Slow Cooker Potato Soup
User Reviews
4.3
Slow Cooker Potato Soup
Description
This Slow Cooker Potato Soup features cubed Yukon gold potatoes cooked alongside diced carrots, celery, onion, and garlic in seasoned chicken broth. The ingredients simmer together for several hours until the potatoes are tender. A flour and water slurry is added to thicken the soup before stirring in heavy cream and sour cream for a rich, creamy finish. Cheddar cheese mixes in for a melty, sharp contrast, and sliced green onions are used both during cooking and as garnish.
The soup’s flavor melds tender vegetables and creamy dairy with herby undertones from Italian seasoning. The Yukon gold potatoes create a velvety texture when cooked down without becoming too mushy. This method in a slow cooker allows hands-off preparation and develops a deep, layered broth from the simmered vegetables and spices.
Serve warm as a hearty main course or starter. The soup pairs nicely with crusty bread and can be customized with additional toppings. It’s a practical dish for cooler days when a warming, creamy soup is desired.
Use a flavorful chicken broth for best taste, as it strongly influences the soup’s depth. Check potato doneness before adding cream and slurry to avoid overcooking. The soup can be stirred occasionally to maintain even consistency.
Ingredients
- 2 celery $0.50, stalks
- 2 carrot $0.30
- 1 yellow onion $0.32
- 3 garlic $0.24, cloves
- 3 lbs potato $3.29, Yukon gold variety
- 1 tsp Italian seasoning $0.10
- 1 1/4 tsp salt $0.05
- 1/2 tsp black pepper $0.02, freshly cracked
- 3 cups chicken broth $0.51
- 2 Tbsp all-purpose flour $0.04
- 2 Tbsp water $0.00
- 1/2 cup heavy cream $0.68
- 1/2 cup sour cream $0.53
- 1 cup cheddar cheese $1.16, shredded, divided
- 3 green onions $0.36, sliced and divided
Instructions
- Wash and dice the celery stalks, peel and dice the carrots, dice the onion, and mince the garlic. Wash, peel, and chop the potatoes into ½ - ¾ inch chunks.
- Add the potatoes, carrots, celery, onion, and the garlic to a 5 or 6 quart slow cooker or crock pot. Then add the Italian seasoning, salt, and freshly cracked black pepper to the slow cooker.
- Pour the chicken broth over the vegetables and spices in the slow cooker. Stir all the ingredients together so that everything is evenly distributed. Place the lid on the slow cooker and cook on high for 3 hours.
- Once the potatoes are almost finished cooking, make a quick flour slurry by adding the flour and water to a small bowl and whisking together until smooth and there are no lumps.
- After the potato soup has cooked for 3 hours, check to make sure the potatoes are tender and can be easily pierced with a fork. Now add the slurry, heavy cream, and sour cream to the slow cooker. Stir well to combine, replace the lid, and continue to cook on high for an additional 10 minutes.
- During the last 10 minutes of cooking, while the slurry and heavy cream are thickening the soup, shred the cheddar cheese and slice the green onions.
- Remove the slow cooker lid then use a potato masher to mash the potato chunks into smaller pieces. Add ½ cup of the shredded cheese and half of the sliced green onions. Stir until the cheese has melted into the soup.
- Taste the soup and adjust the salt or black pepper to your liking. Use the remaining shredded cheese and green onions to garnish individual bowls. Serve hot and enjoy!
Notes
- Choose a rich, flavorful chicken broth as it forms the main base of the soup’s taste.
- Ensure potatoes are tender before adding the slurry and dairy to prevent overcooking.
- Stir the soup before serving to maintain uniform texture and temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 61.5 cups each
Amount Per Serving
Calories 394 kcal
% Daily Value*
| Serving | 1.5cups | |
| Calories | 394kcal | 20% |
| Carbohydrates | 49g | 16% |
| Protein | 12g | 24% |
| Fat | 18g | 28% |
| Sodium | 1086mg | 45% |
| Fiber | 6g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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