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Crock Pot Potato Soup

A creamy and hearty potato soup made effortlessly in your crock pot, perfect for family gatherings and cold winter nights.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large large potatoes, peeled and diced
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 4 cups chicken or vegetable broth
  • 1 cup milk
  • 1 cup heavy cream
  • to taste Salt and pepper
Optional Toppings
  • shredded cheese For garnishing
  • green onions For garnishing
  • crumbled halal beef or turkey bacon bits For garnishing

Method
 

Preparation
  1. Start by washing, peeling, and dicing the potatoes into small cubes. Chop the onion and mince the garlic.
  2. In your slow cooker, toss in the diced potatoes, chopped onions, and minced garlic.
  3. Pour in the 4 cups of chicken or vegetable broth.
  4. Add salt and pepper according to your taste preferences. Feel free to add any additional herbs or spices.
Cooking
  1. Cover the slow cooker and set it on low heat for about 6-8 hours or on high heat for about 4 hours, until the potatoes are tender.
  2. About 30 minutes before serving, stir in the milk and heavy cream, and let it heat through.
  3. For a smoother soup, use an immersion blender to purée it to your liking.
Serving
  1. Ladle the soup into bowls and top it with your favorite toppings like shredded cheese, green onions, or bacon bits.

Notes

Substitutions: Use half-and-half or Greek yogurt instead of heavy cream for a lighter twist. Store leftovers in an airtight container for 3-4 days in the refrigerator or freeze for up to 3 months.