Slow Cooker Potato Soup
This loaded slow cooker potato soup is creamy, comforting and delicious. A few ingredient swaps make it healthier than other versions!
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
- Yield: 6 servings 1x
Ingredients
Units
Scale
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 1/2 pounds russet potatoes, peeled and cubed
- 1/2 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3 cups chicken stock
- 1 12–ounce can evaporated milk
- 2 tablespoons cornstarch
- 1/2 cup sour cream
- 5 slices bacon
- Shredded cheddar cheese and sliced green onions for topping
Instructions
- Combine the onion, garlic, potatoes, thyme, salt, pepper and chicken stock in the bowl of a large slow cooker. Cook on high for 3-4 hours or low for 7-8 hours, until potatoes are soft and break apart easily with a fork.
- Whisk together the evaporated milk and cornstarch with a fork, then stir into the soup, breaking up some of the potatoes with your spoon. Cook for an additional 30 minutes until thick.
- While the soup thickens, cook the bacon. Place the bacon strips in a large skillet and set over medium heat. Cook for 5-6 minutes on each side, or until the fat has rendered and the bacon is browned and crispy. Remove slices to a plate lined with paper towel to drain excess grease.
- Adjust soup seasonings to taste and ladle into bowls. Serve topped with shredded cheese, crumbled bacon and chopped green onion.
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