CROCK POT POTATO SOUP
This ultra thick and creamy crock pot potato soup is made with shredded potatoes, thick broth, and creamy cheese. It's pure comfort food for any time of year!
INGREDIENTS
  • 2 1/2 cup potatoes shredded (I used a 20oz pkg of Simply Potatoes Shredded Hash Browns)
  • 29 oz chicken broth low sodium
  • 1 pinch salt to taste
  • 1 pinch black pepper to taste
  • 1 pinch red pepper flakes to taste
  • 2 cup whole milk
  • 1/2 cup all-purpose flour
  • 1 cup sour cream plus more for topping (garnish optional)
  • 1 cup shredded cheddar cheese plus more for topping (garnish optional)
  • 2 tbsp fresh chives chopped (optional)
US Customary - Metric
INSTRUCTIONS
  1. In a 6 quart crock pot (or larger), add shredded potatoes, chicken broth, salt, pepper, and red pepper flakes. Gently stir ingredients together.
  2. Cover crock pot and cook on HIGH for 3 hours or LOW for 6 hours.
  3. In a medium bowl, whisk together milk, sour cream, cheddar cheese, and flour.
  4. Remove lid from crock pot and pour in milk mixture, then stir.
  5. Cover again and cook on HIGH for 30 minutes or LOW for 1 hour.
  6. Remove lid, stir soup, then serve. Garnish bowls with more cheese, a dollop of sour cream, and chopped chives.