Description
This Crockpot Potato Soup combines creamy potatoes, rich broth, and savory toppings for a comforting, easy meal perfect for any occasion.
Ingredients
Scale
- 5 large russet potatoes (peeled and cut into cubes)
- 1 medium onion (chopped)
- 3 garlic cloves (minced)
- 4 cups chicken broth
- 2 10.5 oz cans cream of chicken soup
- ½ teaspoon dried thyme
- Salt and pepper (to taste)
- Sliced green onions
- Shredded cheese
- Sour cream
- Chopped bacon (cooked)
Instructions
- Cube the russet potatoes and place them in the slow cooker with chopped onions and minced garlic.
- Add chicken broth and cream of chicken soup, then sprinkle in dried thyme and season with salt and pepper.
- Cover the slow cooker and cook on low for 6–8 hours or high for 3–4 hours until potatoes are tender.
- Stir the soup before serving, and add toppings like cheese, sour cream, green onions, and bacon.
Notes
For even cooking, cube potatoes into uniform sizes.
To adjust thickness, mash some potatoes after cooking for a creamier texture.
Leftovers should be stored in an airtight container and can be reheated on the stove.
Nutrition
- Serving Size: 1 cup
- Calories: 360
- Sugar: 2g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 40mg