Description
This creamy Slow Cooker Potato Soup is rich, comforting and hearty, plus the slow cooker does all the heavy lifting for you!
Ingredients
- 2 stalks celery
- 2 carrots
- 1 yellow onion
- 3 cloves garlic
- 3 lbs Yukon gold potatoes
- 1 tsp Italian seasoning
- 1 1/4 tsp salt
- 1/2 tsp freshly cracked black pepper
- 3 cups chicken broth
- 2 Tbsp all-purpose flour
- 2 Tbsp water
- 1/2 cup heavy cream
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 3 green onions
Instructions
- Step: 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.
- Step: Add the potatoes, carrots, celery, onion, and the garlic to a 5 or 6 quart slow cooker. Add the Italian seasoning, salt, and freshly cracked black pepper.
- Step: Pour the chicken broth over the vegetables and spices. Stir to distribute. Place the lid on the slow cooker and cook on high for 3 hours.
- Step: Make a flour slurry by whisking together the flour and water in a small bowl until smooth.
- Step: Once the potatoes are tender, add the slurry, heavy cream, and sour cream to the slow cooker. Stir well, cover, and cook on high for an additional 10 minutes.
- Step: During the last 10 minutes, shred the cheddar cheese and slice the green onions.
- Step: Remove the lid and 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.
- Step: Taste the soup and adjust seasoning if needed. Garnish individual bowls with the remaining cheese and green onions and serve hot.
Notes
Use a high-quality chicken broth as it provides the base flavor for the soup. We recommend using a concentrated base for the best results.
- Prep Time: PT20M
- Cook Time: PT190M
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 394 kcal
- Sugar: 4 g
- Sodium: 1086 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 6 g
- Protein: 12 g
- Cholesterol: 45 mg