This Hearty Crockpot Cheddar Potato Soup is the ultimate comfort food for chilly weather. With its rich, creamy texture and a touch of smokiness from bacon bits, it's a crowd-pleaser that's incredibly easy to make.
Russet potatoes are the backbone of this soup, providing a creamy texture when cooked down. Onion and garlic introduce a savory depth, blending beautifully as they cook. The chicken broth acts as a flavorful base, keeping the soup from becoming too heavy. Heavy cream adds a luxurious richness, while sharp cheddar cheese brings a sharp, tangy element. The flour mixed with butter forms a roux, thickening the soup to perfection. A touch of salt, black pepper, and paprika enhances the flavors, while chives and bacon bits make for a delightful garnish.
This soup pairs wonderfully with a side of crusty bread or a simple green salad. For a heartier meal, serve it with a grilled cheese sandwich or a slice of quiche.
Start by prepping your main ingredients: peel and dice the potatoes, chop the onion finely, and mince the garlic. Toss these into your crockpot along with the chicken broth. Set it on low and let it work its magic for 6-8 hours. This slow cook ensures the potatoes become beautifully tender and the flavors meld wonderfully.
About an hour before serving, you'll want to make the roux. Melt the butter in a small saucepan over medium heat. Once melted, gradually whisk in the flour, stirring constantly to avoid any lumps. It should form a smooth, paste-like consistency. Slowly add the heavy cream, whisking until the mixture is smooth and thickened.
Pour this creamy mixture into the crockpot, stirring gently to incorporate. Next, sprinkle in the shredded cheddar cheese, stirring again until it’s fully melted into the soup. Finally, season with salt, black pepper, and paprika, adjusting to taste.
Serve hot, garnished generously with chopped chives and bacon bits. The chives add a fresh, mildly oniony flavor, and the bacon bits provide a satisfying crunch and smokiness.
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