PrintCreamy Slow Cooker Potato Soup
A comforting and easy slow cooker potato soup recipe. Perfect for a chilly day, this creamy soup is loaded with flavor and can be made ahead for simple weeknight meals.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 lbs potatoes, peeled and diced
- 1 cup chopped yellow onion
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup milk
- 1/2 cup heavy cream
- 1/4 cup butter
- 1/4 cup all-purpose flour
- Salt and black pepper to taste
- Optional toppings: shredded cheddar cheese, cooked bacon bits, chopped chives
Instructions
- Place diced potatoes, chopped onion, and minced garlic in your slow cooker.
- Pour in the chicken broth.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until potatoes are tender.
- In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to form a roux.
- Gradually whisk in milk and heavy cream. Cook, stirring constantly, until the mixture thickens.
- Pour the thickened milk mixture into the slow cooker.
- Stir everything together and cook for another 30 minutes, or until the soup is heated through and creamy.
- Season with salt and pepper to taste.
- Serve hot, garnished with your favorite toppings.
Notes
- For a gluten-free option, use a gluten-free flour blend or cornstarch slurry to thicken the soup.
- This soup freezes well. Let it cool completely before transferring to freezer-safe containers.
- Adjust the amount of milk and cream to achieve your desired creaminess.
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 8g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 60mg