This Crockpot Potato Soup is thick, creamy and loaded with tender potatoes, crispy bacon, cheddar cheese, green onions and a few veggies for good measure.
Those first few chilly, rainy days of fall? You can bet I’m excited for the return of Soup Season.
This Crockpot Potato Soup is one of my all time favorites for many reasons, but mostly it is just the ultimate comfort food.
It’s thick, rich and creamy. It’s loaded with tender potatoes, but there’s no babysitting a pot over the stove. (And if you’re not into the slow cooker or the stove, try my Instant Pot Potato Soup which this recipe is based off of)
We’ve got bacon, because, well, bacon.
And there’s no way we’re making a creamy Crockpot Potato Soup without cheddar cheese and green onions.
But also? (Don’t be mad)
I threw in a few extra veggies just to balance things out.
Some carrots, celery and onion add tremendous flavor to this soup as it cooks, and veggies are a part of life anyway — we may as well enjoy them buried deep in a slow cooker of creamy potato bacon cheese soup.
Ingredients:
- 2 lb golden potatoes (about 8 medium), diced
- 3 cups low sodium chicken broth
- 2 large carrots peeled and diced
- 1 rib celery diced
- 1/2 medium onion finely diced
- 2 teaspoons salt
- 1 teaspoon minced garlic
- 1 teaspoon dried parsley
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 6 slices thick cut bacon
- 1/4 cup butter
- 3 tablespoons all purpose flour
- 1 1/2 cups milk
- 2 cups shredded cheddar cheese divided
- 2 green onions sliced
Instructions:
- Place potatoes, broth, carrots, celery, onion, salt, garlic, parsley, thyme and pepper into a 3-6 quart crockpot.
- Put the lid on and cook on low for 8 hours or high for 4 hours (until the vegetables are tender).
- Meanwhile, lay the bacon out flat on a baking sheet and bake at 350 for 15-20 minutes until it reaches desired crispiness. Remove to a cutting board to cool slightly before chopping.
- Just before the soup is done cooking, make the roux in the microwave.
- In a large glass bowl or measuring cup, melt the butter on high in 30 second intervals.
- Stir in the flour until completely absorbed.
- Whisk in the milk until smooth, using a scraper to get into the edges of the cup and ensure all of the flour has been whisked into the milk.
- Microwave on high in 45 second intervals, whisking each time, until thickened. 4 times at 45 seconds was perfect for me. Be sure to keep an eye on it in the microwave as it will bubble up — you need to use a bowl or cup with lots of room left at the top.
- Stir the thickened milk into the crockpot, along with 1 cup of cheese, and most of the cooked, chopped bacon (reserving some for topping).
- Serve soup and top with remaining cheese, remaining bacon and green onions.
Enjoy!