Description
This creamy crockpot potato soup is the perfect cozy comfort food, made with simple ingredients, rich flavor, and only 10 minutes of hands-on prep.
Ingredients
- 2 pounds Yukon Gold potatoes, peeled and diced
- 1 medium white or yellow onion, diced
- 3–4 cups chicken stock or vegetable stock
- 6 slices cooked bacon, diced (optional)
- Salt and black pepper to taste
- 4 tablespoons butter or bacon grease
- ⅓ cup all-purpose flour
- 1 (12-ounce) can 2% evaporated milk
- 1 cup shredded sharp cheddar cheese
- ½ cup low-fat sour cream or Greek yogurt
- Optional toppings: extra shredded cheese, crumbled bacon, sliced green onions or chives, sour cream
Instructions
- Add diced potatoes, onion, bacon (if using), and 3 cups of stock to the crockpot. Season with salt and pepper. Cook 6–8 hours on LOW or 3–4 hours on HIGH.
- About 30 minutes before serving, melt butter in a saucepan. Whisk in flour and cook 1 minute. Slowly add evaporated milk and whisk until thickened.
- Pour the thickened mixture into the crockpot. Stir in cheddar cheese and sour cream or Greek yogurt until melted and smooth.
- Adjust thickness by mashing some potatoes for a thicker soup or stirring in more warm stock for a thinner texture.
- Serve hot with desired toppings—extra cheese, bacon, green onions, or sour cream.
Notes
Dice potatoes evenly for even cooking. Season after adding cheese and sour cream. Freshly shredded cheese melts best.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours (Low) or 3-4 hours (High)
- Category: Soup
- Method: Slow Cooker
- Cuisine: American