 350 degrees F or until crispy.

Chop into small pieces.

Prepare the roux and melt the butter. Mix the two ingredients until well incorporated.

Add milk and whisk until well blended. Place the bowl in the microwave and heat until the texture of the mixture becomes thick.

Add the mixture into the crockpot together with the chopped bacon and 1 cup of cheese. Stir until well incorporated.

Serve and enjoy!

Notes:

Garnish each serving with more chopped bacon and chopped green onions.

Feel free to add sweet potatoes in exchange for white potatoes.

You can add chili powder if you like.

Nutrition Facts: