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.

Ingredients

  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 medium onion, diced
  • 2 1/2 lb golden potatoes, cubed
  • 32 oz chicken broth
  • 1 tsp dried parsley
  • 1 tsp garlic powder
  • 1/2 tsp dried thyme
  • 1/2 tsp dried sage
  • 1/4 tsp cayenne
  • 1/4 tsp chili powder
  • 2 tsp salt
  • 1/2 tsp black pepper
  • 4 tbsp butter, melted
  • 1/4 cup flour
  • 2 tbsp cornstarch
  • 2 cups half & half
  • 2 cups shredded cheddar
  • 6 green onions, sliced
  • 1/2 lb bacon, cooked & crumbled
  • Recipe

    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. With a potato masher, mash soup about 8-10 times. Whisk in roux and fold in 1 1/2 cups of the shredded cheese. Ladle and garnish with additional cheese, green onion, and bacon.

    Approximate Nutrition Information for 2 cups (makes 14 cups): 480 calories, 25g fat, 42g carbs, 22g protein

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    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.