Description
A creamy, hearty crockpot potato soup ready in just 30 minutes, perfect for cozy nights and easy dinners with minimal ingredients and maximum flavor.
Ingredients
Scale
- 4 large Russet potatoes, peeled and diced (about 900g / 2 lbs)
- 4 cups low-sodium chicken broth (960ml / 32 fl oz)
- 1 medium yellow onion, diced (about 150g / 5.3 oz)
- 3 garlic cloves, minced (about 1 tablespoon)
- 1 cup whole milk (240ml / 8 fl oz)
- ½ cup heavy cream (120ml / 4 fl oz)
- 2 tablespoons butter (28g / 1 oz)
- 3 tablespoons all-purpose flour (24g / 0.85 oz)
- Salt and black pepper to taste
- Optional toppings: shredded sharp cheddar cheese, crispy bacon bits, chopped green onions, fresh parsley
Instructions
- Peel and dice potatoes into roughly 1-inch cubes. Dice the onion and mince the garlic.
- In a large skillet over medium heat, melt the butter. Whisk in the flour and cook for 2-3 minutes until light golden and nutty smelling.
- Slowly whisk in 1 cup of chicken broth to dissolve the roux, stirring until smooth and thickened.
- Transfer the roux mixture to the slow cooker. Add diced potatoes, remaining chicken broth, diced onion, minced garlic, salt, and pepper. Stir gently to combine.
- Cook on high for 20 minutes with the lid on.
- After 20 minutes, stir in the milk and heavy cream. Optionally, pulse a few times with an immersion blender for a smoother texture, leaving some chunks.
- Taste and adjust seasoning with salt and pepper as needed.
- Serve hot, topped with optional shredded cheddar, bacon bits, green onions, or parsley.
Notes
[‘Do not skip making the roux for a smooth, lump-free creamy texture.’, ‘Cut potatoes evenly to ensure uniform cooking.’, ‘Use low-sodium broth to control saltiness.’, ‘Warm cream before adding to prevent curdling.’, ‘Pulse with immersion blender for a velvety but chunky texture.’, ‘Reheat leftovers gently with a splash of milk or broth to restore creaminess.’, ‘Freezing is not recommended with cream and milk added; freeze without dairy and add fresh when reheating.’]
- Prep Time: 12 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximatel
- Calories: 320
- Sugar: 3
- Sodium: 450
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 38
- Fiber: 3
- Protein: 7
Keywords: crockpot potato soup, easy potato soup, creamy potato soup, slow cooker soup, comfort food, quick dinner, cozy soup