Crockpot Potato Soup Recipe

Slow Cooker Potato Soup Recipe

When it gets chilly outside, this is my go-to crockpot comfort meal! Everyone loves it in my family. Make sure to also try our popular crockpot ham and potato soup and crockpot cheesy kielbasa potato meal too!

FAQ’s

1. What will I need to complete this recipe?

You will need the following ingredients:  Bacon, onion, potatoes, garlic, thyme, salt and pepper, vegetable broth, evaporated milk, cornstarch, cheddar cheese, sour cream and green onions.

You will need the following supplies:  A slow cooker 6 quart or bigger and a large skillet to cook the bacon.

2. Storage Instructions Once the potato soup has cooled completely, store in an airtight container for up to 4 days in the refrigerator.

3. Can I freeze  Potato soup does actually freeze well. Store in a freezer safe container for up to 3 months.

4. Could I use chicken broth instead of vegetable broth?  Definitely, this will add a different flavor profile, but it will be just as good.

5. What potatoes are best?  I like the flavor of Yukon Gold potatoes, but you could use Russet potatoes too (they fall apart better).

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Crockpot Potato Soup

Course Dinner

Keyword crock pot, slow cooker,

Prep Time 10 minutes minutes

Cook Time 6 hours hours 30 minutes minutes

Total Time 6 hours hours 40 minutes minutes

Servings 6

Ingredients

• ▢ 6 Slices Bacon
• ▢ ½ Large Onion diced
• ▢ 3 lb Yukon Gold Potatoes
• ▢ 3 Cloves Garlic Minced
• ▢ 3 Cups Vegetable Broth
• ▢ 1 12oz Can Evaporated Milk
• ▢ 1 Tablespoon Cornstarch
• ▢ 3 Sprigs Fresh Thyme bundled with cooking string
• ▢ 1 teaspoon Salt
• ▢ ½ teaspoon Black Pepper
• ▢ 1 Cup Colby Jack Cheese
• ▢ ½ Cup Sour Cream
• ▢ 2 Green Onions sliced

Instructions

• Fry the bacon, in a large skillet over medium-high heat, until crispy. Then remove and put to the side.
• Add the diced onions to the remaining bacon grease and cook until soft.
• Peel and cube the potatoes. Add to the crock pot along with the onions, garlic, vegetable broth, salt, pepper and bundled thyme.
• Pour the vegetable broth over the top then cover and cook on high for 6-8 hours.
• Remove the thyme then using a stick blender (or potato masher) blend the soup.
• Add the cornstarch to the evaporated milk and mix well with a whisk.
• Pour into the soup, and add the cheese, sour cream and a handful of chopped bacon.
• Give a good stir then cover and cook for a further 30 minutes.
• Serve with bacon, grated cheese, sour cream and green onions as optional topping.