Description
This Crockpot Cheesy Potato Soup is a comforting, creamy, and hearty dish perfect for cozy nights. Combining tender Yukon gold potatoes, savory onions, garlic, and celery with rich cheddar cheese and a touch of sour cream, this slow-cooked soup delivers rich flavors and a smooth texture. It’s easy to prepare with minimal effort, ideal for busy days when you want a delicious homemade meal waiting for you.
Ingredients
Scale
Main Ingredients
- 2 pounds Yukon gold potatoes (peeled and diced)
- 1 medium sweet onion (chopped)
- 4 cloves garlic (minced)
- 2 stalks celery (diced)
- 4 tablespoons unsalted butter
- 1 tablespoon fresh parsley (chopped)
- 1 teaspoon mustard powder
- 1 teaspoon dried or fresh thyme (optional)
- 4 cups chicken broth (or vegetable broth for vegetarian)
- 1 cup cream
- 2 tablespoons cornstarch
- 1/2 cup sour cream
- 2 cups shredded cheddar cheese
- Salt and pepper to taste
Toppings
- Sour cream
- Chives
- Shredded cheddar cheese
- Cooked bacon (optional)
- Chopped green onions
Instructions
- Add Ingredients to Slow Cooker: Place the diced Yukon gold potatoes, chopped sweet onion, minced garlic, diced celery, thyme, parsley, unsalted butter, mustard powder, and chicken broth into the slow cooker. Season with salt and pepper according to your taste.
- Cook Soup: Stir all ingredients gently, then cover the slow cooker. Cook the mixture on low for 6 to 8 hours, or alternatively on high for 3 to 4 hours, until the potatoes are tender and flavors meld.
- Thicken and Enrich: In the last 30 minutes of cooking, whisk together the cream and cornstarch until smooth. Add sour cream to this mix and stir it into the soup. Continue cooking for an additional 15 to 30 minutes or until the soup thickens. For a creamier consistency, use a blender or potato masher to puree or mash some of the soup. Add more cream or milk as needed to adjust thickness.
- Add Cheese: Stir in the shredded cheddar cheese while the soup is still hot until it melts thoroughly. Taste the soup again and adjust the seasoning with more salt and pepper as desired.
- Serve and Garnish: Ladle the soup into bowls and garnish with dollops of sour cream, extra shredded cheddar cheese, cooked crumbled bacon, chopped green onions, and chives for added flavor and texture.
Notes
- For a vegetarian version, use vegetable broth instead of chicken broth and omit bacon toppings.
- Adjust the thickness by adding more cream or milk depending on your preference.
- You can prepare the toppings ahead of time to save serving time.
- Make sure to stir the soup a few times during cooking if possible to prevent sticking or burning.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
