Crockpot Potato Soup Video Recipes

CROCKPOT POTATO SOUP + VIDEO

Crockpot Potato Soup + Video image

Crockpot Potato Soup is creamy and thick, with the delicious flavors of a loaded baked potato. It's the best slow cooker potato soup recipe!

Provided by Donna Elick

Categories Soup

Time 4h40m

Number Of Ingredients 13

Ingredients

10 slices cooked bacon (diced)
3 cups chicken broth
2 pounds Yukon gold potatoes (peeled and diced)
1 medium yellow onion (diced)
6 garlic cloves (minced)
1 tablespoon dried parsley
4 tablespoons unsalted butter
1/3 cup all-purpose flour
12 ounces evaporated milk or half-and-half or heavy cream (1 12-ounce can )
2 cups shredded sharp cheddar cheese
1/2 cup sour cream
salt and pepper to taste
chives (extra shredded cheddar cheese and bacon)

Steps:

Add diced potatoes, diced onion, minced garlic, bacon, parsley and chicken broth to the slow cooker. Season with salt and pepper. Stir and cook for 6-8 hours on low or on high for 3-4 hours, until the potatoes are fork tender.
Once the soup has cooked, add butter to a medium saucepan over medium heat and melt. Whisk in the flour until completely combined and gradually add in the evaporated milk or heavy cream, depends which one you are using. Whisk the flour mixture until smooth. With the heat on the lowest stove setting, let the mixture cook until it starts to simmer and is getting thicker, stir occasionally.
Immediately add the milk-flour mixture to the slow cooker and stir to combine.
Using a potato masher, mash about 3/4 of the potatoes.
Stir in the shredded cheddar cheese and sour cream. Stir well, until fully combined and creamy. Taste for seasoning, add salt and pepper to taste. Continue cooking the soup on low for 30 minutes or on high for 15 minutes.

Nutrition Facts : ServingSize 1, Calories 419 kcal, Fat 25 g, SaturatedFat 14 g, Carbohydrate 32 g, Sugar 7 g, Fiber 3 g, Protein 17 g, Cholesterol 76 mg, Sodium 739 mg

EASY SLOW-COOKER POTATO SOUP

Easy Slow-Cooker Potato Soup image

This hearty slow-cooker potato soup tastes just like a loaded baked potato. Add the ingredients before heading to work in the morning for a quick and easy supper. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Dinner Lunch

Time 6h5m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

1 carton (32 ounces) chicken broth
1 package (30 ounces) frozen shredded hash brown potatoes, thawed
1 small onion, finely chopped
2 garlic cloves, minced
1/4 teaspoon pepper
1 package (8 ounces) cream cheese, softened and cubed
1 cup half-and-half cream
1 cup shredded cheddar cheese
Optional: Crumbled cooked bacon and chopped green onions

Steps:

In a 4- or 5-qt. slow cooker, combine broth, potatoes, onion, garlic and pepper. Cook, covered, on low 6-8 hours or until vegetables are tender., Mash potatoes to desired consistency. Whisk in cream cheese until melted. Stir in half-and-half. Cook, covered, until heated through, 5-10 minutes longer. Serve with cheese and, if desired, bacon and green onions.

Nutrition Facts : Calories 294 calories, Fat 18g fat (10g saturated fat), Cholesterol 60mg cholesterol, Sodium 711mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 1g fiber), Protein 9g protein.

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