Potato Soup in the Crockpot

Ingredients

• 1 bag Hash Brown Potatoes (30 oz frozen shredded hash browns)
• 2 stalks Celery (diced)
• 1 medium Onion (diced)
• 1 cup Carrots (shredded)
• 4 cups Chicken Broth (low‑sodium preferred)
• 2 cloves Garlic (minced; jarred minced garlic can be used instead)
• 2 cups Water
• ½ tsp Black Pepper (ground)
• 1 tsp Salt
• 1 tbsp Parsley (fresh, chopped)
• 1 tsp Thyme (dried)
• 6 slices Bacon (cut into bite‑size pieces)
• 2 tbsp All‑Purpose Flour (for roux)
• 1 cup Heavy Cream (cold)

Instructions

1. Prep Vegetables

   Dice the celery and onion, and shred the carrots if not already shredded.

   Time: PT10M

2. Assemble Soup Base in Crock Pot

   Add the frozen hash brown potatoes, diced celery, onion, shredded carrots, chicken broth, water, minced garlic, salt, pepper, chopped parsley, and thyme to the crock pot. Stir to combine.

   Time: PT5M

3. Slow‑Cook the Soup

   Set the crock pot to High and cook for 4½ hours, stirring once halfway through.

   Time: PT4H30M

4. Cut Bacon

   While the soup cooks, use kitchen scissors to cut the bacon slices into bite‑size pieces.

   Time: PT5M

5. Crisp the Bacon

   Heat a large skillet over medium heat and add the bacon pieces. Cook, stirring occasionally, until the bacon is crisp and browned, about 7 minutes.

   Time: PT7M

   Temperature: Medium heat

6. Reserve Bacon and Drain Grease

   Transfer the crispy bacon to a paper‑towel‑lined plate. Pour off most of the rendered fat, leaving about 1 tablespoon in the skillet.

   Time: PT2M

7. Make a Roux

   Add the flour to the skillet with the remaining fat. Whisk continuously for 2 minutes until the mixture turns a light golden color and is smooth.

   Time: PT2M

   Temperature: Medium heat

8. Incorporate Heavy Cream

   Slowly pour the cold heavy cream into the roux while whisking. Cook for another 2 minutes until the sauce thickens slightly.

   Time: PT2M

   Temperature: Medium heat

9. Finish the Soup

   Stir the cream‑roux mixture into the crock‑pot soup, then fold in the crispy bacon pieces. Heat on High for an additional 3 minutes to meld flavors.

   Time: PT3M

10. Serve

    Ladle the hot soup into bowls, garnish with a sprinkle of fresh parsley if desired, and enjoy.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

10 g

Carbohydrates

30 g

Fat

20 g

Fiber

3 g

Ingredient Substitutions

• Instead of Hash Brown Potatoes: Diced frozen potatoes, Fresh peeled potatoes, diced
• Instead of Celery: Celery seed, Fennel stalks
• Instead of Onion: Leek, Shallot
• Instead of Carrots: Parsnip, Pre‑shredded carrot mix
• Instead of Chicken Broth: Vegetable broth, Water with bouillon
• Instead of Garlic: 1 tsp jarred minced garlic, Garlic powder (½ tsp)
• Instead of Black Pepper: White pepper
• Instead of Salt: Sea salt, Kosher salt
• Instead of Parsley: Dried parsley (1 tsp)
• Instead of Thyme: Fresh thyme (½ tsp)
• Instead of Bacon: Turkey bacon, Smoked pancetta
• Instead of All‑Purpose Flour: Gluten‑free flour blend
• Instead of Heavy Cream: Half‑and‑half, Whole milk with a splash of butter

Equipment Needed

• Crock Pot (Slow Cooker)
• Large Skillet or Frying Pan
• Cutting Board
• Chef’s Knife
• Measuring Cups and Spoons
• Wooden Spoon or Spatula
• Slotted Spoon
• Whisk
• Ladle (optional)

Critical Steps — Do Not Skip

• Cook bacon until crispy without burning.
• Create a smooth roux with flour and rendered bacon fat.
• Gradually whisk heavy cream into the roux to avoid lumps.
• Stir the cream‑roux mixture into the soup and re‑heat briefly.

Chef Tips from the Video

• Use low‑sodium broth so you can control the salt level.
• Fresh parsley and thyme add bright flavor; add a pinch of smoked paprika for a subtle smoky note.
• For extra richness, stir in ¼ cup grated sharp cheddar just before serving.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze in freezer‑safe containers for up to 2 months; thaw before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the soup base in the crock pot a day ahead; refrigerate and reheat before adding cream and bacon.
• Cook the bacon and roux up to the cream step, then store the cream mixture separately and combine just before serving.

Frequently Asked Questions