Slow Cooker Potato Soup
A warm and comforting slow cooker potato soup that's simple to make, perfect for busy days, and loved by everyone.
Ingredients
Main Ingredients
- 6 large russet potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cups chicken or vegetable broth
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- Salt and pepper to taste
Optional Toppings
- bacon bits Optional topping
- green onions Optional topping
- extra cheese Optional topping
Instructions
Preparation
- Place the diced potatoes and chopped onion in the slow cooker.
- Pour the broth over the potatoes and onion.
- Add garlic powder, salt, and pepper. Stir to combine.
Cooking
- Cover and cook on low for 6-7 hours or on high for 4 hours, until the potatoes are tender.
- Once cooked, use a potato masher to mash some of the potatoes for a creamier texture.
- Stir in the sour cream and shredded cheddar cheese until well mixed.
- Taste and adjust seasoning if needed.
Notes
For a creamier soup, blend part or all of the soup with an immersion blender before adding the sour cream and cheese. You can use different types of potatoes, but russet potatoes work best for a soft texture. Feel free to add extra vegetables, like carrots or celery, for added nutrition. Adjust the seasonings to your taste; adding herbs like thyme or rosemary can enhance the flavor. To store, let it cool completely, then transfer it to an airtight container and refrigerate for 3-4 days or freeze for up to 3 months.