Description
A comforting bowl of Slow Cooker Potato Soup offers a rich, velvety texture that warms you from the inside out.
Ingredients
Scale
- 3 pounds russet potatoes (peeled and cut into ½-inch cubes)
- 8 slices thick-cut bacon (chopped)
- 1 medium yellow onion (finely diced)
- 4 cloves garlic (minced)
- 4 cups low-sodium chicken broth
- 2 tablespoons unsalted butter
- 1 cup heavy whipping cream
- 2 cups shredded sharp cheddar cheese
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- to taste salt
- 3 stalks green onions (sliced thinly)
Instructions
- Sauté bacon until crisp, remove, and cook onion and garlic in bacon fat until soft.
- Combine potatoes, aromatics, bacon, thyme, pepper, and broth in the slow cooker.
- Cook on Low for 7-8 hours until potatoes are fork-tender.
- Stir in heavy cream and cheddar cheese until melted; do not boil.
- Season with salt and pepper, then serve topped with green onions and bacon.
- Prep Time: 20 minutes
- Cook Time: 480 minutes
- Category: soup
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 70mg
Keywords: Store leftovers in the fridge for up to 4 days. Freeze the soup base without dairy for up to 3 months. Reheat gently with added broth to restore consistency.