Crockpot Potato Soup
With fall comes the brisk mornings and chilly evenings, which means it’s the perfect time to have soup for dinner! This potato soup is a quick and easy-to-make recipe that will please every audience.
It’s simple which makes it all the better for those with an on-the-go lifestyle. Get everything ready the night before and turn on the crockpot before you leave for work. Once home, after a few more quick and easy steps, dinner will be ready! Who doesn’t love having dinner pretty much made when walking through the door?
Crockpot Potato Soup
From the kitchen of Tracie Hoying, Jersey Journal Managing Editor
Servings 4
Ingredients
- 2½ lbs Russet potatoes about 5 medium
- 4 cups Chicken broth
- 1 tsp Salt
- ½ tsp Pepper
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 2 tbsp Butter
- ½ cup Sour cream
- 4 oz Cream cheese softened to room temperature
- 2 cups Sharp cheddar cheese shredded
- 2 tbsp Cornstarch
- 2 tbsp Cold water
- 6 slices Bacon cooked and crumbled
- 1 bunch Green onions diced
Instructions
- Wash and peel the potatoes, then dice them into ½ inch chunks
- Place the diced potatoes in the bottom of the slow cooker and add the chicken broth, salt, pepper, garlic powder, onion powder, and butter
- Cover and cook on low for 6-8 hours, or high for 3-4 hours
- If you cooked your soup on low, now turn to crockpot heat up to high
- In a small bowl mix together the cornstarch and water, then whisk into the soup
- Cover the crockpot and allow the soup to cook for another 15-20 minutes until thickened
- Add the sour cream to a bowl and a few tablespoons of liquid from the soup to the sour cream and stir until smooth
- Turn the crockpot off and stir the sour cream mixture, cream cheese and cheddar cheese until smooth
Notes
Copyright © 2019 Jersey Journal
