Go Back
–+ servings

Slow Cooker Creamy Potato Soup

Anne
Print Recipe
Prep Time 10 mins
Cook Time 8 hrs
Servings 6 people

Equipment

  • 1 6-7 Quart Saucepan
  • 1 Immersion Blender Regular Blender, Potato Masher with Hand Mixer also can work.

Ingredients
  

  • 3 Pounds Potatoes Washed, Peeled if necessary, Diced or sliced
  • 1 Yellow Onion, chopped
  • 1 tbsp Minced Garlic
  • 2 tsp Seasoned Salt
  • 1 Bay Leaf
  • 1 tsp Ground Rosemary
  • 1/2 tsp Better than Bouillon, Chicken
  • 1/2 tsp Ground Pepper
  • 1/2 tsp Ground Thyme
  • 4 Cups Chicken or Veggie Broth
  • 1 Cup Heavy Cream
  • 1/2 Cup Sour Cream
  • 1/4th Cup Parmesan, shredded
  • 1 Cup Canned or frozen corn
  • Sprinkle Chicken Pollo
  • Extra Cheese for Garnishment
  • Can be served in bread bowls or regular

Instructions
 

  • Prep the Potatoes and Onions (and garlic)
  • At the bottom of the Slow Cooker place the diced or sliced potatoes, chopped onions, minced garlic, seasonings, bouillon, bay leaf and then pour the broth over, and stir around.
  • Cook on high for 4 hours or low for 6-8 hours.
  • Remove the bay leaf. Use your immersion blender to blend, chop up the cooked potatoes in the chicken broth. Once it's fairly mixed pour in the Heavy Cream, Sour Cream, and Parmesan Cheese
  • Use the Immersion blender to blend in the Heavy cream and Sour cream and cheese.
  • Put the soup back in the slow cooker if you removed it, add the corn to warm up, sprinkle a small amount of Chicken Pollo over the top.
  • Serve with extra cheese, bacon , and anything else that sounds good!
Tried this recipe?Let us know how it was!