Crockpot Potato Soup

5 from 2 votes

Delicious Crockpot Potato Soup is loaded with flavor and made with potatoes, onions, garlic and cheddar cheese, all in a thick and creamy broth. An easy dinner option that’s hearty, comforting and the whole family will love!

Prep Time10

Cook Time3

Total Time3 10

Course: dinner

Cuisine: American

Diet: Vegan, Vegetarian

Servings: servings

Author: Brita Britnell

Ingredients

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

Instructions

In a crockpot, combine onion, potatoes, garlic, and broth. Cook on higher for 3-4 hours or low for about 6 hours.
2 pounds potatoes, 1 medium yellow onion, 4 cloves garlic, 4 cups broth
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.
4 tablespoons butter, ¼ cup all purpose flour
Stir in the milk and bring to a simmer. Cook for an additional couple of minutes until the sauce has thickened considerably.
2 cups milk
Pour the sauce, shredded cheese, sour cream, and salt and pepper into the slow cooker and stir to combine.
1 teaspoon salt, ½ teaspoon black pepper, 1 cup cheddar cheese, ½ cup sour cream
Using an immersion blender (or regular blender if needed), puree about ⅓ of the soup (or more if desired).
Top with your favorite potato fixings and ENJOY!

Video

Notes

Storing & Freezing Tips: Store in an airtight container and keep in the fridge for up to about 5 days. Reheat in the microwave or in a pot on the stovetop. I don't recommend freezing this soup.

Nutrition