Slower Cooker Potato Soup
Indulge in the ultimate comfort food with this hearty Slower Cooker Potato Soup, a recipe designed to bring warmth and flavor to your dining table. Featuring tender Russet potatoes, aromatic garlic, and a medley of carrots and celery, this creamy soup is slow-cooked to perfection, allowing the flavors to meld beautifully. The addition of a rich butter and cream mixture takes the texture to the next level, while toppings like sharp cheddar cheese, crispy bacon, and fresh green onions add a delightful finish. Easy to prepare and perfect for busy days, this slow cooker potato soup is a soul-soothing delight that feeds a crowd and pairs perfectly with crusty bread. Whether you're craving a cozy weeknight dinner or a dish to impress guests, this velvety potato soup will become a family favorite!
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Ingredients
- 6 medium Russet potatoes
- 1 medium Yellow onion
- 2 medium Carrots
- 2 Celery stalks
- 3 cloves Garlic
- 4 cups Chicken or vegetable broth
- 1 cup Heavy cream
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 1.5 teaspoons Salt
- 0.5 teaspoon Ground black pepper
- 1 cup Cheddar cheese (shredded)
- 0.5 cup Cooked and crumbled bacon
- 0.25 cup Chopped green onions
Directions
Step 1
Peel and cube the potatoes into 1-inch pieces. Dice the onion, carrots, and celery. Mince the garlic.
Step 2
Place the potatoes, onion, carrots, celery, and garlic into the slow cooker. Add the chicken or vegetable broth, salt, and black pepper. Stir to combine.
Step 3
Cover the slow cooker and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the vegetables are tender.
Step 4
Once the vegetables are fully cooked, use an immersion blender to puree the soup until smooth. If you prefer a chunkier soup, blend only half of the mixture.
Step 5
In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly. Gradually whisk in the heavy cream and cook until slightly thickened.
Step 6
Stir the butter-flour-cream mixture into the slow cooker. Mix well and let cook for an additional 15-30 minutes on LOW to allow the soup to thicken further.
Step 7
Taste and adjust seasoning, if necessary. Ladle the soup into bowls.
Step 8
Top each serving with shredded cheddar cheese, crumbled bacon, and chopped green onions. Serve warm and enjoy!
Nutrition Facts
| Serving size | (2919.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3388.7 |
| Total Fat 195.4g | 0% |
| Saturated Fat 104.1g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 559.5mg | 0% |
| Sodium 10244.4mg | 0% |
| Total Carbohydrate 282.7g | 0% |
| Dietary Fiber 27.4g | 0% |
| Total Sugars 27.9g | |
| Protein 116.8g | 0% |
| Vitamin D 24IU | 0% |
| Calcium 1180.9mg | 0% |
| Iron 16.4mg | 0% |
| Potassium 7829.9mg | 0% |
Source of Calories