Crock Pot Potato Soup (Creamy!)
This Crock Pot Potato Soup is the ultimate in comfort food, full of rich flavors that warm you up all over. Set and forget with a slow cooker and barely any prep and enjoy this scrumptious, home cooked dinner with just a few easy steps!
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Servings: 3 quarts
Calories: 1211kcal
INGREDIENTS
- 3 pounds Yukon Gold potatoes diced (¾”–1” cubes)
- 32 ounces 4 cups chicken stock or broth
- 2 tablespoons Italian seasonings
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons ground sage
- 4 tablespoons butter diced
- 2 bay leaves
- 2 tablespoons cornstarch
- ½ cup heavy cream cold
- 8 ounces sharp shredded cheddar cheese
- 4 ounces cream cheese
- 1 ½ teaspoons balsamic vinegar
- Kosher salt & freshly cracked black pepper to taste
Optional Toppings:
- Shredded cheese
- Smoked chicken
- Sliced green onions
- Fresh parsley
INSTRUCTIONS
- Peel the potatoes and cut into ¾”–1” cubes. Grate the cheese, cube the butter, and measure out seasonings.
- Place the cubed potatoes and chicken broth, Italian seasoning, garlic powder, onion powder, ground sage, butter, and bay leaves on top in the slow cooker. Stir to combine.
- Slow Cook (6–8 hours on LOW or 3–4 hours on HIGH) – Cover and cook until the potatoes are fork-tender.
- In a small bowl, whisk the cornstarch into the cold heavy cream until smooth. Stir the mixture into the slow cooker and cook 30 minutes more, until thickened.
- Take out the bay leaves and stir in the sharp cheddar cheese, cream cheese and balsamic vinegar until completely melted and smooth. Add salt and pepper to taste.
- Spoon the soup into bowls, topped with shredded cheese, smoked chicken, sliced green onions
NUTRITION
Calories: 1211kcal | Carbohydrates: 105g | Protein: 39g | Fat: 72g | Saturated Fat: 42g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 208mg | Sodium: 1208mg | Potassium: 2460mg | Fiber: 12g | Sugar: 12g | Vitamin A: 2398IU | Vitamin C: 91mg | Calcium: 728mg | Iron: 6mg
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