Crockpot Potato Soup

Crockpot Potato Soup

This Crockpot Potato Soup is thick, creamy and loaded with tender potatoes, crispy bacon, cheddar cheese, green onions and a few veggies for good measure.

Ingredients

• 2 lb golden potatoes (about 8 medium), diced
• 3 cups low sodium chicken broth
• 2 large carrots peeled and diced
• 1 rib celery diced
• 1/2 medium onion finely diced
• 2 teaspoons salt
• 1 teaspoon minced garlic
• 1 teaspoon dried parsley
• 1/2 teaspoon dried thyme
• 1/4 teaspoon black pepper
• 6 slices thick cut bacon
• 1/4 cup butter
• 3 tablespoons all purpose flour
• 1 1/2 cups milk
• 2 cups shredded cheddar cheese divided
• 2 green onions sliced

Instructions

• Place potatoes, broth, carrots, celery, onion, salt, garlic, parsley, thyme and pepper into a 3-6 quart crockpot.
• Put the lid on and cook on low for 8 hours or high for 4 hours (until the vegetables are tender).
• Meanwhile, lay the bacon out flat on a baking sheet and bake at 350 for 15-20 minutes until it reaches desired crispiness. Remove to a cutting board to cool slightly before chopping.
• Just before the soup is done cooking, make the roux in the microwave.
• In a large glass bowl or measuring cup, melt the butter on high in 30 second intervals.
• Stir in the flour until completely absorbed.
• Whisk in the milk until smooth, using a scraper to get into the edges of the cup and ensure all of the flour has been whisked into the milk.
• Microwave on high in 45 second intervals, whisking each time, until thickened. 4 times at 45 seconds was perfect for me. Be sure to keep an eye on it in the microwave as it will bubble up -- you need to use a bowl or cup with lots of room left at the top.
• Stir the thickened milk into the crockpot, along with 1 cup of cheese, and most of the cooked, chopped bacon (reserving some for topping).
• Serve soup and top with remaining cheese, remaining bacon and green onions.

SOURCE ARTICLE>https://www.thereciperebel.com/crockpot-potato-soup/