Easy Crockpot Potato Soup
Slow cooked to perfection, Easy Crockpot Potato Soup, with its velvety smooth, creamy broth and rich, hearty flavor, will soon be a regular in your winter soup rotation. Think baked potato with all the fixin's that gets mashed and then mixed with a creamy, cheesy, herb seasoned broth.This is cozy comfort in a bowl!
Equipment
- 6 quart slow cooker (lined or greased)
- vegetable peeler
- cutting board
- chef's knife
- measuring cups
- measuring spoons
- cheese grater
- small bowl
- whisk
- stirring spoon
- ladle
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Ingredients
- 2 lbs yellow potatoes scrubbed, peeled, and sliced into 1 inch cubes
- 1 cup baby carrots chopped
- 2 tablespoon fresh dill chopped into fine pieces
- 1 teaspoon onion powder may substitute 1 cup chopped white onion
- 1 teaspoon salt
- 1 teaspoon ground pepper
- ¼ teaspoon cayenne pepper
- 2 tablespoon butter cut into cubes
- 3 cups low sodium chicken broth
- 1 cup extra sharp cheddar cheese freshly grated
- 1 cup light cream
- 1 cup reduced fat sour cream
- chives, real bacon crumbles, additional cheddar cheese optional toppings
Instructions
- Add potatoes, carrots, and dill to well greased crockpot.
- Combine onion powder, salt, pepper, and cayenne pepper; sprinkle over vegetables.
- Arrange cubed butter over seasoned vegetables.
- Pour broth on top; gently mix with whisk.
- Cover and cook on low for 6.5-7 hours.
- Remove lid; mash about ⅓ potatoes with potato masher. Remove ½ cup broth from slow cooker and place in small mixing bowl (momentarily set aside).
- Add freshly grated cheddar to the crockpot and then place the lid back on to keep warm.
- In a small bowl, gently whisk together ½ cup warm broth, light cream, and sour cream, then add this mixture to the crockpot. (This step is important in order to avoid flecks of cream in the soup.)
- Cover and cook on low for an additional ½ hour. Keep warm until ready to serve.
- Ladle into bowls; optional to top with chives, bacon, and more shredded cheddar.
Notes
To get a good consistency, only add 3 cups chicken broth to the crockpot at the start. After adding the cream mixture later on, determine if you need to add any more broth. This should only be done if you want to thin the soup further. Warm the broth in the microwave before whisking it into the crockpot; then follow recipe directions and cook for the remaining ½ hour on low before serving.
Easy Crockpot Potato Soup can be stored in an airtight container for up to 5 days and can be frozen for up to 3 months in proper packaging (defrost overnight in the fridge).
Warm leftovers in the microwave or stovetop. Having a little chicken broth or milk on hand is sometimes helpful for thinning leftovers.
Tried this recipe?Let us know how it was!