Name: Crockpot potato soup
Ingredients: 3 pounds Yukon Gold potatoes, diced into ¾–1-inch cubes; 32 ounces (4 cups) chicken stock or broth; 2 tablespoons Italian seasoning; 2 teaspoons garlic powder; 2 teaspoons onion powder; 2 teaspoons ground sage; 4 tablespoons butter, diced; 2 bay leaves; 2 tablespoons cornstarch; ½ cup cold heavy cream; 8 ounces sharp cheddar cheese, shredded; 4 ounces cream cheese; 1½ teaspoons balsamic vinegar; Kosher salt, to taste; Freshly cracked black pepper, to taste; Shredded cheese, for topping; Smoked chicken, for topping; Sliced green onions, for topping; Fresh parsley, for topping

Description

This Crock Pot Potato Soup is a creamy, comforting meal packed with tender Yukon Gold potatoes, sharp cheddar cheese, cream cheese, and savory seasonings. It is easy to prepare in the slow cooker and makes a delicious, hearty dinner with minimal effort.

Ingredients

3 pounds Yukon Gold potatoes, diced into ¾–1-inch cubes
32 ounces (4 cups) chicken stock or broth
2 tablespoons Italian seasoning
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons ground sage
4 tablespoons butter, diced
2 bay leaves
2 tablespoons cornstarch
½ cup cold heavy cream
8 ounces sharp cheddar cheese, shredded
4 ounces cream cheese
1½ teaspoons balsamic vinegar
Kosher salt, to taste
Freshly cracked black pepper, to taste
Shredded cheese, for topping
Smoked chicken, for topping
Sliced green onions, for topping
Fresh parsley, for topping

Instructions

Peel the potatoes and cut them into ¾–1-inch cubes.
Shred the cheddar cheese and cut the butter into small pieces.
Add the potatoes, chicken broth, Italian seasoning, garlic powder, onion powder, sage, butter, and bay leaves to the slow cooker.
Stir everything together until well combined.
Cover and cook for 6–8 hours on LOW or 3–4 hours on HIGH, until the potatoes are fork-tender.
Whisk the cornstarch into the cold heavy cream until completely smooth.
Stir the cream mixture into the soup and continue cooking for about 30 minutes, until the soup thickens.
Remove the bay leaves.
Add the shredded cheddar, cream cheese, and balsamic vinegar.
Stir until the cheeses are completely melted and the soup is smooth and creamy.
Season with salt and black pepper to taste.
Ladle the soup into bowls and garnish with shredded cheese, smoked chicken, green onions, or fresh parsley.

Notes

Serve the soup hot with crusty bread, dinner rolls, or a simple green salad.
Add shredded cheddar, green onions, parsley, or crispy toppings just before serving.
Store cooled leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop or in the microwave, stirring occasionally.
If the soup becomes too thick after refrigeration, add a splash of chicken broth or milk while reheating.
For best texture, avoid boiling the soup when reheating because the dairy can separate.
Freeze before adding the cream and cheese if possible for the best texture. Thaw overnight in the refrigerator, reheat, and then add the dairy ingredients.