Slow Cooker Potato Soup Recipe

Introduction

This Slow Cooker Potato Soup is a comforting, creamy dish perfect for chilly days. Made with simple ingredients and minimal effort, it delivers rich flavors and a satisfying texture. Let your slow cooker do the work while you relax.

Ingredients

• 2 ½ cups shredded potatoes (such as Simply Potatoes Shredded Hash Browns)
• 29 ounces low-sodium chicken broth
• 1 pinch salt, to taste
• 1 pinch black pepper, to taste
• 1 pinch red pepper flakes, to taste
• 2 cups whole milk
• 1 cup sour cream, plus more for garnish (optional)
• 1 cup shredded cheddar cheese, plus more for garnish (optional)
• ½ cup all-purpose flour (or substitute cornstarch or instant mashed potatoes)
• 2 tablespoons chopped fresh chives (optional)

Instructions

1. Step 1: In a 6-quart slow cooker or larger, combine shredded potatoes, chicken broth, salt, black pepper, and red pepper flakes. Stir well to mix evenly.
2. Step 2: Cover and cook on HIGH for 3 hours or on LOW for 6 hours until potatoes are tender.
3. Step 3: In a medium bowl, whisk together whole milk, sour cream, shredded cheddar cheese, and flour until smooth.
4. Step 4: Remove the lid from the slow cooker and pour the milk mixture into the soup. Stir to combine thoroughly.
5. Step 5: Cover again and cook on HIGH for 30 minutes or on LOW for 1 hour until the soup thickens.
6. Step 6: Remove the lid, stir well, and taste. Adjust seasoning with more salt, pepper, or red pepper flakes if desired.
7. Step 7: Ladle the soup into bowls and garnish with extra shredded cheddar cheese, a dollop of sour cream, and chopped fresh chives if you like. Serve warm.

Tips & Variations

• For a vegetarian version, substitute vegetable broth for chicken broth.
• Use cornstarch instead of flour for a gluten-free thickener; dissolve it first in cold milk before adding.
• Add cooked bacon or ham for extra smoky flavor.
• For a richer soup, swap whole milk for half-and-half or cream.
• Consider stirring in cooked corn or peas in the final cooking stage for added texture and sweetness.

Storage

Store leftover potato soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally to prevent scorching. If the soup thickens too much when cold, add a splash of milk or broth to loosen it before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shredded potatoes for this soup?

Yes, frozen shredded potatoes work well. No need to thaw before adding them to the slow cooker; just increase the cooking time slightly until the potatoes are tender.

How can I make this soup thicker or thinner?

To thicken the soup, add a little more flour or a bit of instant mashed potato flakes dissolved in milk. To thin it, simply stir in extra broth or milk until you reach the desired consistency.

Slow Cooker Potato Soup Recipe

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★★★★★

4.8 from 614 reviews

This comforting Slow Cooker Potato Soup recipe is a creamy, cheesy delight perfect for cozy meals. Made with shredded potatoes, chicken broth, milk, sour cream, and cheddar cheese, it simmers slowly to develop rich flavors with minimal effort. Topped with fresh chives and extra cheese or sour cream, this hearty soup is both easy to prepare and deeply satisfying.

• Author: nova
• Prep Time: 10 minutes
• Cook Time: 3 hours (HIGH) or 6 hours (LOW) plus 30 minutes (HIGH) or 1 hour (LOW)
• Total Time: 3 hours 40 minutes (HIGH) or 7 hours 10 minutes (LOW)
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: American
• Diet: Low Salt

Ingredients

Scale 1x2x3x

Soup Base

• 2 ½ cups shredded potatoes, such as Simply Potatoes Shredded Hash Browns
• 29 ounces low-sodium chicken broth
• 1 pinch salt, to taste
• 1 pinch black pepper, to taste
• 1 pinch red pepper flakes, to taste

Dairy Mixture

• 2 cups whole milk
• 1 cup sour cream, plus more for garnish (optional)
• 1 cup shredded cheddar cheese, plus more for garnish (optional)
• ½ cup all-purpose flour (can substitute with cornstarch or instant mashed potatoes)

Garnish

• 2 tablespoons chopped fresh chives (optional)

Instructions

1. Combine Ingredients in Slow Cooker: In a 6-quart slow cooker or larger, add shredded potatoes, chicken broth, salt, black pepper, and red pepper flakes. Stir well to mix all ingredients evenly.
2. Cook Initial Soup Base: Cover the slow cooker and cook on HIGH for 3 hours or on LOW for 6 hours, allowing the potatoes to soften and flavors to meld.
3. Prepare Milk Mixture: In a medium bowl, whisk together whole milk, sour cream, shredded cheddar cheese, and all-purpose flour until smooth and well combined.
4. Add Dairy Mixture to Soup: Remove the lid from the slow cooker and pour in the milk mixture. Stir thoroughly to incorporate the creamy mixture with the potato base.
5. Cook Until Thickened: Cover again and cook on HIGH for 30 minutes or on LOW for 1 hour, letting the soup thicken and the cheese fully melt.
6. Season and Garnish: Remove the lid, stir well, and taste the soup, adjusting salt and pepper as needed. Ladle the soup into bowls and garnish with additional shredded cheddar cheese, a dollop of sour cream, and freshly chopped chives if desired.

Notes

• You can substitute all-purpose flour with cornstarch or instant mashed potatoes as a thickener.
• For a vegetarian version, use vegetable broth instead of chicken broth and omit the cheese if strict vegetarian dairy is undesired.
• Adjust red pepper flakes according to your preferred spice level.
• This soup pairs well with crusty bread or a fresh green salad for a full meal.
• Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.

Keywords: potato soup, slow cooker, crockpot soup, cheesy potato soup, creamy soup, comfort food, easy dinner