Crock Pot Baked Potato Soup
This Crock Pot Baked Potato Soup creates a delicious and creamy soup that everyone will love. Making it in the slow cooker makes it so much easier.
Servings: 6
Ingredients
- 6 large russet potatoes peeled and diced into 1/2-inch cubes
- 1 large onion diced
- 4 cloves garlic minced
- 4 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup unsalted butter
- 1/3 cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 1/2 cup sour cream
- Optional toppings: crispy bacon sliced green onions, additional shredded cheese
Instructions
- In a 6-quart crock pot, combine the diced potatoes, onion, garlic, chicken broth, salt, and pepper. Stir to combine.
- Cover the crock pot and cook on low heat for 6-8 hours or on high heat for 3-4 hours, until the potatoes are tender.
- About 30 minutes before serving, melt the butter in a saucepan over medium heat. Whisk in the flour and cook, stirring constantly, for 1-2 minutes to remove the raw flour taste.
- Gradually whisk in the milk and heavy cream, stirring constantly to prevent lumps. Simmer the mixture, stirring frequently, until thickened, about 5 minutes.
- Pour the thickened milk mixture into the crock pot and stir to combine with the cooked potatoes.
- Add the shredded cheddar cheese and sour cream to the crock pot, stirring until the cheese is melted and the soup is creamy.
- Garnish with your choice of toppings such as crispy, sliced green onions, or additional shredded cheese.
Notes
If you prefer a smoother soup, you can use an immersion blender to puree a portion of the soup before adding the milk mixture and cheese.
Refrigerate the leftovers in an airtight container for up to 5 days.
Nutrition
Calories: 657kcal | Carbohydrates: 54g | Protein: 20g | Fat: 42g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 127mg | Sodium: 1276mg | Potassium: 1176mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1455IU | Vitamin C: 15mg | Calcium: 458mg | Iron: 2mg
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