Slow Cooker Potato Soup
Servings: 6 servings
Calories: 418kcal
My go-to slow cooker potato soup! Creamy, cheesy, and loaded with flavor, it’s the perfect cozy dinner after a long day. You’ll love how easy it is!
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Ingredients
- 4 cups vegetable broth I used homemade or low-sodium
- 2 pounds potatoes Yukon Gold, peeled and diced into small cubes
- 1 yellow onion
- 2 cloves garlic minced
- 3 tablespoons butter
- ⅓ cup all purpose flour
- 1 cup whole milk or half-and-half
- ½ cup heavy cream
- 1 teaspoon smoked paprika
- 1 teaspoon Dijon mustard
- 1 tablespoon white wine vinegar
- 1 cup sharp white cheddar shredded
- ½ cup sour cream
- 1 teaspoon Kosher salt
- ½ teaspoon black pepper
- 1 tablespoon green onions thinly sliced, for topping
Instructions
- Peel and dice 2 lbs of Yukon gold potatoes.
- Thinly slice 1 large leek (or dice a large onion) and mince 2 garlic cloves.
- Melt butter in a skillet over medium heat. Add leeks (or onion) and cook until soft, about 5-6 minutes. Add minced garlic and cook for 1 more minute.
- Sprinkle flour over the leeks/garlic and stir for 1-2 minutes.
- Gradually whisk in whole milk, stirring until thickened.
- Stir in Dijon mustard and smoked paprika.
- Add diced potatoes, the leek-garlic roux mixture, and vegetable broth to the slow cooker.
- Season with Kosher salt and black pepper.
- Cook on low for 6-8 hours or high for 3-4 hours until potatoes are tender.
- Stir in heavy cream, sharp white cheddar cheese, and white wine vinegar.
- Let the soup cook for another 20 minutes on low. Stirring occasionally, especially after adding the cream and cheese, will help ensure a smooth texture.
- Optionally, blend part of the soup with an immersion blender or a regular blender for a smoother texture.
- Stir in crème fraîche or sour cream before serving.
- Ladle into bowls and garnish with toppings.
Notes
- Cook the flour with the onion or leeks for 1-2 minutes before adding milk to remove the raw flour taste and ensure a smooth texture.
- Add shredded cheddar after the soup has cooled slightly to avoid gritty, separated cheese.
- For a thicker soup, blend half with an immersion blender, but leave some potato chunks for texture.
- Dice potatoes into small, uniform cubes for even cooking and perfect potato chunks in every bite.
- Stir regularly after adding cream and cheese to prevent clumping and ensure a smooth finish.
- If freezing, leave out the sour cream and add it fresh when reheating for the best texture.
Nutrition
Calories: 418kcal | Carbohydrates: 40g | Protein: 11g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 72mg | Sodium: 1229mg | Potassium: 810mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1353IU | Vitamin C: 32mg | Calcium: 246mg | Iron: 2mg
