Crockpot Potato Soup
This comforting slow-cooker soup is the ultimate weeknight meal, blending tender Yukon gold potatoes with aromatic garlic and onion in a rich, velvety cheese base. By replacing traditional pork with crispy turkey bacon, this version remains hearty and flavorful while adhering to dietary preferences. Perfect for busy families, this soup offers a restaurant-quality texture and deep, slow-cooked flavor that is simple to prepare and universally loved.
- Prep Time: 20
- Cook Time: 420
- Total Time: 440
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
- Diet: Halal-friendly
Ingredients
2 pounds Yukon gold potatoes, peeled and diced
1 medium yellow onion, finely diced
6 garlic cloves, minced
10 slices turkey bacon, cooked and crumbled
1 tablespoon dried parsley
3 cups chicken broth
1/2 teaspoon salt
3/4 teaspoon freshly cracked black pepper
4 tablespoons unsalted butter
1/3 cup all-purpose flour
12 ounces evaporated milk
2 cups shredded sharp cheddar cheese
1/2 cup sour cream
Instructions
Place diced potatoes, onion, garlic, half of the crumbled turkey bacon, parsley, chicken broth, salt, and pepper into your slow cooker.
Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until potatoes are fork-tender.
In a small saucepan, melt the butter over medium heat.
Whisk in the flour and cook for 1-2 minutes to create a blonde roux.
Slowly whisk in the evaporated milk until smooth and thickened.
Pour the mixture into the slow cooker and stir to combine.
Stir in the shredded cheddar cheese and sour cream until melted and creamy.
Serve hot, garnished with the remaining turkey bacon and fresh chives if desired.
Notes
For a smoother consistency, use a potato masher directly in the crockpot before adding the cheese. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Find it online: https://cookingwithramsay.com/crockpot-potato-soup/