Slow Cooker Potato Soup

March 16, 2022 12:00 PM CDT
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Slow Cooker Potato Soup

by Emily C.
Prep time: 20 minutes
Cook time: 4 hours
Total time: 4 hours 20 minutes
Yield: 8 servings
Description:
With St. Patty's Day right around the corner, this recipe will be a welcome addition to your celebrations.
Ingredients:
  • 6 slices bacon, chopped
  • 2lb Russet potatoes, peeled and cubed
  • 3 celery stalks, sliced
  • 3 garlic cloves, finely chopped
  • 4 cups chicken stock
  • 1 teaspoon kosher salt
  • 6 sprigs fresh thyme
  • 1/2 teaspoon ground black pepper
  • 3/4 cup sour cream, plus more for garnish
  • Shredded cheddar cheese, chopped chives, sour cream and bacon For serving
Steps:
  1. 1 Heat a large skillet over medium heat. Add the bacon strips and cook until golden brown, 6-8 minutes. Remove to a paper towel lined plate. Reserve 2 pieces for garnish. Crumble the remaining 4 pieces.
  2. 2 Place the crumbled bacon, potatoes, celery, leek, garlic, stock, salt, thyme sprigs, and pepper in the base of a 6- to 8-quart slow cooker.
  3. 3 Put the lid on the slow cooker, and cook on high for 4 hours (or low for 6 to 8 hours) until the potatoes are tender when pierced with a fork. Remove the thyme sprigs and discard.
  4. 4 Use an immersion blender to blend the soup to a semi-smooth consistency, leaving small chunks of potato and vegetables for texture.
  5. 5 Stir in the sour cream. (Add 1/4 - 1/2 cup of water, to thin the soup out to your desired consistency). Serve in bowls, garnished with cheese, chives, additional sour cream, and the reserved bacon slices crumbled over top.