Slow Cooker Potato Soup
Cook
6-8 hours
Prep Time
15 mins
Total Time
6-8 hours
Serves
6
Ingredients
- 6 cups potatoes, peeled and diced (about 5 large potatoes)
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth for a vegetarian option)
- 1 cup water
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional)
- 1/2 teaspoon dried thyme
- 1 cup heavy cream or half-and-half
- 1/2 cup sour cream
- 1/4 cup all-purpose flour (for thickening)
- Shredded cheddar cheese
- Chopped bacon or bacon bits (optional)
- Sliced green onions
Kitchen Tools Needed:
- Slow cooker
- Immersion blender or regular blender
- Whisk
- Ladle
- Measuring cups and spoons
Steps
- Add Ingredients to the Slow Cooker: Place the diced potatoes, onion, garlic, chicken broth, water, salt, pepper, smoked paprika, and thyme in the slow cooker. Stir to combine.
- Cook the Soup: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the potatoes are tender.
- Blend the Soup: Once the potatoes are tender, use an immersion blender to blend the soup until smooth, or leave some chunks for texture. If you don’t have an immersion blender, transfer half the soup to a blender, blend until smooth, and return it to the slow cooker.
- Thicken the Soup: In a small bowl, whisk the flour with the heavy cream or half-and-half until smooth. Stir this mixture into the soup along with the sour cream. Cook for an additional 30 minutes on high, allowing the soup to thicken.
- Serve: Ladle the potato soup into bowls and top with shredded cheddar cheese, bacon, sliced green onions, and a dollop of sour cream if desired.
Macros:
Total Calories: 300
Carbs: 38g
Proteins: 6g
Fats: 14g