Crockpot Potato Soup

Crockpot Potato Soup by David Huston


2 lbs. Russet potatoes (peeled and cut into small cubes)

2 Diced Yellow Onions

3 T. minced garlic

¼ cup olive oil

Salt and pepper to taste

1 T. dried thyme

4 cups Chicken broth

½ cup Sour cream

2 t. distilled White Vinegar

3 Green onion stalks (finely sliced)

1 cup shredded sharp Cheddar Cheese


In a 7-quart slow cooker place all liquid ingredients and mix well. Add all other ingredients except for green onions and cheese (these are for garnish) Cook on low for 6 hours or until potatoes are tender. Place into serving bowls and top with green onions and cheese.

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