Nothing warms you up like a big bowl of potato soup that’s been cooking all day. This Crockpot Potato Soup is so easy that you just toss in stuff in the morning and by dinner it’s ready. It’s creamy, it’s filling, and best part is you dont need to stand over the stove.
What is Crockpot Potato Soup?
Crockpot Potato Soup is a creamy, filling meal made mostly from potatos, onions, garlic, and broth. You chop up the vegtables, pour in broth, and let it simmer in the crockpot. The potatos break down and give the soup a thick texture. Then you stir in milk or cream and top with cheese or bacon. Its perfect when you want comfort food.
This soup goes way back in lots of cultures. At first it was just poor people’s meal, but now it’s everywhere. Some versions add herbs or spices, and others mix in bacon or sausage to give it a smoky taste.
Potatos are full of carbs, vitamin C, and B6, so this soup gives you energy. If you add carrots and celary you get more vitamins. Cheese and cream add some protein and calcium too. Overall, it’s a solid meal if you pick your ingredients right.
Ingredients Needed for Crockpot Potato Soup
To make this soup, you’ll need:
- Potatoes: 4-5 medium, peeled and diced (or “potatos” if you typo)
- Onion: 1 medium, chopped
- Garlic: 2-3 cloves, minced
- Broth: 4 cups chicken or vegetable broth
- Milk or cream: 1 cup for extra creaminess
- Cheddar cheese: 1 cup shredded (optional)
- Bacon: 4-6 slices, cooked and crumbled (optional)
- Spices: salt, pepper, thyme
For a twist, try:
- Veggies: carrots or celery for more crunch
- Proteins: sausage or chicken
- Dairy-free: use coconut milk or almond milk
Kitchen Equipment Required
Here’s what you need:
- Crockpot: get one that holds enough for your fam, 4 to 6 quarts works
- Knife & Cutting Board: for dicing potatos and chopping onions
- Measuring Cups & Spoons: to not ruin the flavour by adding too much salt
- Immersion Blender or Blender: if you like it smooth
Step-by-Step Recipe for Crockpot Potato Soup
Prep Time: 20 minutes
Cook Time: 6-8 hours on low or 3-4 hours on high
Follow these easy steps:
Ingredients
- 4-5 medium potatos, peeled & diced
- 1 medium onion, chopped
- 2-3 garlic cloves, minced
- 4 cups broth
- 1 cup milk or cream
- 1 cup shredded cheese (optional)
- 4-6 bacon slices, cooked & crumbled (optional)
- Salt, pepper, thyme to taste
Directions
- Peel and chop the potatos into small cubes. Chop onion and mince garlic.
- Put potatos, onion, garlic in crockpot. Pour in broth so it covers the vegtables. Add spices.
- Cook on low for 6-8 hours or high for 3-4 hours.
- Use immersion blender to puree to the texture you want or scoop some out in regular blender.
- Stir in milk or cream, cheese, and bacon if you use them. Let heat 10 more min on low.
- Serve in bowls with extra cheese, bacon bits, or herbs. Goes great with bread or salad.
Advice on Enhancements and Variations
Want more flavor? Try:
- Adding smoked paprika or cayenne for a kick
- Topping with chives, sour cream, or extra bacon
- Storing leftovers in airtight containers or freezing in portions
- Serving with crusty bread or a green salad
Benefits of Using a Crockpot
Why use a crockpot?
- You can prep in the morning and forget about it
- It uses less energy than an oven
- Flavors blend slowly for deeper taste
- Great for batch cooking and meal planning
Nutritional Information
Approx per serving:
- Calories: about 250-300
- Protein: 5-10g (more with cheese or bacon)
- Carbs: 40-50g, mostly from potatos
- Diet tips: use gluten-free broth and no bread to keep GF
Common Mistakes to Avoid
- Avoid waxy potatos like reds, they dont break down well
- Dont overcook or it turns to mush, but undercook and it’s hard
- Season well—potatos soak up flavor
- Blend only part if you want it chunky, or mix technique
FAQs about Crockpot Potato Soup
- Any type of potatos? Best is starchy ones like Russets.
- Soup too thin? Blend some soup and stir back or add cornstarch slurry.
- Prep ahead? Yes, chop night before and store in fridge.
- Gluten-free? Yup, use GF broth and skip bread.
- Milk substitute? Coconut or almond milk works.
Conclusion
Crockpot Potato Soup isn’t just a dish, it’s cozy feeling in a bowl. You can make it your own with different add-ins and share stories about it. Try it out and see how it becomes your go-to comfort food!
Crockpot potato soup
Equipment
- 1 6-quart crockpot
- 1 cutting board
- 1 measuring cups
- 1 measuring spoons
- 1 wooden spoon
- 1 ladle
Ingredients
- 6 medium potatoes, peeled and diced About 2 pounds.
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 tablespoon dried parsley
- 1 teaspoon salt
- ½ teaspoon black pepper
- optional chopped green onions Optional topping.
- optional additional cheese Optional topping.
- optional bacon bits Optional topping.
Instructions
- Peel and dice the potatoes into small cubes and place them in the crockpot.
- Add the chopped onion and minced garlic to the crockpot with the potatoes.
- Pour in the vegetable or chicken broth until all the ingredients are submerged.
- Add the dried parsley, salt, and black pepper. Stir to combine everything evenly.
- Cover the crockpot with the lid and cook on low for about 6 hours, or until the potatoes are tender.
- Once the cooking time is complete, use a potato masher to mash some of the potatoes in the crockpot for a thicker texture.
- Stir in the heavy cream and shredded cheddar cheese until melted and fully incorporated.
- Taste and adjust the seasoning if necessary.
- Serve hot, garnished with optional toppings as desired.
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