A lighter and easier spin on a comfort food classic! This creamy baked potato cheddar soup makes itself in the crockpot and it's going to quickly become a dinner staple in your house!
Prep Time 20minutes
Cook Time 6hours
Total Time 6hours20minutes
4medium russet potatoesscrubbed and pricked with a fork
2medium carrotsdiced into 1/4-in squares
1stalk celeryfinely diced
1medium onionfinely diced
1/3cupwhite whole wheat flour
1cupshredded cheddar cheese
2tablespoonsminced fresh parsley
Salt and pepper to taste
Place potatoes on a baking sheet. Bake at 425F 40-45 minutes until potatoes are tender when pricked with a fork. Cool potatoes then scoop out pulp, discarding skins. Place potatoes in bottom of a 3-qt crockpot.
Add carrots, celery, onion, garlic, chicken broth, and milk to crockpot. Stir until combined. In a separate bowl, whisk cream and flour until smooth and add to crockpot.
Cook potato soup on low 4-6 hours, stirring every few hours until soup is creamy and veggies are cooked through. Add cheese to soup and stir until melted. Add parsley and season soup with salt and pepper to taste. Serve soup hot and enjoy!