Easy crockpot potato soup
The slow cooker soup with potatoes carrots and bacon is so delicious just wait until you have a bite
Equipment
- Large crockpot
Ingredients
- 2 lbs Russet potatoes Skinned and diced
- 1 cup Thinly Diced shallots
- 1 cup Chopped carrots
- 8 oz bacon
- 8 cups Chicken broth
- 3 tbsp rice flour or cornstarch
- 2 cups Buttermilk
- 2 tsp salt
- 2 tsp Garlic powder
- 2 tsp paprika
- 1 tsp black pepper
- 1 tsp cayenne pepper
- 1 tsp onion powder
- 1 1/4 tsp Dried dill
- 1 1/4 tsp dried thyme
- 1/2 tsp red pepper flakes
- 1 tsp minced fresh parsley
- 1 cup Monterey Jack cheese
- 1/4 cup Parmesan
Instructions
- Fry the bacon in a large skillet on medium heat.
- Once the bacon is fully cooked and crispy set them aside some paper towels to absorb the grease.
- Scoop 1 tbsp of the bacon grease in your crock pot and turn it on.
- Add the shallots and potatoes and put the lid on and cook on high for 1 hour.
- Combine all the dry seasonings and herbs and rice flour in a small mixing bowl and whisk until they’re thoroughly combined before sprinkling over the tops of the potatoes and mashing a little bit to incorporate the spices well
- Pour in the buttermilk and chicken broth and stir a little bit before putting the lid back on and cooking on high for three hours.
- Stir the soup and add in the carrots and Monterey Jack cheese put the lid back on for another 20 minutes
- Turn the crockpot off and leave off the lid and use a potato masher to mash the soup all the way up before allowing it to cool off for about 20 minutes.
- If it still not blended very well use a sturdy whisk to whisk the soup thoroughly once it has cooled down enough to be safe to touch.
- Crumble up the bacon and garnish the top of each bowl of soup with fresh Parmesan and crumbled bacon.