Try this Crockpot Potato Soup Recipe.
- Carbohydrate 39.5360447361308 g
- Cholesterol 4379.93530412963 mg
- Fat 1073.48642712037 g
- Fiber 1.13448137990014 g
- Protein 1002.39384089145 g
- Saturated Fat 360.134387884392 g
- Serving Size 1 1 recipe (6024g)
- Sodium 9170.54799953251 mg
- Sugar 38.4015633562307 g
- Trans Fat 93.6670654295825 g
- Calories 14067 calories
Step-by-step
- Chop bacon into 1" pieces and fry.
- Reserve a little of the bacon as a garnish.
- Add all items into the slow cooker and stir.
- Cook on low for 8 hours.
- Top with some shredded cheese, bacon crumbles, green onions and sour cream (optional)
Starchy russet potatoes break down too quickly under prolonged direct heat if they are cut into pieces smaller than one inch. Slow cookers demand uniform sizing so that every cube finishes softening at the exact same minute during the four-hour cooking window. Undercooked centers create a gritty mouthfeel, while overcooked starches turn the liquid into a heavy paste.
Rendering the bacon crisp before adding it to the crockpot provides essential rendered fat that builds body in the broth. Reserve half of that fat to sweat the finely chopped onions until translucent; raw onions added directly to the slow cooker retain a harsh sulfur flavor. Deglaze the bacon skillet with a splash of chicken broth to pull up the browned fond before pouring everything into the ceramic insert.
Dairy curdles when subjected to prolonged high temperatures, making timing critical for the half-and-half and shredded cheese. Stir dairy components in during the final thirty minutes of heating rather than at the start. Russets release natural amylose starches that thicken the broth independently, meaning no flour slurry is required for body.
