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Slow Cooker Potato Soup with Heavy Cream
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Prep Time:
20 minutes
Cook Time:
420 minutes
Total Time:
440 minutes
Elevate your slow cooker potato soup with crispy bacon and gooey Cheddar cheese for extra flavor and indulgence.
Ingredients:
  • 5 cups water
  • 5 cups cubed potatoes
  • 2 cups chopped onion
  • 0.5 cup chopped celery
  • 0.25 cup salted butter
  • 4 cubes chicken bouillon
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1 pinch garlic powder
  • 1 cup cold water
  • 1.5 tablespoons cornstarch
  • 1 pint heavy whipping cream
  • 1 (12 ounce) can evaporated milk
  • 1 tablespoon chopped fresh chives, or to taste
Instructions:
  • In a slow cooker, toss in 5 cups water along with potatoes, onion, celery, butter, bouillon cubes, salt, pepper, and garlic powder. Let it cook until the veggies are tender, either on Low for 8 to 9 hours or on High for about 6 hours.
  • Combine cold water and cornstarch in a small bowl. Mix half of the cornstarch mixture with heavy cream and evaporated milk in the soup. Simmer for an hour until thickened, adjusting with more cornstarch mixture if needed. Garnish with chives before serving.

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