Name: Slow Cooker Potato Soup Recipe
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 6
Cuisine: American
Ingredients: 8 slices cooked turkey bacon; 2 lbs yukon gold potatoes; 1 medium yellow onion; 4 cups reduced sodium chicken stock; 12 oz low fat evaporated milk; 2 tbsp cornstarch; 4 oz reduced fat cream cheese; 1 cup Cheddar Cheese; 1 tsp kosher salt; ½ tsp black pepper; pinch ground celery seed; sliced chives; additional shredded cheese; additional bacon

How To Make Slow Cooker Potato Soup

Use your slow cooker to make this creamy, cheesy, completely comforting potato soup. The veggies and bacon add some fresh savory goodness to this dish.

Preparation: 15 minutes

Cooking: 6 hours

Total: 6 hours 15 minutes

Serves:

Ingredients

8slicescooked turkey bacondiced or crumbled
2lbsYukon gold potatoespeeled and diced into ½ inch pieces
1mediumyellow onionpeeled and diced
4cupsreduced sodium chicken stock
12ozlow fat evaporated milk
2tbspcornstarch
4ozreduced fat cream cheesesoftened
1cupcheddar cheeseshredded
1tspkosher salt
½tspblack pepperor white pepper
pinchground celery seed
sliced chives or green onions, for garnish
additional shredded cheesefor garnish
additional baconfor garnish

Instructions

To a 4-quart or larger slow cooker, add bacon, potatoes, onion, and chicken stock and stir to combine.
Cover and cook on Low for 6 to 8 hours, or High for 3 to 4 hours, or until potatoes are very tender.
Combine evaporated milk and cornstarch, whisking to combine until no lumps remain.
On the last 30 minutes of cooking, add cream cheese, cornstarch/milk mixture, shredded cheddar, salt, pepper, and celery seed. Stir to combine. Cover and continue cooking for 30 minutes.
Remove lid and mash about half of the potatoes with a potato masher to thicken the soup up even more.
Serve garnished with any of the toppings. Leftovers can be refrigerated in an airtight container for 3 to 4 days.