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Crockpot Potato Soup


  • Author: Food with Feeling
  • Prep Time: 10 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 10 minutes
  • Yield: 8 servings 1x
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Ingredients

  • 2 pounds of potatoes, peeled and diced into ½ inch pieces (I used yukon gold)
  • 1 medium yellow onion, diced
  • 4 cloves of garlic, minced
  • 4 cups of broth (I used veggie broth)
  • 4 tablespoons of butter
  • ¼ cup of all purpose flour
  • 2 cups of milk (can use any milk that you prefer- for a thicker soup, I suggest whole milk or even half and half)
  • 1 teaspoon of salt
  • ½ teaspoon of black pepper
  • 1 cup of cheddar cheese, shredded
  • ½ cup of sour cream

Instructions

  1. In a crockpot, combine onion, potatoes, garlic, and broth. Cook on higher for 3-4 hours or low for about 6 hours.
  2. About 20 minutes before you’re ready to serve the soup, make your flour mixture. Melt butter in a medium saucepan. Once melted, whisk in the flour and cook for an additional minute, stirring frequently.
  3. Stir in the milk and bring to a simmer. Cook for an additional couple of minutes until the sauce has thickened considerably. 
  4. Pour the sauce, shredded cheese, sour cream, and salt and pepper into the slow cooker and stir to combine.
  5. Using an immersion blender (or regular blender if needed), puree about ⅓ of the soup (or more if desired).
  6. top with your favorite potato fixings and ENJOY!
  • Category: dinner
  • Method: crockpot
  • Cuisine: american

Keywords: slow cooker, crockpot, potato soup