Description
Enjoy a warm bowl of Crockpot Potato Soup, featuring creamy potatoes, savory broth, and simple ingredients, perfect for chilly nights or family gatherings.
Ingredients
Scale
- 5 large russet potatoes
- 1 medium onion
- 3 garlic cloves
- 4 cups chicken broth
- 2 cans (10.5 oz each) cream of chicken soup
- ½ teaspoon dried thyme
- Salt and pepper
- Sliced green onions
- Shredded cheese
- Sour cream
- Chopped bacon
Instructions
- Peel and dice the russet potatoes into one-inch cubes. Chop the onion and mince the garlic.
- Combine diced potatoes, chopped onion, and minced garlic in the slow cooker. Mix chicken broth and cream of chicken soup, pour over veggies, and season with thyme, salt, and pepper. Stir to combine.
- Cover and cook on low for 6–8 hours or high for 3–4 hours until potatoes are tender.
- Stir the soup and blend partially for creaminess, or leave it chunky as desired.
- Serve hot, garnished with cheese, sour cream, bacon, and green onions.
Notes
For a vegetarian option, substitute chicken broth and cream of chicken soup with plant-based alternatives.
Feel free to add additional spices for more flavor, such as smoked paprika or hot sauce.
Store leftovers in an airtight container for up to 4 days, or freeze for up to 3 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 2g
- Sodium: 675mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 37mg