The Best Crock Pot Potato Soup Recipe Ever

June 30, 2023 Post a Comment

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The Best CrockPot Potato Soup — A Classic Recipe Made Easy! from letslassothemoon.com

Description

This crock pot potato soup recipe is creamy, comforting, and so easy to make. It's the perfect soup to warm you up on a chilly day. The best part is that you can set it and forget it in your slow cooker, making it a great option for busy weeknights.

Prep Time

Prep time for this recipe is minimal - only about 20 minutes. You'll need to chop some vegetables and peel and dice the potatoes. Most of the work is done by the slow cooker!

Cook Time

Cook time for this crock pot potato soup is about 6-8 hours on low or 3-4 hours on high. The longer you cook it, the more the flavors will meld together.

Ingredients

6-8 cups peeled and diced potatoes
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
4 cups chicken or vegetable broth
1 cup heavy cream
1 cup shredded cheddar cheese
1 tsp garlic powder
1 tsp dried thyme
Salt and pepper to taste

Equipment

You'll need a slow cooker (crock pot) for this recipe. A 6-quart slow cooker is a good size for this recipe.

Method

1. Add the diced potatoes, chopped onion, celery, and carrots to the slow cooker. 2. Pour in the chicken or vegetable broth. 3. Add garlic powder, dried thyme, salt, and pepper to taste. 4. Cover and cook on low for 6-8 hours or high for 3-4 hours. 5. Use an immersion blender or transfer the soup to a blender to puree until smooth. 6. Stir in heavy cream and shredded cheddar cheese. 7. Cook on low for an additional 20-30 minutes until the cheese is melted and the soup is heated through. 8. Serve hot with your favorite toppings like bacon, chives, or sour cream.

Notes

This soup can be stored in the refrigerator for up to 4 days or in the freezer for up to 3 months. To reheat, simply heat it up on the stove or in the microwave.

Nutrition Info

This recipe yields about 8 servings. Each serving contains approximately:

Calories: 330
Fat: 19g
Carbohydrates: 28g
Protein: 11g
Sugar: 3g
Sodium: 570mg

Recipes FAQ

Can I use a different type of cheese?

Yes! You can substitute the cheddar cheese with any type of cheese you like, such as pepper jack or Monterey jack.

Can I add meat to this recipe?

Absolutely! You can add cooked and crumbled bacon, cooked and diced ham, or cooked and shredded chicken to this soup.

Can I make this recipe on the stove?

Yes, you can! Simply cook the vegetables in a large pot over medium heat until softened. Add the broth, garlic powder, dried thyme, salt, and pepper, and bring to a boil. Reduce heat and simmer until the potatoes are tender, about 15-20 minutes. Puree the soup and add the cream and cheese. Heat until the cheese is melted and the soup is heated through.

Recipe Tips

- For a thicker soup, use an immersion blender to puree only half of the soup, leaving the other half chunky. - If you don't have a slow cooker, you can make this recipe on the stove (see FAQ above) or in an Instant Pot. - To make this recipe vegetarian, simply use vegetable broth instead of chicken broth and omit the bacon. - Garnish your soup with your favorite toppings like croutons, chopped herbs, or extra cheese.