Best Crockpot Potato Soup Nights (Print Version)
Creamy slow-cooked potato soup with bacon and cheddar; a comforting favorite for cozy evenings at home.
# What You'll Need:
→ Main Ingredients
01 -
3 pounds Yukon Gold potatoes, peeled and diced
02 -
8 ounces thick-cut bacon, diced
03 -
1 medium yellow onion, finely chopped
04 -
3 cloves garlic, minced
→ Liquid and Dairy
05 -
4 cups low-sodium chicken broth
06 -
2 cups whole milk
07 -
1 cup sour cream
→ For the Roux
08 -
4 tablespoons unsalted butter
09 -
1/3 cup all-purpose flour
→ Cheese and Seasonings
10 -
2 cups sharp cheddar cheese, freshly shredded
11 -
1 teaspoon kosher salt, plus more to taste
12 -
1/2 teaspoon freshly ground black pepper
# Steps to Follow:
01 -
Cook diced bacon in a skillet over medium heat until crisp, about 8 minutes. Remove bacon and drain on a paper towel-lined plate.
02 -
Place diced potatoes, chopped onion, minced garlic, and half of the crispy bacon in the crockpot. Pour in the chicken broth and season with salt and pepper.
03 -
Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the potatoes are fork-tender.
04 -
About 30 minutes before serving, melt butter in a saucepan over medium heat. Whisk in flour and cook, stirring constantly, for 1 minute to form a smooth paste.
05 -
Gradually whisk in the milk, stirring until the mixture thickens and becomes creamy, about 4–5 minutes.
06 -
Pour the milk mixture into the crockpot and stir gently to combine. Mash some of the potatoes with a potato masher to achieve desired consistency.
07 -
Stir in shredded cheddar cheese and sour cream. Continue stirring until cheese is melted and soup is smooth, about 5 minutes.
08 -
Taste and adjust seasoning with additional salt and pepper as needed. Ladle into bowls and garnish with remaining bacon before serving.
# Additional Notes:
01 -
For best results, add sour cream and cheddar at the last minute to preserve creamy texture.
02 -
Leftover soup keeps well for up to 3 days when stored in an airtight container and reheated gently.