- 5 lb Bag Gold Potatoes
- 2 Sticks Salted Butter
- 4 Cloves Garlic
- 1 Tbsp Sea Salt
- 6 Cups Hot Water
- 1 Cup Sour Cream
- 1 Cup Half ‘n’ Half
- 4-6 Strips Bacon, Cooked & Chopped
- Salt and Pepper to Taste
- Chopped Fresh Parsley
- Shredded Colby Cheese
- Wash and cut the whole bag of gold potatoes into thin slices using the mandolin. I don’t peel gold potatoes, but you can if you prefer.
- Slice or mince the garlic.
- Add the potatoes, garlic, butter, hot water, and salt to the Crockpot and cook on high for 4 hours or low for 6hours until the potatoes are tender.
- At some point, before the potatoes are done, cook up 4 - 6 strips of bacon and chop it up once it’s crispy.
- Once the potatoes are tender, use the immersion blender to blend the cooked potatoes until they are smooth and creamy looking.
- Add the chopped bacon, sour cream, and half ‘n’ half and stir.
- Cook for 15 minutes more, then switch the heat to warm.
- Add salt and pepper to your preferred flavor.
- Serve 1.5 - 2 cups of soup and then garnish with chopped fresh parsley and shredded Colby cheese.
This particular recipe makes about fifteen cups of soup.
If that’s too much for your family, you can easily half the recipe or freeze the other half to eat in the future and simply reheat it in your crockpot.
The sour cream and half ‘n’ half can be substituted for lower-fat versions as can the cheese and bacon.
Some people like to add onion to their potato soup. I don’t, but if you do, I recommend sautéing the onions in butter or olive oil before adding them to the Crockpot with the potatoes.
You can also substitute a couple of cups of water for some vegetable or chicken broth if you like. Personally, I don’t think it needs it, but if you’re looking to add more protein, the chicken broth is a good choice.
Calories and fat will vary and depend on the ingredients you select.