Crockpot Potato Soup
I’ve discovered that Crockpot Potato Soup is effortless to prepare, using simple ingredients like potatoes, broth, and spices to create a delightfully creamy.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
- Category: Soup
- Method: Crockpot/Slow Cooker
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 tablespoons of unsalted butter
- 1 small yellow onion, diced
- 3 large carrots, scrubbed and diced
- 2 pounds of Yukon Gold potatoes, peeled and cut into 1/2-inch chunks
- 1 teaspoon of Italian seasoning
- 1 teaspoon of kosher salt, plus more to taste
- 1/4 teaspoon of cayenne pepper
- 3 to 4 cups of reduced-sodium chicken broth (or use vegetable broth for a vegetarian option)
- 1 can (12 ounces) of 2% evaporated milk
- 3 tablespoons of cornstarch
- 1 cup of shredded sharp cheddar cheese, plus more for serving
- 1 cup of nonfat plain Greek yogurt, plus more for serving
- Optional toppings: cooked crumbled bacon, chopped fresh chives
Instructions
- Wash and peel 2 pounds of potatoes; dice into uniform cubes.
- Add diced potatoes, 4 cups chicken stock, 1 teaspoon each of Italian seasoning, garlic powder, and onion powder to the crockpot; stir gently.
- Add a bay leaf, 1 tablespoon butter, salt, and pepper.
- Cook on low for 5-6 hours.
- Mash some potatoes for thickness.
- Stir in 1 cup of cream before serving.
- Garnish with shredded cheese and chives; serve hot.
Find it online: https://www.kitchenmomy.com/crockpot-potato-soup/