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Creamy Potato Soup

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4.1 from 70 reviews

A comforting bowl of creamy potato soup that’s simple to make and ready in just 30 minutes using a Crockpot.

Ingredients

Scale
  • 2½ lbs golden potatoes (about 5 medium potatoes diced into ½” – ¾” pieces)
  • 3½ cups low sodium chicken broth
  • 2 large carrots (peeled and diced)
  • 1 rib celery (diced)
  • 1 medium onion (diced)
  • 1 tsp salt
  • ¼ tsp chili powder
  • 1 tsp dried parsley
  • ½ tsp dried thyme
  • 1 tsp ground black pepper
  • 1 tsp garlic (minced)
  • 6 slices thick cut bacon
  • ¼ cup butter
  • ¼ cup all-purpose flour
  • ½ cup milk
  • 2½ cups heavy cream
  • 2½ cups cheddar cheese (grated and divided into 2 cups and ½ cup)
  • 2 green onions (sliced)

Instructions

  1. Wash and Dice the Potatoes: Wash the golden potatoes thoroughly and cube them into ½” – ¾” pieces.
  2. Prep the Vegetables: Peel and dice the carrots, onion, and celery.
  3. Assemble in the Crockpot: Add the cubed potatoes, carrots, onion, and celery into a 6-quart Crockpot.
  4. Sprinkle in the seasoning: Add chili powder, salt, black pepper, garlic, parsley, thyme, and pour in chicken broth.
  5. Let It Cook: Cover the Crockpot and set it on low for 6-8 hours or high for 3-4 hours.
  6. Bake the Bacon: Preheat your oven to 400°F and bake the bacon for 15-20 minutes until crispy.
  7. Create the Creamy Base: In a bowl, melt the butter and mix in the flour to create a roux, then whisk in heavy cream and milk until smooth.
  8. Combine the cream with the soup: Stir in the warm roux into your soup along with 2 cups of cheese.
  9. Add Bacon: Stir in most of the chopped bacon, saving some for garnish.
  10. Garnish and Serve: Sprinkle the remaining cheese, bacon, and sliced green onions on top.

Notes

Serve with crusty bread or crispy rolls. Leftovers can be stored in an airtight container for up to 4 days.

Nutrition

Find it online: https://pennykitchenz.com/creamy-potato-soup-recipe-30-minutes/

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