About this recipe

A thick, creamy, and deeply comforting potato soup made right in the slow cooker. Loaded with tender chunks of Yukon Gold potatoes, savory broth, and finished with sour cream and cheddar, this budget-friendly recipe practically makes itself. Perfect for chilly days when you want something hearty with minimal effort.

Instructions

1. 1

   Peel and cut the yukon gold potatoes into 1-inch chunks. Dice the medium yellow onion and mince the garlic. Add the yukon gold potatoes, medium yellow onion, and garlic to the slow cooker.

2. 2

   Pour in the chicken broth and add the butter, salt, black pepper, garlic powder, and onion powder. Stir everything together to combine. Place the lid on the slow cooker and cook on ^[LOW] for 6–7 hours or on ^[HIGH] for 3–4 hours, until the yukon gold potatoes are completely tender and easily pierced with a fork.

3. 3

   Once the yukon gold potatoes are tender, use a potato masher to mash about half of the yukon gold potatoes directly in the slow cooker, leaving some chunks for texture. Alternatively, use an immersion blender for a smoother consistency.

4. 4

   Stir in the warmed milk and room-temperature sour cream until fully incorporated. Taste and adjust salt and black pepper as needed. Let the soup sit on the ^[WARM] setting for 10–15 minutes to thicken slightly before serving.

5. 5

   Ladle the soup into bowls and top with shredded cheddar cheese, sliced green onions, and crumbled bacon if desired. Serve hot.