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A creamy and cheesy crockpot potato soup with crispy bacon and sour cream, perfect for a comforting and easy meal.

Ingredients

Scale
  • 2 lbs large potatoes peeled and cut into 1-inch cubes (about 4 potatoes)
  • 2 cups chicken broth
  • 8 oz bacon, bite-sized pieces cooked until crisp
  • 1/2 medium onion finely chopped
  • 2 garlic cloves minced
  • 1 tsp salt or to taste
  • 1/4 tsp black pepper freshly ground, or to taste
  • 4 Tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1 cup cheddar cheese shredded, mild or sharp
  • 3/4 cup sour cream
  • green onions, for garnish

Instructions

  1. Add the potatoes, chicken broth, cooked bacon, chopped onion, minced garlic, salt, and pepper to your crockpot. Give it a quick stir.
  2. Cover and cook on high for 3 to 4 hours, or on low for 5 to 6 hours. The soup is ready when the potatoes are tender and easily pierced with a fork. Then, lightly mash the potatoes to your preferred texture.
  3. Stir in the butter, flour, milk, shredded cheese, and sour cream until well combined.
  4. Cook on low for an additional 30 to 60 minutes until the soup is thick and creamy.
  5. Sprinkle chopped green onions and any other desired toppings on top.
  6. Ladle into bowls and enjoy.

Notes

Freshly grated cheese melts better and gives a creamier texture., Top the soup with crispy bacon bits, chopped chives, a dollop of sour cream, extra shredded cheese, or a few drops of hot sauce for a kick., Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally.

Nutrition

Find it online: https://gingerbaking.com/easy-crockpot-potato-soup-recipe/