Crockpot Potato Soup
A creamy, hearty potato soup made effortlessly in a crockpot for maximum flavor and comfort.
Ingredients
Base Ingredients
- 4 cups Yukon gold potatoes, diced Provides a rich base for the soup.
- 1 medium yellow onion, diced Adds sweetness and depth of flavor.
- 2 cloves garlic, minced Infuses the soup with aromatic zest.
- 4 cups broth Savory base for the soup.
Thickening & Flavoring Ingredients
- 4 tablespoons butter Adds richness and creaminess.
- 1/4 cup all purpose flour Thickens the soup.
- 2 cups milk Enhances the creaminess of the soup.
- 1 teaspoon salt Balances flavors.
- 1/2 teaspoon black pepper Enhances the aromatic qualities.
- 1 cup cheddar cheese, shredded Adds a savory richness.
- 1/2 cup sour cream Brightens flavors and enhances creaminess.
Instructions
Preparation
- In a crockpot, add the diced onion, potatoes, minced garlic, and broth.
- Cook on high for 3-4 hours or low for about 6 hours until the potatoes are tender.
Thickening Mixture
- About 20 minutes before serving, melt butter in a medium saucepan over medium heat.
- Once melted, whisk in the flour and cook for about one minute to create a roux.
- Slowly stir in the milk and bring to a simmer until thickened.
Combining and Blending
- Pour the thickened sauce into the slow cooker with the soup.
- Add cheddar cheese, sour cream, salt, and pepper. Stir well to combine.
- Using an immersion blender, puree about one-third of the soup for a creamy texture, leaving some chunks.
Serving
- Top with chives or extra cheese and enjoy!
Notes
For a richer flavor, use homemade broth. Pre-peel and dice potatoes the night before to save time. Be careful when blending for texture. For a kick, add diced jalapeños or cayenne pepper.