Creamy Crockpot Potato Soup
This hearty and comforting Creamy Crockpot Potato Soup is incredibly easy to make, perfect for a cozy meal with minimal effort. Simply combine ingredients in your slow cooker, and let it do all the work!
Equipment
- Slow cooker (Crockpot)
- Cutting board
- Knife
- Measuring cups and spoons
- Small saucepan
- Whisk
- Ladle
Ingredients
Main Ingredients
- 2 lbs potatoes Russet or Yukon Gold, peeled and diced into 1-inch pieces
- 4 cups (32 oz) low-sodium chicken or vegetable broth
- 1 onion medium, chopped
- 2 celery stalks, chopped
- 2-3 garlic cloves, minced
- 1/4 cup (4 tablespoons) unsalted butter
- 1/4 cup all-purpose flour
- 1 cup whole milk
- 4 cream cheese oz, softened (optional, but recommended)
- Salt and black pepper to taste
Optional Toppings
- Shredded cheddar cheese
- cooked crumbled bacon
- fresh chives or green onions
Instructions
Preparation
- Peel and dice the potatoes into 1-inch pieces; chop the onion and celery, and mince the garlic.
Cooking
- Place the diced potatoes, chopped onion, celery, minced garlic, and broth into your slow cooker.
- Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until potatoes are fork-tender.
- About 30 minutes before serving, melt butter in a small saucepan over medium heat.
- Whisk in flour for 1-2 minutes until a thick roux forms, then gradually whisk in milk until smooth and slightly thickened.
Finishing
- Stir the roux into the crockpot; if using, add softened cream cheese and stir until melted and smooth.
- Season generously with salt and pepper to taste, then ladle into bowls and add your favorite toppings.
Notes
For a smoother soup, you can use an immersion blender to partially blend the soup to your desired consistency after removing a portion of the potatoes.