Hearty & Creamy Crockpot Potato Soup
This comforting crockpot potato soup features tender Yukon gold potatoes, savory bacon, and a rich, creamy broth, perfect for a hearty meal.
Equipment
- Slow cooker
- Small saucepan
- whisk
- Potato masher
Ingredients
Main Ingredients
- 6 slices bacon cooked, diced
- 3-4 cups chicken or vegetable stock
- 2 pounds Yukon gold potatoes peeled (if desired) and diced
- 1 medium white or yellow onion peeled and diced
- 4 tablespoons bacon grease or butter
- 1/3 cup all-purpose flour
- 1 can (12-ounce) 2% evaporated milk
- 1 cup shredded reduced-fat sharp cheddar cheese
- 1/2 cup plain low-fat Greek yogurt or low-fat sour cream
- 1 teaspoon Kosher salt or more to taste
- 1/2 teaspoon freshly-cracked black pepper
Optional Toppings
- green onions or chives thinly-sliced, for topping
- shredded cheese for topping
- bacon for topping
- sour cream for topping
Instructions
Instructions
- Combine bacon, 3 cups chicken stock, potatoes, and onion in a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until potatoes are tender.
- Melt bacon grease or butter in a saucepan, whisk in flour, and cook for 1 minute. Gradually whisk in evaporated milk until smooth and thickened to a simmer.
- Stir the milk mixture into the slow cooker, then add cheese, Greek yogurt, salt, and pepper. Adjust consistency by mashing potatoes for thicker soup or adding more stock for thinner soup; season to taste.
- Serve warm with desired toppings or refrigerate for up to 3 days. Note that this recipe does not freeze well.
Notes
For crispy bacon, cook and dice 6 slices before adding to the slow cooker. Peeling Yukon gold potatoes is optional. To adjust soup consistency, mash some potatoes for a thicker soup or add 1-2 cups warmed chicken or vegetable stock for a thinner soup. This recipe does not freeze well. Serve with optional toppings like thinly-sliced green onions or chives, extra shredded cheese, extra bacon, or sour cream.