Get the Recipe: Slow Cooker Potato Soup
Slow Cooker Potato Soup that is perfectly creamy, cheesy and easy! This simple soup recipe is packed with sneaky vegetables that you don't even notice!
Ingredients
- 2 pounds Russet or Yukon Gold potatoes, quartered (peeled if desired)
- 2 medium size carrots, quartered
- 3 celery stalks,, quartered
- 4 cloves of garlic, peeled
- 1 small onion, white or yellow chopped
- 2 teaspoons Italian seasoning
- 2 teasponns fresh thyme leaves
- 2 tsp garlic powder
- ½ tsp black pepper
- ½ tsp salt
- 4 cups chicken broth, (32 ounce package)
- 4 ounces cream cheese, softened
- 1 ½ cups shredded cheddar
- ½ cup heavy cream
- ¼ cup sour cream
Toppings
- 8 slices bacon, cooked until crisp
- shredded cheddar, if desired
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Instructions
- Add the potatoes, carrots, celery, onion, garlic, Italian seasoning, fresh thyme leaves, garlic powder, and black pepper to your slow cooker.
- Top with the broth.
- Cover and slow cook for 3-4 hours on high, or until the potatoes are fork tender.
- Blend the soup with an immersion blender until smooth, then whisk in the shredded cheese, heavy cream, cream cheese and sour cream until smooth and the cheese is melted and well combined.
- Serve garnished with bacon and more thyme to taste if desired.
Notes
- Please see post instructions (just above this recipe card for instructions) to thicken the soup if desired.
- If the soup is too thick for your preference simply add 1 cup of chicken stock to thin.
Serving: 1 0.5 cups, Calories: 340kcal, Carbohydrates: 31g, Protein: 13.7g, Fat: 23g, Cholesterol: 96mg, Sodium: 1100mg, Fiber: 2.5g, Sugar: 4.8g
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