Creamy Crock-Pot Potato Soup

Wednesday, September 2, 2015
With September comes the hopeful onset of cooler weather, and in the Hill household that looks like lots of cozy and hot meals for dinner, including soups. We stay fairly busy, so any meal that can be prepped ahead of time, or somehow makes itself (cue the crock-pot) is a winner in our book. In fact, we've declared Sundays our crock-pot meal days because we need all the extra time outside of the kitchen we can get in on our days off. 

One new favorite we have discovered is turning our typical on-the-stove-top-meals into crock-pot versions. And that's what we did with this potato soup! 



  • What You'll Need
    • 6 medium golden potatoes
    • 4 cups chicken broth
    • 1 small onion
    • Olive oil
    • Garlic Salt
    • Dried thyme
    • 2 TBSP all-purpose flour
    • 8 slices cooked bacon
    • 2 cups shredded cheddar cheese + extra for serving
    • 1/2 cup heavy whipping cream
    • Salt and pepper to taste
    • Scallions for topping

  • What You'll Do
    • Peel, wash, and cube potatoes, placing them into a crock-pot with 3 cups of the chicken broth. Set aside the remaining cup of broth.
    • Dice the onion and put into a skillet with a little bit of olive oil. Sprinkle with garlic salt and thyme (if preferred). Saute the onion until translucent. 
    • Add the all-purpose flour to the skillet and stir. Let cook for a couple of minutes then add the remaining cup of chicken broth. 
    • Bring to a soft simmer and let thicken. Then add to the crock-pot and potatoes. Cook on high for 4 hours or low for 6-7 hours.
    • Once the potatoes are soft, take a hand mixer and blend them. You can leave them in the crock-pot to do this. 
    • Cook the bacon (we microwave ours on high for about 5-6 minutes). Let cool slightly, then crumble.
    • Next add the cheese and stir until it is completely melted. Add the bacon and whipping cream and season with salt and pepper to taste. 
    • Serve hot; add bacon, cheese, and scallions to the top if so desired. 

**I've made this soup with and without the thyme added, and my preference is to not add it. It's a taste thing for me, so if you love the taste of thyme, add away!




With little prep work and finishing touches, you've got a piping hot meal ready to gobble up after a long day of work. I can't recommend it enough. Serve this up with hot buttered bread and a side of apple butter for an extra sweet addition to dinner and you're going to feel all fall and cozy-like in no time!

We are always looking for new crock-pot meals, so if you have any please share away! Feel free to email them to me or link them below in the comments section! My email is: hillcollectionblog@gmail.com

Happy Hump Day, friends! I hope it's a good one for you! And don't forget bloggers, Rachel and I will be linking up tomorrow to share our fall décor for the Every Girl Link-Up! You know I'm bursting at the seams to share mine :) See you all tomorrow for my favorite link-up of the year!
2 comments on "Creamy Crock-Pot Potato Soup"
  1. oh man that sounds so good right about now! i really need to take more advantage of my crock pot. thanks for sharing this!

    ReplyDelete
  2. Potato soup is my favorite! I've never made it in the crock pot before. Thanks for sharing! :)

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