Crockpot potato soup
This creamy and comforting crockpot potato soup is a simple and delicious dish perfect for chilly days. Made with hearty potatoes, savory seasonings, and rich creaminess, it’s an ideal meal that you can prepare in advance and let simmer away while you attend to other things.
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.
Notes
You can add bacon bits while cooking for an extra flavor dimension.
For a vegetarian version, use vegetable broth and skip any meat-based toppings.
If you prefer a thicker soup, blend a portion of the soup using an immersion blender before adding the cream and cheese.