This cheesy crockpot potato soup recipe is the best for a cold day! Full of potatoes, bacon and ham, the whole family loves this creamy soup.
Ingredients
2cups potatoesdiced
1 1/2cupshamdiced
1cupcarrotsdiced
2cupscornfrozen
½mediumoniondiced
6stripsbacondiced
2cupschicken broth
½teaspoonsalt
½teaspoonpepper
2cupscheddar cheeseshredded
1 1/2cupsmilkdivided
2tablespoonscornstarch
Optional Garnish
extra crispy bacon
cheese
parsley
Instructions
Dice the potatoes, ham and carrots into half inch, bite-sized pieces. Dice the raw bacon and set it to the side.
To the crockpot add the ham, carrots, corn, onion potatoes, bacon, chicken broth, salt and pepper.
Cover the Crockpot. Cook everything on low 5-6 hours or on high for 3-4 hours. Check if it is ready by piercing a potato with a fork to see if they are tender.
In a small bowl combine cornstarch with ¼ cup of milk. Mix well until the cornstarch is dissolved into a slurry mixture.
Add the cornstarch slurry mixture to the Crockpot and mix well. Add 1 1/4 cup of milk to the Crockpot and stir. Add the shredded cheddar cheese a little at a time, mixing well in between.
Cover Crockpot again. Cook the soup on high for an additional 30 minutes.
Add parsley and extra bacon for garnish if desired. Enjoy!
Notes
Crisping up the bacon before adding it to the crockpot can give your soup more texture, but you can also add it straight to the crockpot diced raw and it will cook with everything else in the soup.