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Crockpot Potato Soup

A creamy and comforting potato soup made effortlessly in a crockpot, perfect for chilly evenings or family gatherings.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 medium Yukon Gold potatoes, diced Adds a slightly sweet and buttery flavor.
  • 1 large yellow onion, diced Adds flavor depth.
  • 3 cloves garlic, minced Contributes aromatic richness.
  • 4 cups broth (chicken or vegetable) Forms the base of the soup.
  • 4 tablespoons butter Adds richness and helps with the roux.
  • 1/4 cup all purpose flour Used to thicken the soup.
  • 2 cups milk Creates a creamy consistency.
  • 1 teaspoon salt Enhances overall flavors.
  • 1/2 teaspoon black pepper Provides a subtle hint of spice.
  • 1 cup shredded cheddar cheese Adds creaminess and cheesy flavor.
  • 1/2 cup sour cream Contributes creaminess and tang.

Method
 

Preparation
  1. In a crockpot, combine onion, potatoes, garlic, and broth.
  2. Cook on high for 3-4 hours or low for about 6 hours.
Thickening the Soup
  1. About 20 minutes before serving, melt butter in a medium saucepan.
  2. Whisk in the flour and cook for an additional minute, stirring frequently.
  3. Stir in the milk and bring to a simmer. Cook until the sauce has thickened considerably.
Final Preparation
  1. Pour the sauce, shredded cheese, sour cream, salt, and pepper into the slow cooker and stir to combine.
  2. Using an immersion blender, puree about ⅓ of the soup for a creamy texture.
  3. Serve topped with your favorite potato fixings.

Notes

Customize with toppings like bacon bits, green onions, or extra sour cream. The soup stores well in the fridge and can be frozen for up to 3 months.