Recipe corner - January 2023

January 31, 2023

Slow Cooker Potato Soup

Prep time: 15 mins
Cook time: 4 hours
Total time: 4 hours 15 mins
Serves: 10 servings
Submitted by: Stephanie Avallone (recipe courtesy of Jo-Lynne Shane of Everyday Style)


  • 3 tbsp olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 tsp fresh minced thyme
  • 2 tbsp all-purpose flour (I used gluten-free)
  • 4 cups chicken stock (homemade, if you have it)
  • 6 medium russet potatoes, peeled and cut into 1-inch cubes
  • 8 oz cheddar cheese, shredded plus extra for topping
  • ½ cup heavy cream
  • salt & pepper to taste
  • 1 lb bacon
  • 1 bunch scallions, sliced


  1. Heat the olive oil in a large sauté pan, add the onion and cook slowly over medium-low heat until soft and lightly browned. Add garlic and thyme and sauté for another minute or two.
  2. Stir in the flour and cook for 1 minute.
  3. Slowly whisk in 1 cup of chicken stock, scraping up any brown bits from the bottom of the pan, then transfer to a slow cooker.
  4. Add the rest of the broth and potatoes to the slow cooker and stir to combine. Cover and cook until potatoes are tender (4-6 hours on low or 3-4 hours on high).
  5. About 30 minutes before you’re ready to eat the soup, lay the bacon out on a 13×9-inch baking sheet and cook it in a 400-degree oven for 10-15 minutes or until crispy. Drain on paper towels and then chop it up and place in a serving bowl to use as topping for the soup.
  6. While the bacon is cooking, use a potato masher to mash potatoes until mostly smooth. You can use a stick blender if you prefer a smoother consistency.
  7. Stir in the shredded cheddar and cream, and season with salt and pepper to taste.
  8. Serve the potato soup topped with cheese, bacon and scallions.