Ingredients
8 pieces bacon
2 lb. Yukon Gold potatoes, peeled and cubed
4 c. low-sodium chicken broth
2 tsp. fresh thyme leaves
Kosher salt
Freshly ground black pepper
1 1/2 c. milk
1/4 c. all-purpose flour
1/2 c. heavy cream
1/2 c. sour cream
1 1/2 c. shredded cheddar, plus more for serving
Freshly chopped chives, for garnish
Preparation
Step 1In a large skillet over medium heat, cook bacon until crispy, 8 minutes. Drain on a paper towel-lined plate. When cool, crumble into pieces. Step 2In a bowl of a Crock-Pot, combine potatoes, bacon, chicken broth, and thyme. Season with salt and pepper. Cover and cook until potatoes are tender, 4 to 6 hours on low or 2 to 3 hours on high. Step 3Using a slotted spoon, remove about half of the potatoes from Crock-Pot. Using a potato masher, mash remaining potatoes in Crock-Pot. Add reserved potatoes back in. Step 4In a large bowl, whisk together milk and flour. Add milk, heavy cream, sour cream, and cheese to Crock-Pot. Cover and cook on high 30 minutes more or until cheese is melty and everything is warmed through. Step 5Serve with more cheese and chives for garnish.
We love using Yukon gold potatoes for potato soup as they are creamy and make for the best texture in the soup. Russets are also great because they mash well and their starch will help further thicken the soup! If you want potato soup fast try out our classic Loaded Baked Potato Soup! Editor’s Note: The introduction to this recipe was updated on August 25, 2020 to include more information about the dish.
