Crockpot recipes are my jam. Seriously, what’s better than throwing a bunch of stuff in a big bowl and leaving it alone until 6 hours later when it’s time to eat it? This crockpot potato soup is no exception.
While it takes a small amount of prep, it’s worth it to get to have a big, warm bowl of soup at the end of the day. Unlike most people, I can eat soup in any weather. Especially when you’re talking Tennessee weather.
I don’t know about the rest of the country, but the temperature in Tennessee is ridiculous. Having lived in this area for most of my life, I can say that with conviction. We can quite possibly fit 3 out of 4 seasons into one day. It’ll be 70 degrees in the morning and 30 degrees at sundown. It can be miserable.
So needless to say, soup is a good idea at just about any time in Tennessee. I’ve made quite a bit of soup over the past few weeks. Last week I made crockpot chicken tortellini soup. It was almost as good as this potato soup.
The great thing about crockpot potato soup is it is just add and go.
You literally put all the ingredients in the pot and then 3 or 6 hours later (depending on your settings), you have soup.
You have to know your crockpot though. For instance, I know that mine will cook potatoes in 6 hours on the “warm” setting. You know, the setting that’s supposed to be reserved for keeping things at an edible temperature without cooking it. My crockpot cooks on warm, cooks fast on low and burns on high.
Like I said, know your crockpot.
If you’re interested, I use this one. I highly recommend it, despite it’s cooking discrepancies.
But I digress. This soup recipe is add, cook, eat. Easy peasy.
Start by cooking the bacon. I ALWAYS cook bacon in the oven, 400 degrees for 10-15 minutes. I used to cook bacon in a skillet and made a mess everywhere. I was 25 years old before I read online that you could make bacon in the oven.
Everyone in my life that didn’t tell me this was a thing is a major disappointment to me.
After the bacon is cooked, chop it up and add it to the crockpot with the potatoes, onion and chicken stock. Cook on low for 6-8 hours.
At the end of that time, melt the butter in a saucepan. Whisk in the flour and then the evaporated milk, whisking until the mixture is smooth.
Add the milk mixture and then the remaining ingredients. At this point, you can use a potato masher in the soup itself to thicken it up a bit. I did, but it mostly just depends on how you like your soup.
And that’s it. After that, it’s just top with whatever additions you’d like and eat. This crockpot potato soup will not disappoint.
If you make it, comment and let me know.
Don’t forget to follow me on Pinterest and pin this recipe to share it with others.
For dessert, I recommend Chocolate Chip Pecan Pie.
WHat i used for this crockpot potato soup recipe
- 6 slices cooked bacon, chopped
- 3–4 cups chicken stock
- 2 pounds Yukon gold potatoes, diced
- 1 yellow onion, peeled and diced
- 4 tablespoons butter
- 1/3 cup all-purpose flour
- 1 (12-ounce) can 2% evaporated milk
- 1/2 cup sour cream
- 1 cup sharp cheddar cheese
- salt and pepper to taste
- Mix cooked bacon, potatoes, salt, pepper, onion and chicken stock in the crockpot and cook on low for about 6 hours.
- At the end of the potato cook time, melt the butter in a small saucepan over medium heat. Whisk in the flour and then the evaporated milk until mixture is smooth.
- Pour mixture into crockpot and mix to combine. Add the cheese and sour cream and mix those as well.
- Use a potato masher to thicken the soup.
- Top with your favorite toppings (sour cream, shredded cheese, extra bacon, all 3) and enjoy.
This recipe does not freeze well, but can be refrigerated for a week.