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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
Calories
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.