Lazy Slow Cooker Potato Soup Recipe
A creamy, cheesy and decadent crockpot potato soup that will be requested over and over. This easy recipe is warm, rich, filling and wholly satisfying!
Servings: 10
Calories: 197kcal
Equipment
- 4 pt or larger slow cooker
Ingredients
- 1 lbs frozen hash brown potatoes I prefer the potatoes cut into cubes, but shredded will work as well
- 2 cups mirepoix or one large carrot, one large celery stalk and one small onion, diced
- 1 tablespoon minced garlic
- ½ teaspoon dried rosemary
- ½ teaspoon dried sage
- ¼ teaspoon fresh ground pepper
- ½ teaspoon salt
- 4 cups onion broth or prepared onion soup base
- 2 cups shredded cheddar cheese
- 1 cup half and half
- ⅓ cup sour cream
- chopped green onion (optional)
- chopped bacon or imitation bacon bits if you want to keep recipe vegetarian (optional)
Instructions
- Place slow cooker liner into slow cooker, if using.
- place potatoes, vegetables, garlic, rosemary, sage, salt and pepper into slow cooker
- add onion broth, cover and cook on low for 5 hours or so
- when potatoes and veggies are soft (after about 5 hours or so), carefully use an immersion blender to combine all ingredients. The longer you use it, the smoother the final soup will be.
- 30-45 minutes before serving, mix about 1 cup of half and half with a few tablespoons of hot soup in a separate bowl to temper the half and half. set aside.
- add shredded cheddar into slow cook and stir as it melts to fully combine
- Add sour cream and tempered half and half mixture into slow cooker, stir to combine and cover.
- keep on low for another hour or so and then set to warm until ready to serve.
- Enjoy!
Notes
nutrition facts do no include optional items
Nutrition
Calories: 197kcal | Carbohydrates: 15g | Protein: 7g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 36mg | Sodium: 691mg | Potassium: 195mg | Fiber: 2g | Sugar: 4g | Vitamin A: 574IU | Vitamin C: 6mg | Calcium: 202mg | Iron: 1mg