I don’t know about you, but I love potato soups – all sorts of potato soups. When I made this Parmesan Potato Soup for my family recently, my husband decided that it was his favorite version so far. I also think this is the easiest variation of potato soup that I make.
Slow Cooker Parmesan Potato Soup
- 2½ lb russet potatoes, about 8 medium
- 1 small onion, diced
- ¼ cup jarred roasted bell pepper
- 1 clove garlic, minced
- 1 tsp thyme
- ½ tsp salt
- ½ tsp freshly ground black pepper
- 4 cups 1 carton chicken broth
- 2 c heavy cream, divided
- 2 Tb cornstarch
- ¾ c Parmesan cheese, shredded or grated (extra for serving)
- 5 or 6 slices of bacon
- To begin, scrub the russet potatoes.
- Peel the potatoes and cut them into ¾ inch pieces. I don’t fully peel the potatoes, because I like the texture that some peel gives the potatoes. You can do whatever you prefer. Place the potatoes in you slow cooker.
- Dice the small onion.
- Dice the jarred roasted bell pepper.
- Add those to your slow cooker, along with the minced garlic, thyme, salt, freshly ground black pepper and the chicken broth. Stir it all together, cover and cook on low for 5-6 hours.
- After the soup has cooked, in a measuring cup, measure out ½ cup of the heavy cream. To that, add the cornstarch. Whisk them together until the cornstarch is mixed in and smooth. Add in the remaining 1½ cup of heavy cream.
- Give it a stir, and pour it into the soup.
- Add in the Parmesan cheese. Stir the soup, cover and cook on high for 30 minutes. While it cooks, fry up a few slices of bacon and then give them a rough chop.
- Serve the soup, topped with some of the bacon and a little extra Parmesan cheese.
Nutritional information is auto-generated and the accuracy is not guaranteed.