CrockPot Potato Soup
Slow cooked creamy potato soup garnished with bacon and cheddar cheese. Author: Holly Nilsson Recipe Type: American Total Time: 5 hours
Prep time:
Cook time:
Serving size: 6
Calories per serving: 394
Ingredients:
Cook time:
Serving size: 6
Calories per serving: 394
8 slices bacon
1/2 diced onion
2 pounds peeled and diced red potatoes
3 cloves minced garlic
1/2 teaspoon dried thyme or 2 sprigs fresh
1 teaspoon kosher salt or to taste
1/2 teaspoon black pepper
2 1/2 cups chicken broth or stock
2/3 cup heavy cream
1 teaspoon cornstarch
1 cup shredded Cheddar cheese
1/2 cup sour cream
3 green onions green tops sliced thinly
Directions:
Cook bacon until crispy over medium-high heat. Remove from the pan reserving fat. Add onion to the reserved bacon fat and cook until it begins to soften.
Add potatoes, garlic, thyme leaves, onion, salt to taste, and black pepper to the slow cooker. Add chicken broth and stir to combine.
Place the lid on the slow cooker and cook on high for 4 hours (or 6-8 hours on low) or until the potatoes are fork-tender.
Once softened, use an immersion blender to blend about half of the soup and slightly mash the remaining potatoes. The more you mash, the thicker the soup will be.
Combine cream and cornstarch. Add to the slow cooker along with cheese, sour cream, and half of the bacon.
Place the lid back on the slow cooker and let the soup warm through on high, about 15-20 minutes or until thickened.
Serve the soup topped with additional sour cream, cheese, green onions, and remaining bacon.
Source: spendwithpennies.com
Add potatoes, garlic, thyme leaves, onion, salt to taste, and black pepper to the slow cooker. Add chicken broth and stir to combine.
Place the lid on the slow cooker and cook on high for 4 hours (or 6-8 hours on low) or until the potatoes are fork-tender.
Once softened, use an immersion blender to blend about half of the soup and slightly mash the remaining potatoes. The more you mash, the thicker the soup will be.
Combine cream and cornstarch. Add to the slow cooker along with cheese, sour cream, and half of the bacon.
Place the lid back on the slow cooker and let the soup warm through on high, about 15-20 minutes or until thickened.
Serve the soup topped with additional sour cream, cheese, green onions, and remaining bacon.
Source: spendwithpennies.com