Crock Pot Potato Soup for Two

Delicious, creamy, cheesy, potato soup - just enough for two people.

Course Dinner, Main Course, Soup

Cuisine American

Prep Time 20

Cook Time 6

Total Time 6 20

Servings

Calories 563kcal

2 cups low-sodium chicken broth
2 russet potatoes, diced (about 3 cups diced)
2 slices bacon, cooked and crumbled (can use store bought, plus more for serving)
1 teaspoon dried parsley (optional)
½ teaspoon kosher salt
½ teaspoon black pepper
¼ teaspoon onion powder
¼ teaspoon garlic powder
⅛ cup chopped yellow onion
1 Tablespoon salted butter
2 garlic cloves, minced
2 Tablespoons all-purpose flour
1 cup milk (I prefer whole milk for creaminess)
½ cup shredded cheddar cheese (plus more for serving)
sliced green onions, shredded cheddar cheese and cooked bacon pieces (optional, for serving)

To a 4 quart crockpot add 2 cups low-sodium chicken broth, 2 russet potatoes, diced, 2 slices bacon, cooked and crumbled, 1 teaspoon dried parsley, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/4 teaspoon onion powder and 1/4 teaspoon garlic powder.
Cover and cook on high for 2-3 hours or on low for about 6 hours or until the potatoes can easily be pierced with a fork. I recommend cooking on low to make sure the potatoes come out tender.
To a sauté pan add 1/8 cup chopped yellow onion and 1 Tablespoon salted butter. Stir and cook until the onions are translucent (about 4 minutes.)
Add 2 garlic cloves, minced. Stir and cook until fragrant (about 30 seconds to one minute.)
Add 2 Tablespoons all-purpose flour. Stir and cook for about 2 minutes.
Then slowly pour in 1 cup milk. Whisk the mixture together until thickened.
Transfer the milk mixture and 1/2 cup shredded cheddar cheese to the crock pot. Stir until the cheese has melted.
Use a potato masher to mash the potatoes to your liking. I mash about 1/4 of the potatoes. This is going to help thicken up the soup as well.
Cover and cook for an additional 20 minutes. Taste to see if more salt and pepper are needed.
Serve topped with sliced green onions, shredded cheddar cheese and cooked bacon pieces.

Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
The bacon is going to add flavor as the soup cooks. However, if you prefer, you can save the bacon for topping.