This Slow Cooker Potato Soup is SO GOOD! You’ve got to try it!
I often try to use a slow cooker for soups because you can throw all the ingredients into one pot, walk away and come back hours later to an almost finished soup. This is one of the most delicious and coziest soups I have made.
Instructions
First, I did a little peeling and dicing of the potatoes and onions.
Then I threw them in a slow cooker with some chicken broth then let it all cook for hours. It was so easy! No stirring and constantly watching the pot.
Hours later, when the potatoes were almost done, I made a roux of butter and flour and added it to the soup to help thicken it up.
I also added some sour cream and heavy cream and gave it a stir. After adding a little salt and pepper and stirring again, I let this yummy soup cook for 30 minutes more.
My Slow Cooker Potato Soup was tasty on its own, but I thought to myself, why not top it off with crispy bacon, shredded cheddar cheese and sliced green onions? A little extra added goodness is never a bad thing. Am I right?
Obviously, I wasn’t thinking of cutting calories when I was making this soup. I’m not going to tell you this is a low-calorie soup. It isn’t. What I will tell you is that you must try this soup. It’s a delectable, creamy, and satisfying soup. The kind of soup everyone will love. After all, what’s not to love? It’s the most creamy, delicious, coziness in a bowl.
If you do make this soup, please take a picture and tag me on Instagram #acupoffrosting.
Slow Cooker Potato Soup
Equipment
- 1 Slow Cooker
- 1 Whisk
- 1 Small Saucepan
Ingredients
- 6 cups Russet potatoes peeled and diced (3-4 large russet potatoes)
- 1 cup yellow onion diced
- 3 cups chicken broth
- 4 tablespoons butter
- 4 tablespoons flour
- ¼ cup sour cream
- 1½ cup heavy cream
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 4 strips of bacon cooked and crumbled, optional
- 1½ cups shredded cheddar cheese optional
- 2 green onions sliced, optional
Instructions
- In the bowl of a slow cooker, add potatoes, onion and chicken broth. Cook on low 4-6 hours or high 3-4 hours until potatoes are tender.
- Thirty minutes before the potatoes are done, make the roux by melting the butter in a small saucepan on medium heat. Whisk in flour and cook for 2 minutes, stirring constantly.
- Next, add heavy cream and sour cream to the roux. Cook for 1 minute while stirring. Remove from heat.
- Slowly stir in the roux mixed with heavy cream and sour cream to the potato mixture in the slow cooker. Stir until well mixed. Continuing cooking in slow cooker for 30 minutes.
- Serve with bacon, cheddar cheese and green onion, as desired. Enjoy!