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Crock-Pot Potato Soup

Crock pot potato soup topped with crispy bacon, green onions, and a dollop of sour cream
  • Serves:  8
  • Prep Time:  20 min
  • Cook Time:  4 hrs

Ingredients

  • 6 slices thick-cut bacon, diced
  • 3 tablespoons salted butter
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 4 pounds russet potatoes, peeled and diced into 1-inch thick pieces
  • 4 cups chicken stock
  • 1 cup whole milk
  • 1 ½ teaspoons sea salt
  • ½ teaspoon freshly cracked black pepper, plus more to taste
  • ¼ teaspoon ground nutmeg
  • 1 cup heavy cream
  • 1 ½ cups shredded sharp white cheddar cheese

For serving (optional)

  • Sour cream
  • 4 green onions, sliced

Method

  1. Heat a large skillet over medium heat. Add the bacon and cook, stirring occasionally, until the bacon crisps and the fat is rendered, 5 to 7 minutes. Using a slotted spoon, transfer the bacon to a paper towel–lined plate, discarding all but 2 tablespoons of the bacon fat. Transfer the bacon to an airtight container and place it in the refrigerator until ready to use. 
  2. Add the butter to the reserved bacon fat. Once the butter begins to bubble, add the onion and cook, stirring often, until the onion is translucent, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute more. 
  3. Add the potatoes, onion mixture, chicken stock, and milk to a 7-quart slow cooker. Season with the salt, pepper, and nutmeg and stir to combine. Cover and cook on HIGH for 4 hours or LOW for 8 hours.
  4. Using an immersion blender, blend the soup in the pot until smooth. (Alternatively, working in batches, transfer the soup to the base of a blender, let cool briefly, and blend.) 
  5. Stir in the heavy cream, 1 cup of the shredded cheese, and most of the bacon until the cheese has melted. 
  6. Ladle the soup into bowls and top with remaining bacon, remaining cheese, green onions, and sour cream, if using.