Crock-Pot Potato Soup
Add it to your slow cooker then walk away until dinner time. This Crock-Pot Potato Soup is the perfect potato soup, I topped mine with bacon, shredded cheddar cheese, and green onions.
Servings: 8 servings
Ingredients
- 8 cups Russet potatoes (peeled and diced)
- 1/2 cup Onion (diced)
- 32 oz Chicken broth
- 1/2 teaspoon Salt (or to taste)
- 1/4 teaspoon Pepper (or to taste)
- 1 1/2 cups Half & half
- 1/2 cup Sour cream
- 2 tablespoons butter
- Option for topping: Bacon, shredded cheese, and green onions.
Instructions
- Add potatoes, onions, broth, salt, and pepper to your slow cooker. Cook on low for 6-7 hours or in high for 3-4 hours until potatoes are tender.
- Add half & half, sour cream, and butter to the slow cooker. Mix and mash. Use an immersion blender to blend soup until smooth.
- Serve warm topped with cooked bacon, shredded cheese, and green onions.
Notes
Make this soup on the stove top:
This soup can easily be made on the stove top if you don't have slow cooking time. Start with the potatoes, broth, onions, salt, and pepper. Since you will have more water reduced n the stove top when cooking it faster add 1 extra cup of broth. Once tender remove from heat add sour cream and whipping cream and mash and blend until smooth. Serve topped with the same bacon, shredded cheese, and diced green onions.Nutrition
Calories: 253kcal | Carbohydrates: 17g | Protein: 3g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 68mg | Sodium: 646mg | Potassium: 466mg | Fiber: 1g | Sugar: 1g | Vitamin A: 745IU | Vitamin C: 12.3mg | Calcium: 64mg | Iron: 0.9mg