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Slow Cooker Potato Soup
Wholesome slow cooker potato soup with a creamy texture; perfect for cold days. Pair with crusty bread or salad for a comforting meal.
Course
Soup
Cuisine
American
Keyword
heavy cream, Potatoes
Prep Time
15
minutes
minutes
Cook Time
8
hours
hours
Total Time
8
hours
hours
15
minutes
minutes
Servings
8
Calories
862
kcal
Author
Corrie
Ingredients
5-6
large potatoes
peeled and diced
1
onion
chopped
4
cups
chicken or vegetable broth
1
cup
heavy cream
2-3
garlic cloves
minced
Instructions
Place the potatoes, onion, and garlic in the slow cooker.
Pour the broth over the ingredients.
Cover and cook on low for 6-8 hours or until the potatoes are tender.
Stir in the heavy cream during the last 30 minutes of cooking.
Season with salt and pepper to taste, and serve hot.
Notes
To avoid overcooking, always check the potatoes after a few hours. They should be tender but not mushy.
For a thicker soup, mash some of the potatoes directly in the slow cooker.
Consider adding cooked bacon bits for added flavor.
Fresh herbs like chives or parsley can elevate the taste.
Cool leftovers quickly and store in the fridge. This soup can be refrigerated for up to 3 days.
Nutrition
Calories:
862
kcal
|
Carbohydrates:
19
g
|
Protein:
8
g
|
Fat:
86
g
|
Saturated Fat:
55
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
22
g
|
Cholesterol:
269
mg
|
Sodium:
70
mg
|
Potassium:
411
mg
|
Fiber:
2
g
|
Sugar:
12
g
|
Vitamin A:
3501
IU
|
Vitamin C:
11
mg
|
Calcium:
193
mg
|
Iron:
1
mg