If you’d rather make Potato Soup on the stovetop, here’s our family’s favorite stovetop potato soup recipe. It’s an fantastic recipe, but requires a little more work than letting Mrs. Potts handle the cooking for you!
Slow Cooked Loaded Potato Soup
- 4 slices bacon
- 1 1/2 cups chopped onions
- 5 cups peeled russet potatoes (about five potatoes)
- 1 medium stalk celery
- 1 carton (4 cups) chicken broth
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/2 cup all purpose flour
- 1 1/2 cups half and half or milk (we used skim milk and it was fine, but it might be a little creamier if you use half and half)
- 8 oz. shredded Cheddar Cheese
- In skillet, cook bacon over medium heat, until browned & crispy. Remove from skillet, and drain on paper towels, then refrigerate until dinner time.
- In bacon drippings, cook onion over medium heat 4-5 minutes, stirring frequently, until tender.
- Spray slow cooker with cooking spray. In cooker, mix onion, potatoes, celery, broth, salt & pepper. Cook in slow cooker on low for 6-7 hours.
- About 30 minutes before dinner, beat flour and half and half (or milk) in small bowl with wire whisk until well blended; stir into soup.
- Increase heat on slow cooker until high. Cover; cook about 30 minutes longer or until thickened.
- Stir in cheese until melted & smooth. (If you want fewer lumps in your soup, you’ll want to mash the potatoes a bit with a potato masher.)
- Crumble bacon, serve on top of soup.