Slow Cooker Baked Potato Soup
I have the easiest yet most comforting and budget-friendly soup recipe for you. Slow-cooker baked Potato Soup is very easy to make, rich and creamy, and loaded with tender potatoes, cheese, and crispy bacon! This is one of the best soups the entire family can love.
Slow cooker recipes are very popular on my blog since you can fix them and forget about them until they are ready to serve. These are my favorite go-to recipes for cold-weather main courses. Try this version of Bacon Ranch Potato Soup and the Crockpot Cheesy Potato Soup!
Table of contents
This classic potato soup is my type of comfort food and takes only minutes to prepare. My grandmother makes a similar creamy soup on the stovetop, and it used to be my favorite food when I was a child. Every time I visit her, I always ask for the famous soup.
The soup is incredibly creamy, with delicious crispy bacon and melted cheddar. It is perfect for a cold night meal. Pile it up with toppings just like you would a baked potato. Watch my short video tutorial and see how easy it is to make this perfect weeknight meal!
Why you will love this recipe
- The slow cooker does all the work: Do the prep work the night before and make it a dump-and-go meal the next day. That way, dinner is done when the family gets home. The house will smell so amazing, and everyone will be at the table waiting to eat before it is on the table.
- It has simple, everyday ingredients: With just potatoes and other basic ingredients, everything needed can be found at the local grocery store or in the kitchen at home. It can all be bought for about $20, so it is an inexpensive meal too.
- Wonderful comfort food for a cold night: Soup has always been my go-to during cold weather, and making it in the slow cooker makes it even easier! It’s like I had a housekeeper there cooking for me during the day while I was out.
- Make extra and freeze it: I love having extras for later because I always know I have something incredibly delicious in the freezer, and I can pop it in the microwave any time I want it. Not a TV dinner that tastes like the box it came in.
What you will need
- Potatoes – I’ve made this soup dozens of times, and for the best results, I highly recommend Yukon Gold potatoes. If you cannot find Yukon golds, go with russet potatoes or red potatoes.
- Bacon – Any kind will do, but it must be fully cooked and diced. I like thick-cut maple bacon.
- Creamy broth— To make the soup creamy, I use chicken broth, sour cream, and cheddar cheese.
- Aromatics – Simple ingredients like onion, garlic, and parsley add flavor to the soup.
- Roux – To thicken the soup, I make a classic roux by combining flour with butter, then adding evaporated milk or cream.
How to make it
Cook the potatoes: First, I add the diced potatoes, onions, garlic, bacon, parsley, and broth to the slow cooker, season with salt and pepper, and cook for 6 to 8 hours on low or 3 to 4 hours on high.
Make the roux: After, I add butter to a saucepan and melt it over medium heat. Then I whisk in the flour until thoroughly combined, and add the cream. I continue whisking until smooth, keeping the heat on low until it starts to simmer and gets thicker, then pour it into the slow cooker.
Thicken: Now, I use a potato masher to mash about ¾ of the potatoes and let the soup cook for another 30 minutes to thicken further.
Add sour cream: Then I add the sour cream and cheese, stirring well until fully combined.
Serve: After another 30 minutes, I turn the slow cooker off and serve it garnished with sour cream, chives, cheese, and bacon.
Expert tip
Thickening the soup without mashing
For this, I rely on a thicker roux or a cornstarch slurry. I may even use both. In my recipe, I have the instructions for making a roux. To make a cornstarch slurry, use one tablespoon of cornstarch to two tablespoons of cold water. Stir until the cornstarch is dissolved.
Another way to thicken the soup is to add flour, arrowroot, or tapioca powder. These can be made into a slurry-like cornstarch. Stir well, and let it thicken for about 10 minutes between additions. Remember that it will thicken as it cools as well.
Adding rice, pasta, or beans can also thicken this potato soup. First, cook the potatoes until tender. Then, add them to the slow cooker and stir. Tossing in some more starchy vegetables will also make this soup thicker. Some of the ones I like are corn, peas, squash, beetroot, parsnips, and pumpkin.
More tips to consider:
- Save prep time by making a cornstarch slurry instead of a roux. Just mix two tablespoons of cornstarch with 12 ounces of evaporated milk until the cornstarch dissolves. Then add the mixture to the crockpot.
- If the soup is too thick, add warm chicken broth. Make sure it is warm before adding it, and continue to heat the soup for 15 to 30 minutes afterward.
- I use and strongly recommend Yukon Gold potatoes because they are starchy enough to thicken the soup without turning to mush.
- Cut the potatoes large enough so they do not overcook and become mushy in the soup.
- Be sure to drain the bacon grease before adding it to the soup.
Recipe variations and add-ins:
- Add meat: For a meaty potato soup, add diced chicken, turkey, or ham. We love it with ham.
- Toss in more vegetables: Any kind of vegetable is perfect in this soup, but my favorites are broccoli, cauliflower, carrots, and green beans.
- Make it creamier: Chop a block of cream cheese into cubes and add it to the soup at the end, instead of sour cream, for a thicker, creamier soup. This makes it so decadent and dreamy.
- Cajun potato soup: For heat and sweetness, add a bit of my Cajun seasoning and some sweet poblano peppers.
- Make it crack: To make this crack soup, sprinkle in some of my ranch seasoning to create the triple addictive combo of bacon, cheddar, and ranch.
- Make it vegetarian: In that case, omit the bacon. Feel free to add some extra vegetables, such as corn, red bell peppers, and broccoli. Also, I recommend adding 2-3 teaspoons of Cajun seasoning to compensate for the smoky bacon flavor.
- Make it gluten-free: For a gluten-free version, skip the flour or use a gluten-free flour.
- Mix up the cheeses: Use your favorite type of cheese or whatever you have on hand. For a deeper flavor, I recommend including at least one sharp-flavored cheese type, such as Parmesan or cheddar.
- Instant Pot version: Make this creamy potato soup in the pressure cooker.
Serving suggestions:
I highly recommend you try this recipe. It will be a hit, and I promise you, your house will smell amazing. I like making a big batch of soup for the entire family to enjoy and serving it with homemade breadsticks. My beer bread is another favorite to serve with this soup.
And if you haven’t tried my homemade bread bowls, you are missing out! For dessert, try this decadent red velvet cake cheesecake, featuring layers of creamy NY cheesecake and tender red velvet cake.
My favorite toppings:
- Crispy bacon
- Chopped chives
- Chopped green onions
- A dollop of sour cream
- Cheddar cheese
- Cornbread croutons
- Croutons
- Sweet corn
- Chopped jalapeno peppers
How to store:
Another great thing about this recipe is that it can be frozen for months without losing flavor or texture. When I make it, I usually make two batches: one to freeze for another meal, or split it into smaller freezer bags for individual meals. They are easy to store in heavy-duty quart-sized freezer bags in the freezer flat.
- Refrigerate: Put it in a sealed container in the fridge for up to four days to keep it fresh.
- Freezing: I recommend using quart freezer bags for this soup. Also, use a measuring cup to transfer the mixture from the pot into the bag. Also, press out excess air when sealing the bags. After that, lay the bags flat in the freezer and freeze for up to three months.
- Defrost: When serving it, transfer the bag from the freezer to the fridge to thaw overnight or thaw in a large dish of warm water.
- Reheating: Pour into a saucepan with a bit of extra broth or cream and reheat until it is hot.
Frequently Asked Questions
It could be that the potatoes were not starchy enough. It is best to use starchy potatoes, such as russets or Yukon Golds. I prefer the Yukons because they hold their shape better. Waxy potatoes with red or yellow skin, such as red bliss or fingerlings, have little starch, so they do not thicken the soup as much. It may also not have been cooked long enough. Let it simmer longer to further reduce the liquid.
This could be from overcooking them. If they are boiled for too long, they will soak up too much water and become waterlogged. This makes them mushy and soggy. Too much starch will also make them mushy. If using russet potatoes, consider soaking them in cold water for a while to reduce some of the starch. Or use Yukon Gold potatoes instead. Another tip is to cut the potatoes into larger pieces. The smaller they are, the faster they will cook.
Some potatoes can contain too much solanine, which can make them taste bitter or cause a burning sensation in the throat or mouth. This can usually be obvious by a green tint in the potato, but not always. It could also be that one or more of the potatoes were not fresh. Potatoes that have been sitting around too long tend to have a bitter flavor. Other ingredients in the soup can also have this issue, such as the onions, garlic, and sour cream.
If the flour does not have enough time to soften and absorb the milk, it can become grainy. To prevent this, slowly whisk the liquid into the hot roux a little bit at a time. Make sure the milk is at room temperature. Continue stirring until it is smooth and forms a thin paste. Then simmer for about 10 minutes to let it soften and absorb the liquid.
More soup recipes:
Check these Panera Bread Soup Copycats that you can make at home:
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Slow Cooker Baked Potato Soup
Ingredients
- 10 slices cooked bacon diced
- 5 cups chicken broth low sodium
- 2 pounds Yukon gold potatoes peeled and diced
- 1 medium sweet onion diced
- 6 garlic cloves minced, use more if you want
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon dried parsley
- 1/2 cup sour cream
- 2 cups shredded sharp cheddar cheese
Roux Mixture:
- 4 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 12 oz evaporated milk half and half or heavy cream
Or make a Cornstarch Mixture:
- 3 tablespoons cornstarch
- 12 oz evaporated milk
Toppings:
- Chives
- Shredded cheddar cheese
- Cooked bacon
- Chopped green onions
Instructions
Cook Potatoes:
- Add diced potatoes, diced onion, minced garlic, cooked bacon, dried parsley, and chicken broth to the slow cooker. Season with salt and pepper.
- Stir and cook for 6-8 hours on low or on high for 3-4 hours.
Roux Mixture:
- Once the soup has cooked, add butter to a medium saucepan over medium heat and melt it. Whisk in the flour until completely combined, and gradually add the evaporated milk or heavy cream, depending on which one you are using.
- Whisk the flour mixture well until smooth. With the heat on the lowest stove setting, let the mixture cook until it starts to simmer and gets thicker, stirring occasionally.
- Immediately add the milk-flour mixture to the slow cooker and stir to combine.
Or make the Cornstarch Mixture:
- If you want to avoid making the Roux Mixture, you can make a Cornstarch Mixture to thicken the soup. Just make sure you choose one and don't make both.
- Combine cornstarch and evaporated milk in a medium bowl. Whisk until cornstarch is fully dissolved and the mixture is smooth with no clumps. Immediately add the milk-cornstarch mixture to the slow cooker and stir to combine.
After the Thickening Mixture was added:
- Using a potato masher, mash about 3/4 of the potatoes. If you have time, let the soup cook for another 30 minutes to thicken.
- Stir in the shredded cheddar cheese and sour cream. Stir well until thoroughly combined and creamy, and season with salt and pepper.
- If the soup is too thick, add more WARM chicken broth or water. First, heat it up in the microwave until it's hot. Taste and adjust for salt and pepper.
- Cover and continue cooking the soup on low for 30 minutes or high for 15 minutes. If you add more liquid, let the soup simmer for a few minutes.
Serve:
- Serve warm, garnished with bacon, cheese, green onions, and sour cream.
- The soup can be refrigerated for up to 3-5 days.
- Once it cools, the soup will thicken more. When heating it up, add more water, broth, or milk to dilute it. Taste and adjust for salt and pepper, and if you added the extra liquid, bring it to a light simmer for a few minutes.
Video
Nutrition
Looks amazing, I will try this
This is my favorite soup! With all the cheese and bacon on top, my kids just eat it up!
Looks like I will keep the slow cooker out after reading this.
My favorite soup to make during the winter.
I seriously need a bowl of this right about now.
This looks so good! I want a big bowl of it today!
This cold weather is just calling for a big bowl of this soup!! YUM!
Last time I had baked potato soup was a very long time ago, but it sure didn´t look as good as this one! this is amazing, comfort food at its best!
This looks so amazing! I love that it’s budget friendly (and creamy & dreamy)!
is this the best ip soup and also easily to make, i think so, I am sure in love with it!
Wow this is out of this world it came out perfect love it so much!!!
This is so yummy!
Delicious and easy to make. Since I got my slow cooker I use it a lot and this soup just made my day!
Cant ask for better and easier soup to make in sk. It turned out creamy and delicious!
Creamy and yummy great soup! Thanks
Best soup I’ve ever had! Our whole family loved it. This recipe will definetly be going in my recipe box!
I am so happy that you liked it!
How many cups of soup does it make?
not sure in cups, but it easily feeds 6-8 people.
Can this recipe be converted for Instant Pot Cooking. Thank you, Phyllis H. phyllis67@hcc.net.
* Recipe conversion for Instant Pot please. *
Yes, and we have made the pressure cooker version which is also simple to follow and very delicious. You can check it out here https://sweetandsavorymeals.com/creamiest-instant-pot-loaded-baked-potato-soup/
Can you put the evaporated milk and flour in sooner if you aren’t going to be home?
You are looking to add it with all the ingredients? I would recommend adding the evaporated milk, and when you are home to make quickly a cornstarch slurry (3 tbsps water + 2 tbsps cornstarch) and add it to the slow cooker for 30 minutes.
The snow storm comes in overnight…. this’ll be in the Crock-Pot thats attached to the generator for tomorrow (just incase)….. Bring it Mother Nature, I’ve got hot, yummy and a great movie line up & quilt couch time….. lol
I love your plan! Stay safe!
I wanted to give this soup for a long time, but I did not have the time. I tried your steps, and wow I am soo satisfied, I really was amazed how easy and delicious and full this soup is. My kids also loved it, they rarely eat soups, but they loved this one. I added some bacon so also helped )))
This is one of my most popular soups, so happy that you liked it!
Can I freeze my leftovers? Hubby can’t eat it and I probably shouldn’t eat it all at once lol.
yes, totally. Please check the post, I offer freezing instructions.
What’s the best way to know the correct amount of potatoes to mash? Should some be taken out to keep chunky and then just use an immersion blender for what’s in the crockpot?
about 1/3, depends how chunky you like the soup. There is no need to take some out, just use the immersion blender in the crock pot and stop when you think it has been blended enough. You can certainly remove some of the potatoes to keep them intact and add back when done.
i did not cook my bacon before adding it in the beginning is it ruined?!
its not ruined, you just won’t have crispy, chewy bacon.
i added the bacon without cooking it first!!! is my soup ruined??! 🙁
Made this at home brought it to work and the ladies Loved it. Now I’m making it for dinner at work.
This was amazing!! I was so excited to try this. I didn’t have fresh garlic so I used my canned minced garlic and used enough for 8 cloves and it still worked great. I can’t stop eating it. It’s going in my recipe binder! It’s super thick and creamy but easy to dilute if you want too. We love it!
Hi, happy that you liked it. Thank you for the feedback!
Just received our first snowfall. This soup will be perfect for this weekend
When I make mine and I have to work, I add some instant potatoes in place of the rue with flour and cream. I only mash the potatoes a little because we like chunky. I warm the cream a little and add it to the soup before I add some instant potatoes. This recipe is awesome though and thank you.
That looks so good! We love baked potato soup at our house and I love my slow cooker too. I can’t wait to try this recipe.
I love making soup in my slow cooker and baked potato soup is one of my favorites. I’ll have to try your recipe because I love soup, especially in the fall and winter months.
I have 3 crock pots and they get a work out this time of year when the temps dip. I make lots of soups and stews and I will have to add this baked potato soup to my recipe index. It looks delish.
I am looking for a new vegetarian soup/meal. We are meat free so this soup seems like the perfect meal for this family.
That is amazing! This combines two of my all time favorite foods – baked potatoes and soup! I can’t wait to make this.
anything slow cooker is perfect in my book- adding this to my list next week to make for dinenr!
I always love when I can use my slow cooker. This soup sounds incredible. It’s getting cold here, so I’ll be making this one weekend.
I like any meal I can throw in the slow cooker. This looks delicious
I want to have that right now. We are having temps in the low 30s and I want that soup, my fireplace and a warm blanket.
This looks utterly delicious. I need to try making more soups in my crockpot, and maybe I’ll start here…
Oh I love slow cooker baked potato soup. This looks delicious! This weekend we are making Zuppa Tuscany Soup in the crockpot. I just love slow cooker season.
First of all, I love soup and this is my comfort food to take. These looks yummy and creamy, love these kind of texture food to eat.
I love this baked potato soup! It’s one of the heartiest, best soups for a cold day. I love the toppings you chose for it was well. Delicious!
Potato soup is one of my absolute favorite comfort foods. My only problem is I always eat way too much of it’s just so hard to not have seconds.
I absolutely love been able to do soups in my slow cooker. I have not done a baked potato one in years, going to save this recipe and use in the cooler months! Thank you!
Can I double the recipe? If so, what size crock pot do I need in order to do that?
oh I am not sure, this actually makes a LOT of soup!! Instead of doubling, just use two slow cookers. It definitely wont fit all in an 8qt one if you double it.
Omg this is fantastic!! I didn’t have evaporated milk so I subbed in whole milk and it thickened just fine. The soup was creamy and thick. And I added ham chunks for some more protein! It was superb! Topped it with some scallions and bacon, Devine! Thank you so much.
Will be making again for sure.
I am so happy that you liked it, thank you for the feedback!
I am soup obsessed and this loaded baked potato soup sounds amazing! I need to try this asap!!
This looks so good! I love making soups and stews when the weather cools off. I may have to try this recipe out!
You will love it!!
This was the the best……
happy that you liked it!
This was sooo good. I only wished my potatoes would’ve been more softer. I cooked this on low for 8 hours, and ended up having to turn the crock pot up to high to finish cooking the potatoes. It was 11 hours later the potatoes were soft enough. I may use the same recipe for the stove top, and really boil my potatoes. This recipe is a keeper, for sure!
I am happy that you liked it!!
I added chicken to my slow cooker and used raw bacon instead. I plan on shredding the chicken and topping it off with a touch of cooked bacon for that crispy texture. We’ll see how it turns out!
let me know!!
What is the serving size for 343 calories? The soup is awesome!!
About 2 cups.
This is in my crockpot right now! I subbed russet potatoes and used thyme instead of parsley. I also added 3 stalks of celery, because I love celery in my potato soup. I’m so excited to have it for dinner!!
Made this over the weekend and its a keeper! Its creamy and flavorful and so easy to make. This became my go to potato soup recipe, and I already plan on making it over and over again!
I did 4lbs of potatoes, added paprika, much more salt & pepper, 4 cups of broth ( like mine a bit more thick and chunky) Came out great though!!!! Will use again
Delicious soup! I added 2 stalks of celery–precooked it and the onion in small amount of bacon grease before adding to slow cooker. Very good soup–I’ve made it twice in one week using the Roux mixture. Also sliced 3 carrots in the soup.
This soup is a favorite around here, the extra veggies are a great addition, thanks for sharing!
Delicious soup, we tried it last night and its amazinn
Happy you enjoyed it, its really a great and delicious soup!
me and my daughter made this over the weekend, and can’t say enough how much we loved it. Its creamy, rich and bacon on top just makes it so much better. keep it up!
Thank you, glad you liked it!
This is the best soup i had its pure delicious!
I am glad you liked it 🙂 Thanks!
I have tried this soup based on your recipe and it’s really delicious. Yummy soup we make during colder weather, liked the ingredients, and of course making it in the slow cooker is so much better 🙂
This is perfect comfort food 🙂
Have you made this without peeling the potatoes? I want to try it.
yes, it works great!
I made this today. I’m a man and I am slow and methodical about process. It took me a while to put it together, I doubled the portion I used russets for the mashed part and quarterd the Yukon’s.
I cooked and mashed The russets and put the yukes into the slow cooker I put a layer of bacon on the bottom I used minced Garlic five full forks.
My Daughter said it was like Heaven I said funny that’s what it said in the description. Great meal
Let’s just say I have a very happy hubby atm lol. He asked me to make potato bacon soup so I started scouting Pinterest. Most had cream cheese which I didn’t want and voila I found yours. I followed your recipe pretty closely. The only difference is I fried the onions and garlic with the bacon to bring out their flavor and I didn’t do the 30 min cool down or extra cooking at the end as it was already perfect! I used the roux to thicken and it was absolutely devine. Thanks so much for a recipe that will be made often and shared with family and friends.
So happy I found this recipe! We made it and it came out absolutely perfect! Thank you! One thing I would recommend is using a sauté pan or a small skillet with high sides for the roux. I had it in the sauce pan and it was taking forever to thicken. It thickened well in a few short minutes in a sauté pan. I will be printing this recipe and making this for family! Thanks!
This is such an easy recipe and it always gets great feedback 🙂
This is the best meal we had in the crockpot ever. It is really delicious, gearty and rich how a true soup of this kind should taste. I loved the addition ob bacon, and during this cold times its the perfect dish. Very good one!
Amazing meal we had thanks for this recipe. We were looking for a hearty and rich soup to feed us and keep warm and this is the perfect choice. Really liked it and how it turned out very good and delicious will be doing it over and over. Thanks
Hands down the best meal we have made in the slow cooker really rich and creamy loved it
I have made this soup a few times and it is always delicious and easy! Great for a cold, dreary day!
Yukon Gold for the rest of potatoes I don’t have access to Yukon Gold here0
After adding thickener, #1 says to cool another 30 minutes. Is that supposed to be “cook” for another 30 minutes??
cook – I corrected, thanks for pointing it.
By the way, I did make this and it is super delicious!!!! ?
No thyme?
you can add some if you want!
Which mixture would be better to use in your opinion?
This was amazing, I shared it with my mom!
I would love to make this soup in the vegetarian version for my family. It seems so thick and creamy and great comfort food.
This looks so yummy! I love potato soup and I always make it on the stovetop. I’ve never made it in the slow cooker because I knew the cream base would curdle. I LOVE how you add it at the end of the cooking time.
This is so wonderful! I love potato soup but I’ve never tried to make it in the crockpot before. Great tips.
This will be perfect when it gets cold out. I love when I can use my slow cooker. I’ll be making this for sure.
I am definitely using your Sour cream or Greek yogurt and evaporated milk tip the next time I make potato soup. I bet it adds a much needed richness to the soup.
I adore potato soup and this one looks pretty darned delicious. I love how it has all the flavors of a loaded baked potato. Yay for the slow cooker, too!
I have in point of fact been thinking I need to find a slow cooker soup that my kids will actually eat! (for some reason they do not like my favorite lentil one!) Thank you for sharing this!
Oh I would love to try this recipe! It surely looks like the best I’ve ever seen!
Oh my goodness, I am drooling over here! Potato soup is absolutely my favorite so this recipe is totally up my alley! Gotta try it this week!
I love that this recipe is budget friendly. I also love that I can make it in advance for my family and it doesn’t require too much time to make.
Wow that looks so amazing! I love cooking soups with potatoes; so does my husband!
I love a good soup to make during the winter months when it is cold outside. I’ve made potato soup in the past but it wasn’t super thick like this one. I’ll have to give this recipe a try.
I made this tonight…… SO GOOD! Thank you! My family agreed!
That slow cooker baked potato soup sounds so yum. As weather is getting colder. I would like to enjoy a bowl of good soup.
I love creamy soup, so comforting! This is the perfect soup to warm up the winter!
At what point is best to add the milk, it says let it cook for at least 30 more minutes so is it best to add when it’s almost done. I’ve tried making potato soup before with a different recipe and it didn’t turn out so good so I just want to make sure I add it in at the right time.
The last 30 minutes of cooking.
I’ve made crock pot potato soup in the past but I think it loses flavor when you re-heat. It thickens up so much after it sits. What do you recommend?
Always add some warm chicken broth to it so you don’t lose the flavors.
Excellent recipe. I usually make it in a pot on the stove instead of in my crockpot.
Hi Jen! You added the bacon without cooking it first? How did that work out for you? I want to do the same thing (on purpose) to save time.
Thank you for sharing this soup. Made it tonight. Was very easy and turned out so well. We all loved it. I did decide to put pepper jack cheese in it instead of Cheddar. And it was wonderful, gave it just the right amount of spice.
Tammy
Happy you enjoyed it, Tammy!
Can the leftovers be frozen? Delicious soup, but there’s only 2 of us so we have a lot leftover and I dong want it to go to waste.
Yes, this soup freezes really well!
Will this work in a 4qt slow cooker?
Yes Jordan, it will work. thanks
Hearty and flavorful soup recipe. Just can’t get enough of it. Thank you for sharing.
I have tried for years too make potato soup and could never master it.
This was the easiest and tastiest.
I used Celery salt,I also used 4oz of cream cheese instead of the sour cream.My daughter and I put the French onion dried onions in our bowls.
It was delicious!! I’m
Thank you for your review!
This is my go-to potato soup recipe. My husband is big on meat, so I coat some beef stew meat in flour and brown it, while the bacon is cooking in the oven, before tossing it in with all the other ingredients.
I love the meat addition, this is a great soup!
I made this but did diced frozen potatoes and it turned out really well!
Can I make the roux beforehand?
Yes, you can, just reheat it before using it
Super good!