Name: Slow Cooker Potato Soup
Prep time: 20 min
Cook time: 190 min
Total time: 210 min
Ingredients: 2 stalks celery, (washed and diced); 2 carrots, (peeled and diced); 1 yellow onion, (diced); 3 cloves garlic, (minced); 3 pounds Yukon gold potatoes, (washed, peeled, and cut into ½-¾ inch chunks); 1 teaspoon Italian seasoning; 1 ¼ teaspoons salt; ½ teaspoon freshly cracked black pepper; 3 cups chicken broth; 2 tablespoons all-purpose flour; 2 tablespoons water; ½ cup heavy cream; ½ cup sour cream; 1 cup shredded cheddar cheese, (divided); 3 green onions, (sliced and divided)

Directions

Add celery, carrots, onion, garlic, and potatoes to a 5 or 6 quart slow cooker or crock pot.
Add Italian seasoning, salt, and freshly cracked black pepper.
Add chicken broth to slow cooker, stirring until everything is evenly distributed.
Place lid on slow cooker and cook on high for 3 hours, or until potatoes are tender and can be easily pierced with a fork.
While potatoes are cooking, whisk flour and water in a small bowl until smooth.
After potatoes are finished cooking, add the flour and water mixture, heavy cream, and sour cream to slow cooker. Stir until well combined.
Replace lid to slow cooker and continue cooking for 10 minutes.
Remove lid and use potato masher to mash potato chunks into smaller pieces.
Add ½ cup of shredded cheddar cheese and half of the sliced green onions to slow cooker. Stir until cheese has melted into the soup.
Use salt and pepper to season to your liking and remaining shredded cheese and green onions as garnish.

Slow Cooker Potato Soup

Equipment

Ingredients

Directions

Nutrition per serving