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Crock Pot Potato Soup

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4.9 from 8 reviews

This crock pot potato soup takes about 10 minutes to prep, is loaded with tons of flavor, and the best part is the slow cooker does most of the work for you! Whether you need an easy dinner on a busy weeknight or something cozy for Sunday night dinner, this potato soup is sure to be a family favorite!

Ingredients

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Toppings

  • shredded cheese
  • crispy bacon
  • sliced green onion

Instructions

  1. Add 3 pounds diced potatoes, 32 ounces chicken stock, 1 tablespoon Italian seasoning, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 teaspoon ground sage, 4 tablespoons butter, and 2 bay leaves, along with a few large pinches of salt and pepper to the slow cooker insert.
  2. Stir until well combined. Add a splash of water if needed so that the potatoes are covered by liquid and not sticking out.
  3. Cook on high for 3-4 hours or low for 6-8 hours.
  4. When there are about 30 minutes left of cooking time (or the potatoes are pretty much cooked through) stir 2 tablespoons cornstarch into 1/2 cup cold heavy cream until the cornstarch dissolves. Pour the mixture into the slow cooker.
  5. Cook for another 30 minutes or until the potatoes are fork-tender and the soup has thickened slightly.
  6. Carefully remove insert from the crock pot and let soup cool for about 5 minutes or so. If the soup is too warm when you add the cream cheese and shredded cheese, it will turn curdled and/or grainy.
  7. Stir in 8 oz. shredded cheese and 4 ounces cream cheese until smooth and creamy. Stir in 1 teaspoon balsamic vinegar. Season to taste with Kosher salt and fresh cracked pepper.
  8. Garnish with shredded cheddar, crispy bacon, and sliced green onion.
  9. If you enjoyed this recipe, leave a 5-star rating and review below!

Equipment

Notes

  • Dice the potatoes in uniform-sized pieces about 3/4″-1″ thick. This will ensure that the chunks of potatoes cook evenly.
  • Moderately season this soup with salt and pepper. The ingredient list here is pretty short and sweet, so salt and pepper go a long way in boosting the overall flavors of the soup.
  • All crock pots will cook a little differently depending on the size and brand that you use. I like to put my instant pot on the slow-cook setting for this soup. I find that 2-2 1/2 hours on the high slow cook setting, plus another 30 minutes after the heavy cream and cornstarch slurry are added is the perfect amount of time to create a creamy soup with perfectly fork-tender potatoes.
  • Before adding the heavy cream and cornstarch slurry you want the potatoes to be nearly cooked all the way. If you find that after 2 hours on high or 4 hours on low, the potatoes are still quite hard, add another 30-60 minutes of cooking time and then check again.
  • If the soup looks greasy on top before you stir in the cream cheese and shredded cheese, don’t worry! This is normal. It’s just the butter and once you stir in the cream cheese and shredded sharp cheddar cheese it will completely incorporate with eh other ingredients and give you a super smooth, creamy potato soup.
  • Don’t skip the vinegar! If you are unsure about adding the vinegar, I suggest trying the soup before adding the vinegar and then trying it again after. You’ll be amazed at how much more flavorful the soup is!

Nutrition

Find it online: https://midwestfoodieblog.com/crock-pot-potato-soup/