Crockpot Potato Soup
A cozy and creamy potato soup that is perfect for cold evenings, requiring minimal active time and ideal for feeding a crowd.
Ingredients
Main Ingredients
- 4 cups diced potatoes (about 1.5–2 pounds) Russets or Yukon Gold work well.
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth Use vegetable broth to keep it vegetarian.
- 1 cup heavy cream Can substitute with half-and-half for a lighter soup.
- Salt and pepper to taste
Optional Toppings
- shredded cheese For topping.
- green onions For topping.
- turkey bacon bits For topping.
Instructions
Preparation
- Put the diced potatoes, diced onion, and minced garlic into the crockpot, spreading them in an even layer.
- Pour in the 4 cups of chicken or vegetable broth so the potatoes are mostly submerged.
Cooking
- Cook on low for 6–8 hours or on high for 4–5 hours until the potatoes are fork-tender.
- Use a potato masher to mash some of the potatoes in the crockpot, leaving several chunks for texture.
- Stir in the heavy cream and season with salt and pepper. Adjust thickness by mashing more potatoes if necessary.
Serving
- Serve hot, allowing everyone to add their preferred toppings like shredded cheese, sliced green onions, and turkey bacon bits.
Notes
Refrigerate leftover soup within two hours of cooking. To reheat, warm gently on the stovetop, adding broth or cream if needed. Freeze for up to 3 months.