Ah yes, Crockpot Potato Soup 🥔🥣—perfect for cozy, hands-off cooking. Here’s a simple, creamy, crowd-pleasing recipe.
Crockpot Potato Soup (serves 4–6)
Ingredients
- 4–5 medium potatoes, peeled and diced
- 1 small onion, chopped
- 2–3 cloves garlic, minced
- 3 cups chicken or vegetable broth
- 1 cup shredded carrots (optional for color & sweetness)
- 1 tsp salt, ½ tsp black pepper (adjust to taste)
- 1 tsp dried thyme or parsley
- 1 cup milk or cream
- ½–1 cup shredded cheddar cheese (optional)
- Optional toppings: bacon bits, green onions, extra cheese, sour cream
Instructions
- Add ingredients to crockpot
- Potatoes, onion, garlic, broth, salt, pepper, thyme. Stir to combine.
- Cook
- Low for 6–7 hours or high for 3–4 hours, until potatoes are tender.
- Mash or blend
- Use a potato masher for a chunky soup, or an immersion blender for smooth.
- Add cream & cheese
- Stir in milk/cream and cheese. Heat another 15–20 min until creamy and melted.
- Serve
- Top with bacon bits, green onions, or extra cheese for a cozy finishing touch.
Tips
- For thicker soup: mash more potatoes or add ½ cup instant mashed potato flakes.
- For dairy-free: use coconut milk or cashew cream instead of milk/cheese.
- Make ahead: Keeps well in fridge for 2–3 days, reheats beautifully.
If you want, I can give a “loaded baked potato” style crockpot soup version with all the toppings baked into the soup itself—it’s decadent and restaurant-level.
Do you want me to do that?
