Description
There’s nothing quite like the hearty warmth of Slow Cooker Potato Soup. With its creamy base, tender potatoes, and savory hints of bacon, this soup is the definition of comfort in a bowl. The blend of sharp cheddar cheese and a touch of Greek yogurt adds richness without overwhelming the dish, making it a perfectly balanced meal. This recipe is versatile enough to suit any occasion – whether it’s a cozy family dinner, a potluck favorite, or a simple way to warm up on a cold day. The slow cooker does the heavy lifting, letting you enjoy the delicious aromas as this soup simmers to perfection. Garnish with fresh chives or extra cheese for that finishing touch!
Ingredients
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- 6 slices cooked bacon, diced
- 3–4 cups chicken or vegetable stock
- 2 pounds Yukon gold potatoes, peeled and diced
- 1 medium white or yellow onion, diced
- 4 tablespoons bacon grease (or butter)
- 1/3 cup all-purpose flour
- 1 (12-ounce) can 2% evaporated milk
- 1 cup shredded reduced-fat sharp cheddar cheese
- 1/2 cup plain low-fat Greek yogurt or low-fat sour cream
- 1 teaspoon kosher salt, or more to taste
- 1/2 teaspoon freshly-cracked black pepper
- Optional toppings: sliced green onions or chives, extra shredded cheese, extra bacon, sour cream
Instructions
- Add bacon, stock, potatoes, and onion to a large slow cooker and stir to combine.
- Cook on low for 6-8 hours or on high for 3-4 hours until potatoes are tender.
- In a small saucepan over medium-high heat, melt the butter (or reserved bacon grease). Whisk in flour and cook for 1 minute, stirring occasionally.
- Gradually whisk in evaporated milk, ensuring the mixture is smooth. Cook until it thickens into a gravy-like consistency, then add it to the slow cooker.
- Stir in cheddar cheese, Greek yogurt, salt, and pepper until combined.
- For a thicker consistency, mash half of the potatoes in the slow cooker. For a thinner soup, add 1–2 cups of warmed stock.
- Stir, taste, and adjust seasoning as needed.
- Serve warm with your favorite toppings or refrigerate for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high)