Crockpot Garlic Potato Soup

Crockpot Garlic Potato Soup ~ Soup has always been one of those things that I eat alone or only with other adults. Well, that has all finally changed because of this soup and a little friendly peer pressure. Good friends of my boys L-O-V-E soup and eat it a lot. So much in fact, that they often times pack it up to take to school for lunch. This idea grabbed the attention of my boys and while out one evening they opted for trying the soup being served. As I watched with big eyes (and fingers-crossed), their faces lit-up with delight and smiles as they had a Green Eggs and Ham moment of “Say, I do like this!” Really? YAY! Thus, a new chapter in eating has begun and the soups are flying to the table. This soup is a fairly easy one to make in a crockpot and we topped it with bacon and sour cream and well … anything topped with bacon and sour cream, need I say more? It was quickly slurped up and followed by an enthusiastic “more, please!”

Topped with a dollop of sour cream, parsley, and … BACON.

Soups on!

Print Recipe

Crockpot Garlic Potato Soup

Prep Time

10-15 Minutes

Cook Time

2-3 Hours

Servings

Servings

Ingredients

• 5 Large russet potatoes peeled and chopped
• 4 Cloves garlic peeled and cut into large chunks
• 6 Cups chicken stock
• 1 Medium yellow onion peeled and minced
• 4 Tablespoons unsalted butter
• 2 Large bay leaves
• 2 Spings fresh thyme
• 2 Teaspoons kosher salt
• 1 Tablespoon ground black pepper
• 1/2 Pound bacon crispy - for serving
• 1 Cup sour cream For Serving
• 1 Cup fresh parsley chopped - for serving

Prep Time 10-15 Minutes Cook Time 2-3 Hours Servings Servings Ingredients 5 Large russet potatoes peeled and chopped 4 Cloves garlic peeled and cut into large chunks 6 Cups chicken stock 1 Medium yellow onion peeled and minced 4 Tablespoons unsalted butter 2 Large bay leaves 2 Spings fresh thyme 2 Teaspoons kosher salt 1 Tablespoon ground black pepper 1/2 Pound bacon crispy - for serving 1 Cup sour cream For Serving 1 Cup fresh parsley chopped - for serving

Instructions

1. Add peeled potatoes, garlic, chicken stock, onions, butter, bay leaves, thyme, salt and pepper into a large crockpot. Cover and place on low setting and allow to cook for 2 hours. At 2 hours, take half of the soup out and puree in a blender or use and immersion blender and puree about half of the soup. Cover again and continue to cook for another 30-45 minutes. Turn off heat and serve topping each bowl with a few bits of bacon, parsley, and sour cream.