From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/12
Crockpot Potato Soup
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Instructions
1
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In a crockpot, combine onion, potatoes, garlic, and broth. Cook on higher for 3-4 hours or low for about 6 hours.
2
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About 20 minutes before you’re ready to serve the soup, make your flour mixture. Melt butter in a medium saucepan. Once melted, whisk in the flour and cook for an additional minute, stirring frequently.
3
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Stir in the milk and bring to a simmer. Cook for an additional couple of minutes until the sauce has thickened considerably.
4
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Pour the sauce, shredded cheese, sour cream, and salt and pepper into the slow cooker and stir to combine.
5
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Using an immersion blender (or regular blender if needed), puree about ⅓ of the soup (or more if desired).
6
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Top with your favorite potato fixings and ENJOY!
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Tips & Tricks (5)
- Cut Potatoes Uniformly 🥔Dice all potatoes to the same size (about ¾-inch cubes) so they cook evenly and finish at the same time, preventing mushy or undercooked pieces.
- Make a Proper Roux Base 🧈Whisk flour and butter together into a smooth paste before adding to the soup—this creates a silky, lump-free thickening agent that integrates perfectly with the broth.
- Toast Your Garlic and Onions 🧅Sauté minced garlic and diced onions in butter for 2-3 minutes before adding to the crockpot to deepen their flavor and create a more complex, savory base.
- Add Cheese at the End ⏰Stir in cheddar cheese and sour cream only in the last 15-20 minutes of cooking to prevent curdling and maintain their creamy, smooth texture.
- Reserve Potato Starch for Creaminess 💧Keep some diced potatoes slightly larger so they break down naturally during cooking, releasing their starch to thicken the soup without extra flour or cream.
Recipe Facts
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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