A hearty and creamy crockpot potato soup loaded with tender vegetables, crispy bacon, and melted cheddar cheese. Perfect comfort food that's easy to prepare.
american
Nutrition
Provides high calories and moderate protein from dairy and meat, with significant sodium and saturated fat content from bacon and cheese.
| Calories | 475 kcal |
| Energy | 1988 kJ |
| Protein | 23 g |
| Total Fat | 28 g |
| Saturated Fat | 14 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 3 g |
| Monounsaturated Fat | 8 g |
| Cholesterol | 70 mg |
| Carbohydrate | 40 g |
| Sugars | 6 g |
| Dietary Fibre | 3 g |
| Sodium | 700 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
dinnersouplunchmeal prepslow cookermain coursefamily friendly
Crockpot Potato Soup
The Recipe Rebel (Ashley Fehr)
6
servings
0
per serve
0
minutes
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Ingredients
Equipment
Baking Sheet
Glass bowl
Whisk
Measuring cup
Scraper
Microwave
Instructions
1
Place potatoes, broth, carrots, celery, onion, salt, garlic, parsley, thyme and pepper into a 3-6 quart crockpot.
2
Put the lid on and cook on low for 8 hours or high for 4 hours (until the vegetables are tender).
3
Meanwhile, lay the bacon out flat on a baking sheet and bake at 350 for 15-20 minutes until it reaches desired crispiness. Remove to a cutting board to cool slightly before chopping.
4
Just before the soup is done cooking, make the roux in the microwave.
5
In a large glass bowl or measuring cup, melt the butter on high in 30 second intervals.
6
Stir in the flour until completely absorbed.
7
Whisk in the milk until smooth, using a scraper to get into the edges of the cup and ensure all of the flour has been whisked into the milk.
8
Microwave on high in 45 second intervals, whisking each time, until very thick. 4 times at 45 seconds was perfect for me. Be sure to keep an eye on it in the microwave as it will bubble up -- you need to use a bowl or cup with lots of room left at the top.
9
Stir the thickened milk into the crockpot, along with 1 cup of cheese, and most of the cooked, chopped bacon (reserving some for topping).
10
Serve soup and top with remaining cheese, remaining bacon and green onions.
Crockpot Potato Soup
The Recipe Rebel (Ashley Fehr)
6
servings
0
per serve
0
minutes
A hearty and creamy crockpot potato soup loaded with tender vegetables, crispy bacon, and melted cheddar cheese. Perfect comfort food that's easy to prepare.
american
Login to save this recipe to your collection, create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.
Get started
Ingredients
Equipment
Baking Sheet
Glass bowl
Whisk
Measuring cup
Scraper
Microwave
Instructions
1
Place potatoes, broth, carrots, celery, onion, salt, garlic, parsley, thyme and pepper into a 3-6 quart crockpot.
2
Put the lid on and cook on low for 8 hours or high for 4 hours (until the vegetables are tender).
3
Meanwhile, lay the bacon out flat on a baking sheet and bake at 350 for 15-20 minutes until it reaches desired crispiness. Remove to a cutting board to cool slightly before chopping.
4
Just before the soup is done cooking, make the roux in the microwave.
5
In a large glass bowl or measuring cup, melt the butter on high in 30 second intervals.
6
Stir in the flour until completely absorbed.
7
Whisk in the milk until smooth, using a scraper to get into the edges of the cup and ensure all of the flour has been whisked into the milk.
8
Microwave on high in 45 second intervals, whisking each time, until very thick. 4 times at 45 seconds was perfect for me. Be sure to keep an eye on it in the microwave as it will bubble up -- you need to use a bowl or cup with lots of room left at the top.
9
Stir the thickened milk into the crockpot, along with 1 cup of cheese, and most of the cooked, chopped bacon (reserving some for topping).
10
Serve soup and top with remaining cheese, remaining bacon and green onions.
dinnersouplunchmeal prepslow cookermain coursefamily friendly
Nutrition
Provides high calories and moderate protein from dairy and meat, with significant sodium and saturated fat content from bacon and cheese.
| Calories | 475 kcal |
| Energy | 1988 kJ |
| Protein | 23 g |
| Total Fat | 28 g |
| Saturated Fat | 14 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 3 g |
| Monounsaturated Fat | 8 g |
| Cholesterol | 70 mg |
| Carbohydrate | 40 g |
| Sugars | 6 g |
| Dietary Fibre | 3 g |
| Sodium | 700 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
