Corn Potato Soup for the Crock Pot
Warm up with a comforting bowl of Corn Potato Soup for the Crock Pot, a creamy and flavorful dish that's irresistibly easy to make! This hearty soup combines tender russet potatoes, sweet bursts of frozen corn, and a rich blend of chicken or vegetable broth, heavy cream, and melty cheddar cheese. Gently seasoned with garlic, paprika, and a touch of black pepper, every spoonful delivers cozy, home-cooked satisfaction. With just 15 minutes of prep time, this slow-cooked classic simmers away for hours, allowing the ingredients to meld into a velvety, textured soup perfect for lunch or dinner. Garnish with fresh green onions or parsley for an extra touch of brightness, and serve with crusty bread for the perfect pairing. Whether you're hosting family or simply craving comfort food, this crock pot recipe is a must-try for your next meal!
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Recipe Information
Ingredients
- 4 medium (peeled and diced) Russet potatoes
- 2 cups Frozen corn kernels
- 4 cups Chicken or vegetable broth
- 1 medium (finely diced) Yellow onion
- 3 minced Garlic cloves
- 2 tablespoons Unsalted butter
- 1 cup Heavy cream
- 1 cup (shredded) Cheddar cheese
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon (or to taste) Black pepper
- 0.5 teaspoon Ground paprika
- 2 tablespoons (optional, for garnish) Chopped green onions or parsley
Instructions
Peel and dice the potatoes into small cubes. Finely dice the onion and mince the garlic.
In a small skillet over medium heat, melt the butter. Sauté the diced onion and minced garlic until softened and fragrant, about 3-4 minutes.
Add the sautéed onions and garlic to the crock pot. Then add the diced potatoes, frozen corn kernels, chicken or vegetable broth, salt, black pepper, and paprika.
Stir everything together to combine. Cover the crock pot with the lid and cook on low for 5-6 hours, or until the potatoes are tender.
Once the potatoes are cooked through, use an immersion blender to partially blend the soup, leaving some chunks for texture. If you don’t have an immersion blender, remove 2 cups of the soup, blend it in a regular blender, and return it to the crock pot.
Stir in the heavy cream and cheddar cheese until fully combined and the cheese is melted. Taste the soup and adjust seasonings as needed.
Ladle the soup into bowls and garnish with chopped green onions or parsley, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
2616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.0 g | 185% | |
| Saturated Fat | 82.1 g | 410% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 396 mg | 132% | |
| Sodium | 6989 mg | 304% | |
| Total Carbohydrate | 261.6 g | 95% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 39.9 g | ||
| Protein | 64.8 g | 130% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 677 mg | 52% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 5698 mg | 121% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
