Description
A creamy and cozy potato soup made effortlessly in a slow cooker, perfect for cold nights.
Ingredients
Scale
- 3 Russet potatoes, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional)
- 1 cup milk (or half and half/heavy cream)
- 1/2 cup sour cream (or cream cheese)
- 1 cup shredded cheddar (for topping)
- 1/2 cup bacon bits (for topping)
- 3 green onions, sliced (for topping)
Instructions
- Add the diced potatoes, chopped onion, minced garlic, and chicken broth into the slow cooker.
- Season with salt, black pepper, and smoked paprika, if using.
- Cover and cook on low for 6-7 hours or high for 3-4 hours until the potatoes are tender.
- Mash a portion of the potatoes against the side of the slow cooker for desired texture.
- Stir in the milk and sour cream, and let it sit for 10-15 minutes to combine.
- Top with shredded cheddar, bacon bits, and green onions before serving.
Notes
Let the soup cool before storing in airtight containers in the fridge for up to 4 days. Can be frozen for up to 2 months without dairy.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 35mg