Crock Pot Potato Soup
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!
Servings 4
Calories 434kcal
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
Optional toppings:
- shredded cheddar cheese, cooked and crumbled bacon, sliced green onions
Instructions
- Put 4 pounds russet potatoes, peeled and diced into the bottom of a 5-6 quart slow cooker.
- Top diced potatoes with 1/2 cup chopped onion, 2 cloves garlic, minced and 2 stalks celery, finely diced.
- Add 2 (14 ounce) cans chicken broth, 2 teaspoons salt and 1/2 teaspoon 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.
- Pour in 2 cups half and half and stir.
- Cover and cook on high setting 20 more minutes, or until mixture is thoroughly heated.
- Ladle into bowls and garnish with shredded cheddar cheese, cooked and crumbled bacon, sliced green onions.
Video
Notes
- We usually eat this with a small side salad and some sort of crusty bread to dip into the soup.
- 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: 434kcal | Carbohydrates: 64g | Protein: 15g | Fat: 14g | Sodium: 1276mg | Fiber: 12g | Sugar: 1g
