Slow Cooked Potato Soup

    (98)
    3 hours 40 minutes

    This recipe is well worth the list of ingredients. Most are items you already have around the kitchen.


    75 people made this

    Ingredients
    Serves: 6 

    • 3 rashers bacon, cooked and finley diced
    • 4 red potatoes, peeled and cut into 1cm chunks
    • 65g butter
    • 1/2 onion, diced
    • 3 cloves garlic, coarsely diced
    • 1/2 cup (125ml) milk
    • 1/4 cup (30g) plain flour
    • 3 cups (750ml) milk
    • 1 cup (250ml) sour cream
    • 1/4 cup grated cheddar cheese
    • 1/4 cup grated parmesan cheese
    • 2 tablespoons seasoned salt
    • 1 tablespoon diced fresh parsley
    • 1 tablespoon chilli flakes
    • 1/2 teaspoon celery salt
    • 1/2 teaspoon dried basil
    • 1 tablespoon chives for garnish

    Directions
    Preparation:30min  ›  Cook:3hours10min  ›  Ready in:3hours40min 

    1. Preheat a large slow cooker by turning it to the High setting and covering with the lid.
    2. Place the cut-up potatoes in a microwave safe bowl and microwave on High for about 8 minutes until the potatoes are cooked and steaming hot.
    3. While the potatoes are cooking place the butter in the preheated slow cooker and cook and stir the onions and garlic for about 5 minutes or until the onions turn golden.
    4. Stir in milk and whisk in the flour until smooth. Gradually whisk in the remaining 3 cups of milk and let the mixture come to a simmer in the slow cooker. Simmer for about 10 minutes until the soup begins to thicken.
    5. Stir in the hot cooked potatoes crumbled bacon, sour cream, cheddar cheese, parmesan cheese, seasoned salt, parsley, chilli flakes, celery salt and dried basil.
    6. Stir to mix the soup well then reduce the slow cooker setting to Low then cover and cook for 3 hours stirring occasionally. Sprinkle with chives and serve.
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    Reviews and Ratings
    Global Ratings:
    (98)

    Reviews in English (84)

    by
    61

    Easy and quick in the crockpot, with precooking the potatoes in the microwave. Changes I made were adding one more potato, more onion, about a cup less milk, 2 stalks of diced celery, and one can of low sodium chicken broth. I also added less seasoned salt, using about 1 T of Mrs. Dash's Southwest Chipotle, along with celery seed instead of celery salt. Near the end of cooking, I also added in fresh broccoli. Will make again!!!  -  15 Nov 2009  (Review from Allrecipes USA and Canada)

    by
    56

    The final product tasted great! But there were two problems with the recipe that really affected my rating: 1. The prep time either needs to be changed 1 hour or instead of using the crockpot to make the base, do it in a pot on the stove and then transfer to the crockpot. I started in the crockpot, saw that it was going to take more like 1-1.5 hours and moved over to the stove. Followed the recipe exactly and then transferred back to the crockpot before adding the potatos, etc. 2. This is just an opinion issue really, but 1 T of crushed red pepper flakes made for a REALLY spicy potato soup. Next time (and I will make it again) I will probably cut that in half. All things considered, it is a very tasty and simple potato soup and I love how it starts carmelizing around the edges of the crockpot as it cooks - SO yummy and pretty! Thanks for the recipe!!!  -  09 Nov 2010  (Review from Allrecipes USA and Canada)

    by
    46

    holy moly...could 1 tbsp of hot pepper be wrong??? I made this for my daughter but it is waaayyy to spicy....even after adding 1/2 cup sugar and more potatos. What can I do to salvage it?  -  15 May 2009  (Review from Allrecipes USA and Canada)

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