Crock pot Potato Soup
Crock Pot Potato Soup with creamy potatoes, savory bacon, and a rich blend of cheddar cheese and Greek yogurt. Enhanced by the warm aroma of onions and a touch of black pepper.
Ingredients
- 7 slices of cooked bacon, diced
- 3 –4 cups high-quality chicken or vegetable stock
- 1.5 pounds Yukon Gold potatoes, peeled (if desired) and diced
- 1 medium white or yellow onion, peeled and diced
- 4 tablespoons bacon grease*, or unsalted butter
- 4 tablespoons all-purpose flour
- 1, 12- ounce can of 2% evaporated milk
- 1.5 cups shredded reduced-fat sharp cheddar cheese
- 1/2 cup plain low-fat Greek yogurt or low-fat sour cream
- 3/4 teaspoon Kosher salt, or more to taste
- 1/2 teaspoon freshly cracked black pepper
- Optional toppings: Thinly sliced green onions or chives, extra shredded cheese, extra bacon, sour cream
Instructions
- Add chopped bacon, 3 cups of chicken stock, diced potatoes, and onion to a large slow cooker.
- Stir to combine.
- Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours until potatoes are tender.
- Melt butter in a saucepan over medium-high heat.
- Whisk in flour until smooth and cook 1 minute.
- Gradually whisk in evaporated milk until smooth and thickened.
- Pour thickened milk mixture into the slow cooker and stir.
- Add shredded cheddar cheese and Greek yogurt (or sour cream). Season with salt and pepper.
- Mash half the potatoes for a thicker soup, or add 1–2 cups of warmed stock for a thinner soup.
- Adjust seasoning if needed. Serve warm with preferred toppings.
- Refrigerate leftovers in a sealed container for up to 3 days.