Name: Crock-Pot Potato Soup
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 8 pieces bacon -; 2 lb. Yukon Gold potatoes, peeled and cubed -; 4 c. low-sodium chicken broth -; 2 tsp. fresh thyme leaves -; Kosher salt -; Freshly ground black pepper -; 1 1/2 c. milk -; 1/4 c. all-purpose flour -; 1/2 c. heavy cream -; 1/2 c. sour cream -; 1 1/2 c. shredded cheddar, plus more for serving -; Freshly chopped chives, for garnish -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Crock-Pot Potato Soup

1. 8 pieces bacon -

2. 2 lb. Yukon Gold potatoes, peeled and cubed -

3. 4 c. low-sodium chicken broth -

4. 2 tsp. fresh thyme leaves -

5. Kosher salt -

6. Freshly ground black pepper -

7. 1 1/2 c. milk -

8. 1/4 c. all-purpose flour -

9. 1/2 c. heavy cream -

10. 1/2 c. sour cream -

11. 1 1/2 c. shredded cheddar, plus more for serving -

12. Freshly chopped chives, for garnish -

How to cook deliciously - Crock-Pot Potato Soup

1. Stage

In a large skillet over medium heat, cook bacon until crispy, 8 minutes. Drain on a paper towel-lined plate. When cool, crumble into pieces.

2. Stage

In a bowl of a Crock-Pot, combine potatoes, bacon, chicken broth, and thyme. Season with salt and pepper. Cover and cook until potatoes are tender, 4 to 6 hours on low or 2 to 3 hours on high.

3. Stage

Using a slotted spoon, remove about half of the potatoes from Crock-Pot. Using a potato masher, mash remaining potatoes in Crock-Pot. Add reserved potatoes back in.

4. Stage

In a large bowl, whisk together milk and flour. Add milk, heavy cream, sour cream, and cheese to Crock-Pot. Cover and cook on high 30 minutes more or until cheese is melty and everything is warmed through.

5. Stage

Serve with more cheese and chives for garnish.