Potato Soup Crock Pot Recipe
Made with simple ingredients like Yukon Gold potatoes, sharp cheddar cheese, and a rich, creamy base, this slow cooker recipe lets you enjoy the flavors without much effort.
Equipment
- 6 -quart or Larger Slow Cooker
- Large Skillet
- Medium Bowl
- Potato Masher or Large Spoon
Ingredients
Soup Ingredients:
- 2 tablespoons unsalted butter
- 1 small yellow onion, diced
- 3 large carrots, scrubbed and diced
- 2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch chunks
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt (plus additional to taste)
- ¼ teaspoon cayenne pepper
- 3–4 cups reduced-sodium chicken broth (or vegetable broth for a vegetarian version)
- 1 1 can (12 ounces) 2% evaporated milk
- 3 tablespoons cornstarch
- 1 cup shredded sharp cheddar cheese (plus extra for serving)
- 1 cup nonfat plain Greek yogurt (plus extra for serving)
Instructions
Soup Preparation
- Start by melting the butter in a large skillet over medium heat. Add the diced yellow onion to the skillet and sauté for about 6 to 8 minutes, or until the onion becomes softened and fragrant. Stir frequently, making sure the onion doesn't brown too much. The goal is to release the natural sweetness of the onion, which will enhance the flavor of the soup. Once the onion is ready, transfer it to the slow cooker. This will be the flavor base of your soup, so don’t skip this step—it adds depth to the dish!
- Now that the onion is in the slow cooker, it’s time to add the rest of the ingredients. To the slow cooker, add the diced carrots, Yukon Gold potatoes, Italian seasoning, kosher salt, and cayenne pepper. These ingredients combine to create the heart of this flavorful soup.
- Pour in 3 cups of chicken broth (or vegetable broth if you're making a vegetarian version). Stir everything together to ensure all the ingredients are well distributed in the broth. This is where the slow cooker magic starts—everything will cook together to bring out rich flavors.
- Cover the slow cooker with its lid and set it to cook. You have two options for cooking time: The soup is done when the potatoes and carr Low setting: Cook for 6 to 8 hours. High setting: Cook for 3 to 4 hours.
Thickening the Soup
- While the vegetables are cooking, you’ll need to prepare a cornstarch and milk mixture that will help thicken your soup to a creamy consistency. In a medium bowl, whisk together the 12-ounce can of evaporated milk and 3 tablespoons of cornstarch until smooth, with no lumps remaining.
- During the last 30 minutes of cooking, add this cornstarch mixture into the slow cooker, stirring well to combine. This will help the soup thicken as it finishes cooking. The cornstarch will work its magic, giving you that perfect creamy texture without needing heavy cream or flour.Let the soup continue to cook for those last 30 minutes, allowing it to thicken and meld together even more.
Adding the Cheese and Greek Yogurt
- Once the soup is fully cooked and thickened to your liking, it’s time to stir in the shredded sharp cheddar cheese and Greek yogurt. The cheese will melt into the soup, adding an extra layer of creaminess and flavor, while the Greek yogurt will lend a tangy richness that balances the richness of the cheese.
- Use a potato masher or large spoon to mash about half of the potatoes in the slow cooker. This will create a hearty, creamy texture, while still leaving some chunks of potato for that comforting rustic feel. If you prefer a smoother soup, continue mashing the potatoes more.
- If you find that the soup is too thick for your liking, you can add the remaining 1 cup of chicken broth (warmed up first) to adjust the consistency. Stir to combine everything thoroughly.