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 Serving:Calories: 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.