Post by roseberri on Oct 8, 2019 8:17:04 GMT -5
What do you need to make crockpot potato soup?
To make this delicious and comforting soup, you will need the following:
Bacon: You can use any type of bacon you love. I recommend using center-cut bacon for this recipe, just to keep it a bit leaner. Also, I used cooked bacon to make it easier and save some time.
Veggies: Onion and garlic.
Flour: Flour is used to make a roux to thicken the soup. However, if you like a lighter version of this soup, feel free to skip this step. Instead, just puree part of the soup to thicken it.
Chicken broth and milk: These will form the broth of our soup. Also, you can substitute the chicken broth with vegetable. Same goes for milk. Feel free to use half and half, or whatever kind of milk you prefer (2%, 4%, or whole cow’s milk).
Potatoes: I’ve made this soup dozens of time, and for best results, I highly recommend using buttery Yukon gold potatoes. If you cannot find Yukon, go with russets or red potatoes.
Cheese: Sharp cheddar cheese works best here, as it adds a nice texture and flavor to it.
Sour cream or Greek yogurt and evaporated milk: This is what makes the soup extra-creamy and delicious!
Salt, pepper, and herbs: Season based on your taste. I have added dried parsley as well. However, feel free to add other spices if desired.
How to make the best crockpot potato soup:
Once you have all the ingredients ready, the rest is simple. Please refer to the recipe card below and watch the video in the post.
Prepare and cook the potatoes: Wash and peel the Yukon potatoes. You will need about 2 pounds. Then, cut into about 1/2 inch thick cubes. Once cubbed, add it to the bottom of a 6-quart or larger slow cooker. Also, add to it diced onion, minced garlic, cooked bacon, dried parsley, and chicken broth. Season with salt and pepper. Cook the soup on low for 6-8 hour or on high for 3-4 hours.
Prepare the Roux mixture: Once the soup has cooked, add butter to a medium saucepan over medium heat and melt. Whisk in the flour until completely combined and gradually add in the evaporated milk or heavy cream, depending on which one you are using. Whisk well the flour mixture, until smooth. Cook on low heat until seamer while stirring occasionally. Immediately add the milk-flour mixture to the slow cooker and stir to combine. Also, if you do not wish to make the Roux, feel free to thicken the soup by adding the cornstarch. Simply, mix together your cornstarch with evaporate milk, until smooth and stir into the soup to thicken. If you do not wish to use evaporated milk, simply stir the cornstarch with COLD water.
Add remaining ingredients: Using a potato masher or fork, mash about 3/4 of the potatoes. Then, add the shredded cheddar cheese and sour cream to it and stir till melted.
Serve warm. Then serve it up, loaded up with all of your favorite toppings.
To make this delicious and comforting soup, you will need the following:
Bacon: You can use any type of bacon you love. I recommend using center-cut bacon for this recipe, just to keep it a bit leaner. Also, I used cooked bacon to make it easier and save some time.
Veggies: Onion and garlic.
Flour: Flour is used to make a roux to thicken the soup. However, if you like a lighter version of this soup, feel free to skip this step. Instead, just puree part of the soup to thicken it.
Chicken broth and milk: These will form the broth of our soup. Also, you can substitute the chicken broth with vegetable. Same goes for milk. Feel free to use half and half, or whatever kind of milk you prefer (2%, 4%, or whole cow’s milk).
Potatoes: I’ve made this soup dozens of time, and for best results, I highly recommend using buttery Yukon gold potatoes. If you cannot find Yukon, go with russets or red potatoes.
Cheese: Sharp cheddar cheese works best here, as it adds a nice texture and flavor to it.
Sour cream or Greek yogurt and evaporated milk: This is what makes the soup extra-creamy and delicious!
Salt, pepper, and herbs: Season based on your taste. I have added dried parsley as well. However, feel free to add other spices if desired.
How to make the best crockpot potato soup:
Once you have all the ingredients ready, the rest is simple. Please refer to the recipe card below and watch the video in the post.
Prepare and cook the potatoes: Wash and peel the Yukon potatoes. You will need about 2 pounds. Then, cut into about 1/2 inch thick cubes. Once cubbed, add it to the bottom of a 6-quart or larger slow cooker. Also, add to it diced onion, minced garlic, cooked bacon, dried parsley, and chicken broth. Season with salt and pepper. Cook the soup on low for 6-8 hour or on high for 3-4 hours.
Prepare the Roux mixture: Once the soup has cooked, add butter to a medium saucepan over medium heat and melt. Whisk in the flour until completely combined and gradually add in the evaporated milk or heavy cream, depending on which one you are using. Whisk well the flour mixture, until smooth. Cook on low heat until seamer while stirring occasionally. Immediately add the milk-flour mixture to the slow cooker and stir to combine. Also, if you do not wish to make the Roux, feel free to thicken the soup by adding the cornstarch. Simply, mix together your cornstarch with evaporate milk, until smooth and stir into the soup to thicken. If you do not wish to use evaporated milk, simply stir the cornstarch with COLD water.
Add remaining ingredients: Using a potato masher or fork, mash about 3/4 of the potatoes. Then, add the shredded cheddar cheese and sour cream to it and stir till melted.
Serve warm. Then serve it up, loaded up with all of your favorite toppings.
