Perfect! Crockpot potato soup is creamy, comforting, and incredibly easy because the slow cooker does most of the work. Here’s a reliable recipe:
Ingredients (serves 4–6)
- 6–8 medium potatoes, peeled and diced
- 1 medium onion, diced
- 2–3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup shredded carrots (optional, for color and sweetness)
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 tsp dried thyme or parsley (optional)
- 1 cup milk or half-and-half
- 4 oz (115 g) cream cheese, cubed (optional for extra creaminess)
- Optional toppings: shredded cheddar cheese, crispy bacon bits, chopped green onions
Instructions
- Add ingredients to crockpot:
- Place potatoes, onion, garlic, carrots, broth, salt, pepper, and thyme in the crockpot.
- Cook:
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until potatoes are tender.
- Blend (optional):
- Use an immersion blender to partially blend the soup for a creamy texture while leaving some potato chunks.
- If you don’t have an immersion blender, mash some potatoes with a potato masher.
- Add creaminess:
- Stir in milk or half-and-half and cream cheese (if using). Cook another 15–20 minutes until heated through.
- Adjust seasoning with more salt and pepper as needed.
- Serve:
- Ladle into bowls and top with cheese, bacon, and green onions if desired.
Tips:
- For a richer flavor, you can sauté onions and garlic in butter before adding to the crockpot.
- Add some corn or diced ham for a heartier version.
- This soup freezes well—just leave off the milk/cream until reheating.
If you want, I can also give a super quick 2-hour version that uses the crockpot on high and still comes out creamy and delicious.
Do you want that faster version?
