Crockpot Potato Soup

Crockpot Potato Soup

This Crockpot potato soup is rich and creamy, loaded with toppings like bacon and cheese, and is easy to make in the slow cooker! A perfect soup for fall and winter.

•  Course Soup
•  Cuisine American
•  Keyword crockpot soup racipe, easy potato soup recipe, slow cooker potato soup recipe
•  Prep Time 10 minutes
•  Cook Time 3 hours 40 minutes
•  Total Time 3 hours 50 minutes
•  Servings 8
•  Calories 455 kcal
•  Author Cheryl Malik

Ingredients

• 6 slices bacon diced
• 3 tablespoons bacon grease or butter or oil
• 1/4 cup  flour Use gluten free all purpose or cassava flour, for gluten free or grain free.
• 2 cups  chicken stock or vegetable stock
• 2 cups  milk dairy milk, or plant based milk like almond, warmed
• 2 pounds Yukon gold potatoes  diced
• 1 cup  shredded sharp cheddar cheese
• 1 cup sour cream or yogurt or coconut cream
• 2 teaspoons  sea salt or more to taste
• 1/2 teaspoon  freshly-cracked black pepper
• 4 cloves garlic
• 1 cup onion diced

Instructions

1. Fry the bacon in a large skillet over medium heat until crisp. Scoop out with a slotted spoon and drain on paper towels.
2. Pour off the bacon grease into a small heat-proof bowl and reserve. Return 1 tablespoon bacon grease to the skillet, then add the onion. Cook until softened, then add garlic and cook until fragrant, about 30 seconds.
3. Add onion-garlic mixture to Crockpot. Add diced and chicken stock.
4. Cover and cook for 3 hours on high heat, about 5 hours on low heat, until the potatoes are tender.
5. Meanwhile, heat 3 tablespoons bacon grease in a medium saucepan. Sprinkle the flour over and whisk well to make a paste. Cook over medium heat until golden, then slowly add in 2 cups milk. Whisk vigorously and cook until thickened, a couple minutes. Pour mixture into Crockpot.
6. Mash the soup with a masher til desired consistency. Add the salt, pepper, cheddar, and sour cream. Cook on high for 30 minutes. Ladle into serving bowls then top with additional cheddar, crisp bacon pieces, green onions, and freshly cracked black pepper. Serve.

Recipe Notes

For gluten free, you can use gluten-free all-purpose flour.

For grain free, you can use cassava flour in place of the all-purpose flour.

You can use any kind of milk in this recipe. We use plain almond milk, but coconut milk would work, too, as well as dairy milk.

You can easily replace the sour cream with yogurt, dairy free yogurt, or coconut cream (Just the solid white part of a can of coconut cream).

You can omit the shredded cheddar if you like, or use plant-based cheddar if you’re avoiding dairy.

Nutrition Facts

Crockpot Potato Soup

Amount Per Serving

Calories 455Calories from Fat 270

% Daily Value*

Fat 30g46%

Saturated Fat 13g81%

Cholesterol 65mg22%

Sodium 916mg40%

Potassium 768mg22%

Carbohydrates 30g10%

Fiber 4g17%

Sugar 6g7%

Protein 18g36%

Vitamin A 571IU11%

Vitamin C 16mg19%

Calcium 358mg36%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

Source : https://40aprons.com/crockpot-potato-soup/#wprm-recipe-container-24287