Description
Rich, creamy potato soup made in the slow cooker with the ideal texture balance. Uses two types of potatoes for the best consistency.
Ingredients
Scale
- 3 pounds mixed potatoes (2 lbs Russet, 1 lb Yukon Gold), peeled and diced
- 1 large yellow onion, diced
- 3 medium carrots, diced
- 3 celery stalks, diced
- 4 garlic cloves, minced
- 6 cups low-sodium chicken broth
- 1 cup whole milk
- ½ cup heavy cream
- 4 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 1 bay leaf
- 1½ teaspoons salt
- ½ teaspoon black pepper
- ¼ teaspoon paprika
- 1 cup shredded sharp cheddar cheese
- â…“ cup sour cream
- 3 green onions, sliced
- 6 strips bacon, cooked and crumbled (optional)
Instructions
- 1. Layer potatoes, onions, carrots, celery, and garlic in 6-quart crockpot.
- 2. Add seasonings and bay leaf, then pour chicken broth over vegetables.
- 3. Cook on low 6-7 hours or high 3-4 hours until potatoes are tender.
- 4. Make roux by melting butter, whisking in flour, then gradually adding milk and cream.
- 5. Remove bay leaf and mash half the potatoes in the crockpot.
- 6. Stir in roux mixture, cheese, and sour cream.
- 7. Cook 15-20 minutes more on low. Serve topped with green onions and bacon.
Notes
Store leftovers up to 4 days refrigerated. Thin with milk when reheating as soup thickens when cold.
- Prep Time: 20 minutes
- Cook Time: 6 hours 30 minutes
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 285
- Sugar: 6g
- Sodium: 890mg
- Fat: 12g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 8g