Slow Cooker Potato Soup
Hearty and delicious, Slow Cooker Potato Soup is an easy meal the whole family will love!
Ingredients
- 4 slices bacon diced
- 2 tablespoons reserved bacon fat
- 1 cup onion, diced
- 1/2 cup celery, diced
- 1 teaspoons fresh garlic, minced
- 6 cups reduced-sodium chicken or vegetable broth
- 1 teaspoons salt
- 1/2 teaspoons white pepper
- 2 teaspoons dry mustard
- 2 teaspoons dried tarragon
- 1/4 teaspoons garlic powder
- 4 cups red bliss potatoes, peeled and diced
- 1/2 cup heavy cream
- 6 oz Gruyere cheese, shredded
- 2 tablespoons sour cream (optional)
Instructions
- In a large skillet, fry the bacon and place onto paper towels to drain. Reserve 2 tablespoons of the bacon grease and discard the rest.
- In the reserved bacon grease, cook the onions and celery until tender. Add the minced garlic cook 1-2 minutes more.
- To the slow cooker, add the stock, vegetable mixture, salt, pepper, dry mustard, dried tarragon, and garlic powder. Whisk to combine.
- Add the potatoes and set the slow cooker for 8 hours on low until the potatoes are tender.
- Just before serving, use an immersion blender to smooth out the potato soup to desired taste.
- Stir in the heavy cream and shredded Gruyere cheese. If desired, add in the sour cream.
- Serve with crumbled bacon pieces and cheddar cheese for topping.
Notes
This soup is also delicious when garnished with fresh parsley, chives or scallions.
Variations:
If you prefer not to use bacon, cook the onions and celery in butter.
For a little crunch, melt 1 tablespoon of butter in a skillet on medium heat, add 1/2 cup of panko bread crumbs and toast. Add to the top of the soup in lieu of bacon.