CROCKPOT POTATO SOUP

Crockpot Potato Soup is rich, creamy, cheesy and perfect for a chilly day. Delicious slow cooker potato soup recipe that is simple to make!

BY NELLIE From butterwithasideofbread.com

It’s no secret that we love soup. I would eat soup every single day in the fall and winter if my family would let me! There are many soup recipes that my picky kids don’t love, but this potato soup recipe is one that every single one of my kids will happily eat.

Crockpot Potato Soup is made with Russet potatoes, cheddar cheese, chicken broth, cream and cream cheese. The soup is flavored perfectly with onion, bacon, salt and pepper. All of the ingredients are just placed in the crockpot and a few hours later, the soup is ready to eat!

WHAT TO SERVE WITH POTATO SOUP?

You can serve potato soup as a side dish or appetizer or even as a main dish. If you serve it as a side, it pairs well with any type of meat, like our Slow Cooker Pork Roast or Cheesy Baked Chicken Breasts. Sometimes I just throw some rotisserie chicken into the soup, add a Lemon Caesar Salad and some 30-Minute Dinner Rolls and call it a meal!

INGREDIENTS IN CROCKPOT POTATO SOUP

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Potatoes – Russet potatoes work the best, but you can use Yukon gold or even red potatoes. I’ve used all kinds of potatoes and they all work well. You will need about 5 medium-large Russet potatoes. Make sure to peel them before chopping them into 1/2 inch pieces.

Cheese – The recipe calls for 3 cups of shredded sharp cheddar. You can use mild cheddar, Swiss, Gruyere, or any other type of cheese or combination of cheeses that you’d like.

Chicken broth – Chicken broth adds some liquid and a lot of flavor to the soup.

Heavy cream – You will need a cup of heavy cream in the soup. You can swap this out with half and half or regular milk, but the soup will be less rich.

Onion – Just a half cup of diced yellow onion adds a lot of flavor to the soup. I always keep bags of chopped onions in my freezer and they work perfectly in recipes like this one.

Cream cheese – You will need 4 ounces of cream cheese. This is half of a brick of cream cheese. It’s easier to add to the soup if you cut it into small pieces before stirring into the soup. As the soup cooks, the cream cheese will melt.

Garlic – You will need 1 tbsp of minced garlic for the soup. You can save time by using minced garlic from a jar or you can freshly mince 2-3 cloves of garlic.

Salt and pepper – A teaspoon of salt and a teaspoon of pepper add the perfect seasoning to the soup.

WHAT TYPE OF CHEESE TO USE IN POTATO CHEESE SOUP?

This recipe calls for sharp cheddar and cream cheese. You can swap out the cheddar for a mixture of cheddar and swiss or Gruyere if you’d like. You can use any type of cream cheese – regular, low-fat or non-fat varieties all work well.

CAN YOU SWAP OUT THE HEAVY CREAM IN POTATO SOUP?

The heavy cream adds the most delicious creaminess and richness to the soup, but if you’d like to swap it out with something lighter to save a few calories, you absolutely can. Half and half works well, but you can even use regular milk (whole, 2% or even skim!) but the soup will be a little bit runnier and not quite as rich.

Nutrition Facts

Calories 252.7
Total Fat 7.9 g
Cholesterol 41.0 mg
Sodium 1,078.4 mg
Potassium 799.5 mg
Total Carbohydrate 33.3 g
Dietary Fiber 3.8 g
Sugars 2.1 g
Protein 12.5 g