Crock Pot Potato Soup
Cozy up to a bowl of creamy, comforting Crock Pot Potato Soup, a hearty and satisfying classic made effortlessly in your slow cooker. This recipe combines tender russet potatoes, sweet carrots, savory celery, and aromatic garlic and onions, all simmered in a flavorful chicken broth. The soup is thickened with a rich roux and finished with melty cheddar cheese, giving it the perfect velvety texture. Topped with crispy crumbled bacon and fresh green onions, every spoonful is a symphony of comforting flavors. Ideal for busy weeknights or meal prepping, this easy potato soup recipe is a slow-cooked delight that warms you from the inside out. Perfectly customizable and freezer-friendly, it’s a family favorite that will keep everyone coming back for seconds!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 medium Russet potatoes
- 2 medium Carrots
- 2 Celery stalks
- 1 medium Yellow onion
- 2 Garlic cloves
- 4 cups Chicken broth
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Dried thyme
- 4 tablespoons Unsalted butter
- 0.25 cup All-purpose flour
- 2 cups Whole milk
- 1 cup Shredded cheddar cheese
- 4 slices Cooked bacon, crumbled
- 0.25 cup Chopped green onions
Instructions
Peel and dice the russet potatoes into 1-inch cubes. Finely chop the carrots, celery, and onion. Mince the garlic cloves.
Add the diced potatoes, carrots, celery, onion, and garlic to the crock pot.
Pour in the chicken broth and season with salt, black pepper, and thyme. Stir to combine.
Cover the crock pot and cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes are tender.
Once the potatoes are cooked, use a potato masher to mash some of the potatoes for a thicker soup consistency. Leave some chunks for texture.
In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux.
Gradually whisk the milk into the roux, cooking until it thickens into a creamy sauce, about 3-5 minutes.
Pour the milk mixture into the crock pot and stir until well combined. Let the soup cook for an additional 15-20 minutes to fully incorporate.
Stir in the shredded cheddar cheese until melted. Adjust seasoning with additional salt and pepper if needed.
Serve the soup hot, topped with crumbled bacon and chopped green onions. Enjoy!
Nutrition Facts
Calories |
2645 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.2 g | 146% | |
| Saturated Fat | 65.9 g | 330% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 6460 mg | 281% | |
| Total Carbohydrate | 314.5 g | 114% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 51.5 g | ||
| Protein | 107.0 g | 214% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 1820 mg | 140% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 8578 mg | 183% | |
*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.
