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–+ servings
Slow Cooker Potato Soup

Heavenly Slow Cooker Potato Soup for Cozy Comfort Nights

This Slow Cooker Potato Soup is a warm, creamy dish perfect for chilly nights and easy weeknight meals.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 4 cups Shredded Potatoes Shredded hash browns work best.
  • 4 cups Low-Sodium Chicken Broth Can swap with vegetable broth for a vegetarian option.
  • 1 teaspoon Salt Add to taste.
  • 1 teaspoon Black Pepper Add to taste.
  • 1 teaspoon Red Pepper Flakes Adjust based on spice preference.
For Creaminess
  • 1 cup Whole Milk Consider using half-and-half or a non-dairy alternative for a lighter option.
  • 1 cup Sour Cream Great for a garnish as well.
  • 1 cup Shredded Cheddar Cheese Opt for freshly shredded for best melting quality.
  • 1/4 cup All-Purpose Flour Gluten-free options include cornstarch or instant mashed potatoes.
For Garnishing
  • 1 tablespoon Chopped Fresh Chives A delightful finishing touch!

Equipment

  • Slow Cooker

Method
 

Step-by-Step Instructions
  1. In a 6-quart slow cooker, combine shredded potatoes, low-sodium chicken broth, salt, black pepper, and red pepper flakes. Stir well.
  2. Cover and cook on HIGH for 3 hours or LOW for 6 hours until the potatoes are tender.
  3. In a medium mixing bowl, whisk together the whole milk, sour cream, shredded cheddar cheese, and all-purpose flour until smooth.
  4. After the initial cooking, pour the dairy mixture into the soup, stirring gently. Cover and cook on HIGH for an additional 30 minutes or LOW for 1 hour.
  5. Taste for seasoning and adjust salt and black pepper if needed. Stir before serving.
  6. Ladle into bowls and garnish with extra cheddar cheese, sour cream, and chopped chives if desired.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 38gProtein: 10gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 35mgSodium: 600mgPotassium: 700mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

For best results, use freshly shredded cheddar cheese and avoid boiling the soup after adding the milk mixture. Adjust seasonings before serving.

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