Description
This comforting crockpot potato soup is the ultimate weeknight meal. It features tender golden potatoes, carrots, and celery slow-cooked in a savory, aromatic broth. With a creamy consistency achieved through a simple roux and no need for constant stove-side monitoring, this rustic and budget-friendly soup is a perfect solution for busy schedules. It is a hearty, flavorful dish that feels like a warm hug in a bowl.
Ingredients
2 pounds golden potatoes, peeled and cut into bite-sized pieces
3 cups low-sodium chicken or vegetable broth
2 large carrots, peeled and diced small
1 rib celery, diced
1/2 medium yellow onion, finely diced
2 teaspoons salt
1 teaspoon dried thyme
1/2 teaspoon black pepper
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 cup heavy cream or half-and-half
Optional: Shredded cheddar cheese and chives for garnish
Instructions
Place the diced potatoes, carrots, celery, and onions into the crockpot.
Add the chicken broth, salt, thyme, and black pepper.
Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the potatoes are tender.
In a microwave-safe bowl, melt the butter and whisk in the flour until smooth; microwave for 30-60 seconds to create a quick roux.
Stir a small amount of warm broth from the crockpot into the roux, then pour the mixture back into the crockpot.
Stir in the heavy cream and cook for an additional 15 minutes until the soup has thickened.
Serve hot, garnished with shredded cheese and fresh chives if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. Add extra broth if the soup thickens too much upon cooling.
- Prep Time: 15
- Cook Time: 420
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 4g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 35mg