Cheesy Potato Crockpot Soup

Trust and believe…this Cheesy Potato Crockpot soup is magically delicious! Easy to prep, set it, forget it, and you’ll love having this ready for dinner on these busy, cool Fall nights. I’ve made this more times than I can count, and every time I feel like I ask “Why don’t we make this more often?” It’s the Fall temps that remind me to add it back into the dinner rotation.

Prep Time15

Cook Time45

Total Time1

Course: Main Course, Soup

Cuisine: American

Keyword: crockpot

Servings: servings

Calories: 480kcal

Ingredients

2 carrots diced
2 celery stalks diced
1 medium onion diced
2 ½ lb golden potatoes cubed
32 oz chicken broth
1 teaspoon dried parsley
1 teaspoon garlic powder
½ teaspoon dried thyme
½ teaspoon dried sage
¼ teaspoon cayenne
¼ teaspoon chli powder
2 teaspoon salt
½ teaspoon black pepper
4 tablespoon butter melted
¼ cup flour
2 tablespoon cornstarch
2 cups half and half
2 cups shredded cheddar
6 green onions sliced
½ lb bacon cooked and crumbled

Instructions

Add carrots, celery, onion, potatoes, broth, and spices to a Crockpot. Cook on high 4-6 hours or low 8-10.
Meanwhile, bake bacon slices on a sheet pan at 400ºF for 20-25 minutes, or to preferred crispiness, and crumble.
For the roux, whisk flour and cornstarch into melted butter until it forms a paste. Whisk in 1 cup half & half until blended well with no lumps, then whisk in remaining half & half. Microwave for 45 seconds.
With a potato masher, mash soup about 8-10 times. Whisk in roux and fold in 1 ½ cups of the shredded cheese.
Ladle and garnish with additional cheese, green onion, and bacon.