Slow Cooker Potato Soup
This Slow Cooker Potato Soup is creamy, hearty, and full of flavor. Made with tender potatoes, savory broth, and rich cheese, it's the perfect cozy meal for a chilly day.
Ingredients
- 5 cups russet potatoes, peeled and diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cups heavy cream or whole milk
- 1 cups shredded cheddar cheese
- ½ cups sour cream
- 4 slices bacon, cooked and crumbled
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp smoked paprika
- ¼ tsp thyme
- 2 tbsp butter
- ¼ cup all-purpose flour (for thickening, optional)
- 2 green onions, chopped (for garnish)
Instructions
- Add diced potatoes, onion, garlic, and chicken broth to the slow cooker.
- Cover and cook on low for 6 hours or high for 4 hours, until potatoes are tender.
- If a thicker soup is desired, mash some of the potatoes with a potato masher or use an immersion blender.
- In a small pan, melt butter and whisk in flour to form a roux. Stir into the soup for added thickness.
- Add heavy cream, cheddar cheese, sour cream, salt, pepper, smoked paprika, and thyme. Stir until well combined.
- Let cook for another 10-15 minutes until the cheese is melted and soup is creamy.
- Serve hot, garnished with crumbled bacon, green onions, and extra cheese.
Notes
- You can substitute heavy cream with whole milk or half-and-half for a lighter version.
- For a vegetarian option, use vegetable broth and omit the bacon.
- Store leftovers in an airtight container in the fridge for up to 3 days.