CREAMY CHICKEN POTATO SOUP CROCK POT RECIPES

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BEST CROCK-POT POTATO SOUP RECIPE - HOW TO MAKE ... - DELI…



Best Crock-Pot Potato Soup Recipe - How To Make ... - Deli… image

Crock-Pot Potato Soup will warm you through the winter months.

Provided by Makinze Gore

Categories     weeknight meals    winter    soup

Total Time 3 hours 45 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 12

8  pieces bacon
2 lb. Yukon Gold potatoes, peeled and cubed
4 c. low-sodium chicken broth
2 tsp. fresh thyme leaves
Kosher salt
Freshly ground black pepper
1 1/2 c. milk
1/4 c. all-purpose flour
1/2 c. heavy cream
1/2 c. sour cream
1 1/2 c. shredded cheddar, plus more for serving
Freshly chopped chives, for garnish

Steps:

  • In a large skillet over medium heat, cook bacon until crispy, 8 minutes. Drain on a paper towel-lined plate. When cool, crumble into pieces. 
  • In a bowl of a Crock-Pot, combine potatoes, bacon, chicken broth, and thyme. Season with salt and pepper. Cover and cook until potatoes are tender, 4 to 6 hours on low or 2 to 3 hours on high. 
  • Using a slotted spoon, remove about half of the potatoes from Crock-Pot. Using a potato masher, mash remaining potatoes in Crock-Pot. Add reserved potatoes back in. 
  • In a large bowl, whisk together milk and flour. Add milk, heavy cream, sour cream, and cheese to Crock-Pot. Cover and cook on high 30 minutes more or until cheese is melty and everything is warmed through. 
  • Serve with more cheese and chives for garnish.

BEST CROCK-POT POTATO SOUP RECIPE - HOW TO MAKE ... - DELI…



Best Crock-Pot Potato Soup Recipe - How To Make ... - Deli… image

Crock-Pot Potato Soup will warm you through the winter months.

Provided by Makinze Gore

Categories     weeknight meals    winter    soup

Total Time 3 hours 45 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 12

8  pieces bacon
2 lb. Yukon Gold potatoes, peeled and cubed
4 c. low-sodium chicken broth
2 tsp. fresh thyme leaves
Kosher salt
Freshly ground black pepper
1 1/2 c. milk
1/4 c. all-purpose flour
1/2 c. heavy cream
1/2 c. sour cream
1 1/2 c. shredded cheddar, plus more for serving
Freshly chopped chives, for garnish

Steps:

  • In a large skillet over medium heat, cook bacon until crispy, 8 minutes. Drain on a paper towel-lined plate. When cool, crumble into pieces. 
  • In a bowl of a Crock-Pot, combine potatoes, bacon, chicken broth, and thyme. Season with salt and pepper. Cover and cook until potatoes are tender, 4 to 6 hours on low or 2 to 3 hours on high. 
  • Using a slotted spoon, remove about half of the potatoes from Crock-Pot. Using a potato masher, mash remaining potatoes in Crock-Pot. Add reserved potatoes back in. 
  • In a large bowl, whisk together milk and flour. Add milk, heavy cream, sour cream, and cheese to Crock-Pot. Cover and cook on high 30 minutes more or until cheese is melty and everything is warmed through. 
  • Serve with more cheese and chives for garnish.

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