Parsnip Potato Soup Slow Cooker
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Crockpot Potato Soup
Jump To Recipe // January 2, 2021 (updated October 28, 2021)
This post may contain affiliate links. Please read my disclosure policy.
Delicious Crockpot Potato Soup is loaded with flavor and made with potatoes, onions, garlic and cheddar cheese, all in a thick and creamy broth. An easy dinner option that's hearty, comforting and the whole family will love!
If you love soup, you'll adore this creamy and flavorful slow cooker potato soup. Serve it with a side of cornbread or bacon cheddar soda bread, and watch the rave reviews come in!
It's that time of year, friends. It's comfort food season! When it's cold out, there's nothing more comforting than a bowl of piping hot soup to warm the body and soul. Around this time of year, I'm constantly making minestrone soup, French onion soup, and this slow cooker potato soup. Potato soup is the perfect meal for a chilly day! I know there are tons of crockpot potato soup recipes out there, but this one is my go-to. It's incredibly delicious, thick, creamy and so satisfying!
Ingredients:
This easy crockpot potato soup recipe is filled with rich flavor and hearty potatoes to make it filling and delicious. Here's what you'll need to make it:
- Potatoes. Use any white potato you prefer. I like to use Yukon gold potatoes for the best buttery, creamy texture.
- Yellow onion + garlic. Adds delicious aromatic flavor to the potato soup.
- Broth. I recommend using a low-sodium veggie broth, so you can control the amount of salt in the recipe.
- Butter. Makes the soup extra creamy and flavorful!
- Flour. This helps to thicken the soup once it's done. You can use regular, whole wheat or gluten free all purpose flour.
- Milk. Any type of milk will work, but I like to use whole milk or even half and half for maximum richness.
- Salt + pepper. A bit of each to bring out the delicious flavor.
- Cheddar cheese. For the best flavor, I recommend using a sharp or extra sharp cheddar cheese as opposed to a mild cheddar.
- Sour cream. Adds an amazing creaminess and nice tang to the soup.
How to Make Potato Soup in the Crockpot
Besides the prep work of chopping the veggies beforehand, the only real work that this takes is heating up a quick sauce on the stove to be thrown into the slow cooker before serving. EASY. We're going for easy this winter.
- Add ingredients to slow cooker. In a crockpot, combine onion, potatoes, garlic, and broth.
- Cook. Stir well, cover and cook on high for 3-4 hours or on low for 6 hours.
- Thicken the soup. Once the potatoes are fork tender and about 20 minutes before serving, make the sauce. Flour is whisked into melted butter on the stovetop and then milk is stirred in. The sauce is then cooked for a few more minutes to let it thicken. Once done, stir into the soup along with some sour cream, shredded cheese, and salt and pepper to create a nice and creamy mixture!
- Add creaminess. Using an immersion blender (or regular blender if needed), puree about ⅓ of the soup (or more if desired).
- Enjoy! Stir once more, taste and adjust seasonings as needed. Ladle into bowls and serve with your favorite toppings.
Tips for Perfect Crockpot Potato Soup
This crockpot potato soup recipe really is so simple, but here are some tips to make sure your soup cooks up awesome every single time!
- To save time. To speed up your prep time, try using jarred garlic, precut onions and pre-shredded cheese. You can even keep the peels on the potatoes; not only does it save time it also adds extra texture and color.
- Pureeing the soup. Using an immersion blender to puree the soup is an optional step, but I really like the extra creaminess that it provides. The easiest way to do this is with an immersion blender, but if you do not have one, you can add 1/3 of the soup to a blender, blend, and then pour it back into the crockpot.
- Toppings. I like to top my potato soup with a nice dollop of sour cream or greek yogurt plus a little cheese, green onion, and BACON. So good!
Storing & Freezing Tips
This crockpot potato soup recipe is perfect for meal prep or as a make ahead meal, and reheats very well. In fact, I think it's even tastier the next day!
Leftovers. Like other soup recipes, potato soup can be stored in an airtight container and kept in your fridge for up to about 5 days. When you're ready to enjoy, simply reheat in the microwave or in a pot on the stovetop.
Freezing. I don't recommend freezing this crockpot potato soup. Soups that contain milk or cream, don't hold up well in the freezer — they tend to take on a grainy texture and the milk solids separate when defrosted and rewarmed.
More soup recipes to try:
- Loaded Vegan Chili
- Crockpot Taco Chickpea Soup
- Roasted Acorn Squash Soup
- Creamy Lentil Soup
- Moroccan Chickpea Soup
As usual, PLEASE let me know if you make this crockpot potato soup and how you like it! You can come back here and leave a comment or tag me on instagram (@foodwithfeeling).
See how to make this Crockpot Potato Soup Recipe:
Description
Delicious Crockpot Potato Soup is loaded with flavor and made with potatoes, onions, garlic and cheddar cheese, all in a thick and creamy broth. An easy dinner option that's hearty, comforting and the whole family will love!
- 2 pounds of potatoes, peeled and diced into ½ inch pieces (I used yukon gold)
- 1 medium yellow onion, diced
- 4 cloves of garlic, minced
- 4 cups of broth (I used veggie broth)
- 4 tablespoons of butter
- ¼ cup of all purpose flour
- 2 cups of milk (can use any milk that you prefer- for a thicker soup, I suggest whole milk or even half and half)
- 1 teaspoon of salt
- ½ teaspoon of black pepper
- 1 cup of cheddar cheese, shredded
- ½ cup of sour cream
- In a crockpot, combine onion, potatoes, garlic, and broth. Cook on higher for 3-4 hours or low for about 6 hours.
- About 20 minutes before you're ready to serve the soup, make your flour mixture. Melt butter in a medium saucepan. Once melted, whisk in the flour and cook for an additional minute, stirring frequently.
- Stir in the milk and bring to a simmer. Cook for an additional couple of minutes until the sauce has thickened considerably.
- Pour the sauce, shredded cheese, sour cream, and salt and pepper into the slow cooker and stir to combine.
- Using an immersion blender (or regular blender if needed), puree about ⅓ of the soup (or more if desired).
- top with your favorite potato fixings and ENJOY!
Notes
Storing & Freezing Tips: Store in an airtight container and keep in the fridge for up to about 5 days. Reheat in the microwave or in a pot on the stovetop. I don't recommend freezing this crockpot potato soup.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: dinner
- Method: crockpot
- Cuisine: american
Keywords: slow cooker, crockpot, potato soup
This post may contain affiliate links. Please read my disclosure policy.
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Parsnip Potato Soup Slow Cooker
Source: https://foodwithfeeling.com/crockpot-potato-soup/
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