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Easy Crock Pot Potato Soup

A creamy, velvety potato soup made easy in a crockpot, perfect for comforting winter evenings.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 medium potatoes, peeled and diced
  • 1 piece onion, chopped
  • 3 cups chicken or vegetable broth Use your preference
  • 1 cup heavy cream Can substitute half with low-fat milk for a lighter version
  • 2 cups shredded cheddar cheese
  • to taste Salt and pepper Add more to taste if needed
Optional Toppings
  • green onions Chopped, for garnish
  • sour cream For garnish
  • halal-friendly meat alternatives If desired

Method
 

Preparation of Vegetables
  1. Wash and peel the potatoes, then dice them into small, even cubes (about 1-inch pieces). Chop the onion and set aside.
Combine Ingredients
  1. In the crockpot, combine the diced potatoes, chopped onion, and broth (chicken or vegetable). Stir gently.
Season
  1. Add a pinch of salt and pepper to taste. You can always adjust these seasonings later!
Let it Cook
  1. Cover and set your crockpot to low for 6-8 hours, or high for 3-4 hours. The goal is for the potatoes to become tender and soft.
Add Cream and Cheese
  1. Once the cooking time is up, stir in the heavy cream and shredded cheddar cheese, allowing them to melt and blend into the soup.
Final Taste Test
  1. Adjust any seasonings as necessary, adding more salt and pepper to taste.
Serve and Enjoy
  1. Ladle the soup into bowls and top with your choice of green onions, sour cream, or any other toppings you desire.

Notes

Use high-quality potatoes and broth for the best flavor. If you're short on time, cut potatoes smaller for quicker cooking. Store leftovers in an airtight container in the fridge for up to 3-4 days, or freeze for up to two months. Reheat gently on the stove or in the microwave.