Description
A cozy and comforting potato soup made in a slow cooker, perfect for chilly fall nights.
Ingredients
- 3 pounds russet potatoes, peeled and cut into 1-inch cubes
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup whole milk (or a dairy alternative)
- 1 cup sour cream, room temperature
- 8 ounces cream cheese, softened
- 1 cup shredded cheddar cheese, plus extra for topping
- 6 ounces smoked turkey bacon, cooked and chopped
- 2 tablespoons butter
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- Salt and black pepper to taste
- Chopped chives or green onions, for garnish
Instructions
- Prep: Peel and cube the potatoes, chop the onion, and cook the smoked turkey bacon until crispy. Reserve a few bacon pieces for garnish.
- Layer: In the slow cooker, combine potatoes, onion, garlic, chicken broth, smoked paprika, onion powder, and butter. Stir gently to distribute.
- Cook: Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are very tender.
- Mash & mix: Use a potato masher or immersion blender to mash about half the potatoes in the pot, leaving some chunks for texture.
- Add dairy: Stir in the cream cheese, sour cream, milk, and shredded cheddar until smooth and heated through. Season with salt and pepper.
- Finish: Fold in most of the chopped smoked turkey bacon, reserving some for garnish. Let the soup warm for another 10–15 minutes on LOW, then serve.
Notes
Start with room-temperature dairy to help it melt smoothly; stir gently after adding cheese to avoid graininess. Adjust salt at the end based on broth sodium level.
- Prep Time: 30 minutes
- Cook Time: 360 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American