This delicious crockpot potato soup is bursting with flavor, made with potatoes, onions, garlic, and cheddar cheese. A thick, creamy, and cheesy soup, it’s sure to be a hit with your family and a perfect meal for cold days.
Crockpot Potato Soup is a delicious and healthy soup. To prepare it, simply put the chopped potatoes, onions, garlic, and stock in a slow cooker. Then, whisk the ingredients together on the stove to prepare a creamy base, mash some of the soft potatoes into the pot, and then add a generous amount of cheese and sour cream. It’s an easy slow cooker potato soup that almost cooks itself.
Ingredients
Yields: 8 Servings
- Yukon gold potatoes, peeled and diced – 2 pounds
- Medium yellow onion, diced – 1
- Garlic cloves, minced – 6
- Dried parsley – 1 tablespoon
- Chicken broth – 3 cups
- Salt – ½ teaspoon (or to taste)
- Black pepper – ¾ teaspoon (or to taste)
- Unsalted butter – 4 tablespoons
- All-purpose flour – 1/3 cup
- Evaporated milk (or half & half, or heavy cream) – 12 ounces
- Shredded sharp cheddar cheese – 2 cups
- Sour cream – 1/2 cup
- Chives and extra shredded cheddar cheese (Optional)
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Step-by-Step Instructions
Step 1: Add the diced potatoes, diced onions, minced garlic, parsley, and chicken broth to a slow cooker. Season with salt and pepper. Stir and cook on low for 6-8 hours, or on high for 3-4 hours, until the potatoes are tender with a fork.
Step 2: Once the soup is cooked, add the butter to a medium-sized saucepan over medium heat and melt it. Then add the flour and whisk well until fully combined.
Step 3: Slowly pour your evaporated milk into that flour mix while whisking. Keep the heat on low and stir it every so often until it thickens up and starts bubbling a little.
Step 4: Immediately add the milk and flour mixture to the potato mixture in the slow cooker and stir well. Using a potato masher, mash about three-quarters of the potatoes, leaving some unmashed for a distinctive texture.
Step 5: Add the cheddar cheese and sour cream into the pot and stir it well. Taste it and see if you need to add a little more salt or pepper.
Step 6: Put the lid back on and let it cook for another 30 minutes on Low or 15 minutes on High.
Step 7: Serve warm in bowls. You can garnish with green onions or more cheese if desired (If the soup seems too thick, add a little chicken broth)
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Why You’ll Love this Recipe
You’ll absolutely love this recipe; it’s so filling and delicious. The cheddar cheese and cream go together beautifully. It’s lovely to try a large bowl of it with a slice of toasted garlic bread or a simple side salad. It’s perfect for a relaxing dinner at home.
I’m looking forward to hearing how you did? I had be very happy to know the result!
Creamy Crockpot Potato Soup
This deliciousCrockpot Potato Soup is bursting with flavor, made with potatoes, onions, garlic, and cheddar cheese, all in a thick broth. It's an easy, nutritious, and comforting dinner option.
Ingredients
- 2 pounds Yukon gold potatoes, peeled and diced
- 1 medium yellow onion, diced
- 6 garlic cloves, minced
- 1 tablespoon dried parsley
- 3 cups chicken broth
- 1/2 teaspoon salt (or to taste)
- 3/4 teaspoon black pepper (or to taste)
- 4 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 12 ounces evaporated milk (or half & half, or heavy cream)
- 2 cups shredded sharp cheddar cheese
- 1/2 cup sour cream
Optional
- chives and extra cheddar cheese
Instructions
- Add the diced potatoes, diced onions, minced garlic, parsley, and chicken broth to a slow cooker. Season with salt and pepper. Stir and cook on low for 6-8 hours, or on high for 3-4 hours, until the potatoes are tender with a fork.
- Once the soup is cooked, add the butter to a medium-sized saucepan over medium heat and melt it. Then add the flour and whisk well until fully combined.
- Slowly pour your evaporated milk into that flour mix while whisking. Keep the heat on low and stir it every so often until it thickens up and starts bubbling a little.
- Immediately add the milk and flour mixture to the potato mixture in the slow cooker and stir well. Using a potato masher, mash about three-quarters of the potatoes, leaving some unmashed for a distinctive texture.
- Add the cheddar cheese and sour cream into the pot and stir it well. Taste it and see if you need to add a little more salt or pepper.
- Put the lid back on and let it cook for another 30 minutes on Low or 15 minutes on High.
- Serve warm in bowls. You can garnish with green onions or more cheese if desired (If the soup seems too thick, add a little chicken broth)
Notes
Storage – Allow the soup to cool completely before transferring it to an airtight container. The soup will keep fresh in the refrigerator for up to three days.
Nutrition Information
Yield
8Serving Size
1Amount Per ServingCalories 549Total Fat 34gSaturated Fat 19gUnsaturated Fat 14gCholesterol 99mgSodium 960mgCarbohydrates 41gFiber 3gSugar 7gProtein 23g
Just a heads up — The calorie count and nutritional info here are just estimates! The actual numbers might vary a bit depending on the brands and ingredients you use.