Easy crock pot potato soup

This super easy crock pot potato soup is the perfect make ahead dinner for those cold, rainy days! It is warm, cheesy, and totally delicious, even the pickiest eater in your life will enjoy this soup!

Prep time: 15 min Cook time: 3 hours Total time: 3 hours and 15 minutes Servings: 4 bowls

Ingredients: 4-5 large russet potatoes

32 oz of chicken broth

16 oz of sour cream

8 oz of shredded cheddar cheese (plus more to put on top)

Salt

Pepper

Red pepper flake (optional)

Bacon (optional)

1 tbsp cornstarch

1/4 cup cold water

Instructions:

  1. Wash and peel the potatoes, then cut into fourths.
  2. Place the peeled and cut potatoes into the crock pot with all of the chicken broth, cover, and turn on high.
  3. Leave the potatoes and chicken broth to cook on high until the potatoes soften and become tender (this takes between 2-2 1/2 hours).
  4. If choosing to use bacon, cook it while waiting for the potatoes to soften, and break into pieces, then set aside.
  5. Once the potatoes are tender, add all of the sour cream. Then add salt, pepper, and red pepper flake to taste and stir until well combined.
  6. Using a liquid measuring cup, fill it with 1/4 cup of cold water. Add 1 tbsp of cornstarch to the water and stir until well dissolved. Add to crock pot mixture and stir.
  7. Add the cheddar cheese and bacon (if choosing to use bacon) and let cook on low until the cheese is melted (about 10 minutes).
  8. Once the cheese is melted, stir the pot a couple of times to ensure the cheese is combined well and that it has reached desired thickness.
  9. Turn off crock pot, scoop soup out into bowl with a ladle, add extra shredded cheese on top, serve, and enjoy!

Recipe Notes: If using bacon, cook the bacon well before adding it to the soup. Place it in the refrigerator after cooking if you are not ready to add it to the soup to avoid spoiling. Recipe can be made without bacon and is still flavorful and delicious! Potato soup should be thicker in consistency than other soups, but if you desire thinner soup, you may use less cornstarch such as: 1/8 cup of cold water and 1 tsp of cornstarch. You may also use all purpose flour in place of cornstarch, just add 2 tbsp of flour by itself, no cold water needed in this version.

Note: Cornstarch will be less lumpy than flour for this recipe, if you use flour make sure you whisk it well into the soup.

Special reheating note: This soup is perfect to put in the refrigerator if you want to eat it the next day, just add 1 tbsp of water to it before reheating to avoid it turning into a mashed potato consistency.

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