Crockpot Potato Soup
Ingredients
The base
-
1
tablespoon
butter
-
1
medium
onion, chopped
-
3
cloves
garlic, minced
-
1
teaspoon
sea salt
-
½
teaspoon
fresh ground black pepper
-
3 ½
cups
chicken broth
-
2 ½
pounds
russet potatoes, peeled and diced
The creamy components
-
1 ½
cups
whole milk
-
4
ounces
cream cheese, diced
-
1 ½
cups
shredded cheddar cheese
Instructions
- Melt butter in a large skillet over medium-high heat or use the sauté function of your slow cooker.
- Add chopped onion and cook for about 6 minutes until softened and slightly golden.
- Stir in minced garlic, salt, and pepper, cooking for an additional minute.
- Transfer the sautéed mixture to the slow cooker.
- Pour in chicken broth and add the diced potatoes.
- Set the slow cooker to low and cook for 6 hours.
- Mash about half of the potatoes in the slow cooker for a chunky texture.
- Stir in the whole milk, cream cheese, and shredded cheddar until well mixed.
- Continue cooking on low for another 1 to 2 hours.
- Taste and adjust seasoning with more salt and pepper if needed.
- Serve warm, garnished with crispy bacon, chives, sour cream, and additional cheese.
Nutrition Facts (estimated)
Servings
12
Calories
201
Total fat
10g
Total carbohydrates
21g
Total protein
7g
Sodium
594mg
Cholesterol
31mg
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