Go Back
–+ servings

Crock-Pot Potato Soup

Lori MauerLori Mauer
Start your Crock-Pot Potato Soup in the morning and come home to a hearty and tasty dinner in the evening.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 7 hours 15 minutes
Total Time 7 hours 30 minutes
Course Soup
Cuisine American
Servings 8 servings
Calories 201 kcal

Ingredients
  

  • 3 pounds Yukon Gold potatoes diced
  • 5 cups chicken broth
  • 1 cup onion diced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons butter
  • 1 1/2 cups whole milk
  • Optional: Shredded cheese, chopped green onions, cooked bacon crumbles

Instructions
 

  • Add diced potatoes, chicken broth, diced onion, salt, and pepper into the Crock-Pot. Add the butter on top.
  • Cover the Crock-Pot and set it on low for 7 hours or until the potatoes are tender and can be mashed easily with a fork.
  • Stir in the whole milk and continue to cook for an additional 15 minutes. Mash some of the potatoes in the Crock-Pot for a thicker consistency.
  • Serve hot. Optionally, garnish with shredded cheese, chopped green onions, and bacon crumbles.

Nutrition

Calories: 201kcalCarbohydrates: 34gProtein: 6gFat: 5gSaturated Fat: 3gSodium: 887mgFiber: 4g
Keyword Crockpot Potato Soup
Tried this recipe?Let us know how it was!