SLOW COOKER POTATO SOUP

This slow cooker potato soup is the ultimate recipe for cold winter nights. This easy-to-make potato soup recipe takes only 20 minutes to prepare and features ingredients like Yukon gold potatoes, heavy cream, chopped onion and spices like garlic powder, sea salt and ground ... This slow cooker potato soup is the ultimate recipe for cold winter nights. This easy-to-make potato soup recipe takes only 20 minutes to prepare and features ingredients like Yukon gold potatoes, heavy cream, chopped onion and spices like garlic powder, sea salt and ground black pepper. This rustic soup can be adjusted to your preference, thicker and chunkier or thinner and creamy — follow the instructions and mash the potatoes as much (or as little) as you’d like! Cooked to perfection and ready to eat in four hours, this slow cooker recipe is great for busy days that deserve a hearty meal. Packed with flavor, this hearty slow cooker potato soup is sure to be a fan-favorite that’s asked for all year round. Serve with your favorite crusty bread for dipping and toppings like sliced green onions, sour cream and cooked bacon. Read More Read Less
20m
PREP TIME
4hr
COOK TIME
355
CALORIES
11
INGREDIENTS

Servings: 7

Ingredients

  • 3 cups Original 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

INSTRUCTIONS

  • 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.
    Slow Cooker Tip: For best results, do not remove cover during cooking.
  • 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.
  • 4 Substitution Tip: Use 1 package (32 ounces) frozen diced hash brown potatoes in place of the Yukon gold potatoes. Prepare as directed.

TIPS AND TRICKS

Slow Cooker Tip: For best results, do not remove cover during cooking.

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(per Serving)

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