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Crockpot Potato Soup
From the kitchen of Tracie Hoying, Jersey Journal Managing Editor
Course
Main Course, Soup
Cuisine
American
Keyword
Potato, Potato Soup, Soup
Prep Time
15
minutes
minutes
Cook Time
8
hours
hours
Total Time
8
hours
hours
15
minutes
minutes
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