Crock Pot Potato Soup
Creamy Crock Pot Potato Soup with bacon, cheddar, and fresh herbs. Slow-cooked to perfection for the ultimate comfort food experience. Easy recipe!
Equipment
- slow cooker
- knife
- cutting board
- measuring cups
- measuring spoons
- saucepan
- whisk
- potato masher
Ingredients
Soup Base
- 2 pounds Russet potatoes, peeled and diced into 1/2-inch cubes
- 1 medium yellow onion, finely chopped
- 2 stalks celery, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 tsp kosher salt, or to taste
- 1/2 tsp black pepper, freshly ground, or to taste
- 1/2 tsp dried thyme
Creamy Roux
- 1/4 cup unsalted butter (1/2 stick)
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1/2 cup heavy cream
- 1 cup shredded sharp cheddar cheese, plus more for garnish
Garnishes
- 6 slices bacon, cooked and crumbled, for garnish
- 2 tbsp fresh chives or green onions, thinly sliced, for garnish
Instructions
- Begin by peeling the 2 pounds of Russet potatoes and dicing them into consistent 1/2-inch cubes. Finely chop the 1 medium yellow onion and 2 stalks of celery. Finally, mince the 2 cloves of garlic.
- Add the diced potatoes, chopped onion, chopped celery, minced garlic, 4 cups of chicken broth, 1 teaspoon of kosher salt, 1/2 teaspoon of freshly ground black pepper, and 1/2 teaspoon of dried thyme to a 6-quart or larger slow cooker. Stir all ingredients gently to ensure they are well combined.
- Cover the slow cooker with its lid and cook the soup on the low setting for 6 to 8 hours, or on the high setting for 3 to 4 hours. The potatoes should be fork-tender and easily mashable when done.
- Approximately 30 minutes before the end of the cooking time, melt the 1/4 cup (1/2 stick) of unsalted butter in a medium saucepan over medium heat. Once the butter is fully melted and shimmering, whisk in the 1/4 cup of all-purpose flour. Continue to whisk and cook for 1 to 2 minutes until a smooth, lightly golden paste (roux) forms.
- Gradually pour in the 2 cups of whole milk and the 1/2 cup of heavy cream into the roux, whisking continuously until the mixture is smooth and lump-free. Continue to cook over medium heat, stirring frequently, until the mixture thickens slightly, which typically takes about 3 to 5 minutes.
- Pour the thickened milk mixture directly into the slow cooker with the tender potatoes. Stir thoroughly to incorporate. For a creamier texture with some potato chunks, use a potato masher to gently mash some of the potatoes in the slow cooker to your desired consistency. Stir in 1 cup of shredded sharp cheddar cheese until it is fully melted and smoothly integrated into the soup.
- Taste the soup and adjust the seasonings with additional salt and pepper if necessary. Ladle generous portions of the hot potato soup into individual serving bowls. Garnish each bowl generously with extra shredded sharp cheddar cheese, a sprinkle of crumbled cooked bacon, and a dash of thinly sliced fresh chives or green onions before serving.
Notes
For a creamier texture with some potato chunks, use a potato masher to gently mash some of the potatoes in the slow cooker to your desired consistency.