This creamy potato soup is simple to prepare and better for you! Use a slow cooker to make it comfortable and easy.
Recipe instructions Crockpot Potato Soup
Spray the slow cooker with cooking spray and set it to HIGH temperature.
Pour in diced potatoes, chicken broth, salt, pepper, and red pepper flakes.Sauté sliced carrots in 2 tablespoons of olive oil for 3 minutes.
Add diced onion to the carrots and cook on medium-high heat until the onion is translucent.
Add minced garlic and sauté for an additional 30 seconds.
Add cooked carrots, onions, and garlic to the potato broth.
Cook on HIGH for 2-3 hours or until the potatoes become soft.
Use a potato masher to crush some of the cooked vegetables while they are still in the slow cooker. Only press down on the vegetables 3-4 times.
Include herbs, half-and-half, cheese and chives. Mix the ingredients properly.
Ladle the soup into bowls after the cheese has melted. Then, add some sour cream, turkey bacon, extra cheese, and chives (or green onions) as toppings.
Keep the extra soup in an airtight container in the fridge for up to five days.