This low cooker potato soup is rich, creamy, and comforting, made with tender potatoes, bacon, leeks, and sour cream for an easy, cozy, and flavorful dinner.
Will DickeyYields: 6 - 8 serving(s)Prep Time: 20 minsTotal Time: 4 hrs 20 minsSavePrintWhen it comes to potato soup, Ree Drummond has very clear standards. It shouldn’t be chunky, it should have a silky, blended base, and most importantly, it should deliver total comfort in every spoonful. One taste of this slow cooker potato soup proves it hits all the right notes.
This recipe puts an easy, hands-off twist on Ree’s perfect potato soup, giving you that slow-simmered, stovetop flavor without hovering over the stove. The slow cooker does all the work, making it perfect for a chilly day when you want something warm and satisfying waiting for you at dinnertime. Finished with melty cheese, crispy bacon, cool sour cream, and a sprinkle of chives, this creamy soup is a cozy favorite you’ll come back to again and again.
Russets are the perfect type of potato for making soup because they are high in starch, which helps add lots of body and thickens the soup nicely.
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Step
1
Heat a large skillet over medium heat. Add the bacon strips and cook until golden brown, 6 to 8 minutes. Remove to a paper towel lined plate. Reserve 2 pieces for garnish. Crumble the remaining 4 pieces.
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Step
2
Place the crumbled bacon, potatoes, celery, leek, garlic, stock, salt, thyme sprigs, and pepper in the base of a 6- to 8-quart slow cooker. Put the lid on the slow cooker, and cook on high for 4 hours (or low for 6 to 8 hours) until the potatoes are tender when pierced with a fork. Remove the thyme sprigs and discard.
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Step
3
Use an immersion blender to blend the soup to a semi-smooth consistency, leaving small chunks of potato and vegetables for texture. Stir in the sour cream. (Add 1/4 to 1/2 cup of water, to thin the soup out to your desired consistency). Serve in bowls with cheese, chives, additional sour cream, and the reserved bacon slices crumbled over top.
