Go Back

How To Make crockpot potato soup

This slow cooker potato soup is exactly what you need on a cold, grey day. Warm, thick, and comforting. It’s the kind of meal that fills your house with a wonderful aroma while you go about your day. By dinnertime, all you need to do is ladle it into bowls and add the toppings.
Print Recipe Pin Recipe
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 2 Lbs Yukon gold potatoes
  • 6 slices cooked bacon
  • 3 cups chicken stock
  • 1 medium white onion
  • 1 cup  shredded sharp cheddar cheese
  • 0.5 cup sour cream
  • Salt and pepper to taste
For the roux
  • 76g all-purpose flour
  • 76g butter 
  • 1 can evaporated milk
  • salt and pepper to taste

Equipment

  • Slow Cooker

Method
 

  1. Put the diced potatoes in the crockpot
  2. Next, add the diced onions.
  3. Add some bacon
  4. Pour in the chicken broth
  5. Season with salt and pepper
  6. Cover and cook on low for 7 to 8 hours
  7. To make the roux. Place a skillet over medium-high heat and add the butter.
  8. Once the butter melts, add the all-purpose flour and whisk.
  9. Mix everything together until well combined
  10. Add the evaporated milk and stir to combine
  11. Stir continuously until the mixture is smooth and slightly thickened. The roux is now ready
  12. Add the roux to the potato soup
  13. Mix to ensure everything is combined well
  14. Add some shredded cheese and sour cream, mix everything together
  15.  Cover and let the potato soup finish cooking
  16. Your potato soup is now ready
  17. Ladle onto a bowl, garnish with more shredded cheese, bacon, and green onions, and enjoy.