Description
This Crockpot Potato Soup is the definition of cozy: creamy, rich, and packed with flavor. It’s the kind of low-effort, high-reward comfort food perfect for chilly days, picky eaters, and big batch cooking.
Ingredients
Units
Scale
- 2 lbs large potatoes, peeled and cubed
- 2 cups chicken broth
- 8 oz bacon, cooked and chopped
- 1/2 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp salt
- 1/4 tsp ground black pepper
- 4 Tbsp unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup cheddar cheese, shredded
- 3/4 cup sour cream
- Green onions, for garnish
Instructions
- Add cubed potatoes, broth, bacon, onion, garlic, salt, and pepper to the Crockpot
- Cook on high for 3–4 hours or low for 5–6 hours until potatoes are tender
- Gently mash potatoes in the pot, leaving some chunks
- Add butter, sprinkle in flour, pour in milk, and stir in cheese and sour cream
- Cook on low for another 30–60 minutes until thickened, stirring occasionally
- Serve hot with green onions and your favorite toppings
Notes
Use Russet or Yukon Gold potatoes for best texture. Warm milk and sour cream before adding to avoid curdling. Store leftovers in the fridge up to 4 days or freeze (without sour cream) for up to 2 months. Reheat gently and add a splash of milk if needed.
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 4g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 60mg