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Crockpot Potato Soup

Creamy Crockpot Potato Soup Recipe

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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 3 lbs russet potatoes, peeled and diced
  • 2 tbsp butter
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 4 cups chicken broth
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp dried thyme
  • 1 bay leaf
  • 1/2 cup heavy cream
  • 4 slices bacon, cooked and crumbled
  • Shredded sharp cheddar cheese
  • Sour cream
  • Sliced green onions

Method
 

  1. Melt the butter in a skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook 1 minute.
  2. Transfer the onion mixture to a 6-quart slow cooker. Add the potatoes, broth, salt, pepper, thyme, and bay leaf. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the potatoes are fork-tender.
  3. Remove the bay leaf. Scoop out 2 cups of potatoes with a little broth, purée until smooth, and stir back into the soup.
  4. Stir in the heavy cream and warm through for 5 minutes on low. Ladle into bowls and top with bacon, cheddar, sour cream, and green onions.

Notes

If the soup thickens too much after sitting, thin it with a splash of chicken broth when you reheat it.