Slow Cooker Potato Soup
Description
Serve this creamy soup as a main dish or as a side. It's delicious, satisfying and comforting.
Ingredients
2 stalks celery, washed and diced
2 carrots, peeled and diced
1 yellow onion, peeled and diced
3 cloves garlic, minced
3 lb. Yukon gold potatoes, peeled and chopped into 1/2 to 3/4 inch chunks
1 t. Italian seasoning
1 1/4 t. salt
1/2 t. freshly ground black pepper
3 c. chicken broth
2 T. all-purpose flour
2 T. water
1/2 c. heavy cream
1/2 c. sour cream
1 c. freshly shredded Cheddar cheese, divided
3 green onions, sliced, divided
Directions
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Add the potatoes, carrots, celery, onion, and the garlic to a 5 - 6 quart slow cooker. Add the Italian seasoning, salt, and pepper to the slow cooker. Pour the chicken broth over the vegetables and spices; stir. Cover; cook on High for 3 hours.
When the potatoes are almost finished cooking, make a flour slurry by adding the flour and water to a small bowl or measuring cup, stirring together until smooth and there are no lumps.
After the soup has cooked for 3 hours, make sure that the potatoes can be easily pierced with a fork. Add the slurry, heavy cream, and sour cream to the slow cooker; stir. Cover; cook on High for another 10 minutes.
During the last 10 minutes of cooking and the slurry and heavy cream are thickening the soup, shred the Cheddar cheese and slice the green onions.
Use a potato masher or immersion blender to mash the potato chunks into smaller pieces. Add 1/2 c. shredded cheese and half of the sliced green onions. Stir until the cheese has melted into the soup.
Season to taste with salt.
Serve garnished with the remaining cheese and green onions.
Serve hot.
6 servings.