A deliciously creamy slow cooker potato soup with corn. Plenty of melty cheddar cheese tops off each bowl as well as some fresh green onions. This soup is yummy comfort food at its best.
I love using my slow cooker for easy meals. The slow cooker makes dinner preparation a snap and it helps to not heat up the entire house when cooking. When it’s hot outside and all I want to do is eat popsicles, I love using my slow cooker for a warm dinner meal. Without the stovetop burning or the oven turned on, the house stays significantly cooler. Plus, the slow cooker makes the whole house smell wonderful.
This soup in particular sure made my house smell awesome. The seasonings in this soup go perfectly with the creamy base and chunks of potatoes. Although the cheese and green onions are an optional topping, they complete the flavor of this soup and make it taste even better.
Slow cooker creamy potato soup recipe
- 6 large Russet potatoes, diced
- 2 cans (10.5 ounces) condensed chicken broth
- 1 cup water
- 3 tablespoons butter
- 1/2 cup all-purpose flour
- 2 cups half-and-half
- 1 cup milk
- 1 can (12 ounces) evaporated milk
- 2 cups frozen corn
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- Optional: cheese to top, 2-3 green onions, fresh cilantro
- Place the potatoes, chicken broth and water in a slow cooker. Cover and cook on low for 5 hours, stirring every once in a while.
- In a small saucepan over low heat, combine the flour and butter by whisking briskly. Slowly add in the half-and-half, milk and evaporated milk.
- Add that mixture into the slow cooker along with the corn, salt, pepper, onion powder and garlic powder. Cook for another hour before serving.
- If desired top the bowls with a handful of cheese, some green onions and a cilantro garnish.