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.
Prep Time15 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr
Course: Main Course, Soup
Cuisine: American
Keyword: crockpot
Servings: 14servings
Calories: 480kcal
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Ingredients
2carrotsdiced
2celery stalksdiced
1mediumoniondiced
2 ½lbgolden potatoescubed
32ozchicken broth
1teaspoondried parsley
1teaspoongarlic powder
½teaspoondried thyme
½teaspoondried sage
¼teaspooncayenne
¼teaspoonchli powder
2teaspoonsalt
½teaspoonblack pepper
4tablespoonbuttermelted
¼cupflour
2tablespooncornstarch
2cupshalf and half
2cupsshredded cheddar
6green onionssliced
½lbbaconcooked and crumbled
Instructions
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. Microwave for 45 seconds.
With a potato masher, mash soup about 8-10 times. Whisk in roux and fold in 1 ½ cups of the shredded cheese.
Ladle and garnish with additional cheese, green onion, and bacon.