Ingredients
1 1/2 lbs russet potatoes peeled and diced
1 onion diced
4 c. chicken stock
1 tsp salt
1/2 tsp black pepper
4 slices thick-cut bacon diced
1/3 c. all-purpose flour
1/2 c. heavy cream
1 c. shredded cheddar cheese (plus more for serving)
sour cream (optional for serving)
green onions (optional for serving)
How to make Crockpot Potato Soup
Step 1: Combine the potatoes, onion, chicken stock, salt, and pepper in a large slow cooker. Put the lid on and set to cook for 3 hours on high or 6 hours on low.
Step 2: Remove 2 cups of the cooking liquid from the pot in the last 15 minutes of cooking time.
Step 3: Meanwhile, cook the bacon in a small stockpot over medium heat. Whisk in the flour once the bacon is crispy. Gradually stir in the cooking liquid, then the heavy cream and cheese. Stir continuously until the cheese has completely melted.
Step 4: Using a potato masher or an immersion blender, mash the potatoes while in the pot. Then, stir in the bacon mixture.
Step 5: When ready, serve right away. Enjoy!
Note:
For this recipe, you can use four cups of chicken stock for a very thick soup or 6 if you prefer a thinner soup.
Nutrition Facts:
Serving: 1cup, Calories: 396kcal (20%) | Carbohydrates: 43g (14%) | Protein: 16g (32%) | Fat: 19g (29%) | Saturated Fat: 9g (56%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 59mg (20%) | Sodium: 876mg (38%) | Potassium: 943mg (27%) | Fiber: 3g (13%) | Sugar: 6g (7%) | Vitamin A: 500IU (10%) | Vitamin C: 44.6mg (54%) | Calcium: 180mg (18%) | Iron: 1.6mg (9%)
