CROCK POT CREAMY POTATO SOUP RECIPE RECIPES

NIKKI'S CREAMY CROCK POT POTATO SOUP RECIPE | ALLRECIPES

Nikki's Creamy Crock Pot Potato Soup Recipe | Allrecipes image

This recipe is well worth the list of ingredients. Most are items you already have around the kitchen.

Provided by Nikki

Categories Cream of Potato Soup

Total Time 3 hours 40 minutes

Prep Time 30 minutes

Cook Time 3 hours 10 minutes

Yield 6 servings

Number Of Ingredients 17

Ingredients

3 slices bacon, cooked and crumbled
4 red potatoes, peeled and cut into 1/2 inch chunks
¼ cup butter
½ onion, chopped
3 cloves garlic, coarsely chopped
½ cup milk
¼ cup all-purpose flour
3 cups milk
1 cup sour cream
¼ cup shredded Cheddar cheese
¼ cup grated Parmesan cheese
2 tablespoons seasoned salt
1 tablespoon chopped fresh parsley
1 tablespoon crushed red pepper flakes
½ teaspoon celery salt
½ teaspoon dried basil
1 tablespoon chives for garnish

Steps:

Preheat a large slow cooker by turning it to the High setting and covering with the lid.
Place the cut-up potatoes in a microwave safe bowl, and microwave on High for about 8 minutes, until the potatoes are cooked and steaming hot.
While the potatoes are cooking, place the butter in the preheated slow cooker, and cook and stir the onions and garlic for about 5 minutes, until the onions turn golden. Stir in 1/2 cup of milk, and whisk in the flour until smooth. Gradually whisk in the remaining 3 cups of milk, and let the mixture come to a simmer in the slow cooker. Simmer for about 10 minutes, until the soup begins to thicken.
Stir in the hot cooked potatoes, crumbled bacon, sour cream, Cheddar cheese, Parmesan cheese, seasoned salt, parsley, red pepper flakes, celery salt, and dried basil. Stir to mix the soup well, reduce the slow cooker setting to Low, cover, and cook for 3 hours, stirring occasionally. Sprinkle with chives and serve.

Nutrition Facts : Calories 428.8 calories, CarbohydrateContent 42.5 g, CholesterolContent 61.4 mg, FatContent 23.5 g, FiberContent 3.4 g, ProteinContent 13.7 g, SaturatedFatContent 13.9 g, SodiumContent 1365.6 mg, SugarContent 9.1 g

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

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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