It’s soup season! Hooray! I love it when the weather cools off and soup finds it’s way back into our meal rotation. I’m always on the look out for different soup recipes, especially those that make use of the crock pot. I’ts so nice to have a warm soup cooking away on a busy day when things are hectic. (Scroll to the bottom of the post to see of few of favorites from my archives.)
I’ve been looking for a great Potato Cheese Soup for the crock pot and couldn’t be happier with the version I have to share with you today. It’s got a nice creamy base and is loaded with flavor both from sharp cheddar cheese and bacon. Hello, bacon. A tastier ingredient there may never be. 🙂 My family was seriously swooning over this hearty soup. Hope yours gives you the same reaction!
Happy Fall, everyone!
Let me show you how to make it happen!
1. Chop 6-7 slices of bacon into 1 inch pieces .
2. Cook them in a large deep skillet, over medium high heat until crispy and crumbly. Remove the pan from the heat, take a spatula and lift the bacon pieces out of the pan and onto a plate lined with a paper towel. Carefully pat the bacon with a second paper towel to remove excess grease. There will be a few tablespoons of grease left in the pan. Leave it there and set the pan aside. (We’ll use the bacon grease later on to help make a roux).
3. Peel and chop 1 medium onion. Wash and chop (no need to peel) 2 pounds of Yukon Gold potatoes. You’ll need 5 cups of potatoes, total. Place the onion, potatoes and the cooked bacon into a large 6-7 quart crock pot.
***Just a note about your potato choice. You can certainly use russet or red potatoes, however Yukon Gold provide a nice rich creaminess that you don’t get with other varieties. Also, if you are using russet potatoes be sure to peal them. ***
4. Add 4 C chicken broth to the crock pot and sprinkle a bit of salt and pepper over the top.
5. Cover and cook on high for 4 hours or on low for 7 hours.
6. When the potatoes have cooked through and are nice and soft, grab the pan you cooked the bacon in. (It should still have the bacon grease in it). We are going to use it to make a roux that will act as a thickener for the soup. Place the pan on the stove and add 1 Tb butter. Allow the grease and butter to melt together over medium high heat. Whisk in 1/3 C flour.
Allow it to combine and cook for 1 minute.
7. Add 1 1/2 C half and half and whisk to combine. It will be runny at first, but as the mixture starts to heat through it will get nice and thick for you. Should only take a few minutes.
8. Add the roux to the crock pot and stir to combine. It should thicken the soup up quickly. It you want a thicker soup, place a potato masher into the crock pot and mash some of the potatoes up.
9. Add 1/2 C sour cream, 2 C sharp cheddar cheese, 1/4 tsp salt and 1/4 tsp pepper. Place the lid back on the crock pot and allow the cheese to melt and the sour cream to heat through.
10. Give it a taste and add more salt and pepper to your liking. Now if it’s too thick, add a little bit of milk and stir it in. I ended up adding about 1/2 C milk just before I served it.
11. Scoop the soup into serving bowls and top with additional bacon, cheese and a few green onions.
Here’s the handy printable…
Recipe adapted from Gimme Some Oven
Looking for more great Crock Pot Soups? Here are a few from my archives…