Slow Cooker Potato Soup
Servings 14 cups
Calories 257kcal
Ingredients
- 1 28 oz package diced frozen hash brown potatoes i.e. Oreida
- 1 cup shredded carrots
- 1 medium onion diced
- 1 rib celery thinly sliced
- 4 medium cloves garlic minced
- 5 cups low sodium chicken stock plus additional for thinning, if needed
- 1/4 cup salted or unsalted butter cubed or sliced
- 1 tsp garlic salt or plain salt
- 1 tsp black pepper
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp dry Italian seasoning
- 1 lb fully cooked ham cubed
- 1 1/2 cups half and half
- 1/2 cup sour cream
- 1/4 cup all purpose flour
- 2 cups shredded cheddar cheese
- 2 Tbsp chopped fresh parsley plus additional for garnishing
- Suggested toppings: crumbled bacon, shredded cheese, green onion or parsley
Instructions
- In a 6 quart oval slow cooker or similar size crockpot, add hash brown potatoes, carrots, onion, celery and garlic. Stir together.
- Add chicken stock, butter, garlic salt, black pepper, onion powder, paprika and Italian seasoning. Stir together to combine. Cover tightly, cook on low for 4 hours.
- After 4 hours, check potatoes for doneness they should be fork tender. Use a slotted spoon to remove about 1/2 cup of potatoes. Mashed with a fork or potato masher, then return to slow cooker. Increase slow cooker to high.
- In the same bowl, whisk together half and half, sour cream and all purpose flour until smooth and no lumps remain. Whisk into soup. Add ham and shredded cheese, mix well.
- Cover and cook for 45-60 minutes, or just until thickened. Uncover, mix in fresh parsley. Let stand for 5 minutes.
- Serve immediately topped with bacon, cheese and parsley or green onion.
Notes
To make Potato Soup on the stovetop the technique is slightly different. This is what you do:
- In a large Dutch oven or heavy bottomed pot, heat butter. Cook carrots, onion, and celery over medium high heat just until softened and beginning to brown. Add minced garlic, cooking for 1 minute.
- To the pot add ham, potatoes, chicken stock, garlic salt, black pepper, onion powder, paprika and Italian seasoning. Stir together to combine. Lower heat to medium how, cover and cook for 30-45 minutes or just until potatoes are fork tender.
- Uncover, remove 1/2 cup potatoes. Mash with a fork in a bowl. Return to the pot.
- In the same bowl, whisk together half and half, sour cream and all purpose flour until smooth and no lumps remain. Whisk into soup. Add shredded cheese, mix well.
- Simmer on low uncovered for 15 minutes or just until slightly reduced. You can thicken further or thin out the broth more with additional stock or half and half to suit your taste.
- Stir in fresh parsley then serve immediately.
Nutrition
Serving: 1serving | Calories: 257kcal | Carbohydrates: 21g | Protein: 14g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 762mg | Potassium: 210mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2044IU | Vitamin C: 3mg | Calcium: 171mg | Iron: 1mg