Description
Slow cooked to perfection, Easy Crockpot Potato Soup, with its velvety smooth, creamy broth and rich, hearty flavor, will soon be a regular in your winter soup rotation. Think baked potato with all the fixin’s that gets mashed and then mixed with a creamy, cheesy, herb seasoned broth. This is cozy comfort in a bowl!
Ingredients
- 2 lbs yellow potatoes (scrubbed, peeled, and sliced into 1 inch cubes)
- 1 cup baby carrots (chopped)
- 2 tbsp fresh dill (chopped into fine pieces)
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp ground pepper
- 1/4 tsp cayenne pepper
- 2 tbsp butter (cut into cubes)
- 3 cups low sodium chicken broth
- 1 cup extra sharp cheddar cheese (freshly grated)
- 1 cup light cream
- 1 cup reduced fat sour cream
- chives, crispy veggie-based savory crumbles, additional cheddar cheese (optional toppings)
Instructions
- Step: Add potatoes, carrots, and dill to well greased crockpot.
- Step: Combine onion powder, salt, pepper, and cayenne pepper; sprinkle over vegetables.
- Step: Arrange cubed butter over seasoned vegetables.
- Step: Pour broth on top; gently mix with whisk.
- Step: Cover and cook on low for 6.5-7 hours.
- Step: Remove lid; mash about 1/3 potatoes with potato masher. Remove 1/2 cup broth from slow cooker and place in small mixing bowl.
- Step: Add freshly grated cheddar to the crockpot and then place the lid back on to keep warm.
- Step: In a small bowl, gently whisk together 1/2 cup warm broth, light cream, and sour cream, then add this mixture to the crockpot.
- Step: Cover and cook on low for an additional 1/2 hour. Keep warm until ready to serve.
- Step: Ladle into bowls; optional to top with chives, savory crumbles, and more shredded cheddar.
Notes
To get a good consistency, only add 3 cups chicken broth to the crockpot at the start. After adding the cream mixture later on, determine if you need to add any more broth. This should only be done if you want to thin the soup further. Warm the broth in the microwave before whisking it into the crockpot; then follow recipe directions and cook for the remaining 1/2 hour on low before serving. The soup can be stored in an airtight container for up to 5 days and can be frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 420 minutes
- Category: Main Dishes, Soups
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 310 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 45 mg