Crock-Pot Potato Soup

• 份量: 4 servings
• 活動時間: 15 minutes
• 總時間: 3 hours 45 minutes

食材

8 pieces bacon

2 lb. Yukon Gold potatoes, peeled and cubed

4 c. low-sodium chicken broth

2 tsp. fresh thyme leaves

Kosher salt

Freshly ground black pepper

1 1/2 c. milk

1/4 c. all-purpose flour

1/2 c. heavy cream

1/2 c. sour cream

1 1/2 c. shredded cheddar, plus more for serving

Freshly chopped chives, for garnish

步驟

In a large skillet over medium heat, cook bacon until crispy, 8 minutes. Drain on a paper towel-lined plate. When cool, crumble into pieces.

In a bowl of a Crock-Pot, combine potatoes, bacon, chicken broth, and thyme. Season with salt and pepper. Cover and cook until potatoes are tender, 4 to 6 hours on low or 2 to 3 hours on high.

Using a slotted spoon, remove about half of the potatoes from Crock-Pot. Using a potato masher, mash remaining potatoes in Crock-Pot. Add reserved potatoes back in.

In a large bowl, whisk together milk and flour. Add milk, heavy cream, sour cream, and cheese to Crock-Pot. Cover and cook on high 30 minutes more or until cheese is melty and everything is warmed through.

Serve with more cheese and chives for garnish.