Crockpot potato soup: the words alone conjure images of cozy evenings, warm bowls, and the comforting aroma of creamy potatoes simmering to perfection. But what if I told you that achieving this idyllic scene requires minimal effort, thanks to the magic of your slow cooker?
Potato soup, in its various forms, has been a staple in kitchens around the world for centuries. From the hearty potato and leek soups of Europe to the creamy chowders of North America, this humble dish has nourished generations. Its simplicity and adaptability have made it a beloved comfort food across cultures.
What is it about crockpot potato soup that makes it so irresistible? Perhaps it’s the velvety smooth texture, the rich and savory flavor, or the sheer convenience of letting your slow cooker do all the work. Imagine coming home after a long day to a house filled with the inviting scent of potatoes, onions, and herbs, all melding together in a symphony of deliciousness. This recipe is not only incredibly easy to prepare, but it also allows you to customize the flavors to your liking. Add your favorite toppings, such as crispy bacon, shredded cheese, or a dollop of sour cream, to create a truly personalized culinary experience. Get ready to experience the ultimate in comfort food with this effortless and flavorful recipe!
Ingredients:
- 5 lbs Russet Potatoes, peeled and cubed
- 1 large Yellow Onion, chopped
- 4 cloves Garlic, minced
- 8 cups Chicken Broth (low sodium preferred)
- 1 tsp Dried Thyme
- 1 tsp Dried Rosemary
- 1/2 tsp Black Pepper
- 1/2 tsp Salt (or to taste)
- 1 cup Heavy Cream
- 1/2 cup Sour Cream
- 4 slices Bacon, cooked and crumbled (for garnish)
- 1/4 cup Chopped Green Onions (for garnish)
- 1 cup Shredded Cheddar Cheese (for garnish)
- 2 tbsp Olive Oil
Preparing the Soup Base:
Okay, let’s get started! First things first, we need to prep our veggies. This is the most time-consuming part, but trust me, it’s worth it for that creamy, comforting soup.
- Peel and Cube the Potatoes: Grab those 5 pounds of Russet potatoes. Peel them thoroughly – you don’t want any skin bits in your soup! Then, cut them into roughly 1-inch cubes. Uniform size helps them cook evenly. Don’t worry about being perfect, just aim for consistency.
- Chop the Onion: Next, take your large yellow onion and chop it finely. I like to dice mine pretty small so it almost melts into the soup as it cooks. Nobody wants big chunks of onion, right?
- Mince the Garlic: Mince those 4 cloves of garlic. Fresh garlic is key here; it adds so much flavor. If you’re short on time, you can use pre-minced garlic, but fresh is always better.
Cooking in the Crockpot:
Now for the easy part! We’re going to let the crockpot do all the work. This is where the magic happens, folks.
- Sauté the Onion and Garlic (Optional, but Recommended): This step is optional, but I highly recommend it. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Then, add the minced garlic and cook for another minute until fragrant. Sautéing the onion and garlic first really deepens the flavor of the soup. If you’re really short on time, you can skip this step and just add the raw onion and garlic to the crockpot.
- Combine Ingredients in the Crockpot: Transfer the sautéed onion and garlic (or the raw onion and garlic, if you skipped the sautéing) to your crockpot. Add the cubed potatoes, chicken broth, dried thyme, dried rosemary, black pepper, and salt.
- Cook on Low: Cover the crockpot and cook on low for 6-8 hours, or until the potatoes are very tender and easily pierced with a fork. The longer it cooks, the more the flavors will meld together.
Blending and Finishing Touches:
Almost there! Now we need to blend the soup to get that creamy texture we’re after. And then, the best part – adding the creamy goodness and garnishes!
- Blend the Soup: There are a few ways to blend the soup.
- Immersion Blender: The easiest way is to use an immersion blender right in the crockpot. Carefully blend the soup until it reaches your desired consistency. Be careful not to splash hot soup!
- Regular Blender: If you don’t have an immersion blender, you can use a regular blender. Carefully ladle the soup into the blender in batches (never fill it more than halfway!), and blend until smooth. Be sure to vent the lid of the blender to allow steam to escape. Pour the blended soup back into the crockpot.
- Potato Masher (for a Chunkier Soup): If you prefer a chunkier soup, you can use a potato masher to partially mash the potatoes instead of blending. This will give you a creamy base with some chunks of potato remaining.
- Stir in the Cream and Sour Cream: Once the soup is blended, stir in the heavy cream and sour cream. This will make the soup extra creamy and rich.
- Taste and Adjust Seasoning: Taste the soup and adjust the seasoning as needed. You may want to add more salt, pepper, or other spices to your liking.
- Keep Warm: Keep the soup warm in the crockpot until ready to serve.
Serving and Garnishing:
The final step! This is where you can really make the soup your own. Get creative with your toppings!
- Ladle into Bowls: Ladle the hot potato soup into bowls.
- Garnish Generously: Top with crumbled bacon, chopped green onions, and shredded cheddar cheese. You can also add a dollop of sour cream, a sprinkle of paprika, or a few croutons. The possibilities are endless!
- Serve Immediately: Serve the soup immediately and enjoy!
Tips and Variations:
Want to customize your crockpot potato soup? Here are a few ideas:
- Add Vegetables: Add other vegetables to the soup, such as carrots, celery, or corn.
- Use Different Broth: Use vegetable broth instead of chicken broth for a vegetarian option.
- Add Meat: Add cooked ham, sausage, or shredded chicken to the soup.
- Make it Spicy: Add a pinch of cayenne pepper or a few dashes of hot sauce to the soup for a spicy kick.
- Add Cheese to the Soup: Stir in some shredded cheddar cheese or Monterey Jack cheese to the soup while it’s cooking for an extra cheesy flavor.
- Use Different Herbs: Experiment with different herbs, such as parsley, chives, or dill.
- Make it Dairy-Free: Use coconut milk or cashew cream instead of heavy cream and sour cream for a dairy-free option.
- Thicken the Soup: If you want a thicker soup, you can add a slurry of cornstarch and water (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the crockpot during the last 30 minutes of cooking.
- Add a Bay Leaf: Add a bay leaf to the crockpot while the soup is cooking for added flavor. Remember to remove the bay leaf before serving.
- Top with Croutons: Add croutons for a crunchy topping.
- Use Different Potatoes: While Russet potatoes are the classic choice, you can also use Yukon Gold potatoes for a slightly creamier texture.
Storage Instructions:
Leftover potato soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave. You may need to add a little bit of broth or water to thin it out, as it may thicken upon standing.
Freezing Instructions:
Potato soup can also be frozen for longer storage. However, be aware that the texture may change slightly after freezing and thawing. The potatoes can become a bit grainy. To freeze, let the soup cool completely, then transfer it to freezer-safe containers or bags. Leave some headspace in the containers, as the soup will expand when frozen. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
Why This Recipe Works:
This crockpot potato soup recipe is a winner because it’s incredibly easy to make, requires minimal effort, and delivers maximum flavor. The slow cooking process allows the flavors to meld together beautifully, resulting in a rich and creamy soup that’s perfect for a chilly day. The optional sautéing of the onion and garlic adds an extra layer of depth, and the addition of heavy cream and sour cream at the end creates a luxurious texture. Plus, the customizable garnishes allow you to tailor the soup to your own preferences. It’s a comforting and satisfying meal that the whole family will love!
Troubleshooting:
- Soup is too thick: Add more chicken broth or water to thin it out.
- Soup is too thin: Add a slurry of cornstarch and water (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the crockpot during the last 30 minutes of cooking.
- Soup is bland: Add more salt, pepper, or other spices to your liking. You can also add a bouillon cube for extra flavor.
- Potatoes are not cooking evenly: Make sure the potatoes are cut into uniform sizes.
- Soup is
Conclusion:
So there you have it! This Crockpot Potato Soup recipe isn’t just another soup; it’s a warm, comforting hug in a bowl, perfect for chilly evenings or a lazy weekend lunch. I truly believe this is a must-try recipe because it delivers maximum flavor with minimal effort. The creamy texture, the savory broth, and the tender potatoes all combine to create a symphony of deliciousness that will have everyone asking for seconds. Plus, the slow cooker does all the heavy lifting, leaving you free to enjoy your day!
Why You Absolutely Need This Recipe in Your Life
Honestly, what’s not to love? It’s incredibly easy to prepare, requiring just a few simple ingredients and a few minutes of prep time. The slow cooker transforms those humble ingredients into a rich and flavorful soup that tastes like you spent hours slaving away in the kitchen. And let’s be real, who has time for that these days? This recipe is a lifesaver for busy weeknights, potlucks, or any time you need a comforting and satisfying meal without the fuss.
Serving Suggestions and Variations to Make it Your Own
Now, let’s talk about how to make this Crockpot Potato Soup even more amazing! While it’s delicious on its own, there are so many ways to customize it to your liking. For a classic touch, top each bowl with a dollop of sour cream, a sprinkle of shredded cheddar cheese, and some crispy crumbled bacon. If you’re feeling adventurous, try adding some chopped green onions, a swirl of hot sauce, or even a sprinkle of smoked paprika for a little extra kick.
For a heartier meal, consider adding some cooked ham, sausage, or even shredded chicken to the slow cooker during the last hour of cooking. If you’re watching your calorie intake, you can easily lighten up the recipe by using low-fat milk or broth. You can also add some pureed cauliflower to the soup for extra creaminess and nutrients without adding extra fat. And for a vegetarian version, simply omit the bacon and use vegetable broth instead of chicken broth. The possibilities are endless!
Another great variation is to add different types of cheese. Instead of cheddar, try using Gruyere, Monterey Jack, or even a little bit of blue cheese for a more complex flavor. You can also add some roasted garlic to the soup for a deeper, richer taste. Simply roast a head of garlic in the oven until it’s soft and caramelized, then squeeze the cloves into the slow cooker during the last hour of cooking. Trust me, it’s a game-changer!
Finally, don’t forget about the sides! This Crockpot Potato Soup pairs perfectly with a crusty loaf of bread for dipping, a grilled cheese sandwich, or a simple side salad. It’s also a great way to use up leftover vegetables. Feel free to toss in any veggies you have on hand, such as carrots, celery, or even spinach, during the last hour of cooking.
I’m so excited for you to try this recipe! I know you’re going to love it as much as I do. It’s a guaranteed crowd-pleaser that’s sure to become a staple in your kitchen. So, grab your slow cooker, gather your ingredients, and get ready to enjoy the most delicious and comforting Crockpot Potato Soup you’ve ever tasted!
And most importantly, I’d love to hear about your experience! Once you’ve made this recipe, please come back and leave a comment below. Let me know what you thought, what variations you tried, and any tips or tricks you discovered along the way. Sharing your feedback helps me improve the recipe and also inspires other readers to give it a try. Happy cooking!
Crockpot Potato Soup: Easy Recipe for a Cozy Meal
Creamy, comforting crockpot potato soup with tender potatoes, savory herbs, and a rich finish. Top with bacon, cheese, and green onions for the ultimate comfort food.
By: ShareyCategory: DinnerDifficulty: EasyCuisine: AmericanYield: 6-8 servingsDietary: VegetarianIngredients
Instructions
Recipe Notes
- Variations: Add other vegetables (carrots, celery, corn), use vegetable broth, add cooked ham or chicken, make it spicy with cayenne pepper, add cheese to the soup while cooking, experiment with different herbs, or make it dairy-free with coconut milk.
- Thickening: If the soup is too thin, add a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water during the last 30 minutes of cooking.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently, adding broth if needed.
- Freezing: Freeze in freezer-safe containers for up to 2-3 months. Thaw overnight in the refrigerator before reheating. Be aware that the texture may change slightly after freezing.
Frequently Asked Questions
→ How do I ensure the bread stays moist?Use fresh, ripe ingredients and avoid overmixing the batter. Store in an airtight container.→ Can I substitute ingredients?Yes, you can substitute similar ingredients while maintaining the basic ratios for best results.→ How long does this bread keep?Store tightly wrapped at room temperature for 2-3 days, or refrigerate for up to a week.→ What if I don't have all the spices?You can adjust spices to taste or substitute with similar warming spices.→ Can I freeze this bread?Yes, wrap individual slices and freeze for up to 3 months. Thaw at room temperature before serving.
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