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Crock Pot Potato Soup (+Video)
This creamy, delicious Crock Pot Potato Soup is not only simple to make but it gets better as it slowly cooks. Topped with cheese and bacon!
Course
Main Course, Soup
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
8
hours
hours
Total Time
8
hours
hours
15
minutes
minutes
Servings
4
Calories
434
kcal
Author
Brandie @ The Country Cook
Equipment
6-quart slow cooker
Ingredients
4
pounds
russet potatoes,
peeled and diced
½
cup
chopped onion
2
cloves
garlic,
minced
2
stalks
celery,
finely diced
2
(14 ounce)
cans chicken broth
(or one 28 ounce carton)
2
teaspoons
salt
½
teaspoon
pepper
2
cups
half and half
garnish: shredded cheddar cheese, cooked and crumbled bacon, sliced green onions
Instructions
Put diced potatoes into the bottom of a 6-quart slow cooker.
Top diced potatoes with chopped onion, garlic and celery.
Add chicken broth, salt and pepper. Broth will not completely cover potatoes.
Cover and cook on low setting for 8 hours or until potatoes are tender.
Mash mixture with a potato masher. (Don't mash completely, leave some potato chunks.)
Stir in half and half.
Cover and cook on high setting 20 more minutes, or until mixture is thoroughly heated.
Ladle into bowls and garnish with your favorite toppings.
Video
Notes
We usually eat this with a small side salad and some sort of crusty bread to dip into the soup.
Red skin, russet or Yukon gold potatoes can be used in this recipe.
For a touch more creaminess, try adding abut 1/2 a block (4 ounces) of cream cheese.
Nutrition
Calories:
434
kcal
|
Carbohydrates:
64
g
|
Protein:
15
g
|
Fat:
14
g
|
Sodium:
1276
mg
|
Fiber:
12
g
|
Sugar:
1
g