Creamy Crock Pot Potato Soup
This Creamy Crock Pot Potato Soup is the ultimate comfort food, perfect for chilly evenings. It's incredibly easy to make with minimal effort, resulting in a rich, velvety, and flavorful soup that the whole family will love. Simply combine the ingredients in your crock-pot and let it simmer to perfection.
Equipment
- Crock-Pot (slow cooker)
- Knife
- Cutting board
- Measuring cups
- Measuring spoons
- Small saucepan
- Whisk
- immersion blender (or regular blender)
- Ladle
- Bowls
Ingredients
- 5 lbs Yukon Gold or Russet potatoes, peeled and cubed
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 6 cups chicken broth low sodium preferred
- 1 cup heavy cream
- ½ cup sour cream
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- Salt to taste
- Black pepper to taste
- Optional Toppings: Shredded cheddar cheese, crumbled bacon, green onions, sour cream
Instructions
- Peel and cube the potatoes into roughly 1-inch pieces. Chop the onion and celery. Mince the garlic.
- Add the cubed potatoes, chopped onion, chopped celery, minced garlic, and chicken broth to your crock-pot.
- Season with salt and pepper to taste.
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the potatoes are very tender and easily pierced with a fork.
- In a small saucepan, melt the butter over medium heat. Whisk in the flour until smooth and cook for 1-2 minutes, creating a roux.
- Gradually whisk in about 1 cup of the hot broth from the crock-pot into the roux until the mixture is smooth and there are no lumps.
- Pour the roux mixture back into the crock-pot.
- Using an immersion blender, carefully blend the soup until it reaches your desired consistency. Alternatively, carefully transfer batches of the soup to a regular blender, making sure to vent the lid. Or, mash with a potato masher for a chunkier soup.
- Stir in the heavy cream and sour cream.
- Heat through, but do not boil.
- Taste the soup and adjust seasonings as needed.
- Ladle into bowls and garnish with your favorite toppings, such as shredded cheddar cheese, crumbled bacon, green onions, and a dollop of sour cream.
Notes
For a thicker soup, use Russet potatoes. Yukon Gold potatoes will result in a creamier texture. The roux is essential for a creamy texture. Don't skip this step! To store leftovers, place in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or saucepan, adding broth if needed. Variations: add cayenne pepper for heat, stir in cheddar cheese, or add diced carrots or bell peppers.