Description

This Slow-Cooked Creamy Tuber and Cheese Potage is a comforting and hearty soup, combining starchy root vegetables with creamy cheddar cheese and smoky bacon. Slow-cooked to perfection, it offers a velvety texture with a delightful blend of savory flavors, making it a perfect cozy meal for chilly days.

Ingredients

Scale

Vegetables and Aromatics

4–5 Medium Russet potatoes, chopped into 1–2 inch segments
½ Medium onion, roughly chopped
3 cloves garlic, minced

Liquids and Dairy

2 (14 oz) cans chicken broth
1 (10.5 oz) can condensed cheddar cheese soup
2 cups half-and-half
½ cup sour cream
4 tbsp unsalted butter

Thickening Agent

¼ cup all-purpose flour

Additions and Garnishes

2 cups shredded cheddar cheese, divided
8 slices cooked bacon, chopped
½ cup chopped green onions
Salt and ground black pepper to taste

Instructions

Combine Ingredients in Slow Cooker: In your slow cooker, add the chicken broth, condensed cheddar cheese soup, chopped potatoes, onion, minced garlic, salt, and black pepper. Stir everything thoroughly to combine all the ingredients.
Set Cooking Time: Cover and cook on Low for 4–6 hours or on High for 3–3½ hours.
Partially Mash Potatoes: When there are about 30 minutes remaining on the cook time, use a masher to crush roughly half of the cooked potatoes in the slow cooker, leaving the rest chunky to enhance texture.
Prepare Roux Mixture: In a medium saucepan, melt the butter over medium heat. Gradually whisk in the flour to make a roux, stirring constantly to avoid lumps.
Add Half-and-Half: Slowly pour in the half-and-half while continuing to whisk. Cook the mixture for several minutes until it thickens visibly.
Add Dairy Mix to Slow Cooker: Transfer the thickened half-and-half mixture into the slow cooker. Stir in the sour cream and one cup of the shredded cheddar cheese.
Finish Cooking and Stir: Continue cooking the soup for the remaining 30 minutes, stirring occasionally to fully incorporate all ingredients and melt the cheese evenly.
Serve and Garnish: Ladle the creamy potage into bowls and top with the reserved shredded cheddar cheese, chopped cooked bacon, and chopped green onions as desired.

Notes

For a smoother texture, blend the soup halfway through cooking before adding the dairy mixture.
Adjust seasoning with additional salt and pepper according to taste before serving.
Substitute half-and-half with whole milk for a lighter version, but the soup might be less creamy.
For a vegetarian version, omit bacon and use vegetable broth instead of chicken broth.
Leftovers can be refrigerated for up to 3 days or frozen for longer storage.

Prep Time: 15 minutes
Cook Time: 4 to 6 hours (slow cooker)
Category: Soup
Method: Slow Cooking
Cuisine: American

Keywords: slow cooker soup, creamy potato soup, cheddar cheese potage, comfort food, slow cooked cheese soup, bacon potato soup