Slow Cooker Potato Soup with Cheddar and Sour Cream
A creamy, comforting potato soup made effortlessly in the slow cooker with tender Yukon gold potatoes, aromatic vegetables, and a rich blend of heavy cream, sour cream, and sharp cheddar cheese. Perfect for busy weeknights or chilly days when you want a hearty, satisfying meal without much hands-on cooking. The slow cooking process allows the flavors to meld beautifully while the potatoes break down to create natural thickness, enhanced by a simple flour slurry for the perfect consistency.
Ingredients
- 2 stalks celery, diced
- 2 carrots carrots, peeled and diced
- 1 yellow onion yellow onion, diced
- 3 cloves garlic, minced
- 3 lbs Yukon gold potatoes, washed, peeled, and chopped into 1/2-3/4 inch chunks
- 1 tsp Italian seasoning
- 1 ¼ tsp salt
- ½ tsp freshly cracked black pepper
- 3 cups chicken broth
- 2 Tbsp all-purpose flour
- 2 Tbsp water
- ½ cup heavy cream
- ½ cup sour cream
- 1 cup shredded cheddar cheese, divided
- 3 green onions green onions, sliced and divided
Instructions
- 1
Wash and dice celery stalks, peel and dice carrots, dice onion, and mince garlic
- 2
Wash, peel, and chop potatoes into chunks
- 3
Add potatoes, carrots, celery, onion, and garlic to slow cooker
- 4
Add Italian seasoning, salt, and black pepper to slow cooker
- 5
Pour chicken broth over vegetables and spices, stir to distribute evenly
- 6
Cover and cook on high for 3 hours
- 7
Make flour slurry by whisking flour and water in small bowl until smooth
- 8
Check that potatoes are tender and easily pierced with fork
- 9
Add slurry, heavy cream, and sour cream to slow cooker, stir well
- 10
Replace lid and continue cooking on high for 10 minutes
- 11
Shred cheddar cheese and slice green onions
- 12
Use potato masher to mash potato chunks into smaller pieces
- 13
Add half the cheese and half the green onions, stir until cheese melts
- 14
Taste and adjust seasoning as needed
- 15
Garnish individual bowls with remaining cheese and green onions
Tips
Make the flour slurry completely smooth to prevent lumps in your finished soup.
Use a potato masher to control the texture - mash more for smoother soup or less for chunkier consistency.
Reserve some cheese and green onions for garnish to add fresh flavor and visual appeal to each bowl.
Good to Know
Refrigerate for up to 4 days in covered container. May separate slightly, stir before reheating.
Can be made 1-2 days ahead. Reheat gently and thin with broth if needed.
Serve hot in bowls, garnished with remaining cheese and green onions.
Common Mistakes
Don't skip the flour slurry or soup will be too thin.
Mash potatoes gently to avoid gluey texture from overworking.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this on low heat instead of high?
Yes, cook on low for 6-7 hours instead of high for 3 hours. Add cream mixture in final 15 minutes.
What if I don't have heavy cream?
Substitute with half-and-half or whole milk, though the soup will be less rich and creamy.
How long will leftovers keep in the refrigerator?
Store covered for up to 4 days. The soup may separate slightly but will come together when stirred and reheated.