Slow Cooker Baked Potato Soup
A warm and comforting soup made with creamy potatoes, bacon, and cheese, perfect for chilly evenings and cozy gatherings.
Ingredients
Main Ingredients
- 10 slices cooked bacon (diced)
- 5 cups chicken broth (low sodium)
- 2 pounds Yukon gold potatoes (peeled and diced)
- 1 medium sweet onion (diced)
- 6 cloves garlic (minced) Use more if you want.
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon dried parsley
- 1/2 cup sour cream
- 2 cups shredded sharp cheddar cheese
- 4 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 12 oz evaporated milk Can substitute with half and half or heavy cream.
- 3 tablespoons cornstarch
- to taste Chives, for garnish
- to taste Additional shredded cheddar cheese, for garnish
- to taste Cooked bacon, for garnish
- to taste Chopped green onions, for garnish
Instructions
Preparation
- In your slow cooker, add the diced Yukon gold potatoes, diced sweet onion, minced garlic, chicken broth, salt, pepper, and dried parsley. Stir well to combine.
- In a separate bowl, melt the unsalted butter. Once melted, whisk in the all-purpose flour until smooth. This roux will help thicken your soup.
- If you prefer, you can mix the cornstarch with a little cold water to form a slurry. This can also be added for thickening.
- Once the potatoes are tender (after about 4-5 hours on high or 8 hours on low), stir in the roux or cornstarch mixture and evaporated milk. Let it cook on high for another 30 minutes until thickened.
- Stir in the sour cream and shredded cheddar cheese until smooth. Taste and adjust seasoning if needed.
Notes
For a thinner soup, add more chicken broth or milk. For a thicker soup, let it cook longer. Enhance flavor with additional herbs like thyme or rosemary.