CROCK POT CARROT CAKE RECIPES

Name: Crock-Pot Potato Soup
Prep time: 15 min
Total time: 3 h 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 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

HOW TO MAKE CROCK-POT POTATO SOUP - DELISH

How To Make Crock-Pot Potato Soup - Delish 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

Ingredients

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.

HOW TO MAKE CROCK-POT POTATO SOUP - DELISH

How To Make Crock-Pot Potato Soup - Delish 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

Ingredients

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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