Creamy Crockpot Potato Soup: Comfort in Every Bowl

The aroma of creamy, dreamy Crockpot Potato Soup wafts through the house, wrapping you in a warm hug. Picture this: velvety potatoes mingling with savory broth, all simmered to perfection. Ultimate Chicken Noodle Soup Crockpot Chicken Enchilada Casserole You can practically taste the comfort as it fills your senses.

This beloved recipe isn’t just about flavor; it’s a comforting bowl of memories waiting to unfold. I remember the first time I made this soup—it was a chilly evening, and my friends couldn’t get enough of it. As they slurped their bowls clean, I realized I had struck culinary gold.

I still chuckle when I recall how my family went from “just a taste” to devouring multiple bowls in minutes.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Russet Potatoes: Choose firm potatoes for a creamy texture; avoid any with blemishes or soft spots.

• Vegetable Broth: Opt for low-sodium broth to control the saltiness while letting the potato flavor shine.

• Onion: Use a medium onion for its sweet balance; dice finely to meld seamlessly into the soup.

• Garlic: Fresh garlic cloves add depth—use at least 3 for that aromatic punch.

• Heavy Cream: This makes your soup decadently rich; feel free to substitute half-and-half if you’re feeling lighter.

• Seasonings: Salt, pepper, thyme, and chives provide a flavorful kick—adjust according to your taste preferences.

• Bacon Bits (optional): For added crunch and smoky flavor—because who doesn’t love bacon?

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

The journey to making this delightful Crockpot Potato Soup begins now! Buckle up because we’re about to create some serious magic. For more inspiration, check out this Crockpot Butternut Squash Soup recipe.

Prep Your Veggies: Start by peeling and chopping your russet potatoes into bite-sized pieces; aim for uniformity so they cook evenly. Mince the garlic and dice the onion finely to release their flavors.

Add Ingredients to the Crockpot: Toss all chopped potatoes, onions, garlic, and seasonings into your trusty crockpot. Pour over the vegetable broth until everything is submerged in liquid goodness.

Set It and Forget It!: Cover your crockpot and set it on low for 6-8 hours or high for 4 hours. Let those flavors mingle until your kitchen smells like heaven!

Blend for Creaminess: Once cooked, use an immersion blender directly in the crockpot for a smooth consistency. If you prefer chunkier soup, mash some potatoes with a fork instead.

Add Final Touches: Stir in heavy cream and adjust seasonings if necessary. If using bacon bits, sprinkle them over each serving for that extra crunch.

Serve Up Happiness!: Ladle generous portions into bowls and garnish with fresh chives or crispy bacon bits. Serve hot alongside crusty bread or crackers for dipping!

Now you’re ready to share this comforting bowl of goodness with family or friends—and watch as smiles spread wider than that infamous potato sack race at family reunions!

Enjoy every spoonful of this delightful Crockpot Potato Soup as if you’re wrapped up in a cozy blanket on a snowy day! Cozy Wild Rice Soup.

Perfecting the Cooking Process

Start by sautéing onions and garlic to enhance flavors before adding potatoes and broth to your crockpot. This technique ensures every spoonful of soup bursts with deliciousness.

Add Your Touch

Feel free to customize this recipe! Add bacon bits for crunch, sprinkle in some cheese for creaminess, or toss in veggies like carrots for extra nutrition. Chili Cheese Dip for Gatherings.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to five days. Reheat on low heat on the stove or microwave until warmed through without losing that creamy goodness.

Sometimes, my friends can’t believe I made this soup from scratch; they think I’m some culinary wizard!

FAQ

Can I use frozen potatoes in this Crockpot Potato Soup?

Yes, frozen potatoes work well but might need a bit longer to cook.

How can I make this soup vegetarian?

Simply swap vegetable broth for chicken broth and skip the bacon.

Can I freeze leftovers of this potato soup?

Absolutely! Freeze in portions for quick meals later on.

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Crockpot Potato Soup

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• Author: Anastasia Chen
• Total Time: 0 hours
• Yield: Serves 6

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Description

Crockpot Potato Soup is a warm and creamy delight, perfect for chilly evenings. This comforting recipe features tender russet potatoes simmered in savory vegetable broth, enhanced with garlic and onion. Finished with rich heavy cream, it’s a satisfying meal that pairs wonderfully with crusty bread or a fresh salad. Easy to prepare and bursting with flavor, this soup is sure to become a family favorite and will fill your home with inviting aromas as it cooks.

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Ingredients

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• 3 medium russet potatoes, peeled and diced
• 4 cups low-sodium vegetable broth
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 1 cup heavy cream (or half-and-half)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (adjust to taste)
• 1 tsp dried thyme
• 2 tbsp chopped chives (for garnish)
• Bacon bits (optional)

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Instructions

1. Prep the veggies: Peel and dice the russet potatoes into uniform pieces. Finely dice the onion and mince the garlic.
2. Combine ingredients: Place the diced potatoes, onion, garlic, salt, pepper, thyme, and vegetable broth in the crockpot. Ensure all ingredients are submerged.
3. Cook: Cover and cook on low for 6-8 hours or high for 4 hours until potatoes are tender.
4. Blend: Use an immersion blender to achieve desired consistency; blend until smooth or mash some potatoes for texture.
5. Finish: Stir in heavy cream and adjust seasonings as needed. Top with bacon bits if desired before serving.

• Prep Time: 15 minutes
• Cook Time: 6-8 hours
• Category: Soup
• Method: Crockpot
• Cuisine: American

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 290
• Sugar: 2g
• Sodium: 600mg
• Fat: 16g
• Saturated Fat: 9g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 4g
• Protein: 5g
• Cholesterol: 40mg