Dinner In the Kitchen

Crockpot Potato Soup

Today I am bringing you simple crockpot potato soup.

Crockpot Potato Soup from Hip Homeschool Moms

 

I have to tell you, I love eating soups all year round. I really do. I also love using my crockpot all year round. I know a lot of people who pack away their crockpots when the hot weather comes, but I find that the summer is a perfect time to use it.  That little crockpot on your counter will not only keep you from having to stand over the stove, but it also keeps your entire kitchen from heating up.

To begin, fry a few slices of bacon until crispy.

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Set aside the bacon for the time being.

Dice a medium sized onion.

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Sauté the onion in the drippings from your bacon. When golden, place it in your crockpot.

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Peel and slice 4 pounds of russet potatoes. Place them in the crockpot.

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Pour in 4 cups of chicken broth.

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Add in a teaspoon each of salt & pepper. Let this cook on low for 7-8 hours or high for 4-5 hours.

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After it has cooked, pour in a cup and a half of milk.

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Mash the potatoes with a potato masher until the soup thickens up but still has some chunks in it.

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Grate some sharp cheddar cheese – about a cup and stir it into the soup. Let it cook for a few more minutes until the soup is heated back up from the cold milk, and the cheese is melted in.

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Serve the soup with a little extra cheese, a dollop of sour cream and crumble some of the bacon on top.

Crockpot Potato Soup from Hip Homeschool Moms

 

Enjoy!

Crockpot Potato Soup from Hip Homeschool Moms

Crockpot Potato Soup
 
Prep time
Total time
 
Ingredients
  • 5 slices bacon
  • 1 onion
  • 4 lb russet potatoes
  • 4 c chicken broth
  • 1 tsp salt
  • 1 tsp black pepper
  • 1½ c milk
  • 2 c sharp cheddar cheese, divided
  • sour cream for topping (optional)
Instructions
  1. To begin, fry your bacon until crispy. Set it aside for now. Dice your onion and sauté it in the bacon drippings until golden. Place the onion in your crockpot. Peel and slice the potatoes. Place them in the crockpot. Pour in the chicken broth and add in the salt & pepper. Cook on low for 7-8 hours or high for 4-5 hours. Pour in the milk. Mash the potatoes with a potato masher until the soup thickens up, but still has some chunks in it. Add in a cup of shredded cheese. Let it cook for a few more minutes until the soup is heated back up from the cold milk, and the cheese is melted in. Serve the soup with a little extra cheese, a dollop of sour cream and crumble some of the bacon on top.
  2. Enjoy!

About the author

Constance

Constance Smith is a homeschool veteran, having eclectically homeschooled three kiddos through graduation. After spending 25 years living an army life, she and her husband are planting roots in northern Alabama where she is starting a farm and enjoying country life. Constance has been blogging for over a decade and has had her content published in several local and national publications. You can find hundreds more recipes, photography, videos of her life and more at her website, Cosmopolitan Cornbread.

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