Description
This creamy crockpot potato soup is a comforting and hearty dish perfect for chilly days. Made with tender potatoes, onions, garlic, and a rich cheese and sour cream blend, this soup is easy to prepare in your slow cooker and offers a smooth, velvety texture with a rustic touch from the blended potatoes.
Ingredients
Main Ingredients
- 2 pounds potatoes, peeled and diced into ½ inch pieces (Yukon Gold recommended)
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 4 cups vegetable broth
Thickening Mixture
- 4 tablespoons butter
- ¼ cup all purpose flour
- 2 cups milk (whole milk or half and half for thicker soup)
Seasonings and Toppings
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup shredded cheddar cheese
- ½ cup sour cream
Instructions
- Combine Ingredients in Crockpot: In the crockpot, add the diced onion, potatoes, minced garlic, and vegetable broth. Stir gently to combine all ingredients evenly.
- Cook Soup Base: Cook the mixture on high for 3-4 hours or on low for about 6 hours until the potatoes are tender and the flavors meld together.
- Prepare Flour Mixture: About 20 minutes before serving, melt the butter in a medium saucepan over medium heat. Once melted, whisk in the flour and cook for about one minute, stirring constantly to create a roux.
- Add Milk and Thicken: Gradually stir in the milk and bring the mixture to a simmer. Continue cooking for a few minutes until the sauce thickens significantly, forming a creamy base.
- Combine Thickener with Soup: Pour the thickened milk mixture into the crockpot along with shredded cheddar cheese, sour cream, salt, and black pepper. Stir well to combine all ingredients thoroughly.
- Puree Part of the Soup: Using an immersion blender, puree about one third of the soup directly in the crockpot to create a creamy texture with some chunks remaining. Alternatively, transfer a portion to a regular blender if needed and blend before returning it to the pot.
- Serve and Garnish: Ladle the soup into bowls and top with your favorite potato fixings such as extra cheese, sour cream, bacon bits, or chives. Serve immediately and enjoy the comforting flavors.
Notes
- For thicker soup, use whole milk or half and half as recommended.
- You can substitute vegetable broth with chicken broth if preferred.
- Use Yukon Gold potatoes for a creamy texture; Russet potatoes can be used but may result in a slightly different consistency.
- If you prefer a completely smooth soup, blend more than one third of the soup before serving.
- Adjust salt and pepper to taste at the end after combining all ingredients.
- Leftovers keep well refrigerated for up to 3 days and reheat gently on the stovetop or microwave.
