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–+ servings
Created by: Kristy Still

Slow Cooker Potato Soup

Course Slow Cooker
Cuisine American
Servings 10 Servings
Make the BEST Slow Cooker Potato Soup, that can easily be made gluten-free, it's full of flavor and perfect for a cold day and easy dinner!
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes

Ingredients

  • 3 Cups Chicken Broth
  • 2 1/2 Pounds Golden Potatoes (Diced)
  • 1 Tsp Garlic Powder
  • 1 Tsp Onion Powder
  • 1/2 Tsp Salt
  • 1/2 Tsp Ground Black Pepper
  • 1 Cup Diced Sweet Onion
  • 1/2 Cup Bacon Bits

Roux

  • 5 Tbsp Salted Butter
  • 1/4 Cup All-Purpose Flour or Gluten-Free All-Purpose Flour
  • 1 Cup Milk
  • 10.5 Oz Can of Cream of Chicken or Gluten-Free Cream of Chicken See Note

Additional Ingredients

  • 1 Cup Shredded Gouda Cheese (Mozzarella or Colby Jack will work too)
  • 1/2 Cup Sour Cream

Toppings

  • Bacon Bits
  • Green Onion
  • Shredded Cheese

Instructions

  • Using a 6-quart slow cooker, add the chicken broth, diced potatoes, garlic powder, onion powder, salt, and ground pepper. Mix this up well.
  • Add the diced onions and bacon bits, and mix well.
  • Cover and cook for 3 hours on HIGH.
  • The potatoes should reach an internal temperature of about 195-205°F, this is when the potatoes will be tender enough to move forward.
  • Using a handheld potato masher, mash the potatoes while they are in the slow cooker, these should easily be mashed.
  • Use a small saucepan and melt the butter on medium-low heat on the stove.
  • Once the butter is melted, add the flour and whisk to create a thick paste.
  • Pour in the milk, whisk to combine and create a roux.
  • Add the gluten-free cream of chicken. Mix this well until it's fully incorporated.
  • Add the mixture into the slow cooker and whisk it in.
  • Stir in the cup of shredded gouda cheese and 1/2 cup of sour cream. Mix this well until fully combined and melted.
  • Carefully serve the soup.
  • Serve with shredded cheese, green onion, and sour cream.

Notes

  • If preferred, add in diced ham to the soup to give it additional meat and protein.
  • If the sour cream is more at room temperature before adding to the soup, it will melt easily. If the sour cream is still cold, add 1-2 tablespoons of the soup to slowly warm it up before adding to the soup. 
  • Store in the fridge once cooled for up to 3 days in an airtight container.

Nutrition

Serving: 1Serving | Calories: 364kcal | Carbohydrates: 32g | Protein: 15g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 56mg | Sodium: 1012mg | Potassium: 629mg | Fiber: 4g | Sugar: 4g | Vitamin A: 478IU | Vitamin C: 24mg | Calcium: 248mg | Iron: 2mg

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