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Crock-Pot Potato Soup in white bowls, topped with shredded cheese, green onions, and bacon.

Crock-Pot Potato Soup

Lori MauerLori Mauer
Cozy up to this Crock-Pot Potato Soup recipe! Tender Yukon Gold potatoes slow-cooked in a creamy, savory broth for a hearty, comforting dinner.
5 from 1 vote
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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.
    Crock-Pot Potato Soup with diced potatoes, onions, and butter.
  • 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.
    Crock-Pot Potato Soup ingredients: potatoes, onions, and butter.
  • 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.
    Pouring whole milk into the Crock-Pot Potato Soup with diced potatoes.
  • Serve hot. Optionally, garnish with shredded cheese, chopped green onions, and bacon crumbles.
    Crock-Pot Potato Soup topped with shredded cheese, green onions, and bacon.

Nutrition

Calories: 201kcalCarbohydrates: 34gProtein: 6gFat: 5gSaturated Fat: 3gSodium: 887mgFiber: 4g
Keyword Crockpot Potato Soup
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