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Slow Cooker Potato Soup

McCormick Kitchens

By: McCormick Kitchens

Made With:

McCormick

Slow cooker potato soup is the ultimate recipe for cold winter nights. This easy-to-make slow cooker potato soup recipe takes only 20 minutes to prepare and is great for busy days that deserve a hearty meal. Packed with flavor, this hearty slow cooker loaded potato soup is sure to be a fan-favorite that’s asked for all year round.

Recipe Info

  • Prep Time:

    20m

  • Cook Time:

    4h

  • Ingredients:

    11

  • Servings:

    7

  • User Rating:

Ingredients

  • 3 cups chicken stock
  • 2 teaspoons McCormick® Garlic Powder
  • 1 teaspoon McCormick® Sea Salt Grinder
  • 1/2 teaspoon McCormick® Pure Ground Black Pepper
  • 6 cups Yukon gold potatoes, peeled and cut into 1/2-inch chunks (about 6 to 7 medium potatoes)
  • 1/2 cup finely chopped onion
  • 1/2 cup heavy cream
  • 1/2 cup sour cream plus more to serve
  • 1 1/2 cups shredded Cheddar cheese, divided
  • 6 slices crisply cooked bacon, crumbled
  • 1/4 cup chopped green onions

Nutrition Information

(per serving)

  • Calories 355
  • Carbohydrates 33 g
  • Cholesterol 56 mg
  • Fiber 4 g
  • Protein 13 g
  • Saturated Fat 12 g
  • Sodium 660 mg
  • Sugar 3 g
  • Total Fat 19 g

Slow cooker potato soup is the ultimate recipe for cold winter nights. This easy-to-make slow cooker potato soup recipe takes only 20 minutes to prepare and is great for busy days that deserve a hearty meal. Packed with flavor, this hearty slow cooker loaded potato soup is sure to be a fan-favorite that’s asked for all year round.

Key products

  1. Mix stock, garlic powder, sea salt and black pepper in 6-quart slow cooker until well blended. Add potatoes and onion.
  2. Cook 8 hours on LOW or 4 hours on HIGH or until potatoes are tender.
  3. Mash potatoes slightly with a potato masher until desired texture. Stir in heavy cream, sour cream and 1 cup of the shredded cheese. Cover. Cook an additional 15 minutes on HIGH or until desired thickness. Sprinkle with bacon, green onions and remaining 1/2 cup shredded cheese before serving.

Substitution Tip: Use 1 package (32 ounces) frozen diced hash brown potatoes in place of the Yukon gold potatoes. Prepare as directed.

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