Creamy Crockpot Potato Soup (Printable Version)
Slow-cooked creamy potato soup with bacon, cheddar, and fresh green onions for a cozy dish.
# What You'll Need:
→ Main Ingredients
01 -
2 pounds large potatoes, peeled and cut into 1-inch cubes (about 4 potatoes)
02 -
2 cups chicken broth
03 -
8 ounces bacon, cooked and chopped into bite-sized pieces
04 -
1/2 medium onion, finely chopped
05 -
2 garlic cloves, minced
06 -
1 teaspoon salt, or to taste
07 -
1/4 teaspoon ground black pepper, or to taste
→ Dairy and Thickening
08 -
4 tablespoons unsalted butter
09 -
1/4 cup all-purpose flour
10 -
2 cups whole milk
11 -
1 cup shredded mild or sharp cheddar cheese
12 -
3/4 cup sour cream
→ Toppings
13 -
Chopped green onions, for garnish
# Step-by-Step Guide:
01 -
Peel and cube potatoes into 1-inch pieces; finely chop the onion and mince the garlic. Cook bacon until crispy, then cut into bite-sized pieces if necessary.
02 -
Place cubed potatoes, chicken broth, cooked bacon, chopped onion, minced garlic, salt, and pepper into the crockpot. Stir gently to mix seasonings evenly.
03 -
Cover and cook on high for 3 to 4 hours or on low for 5 to 6 hours, until potatoes are fork-tender. Lightly mash potatoes in the pot to thicken the base.
04 -
Add unsalted butter, all-purpose flour, whole milk, shredded cheddar cheese, and sour cream to the crockpot. Stir well to combine and allow all ingredients to melt together.
05 -
Continue cooking on low for 30 to 60 minutes, stirring occasionally to thicken the soup and blend flavors into a smooth, creamy consistency.
06 -
Ladle soup into bowls and garnish with chopped green onions. Optionally, add extra bacon bits, cheese, sour cream, or hot sauce. Serve warm.
# Additional Notes:
01 -
Lightly mashing the potatoes creates a thicker, creamier texture without added thickeners.