Recipe: Slow Cooker Potato Soup from The Pioneer Women

Posted by Nicole Doud on

This past fall I was gifted one of The Pioneer Woman’s Cookbooks which I love! Her recipes aren’t too difficult, but are always delicious!
Fall is the perfect time for soup! I love that soup can be light, with a broth or heavier with a creamy base! Soup paired with salad and a fresh loaf of bread is always the perfect meal! 
Here is the Slow Cooker Potato Soup from The Pioneer Women - I love that I can throw it in the crockpot in the morning and dinner will be ready in the afternoon! 
6 slices bacon, chopped
2 lb. russet potatoes, peeled and cubed
3 celery stalks, sliced
1 large leek, cleaned and chopped
3 garlic cloves, finely chopped
4 c. chicken stock
1 tsp. kosher salt
6 sprigs of fresh thyme
1/2 tsp. ground black pepper
3/4 c. sour cream, plus more for garnish
Shredded cheddar cheese, chopped chives, sour cream, and reserved bacon, for serving
  • Heat a large skillet over medium heat. Add the bacon strips and cook until golden brown, 6 to 8 minutes. Remove to a paper towel lined plate. Reserve 2 pieces for garnish.  Crumble the remaining 4 pieces. 
  • Place the crumbled bacon, potatoes, celery, leek, garlic, stock, salt, thyme sprigs, and pepper in the base of a 6- to 8-quart slow cooker. Put the lid on the slow cooker, and cook on high for 4 hours (or low for 6 to 8 hours) until the potatoes are tender when pierced with a fork.  Remove the thyme sprigs and discard.
  • Use an immersion blender to blend the soup to a semi-smooth consistency, leaving small chunks of potato and vegetables for texture. Stir in the sour cream. (Add 1/4 to 1/2 cup of water, to thin the soup out to your desired consistency). 
  • Serve in bowls, garnished with cheese, chives, additional sour cream, and the reserved bacon slices crumbled over top. 
I’d love to hear what kind of soup you have been loving for fall! I’m always looking to add more recipes to our dinner rotation! 

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