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Creamy Crockpot Potato Soup

This comforting and creamy potato soup is a slow cooker favorite, perfect for cozy dinners. Prepare effortlessly with basic ingredients for a heartwarming dish that everyone will love.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 8 servings
Course: Dinner, Main Course, Soup
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pounds russet potatoes, peeled and diced (about 1-inch chunks)
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 2 stalks celery, finely diced (optional) Optional ingredient for added flavor.
  • 2 cans (14-ounce) low-sodium chicken broth (or 4 cups) Can substitute with vegetable broth for a vegetarian option.
  • 2 teaspoons salt
  • 0.5 teaspoon black pepper
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups half-and-half Can be substituted with milk or almond milk for a lighter version.
  • 1 cup shredded sharp cheddar cheese
  • 0.5 cup sour cream Extra sour cream for serving.
  • Cooked bacon, crumbled For topping.
  • Shredded cheddar cheese (for topping)
  • Sliced green onions (for garnish)

Method
 

Preparation
  1. Toss the potatoes, onion, garlic, celery (if you’re using it), salt, and pepper into a 5–6 quart slow cooker.
  2. Pour in the chicken broth.
  3. Cover and cook on low for 8 hours or high for 4–5 hours, until those potatoes are fork-tender.
Roux Preparation
  1. Meanwhile, in a saucepan, melt the butter over medium heat.
  2. Whisk in the flour and cook for 2–3 minutes. Gradually whisk in the half-and-half until it thickens up, about 3–4 minutes.
Combine and Finish
  1. Pour the roux mixture into the slow cooker. Add the sour cream and cheddar cheese.
  2. Mash about half of the potatoes with a potato masher to achieve that creamy texture.
  3. Cover and cook on high for an additional 20 minutes to get everything heated through.
  4. Taste and adjust seasoning if needed.
  5. Serve hot, topped with crumbled bacon, shredded cheese, green onions, and a dollop of sour cream.

Notes

Store leftovers in an airtight container in the fridge for 4–5 days, or freeze for up to 3 months. Reheat gently on the stovetop, adding a splash of broth or half-and-half if necessary.