This is an easy way to prepare Potato Soup for a cool fall day or winter. I love using my crock pot because it does all the work for me! Not only is it affordable to use a crock pot it is a huge time saver.
| Crockpot Cheesy Baked Potato Soup |
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Recipe type: Crockpot
Author:
Prep time: 30 mins
Cook time: 8 hours
Total time: 8 hours 30 mins
Serves: 6
Ingredients
- 32 oz. shredded hash brown potatoes
- 1/2 cup chopped yellow onion
- 1/2 cup chopped green onion, plus extra for topping
- 1/4 cup diced celery
- 1/4 cup diced carrots (optional)
- 32 oz. chicken broth
- 1 cup water
- 1 1/2 tsp. Kosher Salt
- 1 tsp. ground pepper
- 3 tbs. all-purpose flour
- 1 cup Heavy Cream
- 2 cups shredded sharp cheddar cheese (plus extra for topping)
- 1/4 cup crisp bacon bits, crumbled
- 1/4 cup chopped fresh chives
- cracked pepper for topping (optional)
- sour cream for topping (optional)
Instructions
- In a 3-4 quart crock pot add water, broth, onion, green onion, carrot, salt, pepper, and potatoes.
- Cook on low setting for 6-8 hours until potatoes are tender.
- Add flour to heavy cream and stir until smooth.
- Add cream mixture to crock pot and cook on high for 20-30 minutes or until mixture is thickened.
- Add cheddar cheese and stir until melted.
- Cook on low for 10-15 minutes then turn to “keep warm” setting.
- When ready to serve, sprinkle crumbled bacon, fresh chive, optional cracked pepper, and a little green onion over each bowl of soup and serve warm.
Notes
This is a perfect winter recipe! It is a great time saver too. Thanks to sugarpies from Half Hour Meals for the recipe and picture.
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{ 4 comments… read them below or add one }
Thank you so much! I love love love anything with potatoes and i’ve been looking for a perfect potato soup. I’ve gone through hundreds of different kinds and they never taste good. Thanks again!
This looks incredible. I’m going to have to try it soon.
my husband is in love with potato soup i defiantly need to try this!!
so i just tried this recipe yesterday and i have to say my family loved it! I dont even have any left overs! though i only put 30 oz of hasbrown in instead of 32 oz. Great recipe! highly recommend! this ones going in the recipe book.
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