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Creamy Slow Cooker Potato Soup (Pioneer Woman Style)

Creamy Slow Cooker Potato Soup (Pioneer Woman Style) - recipe card
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This velvety, hearty potato soup is slowly simmered to perfection, resulting in tender chunks of potato in a rich, creamy broth. It’s a comforting bowl of warmth with a smooth texture and a boost of savory flavor, perfect for a cozy dinner.

Ingredients

Scale
  • 2 lbs (about 4 large) russet potatoes, peeled and cut into 1/2-inch cubes
  • 1/2 cup onion, finely diced
  • 2 cloves garlic, minced
  • 3 cups low-sodium chicken or vegetable broth
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon smoked paprika (optional, for extra depth)
  • 1 cup heavy cream
  • 1/2 cup full-fat sour cream
  • 1/2 cup shredded sharp cheddar cheese (plus more for garnish)

Instructions

  1. Prepare the slow cooker: Lightly coat the inside of a 6-quart slow cooker with nonstick cooking spray. This prevents sticking and makes cleanup easier.
  2. Add the potatoes, onion, garlic, broth, salt, pepper, and smoked paprika (if using) to the slow cooker. Stir to combine, ensuring the vegetables are mostly submerged in the liquid.
  3. Cover and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours. The potatoes are ready when they are fork-tender and easily pierced with a paring knife.
  4. Once the potatoes are tender, use a potato masher to gently mash the soup in the slow cooker. Aim for a rustic texture with some chunks remaining. If you prefer a completely smooth soup, use an immersion blender for 10-15 seconds.
  5. In a separate medium bowl, whisk together the heavy cream, sour cream, and 1/2 cup of shredded cheddar cheese until the mixture is fully combined and slightly thick.
  6. Slowly pour the cream mixture into the slow cooker, stirring continuously to fully incorporate it into the hot soup. The residual heat will warm the sauce without curdling.
  7. Let the soup cook, uncovered, for an additional 15 to 20 minutes on LOW heat. This allows the flavors to meld and the soup to thicken slightly.
  8. Taste the soup and adjust seasoning with additional salt and pepper if needed.
  9. Ladle the soup into bowls and garnish with extra shredded cheese and maybe a sprinkle of fresh chives, if desired. Serve hot with crusty bread or oyster crackers.
  10. Note: If you prefer an even thicker soup, you can whisk 1 tablespoon of cornstarch into 2 tablespoons of cold water to make a slurry, then stir it into the soup during the last 15 minutes of cooking. This will create a slightly denser, richer texture.

Notes

Storage: Refrigerate leftover soup in an airtight container for up to 4 days. Freezing: Allow soup to cool completely, then transfer to a freezer-safe container and freeze for up to 3 months. Reheating: Thaw overnight in the refrigerator. Reheat on the stovetop over medium-low heat until hot, stirring occasionally. If the soup has thickened too much after storage, thin it with a splash of broth or milk while reheating.

Nutrition

Keywords: slow cooker potato soup, crockpot potato soup, creamy potato soup, Pioneer Woman potato soup, easy potato soup, potato soup recipe, comfort food, fall soup, winter soup, no-bacon potato soup, vegetarian potato soup

Find it online: https://inspiredbypioneerwoman.com/creamy-slow-cooker-potato-soup/