This hearty potato soup is a simple set-it-and-forget-it meal that delivers a rich and creamy texture. It is an ideal comfort food for cold weather and requires minimal active preparation.
List of ingredients
- 2 stalks celery – diced for aromatic base.
- 2 carrots – peeled and diced.
- 1 yellow onion – diced.
- 3 cloves garlic – minced.
- 3 lbs Yukon gold potatoes – peeled and chopped into 1/2 to 3/4 inch chunks.
- 1 tsp Italian seasoning – for herbal depth.
- 1 1/4 tsp salt – to enhance flavors.
- 1/2 tsp freshly cracked black pepper – for a mild spicy kick.
- 3 cups chicken broth – use a high-quality or concentrated broth for better taste.
- 2 Tbsp all-purpose flour – used for the thickening slurry.
- 2 Tbsp water – used to mix with flour.
- 1/2 cup heavy cream – adds richness.
- 1/2 cup sour cream – provides a slight tang and creaminess.
- 1 cup shredded cheddar cheese – divided for stirring in and garnishing.
- 3 green onions – sliced and divided for garnish.
step-by-step instructions
- Prepare the vegetables: Wash and dice the celery stalks, peel and dice the carrots, dice the onion, and mince the garlic. Wash, peel, and chop the potatoes into 1/2 to 3/4 inch chunks.
- Combine base ingredients: Add the potatoes, carrots, celery, onion, and garlic to a 5 or 6 quart slow cooker. Add the Italian seasoning, salt, and freshly cracked black pepper.
- Add liquid and cook: Pour the chicken broth over the vegetables and spices. Stir all ingredients together to ensure even distribution, place the lid on, and cook on high for 3 hours.
- Prepare the thickening agent: While the soup is cooking, make a flour slurry by whisking flour and water together in a small bowl until completely smooth and lump-free.
- Incorporate cream: Once the potatoes are tender and easily pierced with a fork, stir in the flour slurry, heavy cream, and sour cream. Replace the lid and continue cooking on high for 10 minutes.
- Prep garnishes: While the soup thickens during the final 10 minutes, shred the cheddar cheese and slice the green onions.
- Mash and finish: Remove the lid and use a potato masher to crush some of the potato chunks into smaller pieces. Stir in 1/2 cup of shredded cheese and half of the sliced green onions until the cheese is melted.
- Final seasoning: Taste the soup and add more salt or black pepper if needed. Serve hot, garnished with the remaining cheese and green onions.
Potato Selection and Preparation
Using Yukon Gold Potatoes for Texture
Yukon Gold potatoes are ideal for this recipe because they have a naturally buttery flavor and a creamy consistency. They hold their shape better than Russets but break down enough to thicken the broth naturally. This creates a velvety mouthfeel without needing excessive amounts of flour.
Adjusting the Dice Size
Cutting potatoes into consistent 1/2 to 3/4 inch chunks ensures that they cook evenly. If the pieces are too large, they may remain hard after three hours. Conversely, pieces that are too small may dissolve completely into the soup.
Peeling vs Skin-On
Peeling the potatoes results in a smoother, more traditional cream soup. If you prefer a more rustic texture and additional fiber, you can leave the skins on. Ensure the potatoes are scrubbed thoroughly before chopping if you choose to keep the skins.
Broth and Flavor Enhancements
Choosing the Right Chicken Broth
Since the broth is the primary liquid, its quality significantly impacts the final taste. Using a concentrated base or a low-sodium stock allows you to control the salt levels more effectively. High-quality broths provide a deeper savory profile that complements the potatoes.
Using Vegetable Broth for Variety
You can easily substitute chicken broth with vegetable broth for a meat-free alternative. To maintain the same depth of flavor, ensure the vegetable broth is well-seasoned. Adding a pinch of nutritional yeast can mimic the savory notes of chicken broth.
Balancing the Salt and Pepper
Always add salt in increments and taste the soup after the dairy has been incorporated. Dairy products like sour cream and cheddar cheese contain salt, which can change the overall seasoning. Adjust the black pepper at the end to keep the flavor fresh.
Thickening and Creaming Techniques
Making a Smooth Flour Slurry
Mixing flour directly into hot soup can create stubborn lumps that are difficult to remove. By whisking flour with cold water first, you create a smooth slurry that integrates seamlessly. This ensures a consistent thickness throughout the entire pot.
Preventing Dairy Curdling
Adding heavy cream and sour cream at the very end of the cooking process prevents the dairy from breaking or curdling. High heat over long periods can cause the fats in cream to separate. Cooking them for only 10 minutes provides the desired thickness without risking the texture.
Achieving the Right Consistency
The potato masher is a key tool for achieving a thick consistency without needing extra thickeners. Mashing a portion of the potatoes releases natural starches directly into the liquid. For a completely smooth soup, you can use an immersion blender, though some chunks provide a better hearty feel.
Customizing Toppings and Sides
Best Cheese Varieties for Melting
Sharp cheddar is recommended for its bold flavor, which cuts through the richness of the cream. For a milder taste, you can use Monterey Jack or a mild colby. Grating the cheese from a block rather than using pre-shredded bags often results in a smoother melt.
Fresh Herb Garnishes
Sliced green onions provide a sharp contrast to the creamy base. Chives offer a similar but more subtle onion flavor, while fresh parsley can add a bright, herbaceous note. These fresh additions prevent the soup from tasting too heavy.
Complementary Side Dish Pairings
This soup pairs excellently with a crisp Caesar salad or a simple garden salad to provide a refreshing contrast. A gourmet grilled cheese sandwich, perhaps with spinach and feta, adds a satisfying crunch. Crusty sourdough bread is also an ideal choice for dipping.
Storage and Food Safety
Safe Refrigeration Practices
Transfer leftover soup into airtight containers and place them in the refrigerator immediately after cooling. The soup will stay fresh for up to five days. Keep the containers sealed to prevent the soup from absorbing other odors in the fridge.
Optimal Reheating Methods
Reheat the soup slowly on a stovetop over low to medium heat. Stir frequently to ensure the dairy and starches reintegrate and the soup doesn’t burn on the bottom. If using a microwave, heat in short intervals and stir in between.
Reasons to Avoid Freezing
Freezing is not recommended for this specific recipe because of the high dairy and flour content. Upon thawing, the heavy cream and sour cream tend to separate, leading to a grainy texture. The flour-based thickener can also break down, making the soup watery.
Troubleshooting Common Issues
What to Do if the Soup is Too Thin
If the soup is not thick enough after mashing, you can simmer it for another 15-20 minutes without the lid. This allows more liquid to evaporate, concentrating the flavors and thickening the base. Alternatively, mash a few more potato chunks to release more starch.
Handling a Soup That is Too Thick
If the soup becomes too dense, stir in a small amount of additional chicken broth or water. Add the liquid a quarter-cup at a time until the desired consistency is reached. Stir gently to avoid over-processing the vegetables.
Correcting an Overly Salty Taste
If the soup tastes too salty, adding a splash more heavy cream or a dollop of sour cream can help neutralize the salt. A small amount of unsalted potato water can also dilute the saltiness. Avoid adding more salt until the very final tasting step.
Frequently Asked Questions
Can I use a different type of potato?
Yes, Russet potatoes can be used, but they are starchier and more likely to break down. This will result in a thicker, slightly grainier soup compared to the smooth texture of Yukon Golds.
Can I cook this on the low setting?
Yes, if you prefer the low setting, you can cook the soup for approximately 6 to 8 hours. The final steps of adding the slurry and dairy remain the same, requiring a short burst of high heat to thicken.
How can I make this recipe vegan?
Replace the chicken broth with vegetable broth and use coconut cream or cashew cream instead of heavy cream and sour cream. Use a plant-based cheddar alternative and ensure the flour is processed without animal products.
What is the best way to store the green onions?
Store sliced green onions in a small airtight container with a damp paper towel to keep them crisp. Use them fresh as a garnish right before serving to maintain their color and pungent flavor.
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Creamy Slow Cooker Potato Soup
- Total Time: 3 hours 30 minutes
- Yield: 6 servings
- Diet: General
Description
This creamy Slow Cooker Potato Soup is rich, comforting and hearty, plus the slow cooker does all the heavy lifting for you!
Ingredients
- 2 stalks celery
- 2 carrots
- 1 yellow onion
- 3 cloves garlic
- 3 lbs Yukon gold potatoes
- 1 tsp Italian seasoning
- 1 1/4 tsp salt
- 1/2 tsp freshly cracked black pepper
- 3 cups chicken broth
- 2 Tbsp all-purpose flour
- 2 Tbsp water
- 1/2 cup heavy cream
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 3 green onions
Instructions
- Prep: Wash and dice the celery stalks, peel and dice the carrots, dice the onion, and mince the garlic. Wash, peel, and chop the potatoes into ½ – ¾ inch chunks.
- Combine: Add the potatoes, carrots, celery, onion, and the garlic to a 5 or 6 quart slow cooker or crock pot. Then add the Italian seasoning, salt, and freshly cracked black pepper to the slow cooker.
- Cook: Pour the chicken broth over the vegetables and spices in the slow cooker. Stir all the ingredients together so that everything is evenly distributed. Place the lid on the slow cooker and cook on high for 3 hours.
- Slurry: Once the potatoes are almost finished cooking, make a quick flour slurry by adding the flour and water to a small bowl and whisking together until smooth and there are no lumps.
- Thicken: After the potato soup has cooked for 3 hours, check to make sure the potatoes are tender and can be easily pierced with a fork. Now add the slurry, heavy cream, and sour cream to the slow cooker. Stir well to combine, replace the lid, and continue to cook on high for an additional 10 minutes.
- Prepare Toppings: During the last 10 minutes of cooking, while the slurry and heavy cream are thickening the soup, shred the cheddar cheese and slice the green onions.
- Finish: Remove the slow cooker lid then use a potato masher to mash the potato chunks into smaller pieces. Add ½ cup of the shredded cheese and half of the sliced green onions. Stir until the cheese has melted into the soup.
- Serve: Taste the soup and adjust the salt or black pepper to your liking. Use the remaining shredded cheese and green onions to garnish individual bowls. Serve hot and enjoy!
Notes
Use a very flavorful chicken broth as much of the soup flavor comes from it. Store leftovers in an airtight container in the refrigerator for up to five days. Freezing is not recommended as dairy and flour thickeners tend to separate.
- Prep Time: 20 minutes
- Cook Time: 3 hours 10 minutes
- Category: Dinner, Lunch
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 394 kcal
- Sugar: 8 g
- Sodium: 1086 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 6 g
- Protein: 12 g
- Cholesterol: 70 mg