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Crockpot Potato Soup

A creamy and hearty potato soup made effortlessly in a crockpot, perfect for chilly evenings and game days.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large russet potatoes, peeled and diced Russet potatoes are ideal for this soup.
  • 1 medium onion, chopped
  • 3 cloves garlic, minced The finer the garlic, the more flavor it releases.
  • 4 cups vegetable or chicken broth
  • 1 cup heavy cream or milk For creaminess.
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried thyme Optional
Optional Toppings
  • shredded cheese To sprinkle on top.
  • green onions Add for freshness.
  • crispy bacon bits Or other vegetarian alternatives.
  • sour cream To add creaminess.

Method
 

Preparation
  1. Start by peeling and dicing the potatoes, chopping the onion, and mincing the garlic.
  2. Add the diced potatoes and chopped onion to the bottom of the crockpot. Sprinkle the garlic over the top.
Cooking
  1. Pour in the vegetable or chicken broth, then add salt, black pepper, and thyme if you’re using it. Give everything a gentle stir to combine.
  2. Cover the crockpot and set it to cook on low for 8 hours or high for about 4 hours.
Finishing Touches
  1. After cooking, use an immersion blender to puree the soup until smooth. If you prefer a chunky texture, you can mash some of the potatoes with a fork while leaving others whole.
  2. Stir in the heavy cream or milk, and let it cook for an additional 30 minutes on low.
Serving
  1. Dish out your creamy soup into bowls, and top it with your favorite toppings.

Notes

Leftovers can be stored in the refrigerator for up to 3-5 days. For best reheating results, do so over medium heat and add broth or cream to restore creaminess if needed.