4 hours 10 minutes
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!
‣ 2 1/2 cup potatoes, shredded (I used a 20oz pkg of Simply Potatoes Shredded Hash Browns) ‣ 29 ounce 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, can also use cornstarch or instant mashed potatoes ‣ 1 cup sour cream, plus more for topping (garnish optional) ‣ 1 cup shredded cheddar cheese, plus more for topping (garnish optional) ‣ 2 tablespoon fresh chives, chopped (optional)
In a large crock pot, add the shredded potatoes, chicken broth, salt, pepper, and red pepper flakes. Give the ingredients a good stir, then cover. Once done, let cook!
In a medium bowl, whisk together milk, sour cream, cheddar cheese, and flour.
Lift the lid of the crock pot and pour in the milk mixture, give the soup a quick stir, then return the lid. Cook until done!