Description
This crockpot potato soup is the ultimate comfort meal, combining buttery Yukon gold potatoes, savory garlic, and a creamy base of cheddar cheese and sour cream. Designed for the busy home cook, this effortless slow-cooker dish yields a velvety, soul-warming texture that is both nutritious and deeply satisfying. Perfect for weekly meal prep or a cozy family dinner, it offers a wholesome, clean-eating alternative that fills your home with the inviting aroma of a slow-cooked classic.
Ingredients
2 pounds Yukon gold potatoes, peeled and diced
1 medium yellow onion, diced
6 garlic cloves, minced
10 slices turkey bacon, cooked until crisp and diced
4 cups chicken broth
1 cup heavy cream
1 cup cheddar cheese, shredded
1/2 cup sour cream
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons chives, chopped for garnish
Instructions
Place the diced potatoes, onions, and minced garlic into the slow cooker.
Add the chicken broth, salt, and pepper to the slow cooker insert.
Cover and cook on low for 6-8 hours or high for 3-4 hours until the potatoes are fork-tender.
Use a potato masher to partially mash the potatoes directly in the slow cooker to reach your desired consistency.
Stir in the heavy cream, shredded cheddar cheese, and sour cream until melted and smooth.
Fold in the diced crispy turkey bacon.
Taste and adjust seasoning if necessary.
Serve hot, garnished with fresh chives.
Notes
To make the soup even thicker, you can stir in 1 tablespoon of cornstarch mixed with cold water during the last 30 minutes of cooking. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.