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A bowl of thick creamy potato soup with carrots, celery and bacon, topped with cheddar and green onions

Crock Pot Potato Soup with Heavy Cream

Crock pot potato soup with heavy cream: bacon, onion, garlic, carrots and celery with russet potatoes, chicken broth and thyme in the slow cooker, finished with a flour-and-milk mix and 2 cups heavy cream, then partly mashed. Serves 8.
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Prep Time 15 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 45 minutes
Course Soup
Cuisine American
Servings 8 servings
Calories 487 kcal

Ingredients
  

  • 8 slices bacon chopped
  • 1 medium yellow onion diced
  • 1 tablespoon garlic minced
  • 1 1/2 cups carrots chopped
  • 1 1/2 cups celery chopped
  • 4 cups chicken broth
  • 1 tablespoon Better Than Bouillon chicken flavor, rounded tablespoon
  • salt to taste
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon dried thyme
  • 2 pounds russet potatoes peeled and diced
  • 1/2 cup all-purpose flour
  • 1 cup whole milk
  • 2 cups heavy cream
  • cheddar cheese grated, for topping; optional
  • green onions sliced, for topping; optional
  • bacon crumbled, for topping; optional
  • sour cream for topping; optional

Instructions
 

  • In a large skillet, cook the chopped bacon over medium-low heat until it is about halfway done.
  • Add the onion, garlic, carrots and celery and keep cooking until the vegetables begin to soften.
  • Add the bacon and vegetable mixture to the slow cooker. Add the chicken broth, Better Than Bouillon, salt, pepper, thyme and potatoes. Cook on LOW for 7 to 8 hours or on HIGH for 4 to 5 hours, until the potatoes are fork tender.
  • In a small bowl, whisk the flour and milk until evenly combined. Pour the mixture into the slow cooker, then stir in the heavy cream.
  • Put the lid back on, turn the slow cooker to HIGH and cook for 30 minutes, until the soup is heated through and reads 165°F on a food thermometer.
  • Use a potato masher to mash about one third to half of the potatoes right in the slow cooker, until the soup is as thick as you like.
  • Ladle the soup into bowls and top with grated cheddar, sliced green onions, crumbled bacon and sour cream, if you like.

Notes

Refrigerate leftovers within 2 hours in shallow covered containers and eat within 3 to 4 days. Reheat on the stove or in the microwave to a rolling boil (165°F), not in the slow cooker. Cream may separate if frozen.

Nutrition

Serving: 1servingCalories: 487kcalCarbohydrates: 35.2gProtein: 11gFat: 34.3gSodium: 948mgFiber: 3.9gSugar: 7g
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