Slow Cooker Potato Soup
Every time I make this, I get asked for the recipe. My family prefers this recipe over any restaurant's potato soup. Serve this with shredded cheese, bacon, and/or green onions as toppings. Someone at church also added sour cream to make it like a loaded baked potato.
- Preparing Time: 30 minutes
- Total Time: 7 hours
- Served Person: 16
slow cooker
potatoes
soup
potatoesbacon
comfort food
crock pot
american
decembertop25
contains white meat
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains dairy
slow cooker
- 1 tsp pepper
- 2 cups water
- 1 tsp salt
- 6 slices bacon cut into â½ inch pieces
- 1 tbsp butter (up to 2)
- 1 onion finely chopped
- 21 oz. chicken broth
- 6 large potatoes diced (or enough to come to the top of the liquid from part 1)
- 1 tsp dried dill weed
- 1 clove of garlic
- 1 cup all purpose flour
- 2 cups heavy cream
- 1 12-oz can evaporated milk
- 6 oz. velveeta cheese or more to taste
- Carbohydrate 24.2222819419309 g
- Cholesterol 67.8196875 mg
- Fat 21.9947679092165 g
- Fiber 2.1546316233519 g
- Protein 8.83225808406329 g
- Saturated Fat 12.2473077323841 g
- Serving Size 1 1 Serving (222g)
- Sodium 353.054356850983 mg
- Sugar 22.067650318579 g
- Trans Fat 1.52244588688359 g
- Calories 327 calories
Part 1: Sauté onion in some butter over medium-high heat until soft. Place onion in slow cooker, and stir in chicken broth, water, potatoes, salt, dill weed, garlic, and pepper. Cover and cook on low 6 to 7 hours. Cook the bacon separately, drain on paper towel, and refrigerate until ready to serve as topping. Part 2 (30 mins before serving): Test to make sure potatoes are done. If not done, turn on high for awhile to make sure potatoes are done. In a small bowl, whisk together the flour and heavy cream. Stir into the soup along with the evaporated milk and Velveeta Cheese. Cover, and cook another 30 minutes before serving.
