ADAPTED FROM GIMME SOME OVEN
YIELD: 8-10 SERVINGS
This Slow Cooker Potato Soup recipe is thick and creamy and has a rich and satisfying flavor. It is the epitome of comfort food. And, the best part is, you make it in your crockpot.
PREP: 10 MINS COOK: 4 HOURS 10 MINS TOTAL: 4 HOURS 20 MINS
6 slices cooked bacon, crumbled (save the bacon grease to use later)
4 cups good-quality chicken stock or broth
1 1/2 pound of russets, peeled and diced; next time I’ll add both russets and white potatoes. The russets are cooked until soft and add as a natural thickener and the white will hold the integrity of the potato all through the cooking process
1 medium sweet onion, peeled and diced
4 tablespoons butter and/or enough bacon grease to total 4 tablespoons
1/3 cup all-purpose flour
12 ounces heavy cream
1 cup shredded sharp cheddar cheese
1 teaspoon Kosher salt, or more to taste
1/2 teaspoon freshly-cracked black pepper
For toppings, add thinly-sliced green onions or chives, extra shredded cheese, extra bacon.
Add cooked bacon, chicken stock, potatoes and onion to the bowl of a large slow cooker with a liner (so much easier for clean up) and stir to combine. Cook on low for 6-8 hours or on high for 3-4 hours, or until the potatoes are completely tender and cooked through.
Once the soup has cooked several hours and is about ready to serve, heat the butter and bacon grease in a small saucepan on the stove over medium~high heat until it has all melted. Whisk in the flour until it is completely combined, and cook for another minute or so, stirring occasionally. Gradually add in the heavy cream while whisking it together with the flour mixture, and continue whisking until the mixture is completely smooth. Let the mixture continue cooking until it reaches a simmer, stirring occasionally, and then it should thicken on its own.
Immediately pour the cream mixture into the crock pot with the potatoes, and stir until combined. Add in the cheddar cheese, heavy cream, salt and pepper, and stir until combined, then taste and add more salt and pepper if needed.
Serve warm, garnished with desired toppings or transfer to a sealed container and refrigerate for up to 3 days. Remember to allow it to cool before refrigerating. (This recipe does not freeze well.)
Cook the bacon in the microwave until crispy then crumble with your fingers to add to the soup later. Don’t forget to carefully save the bacon grease to make your roux (instead of using butter). In my opinion, the bacon grease adds the best flavor. I’m sure you’ve noticed this is not a low calorie soup but sure tastes wonderful and is well worth the calories.
For toppings, add thinly-sliced green onions or chives, extra shredded cheese and extra crispy bacon.