Crockpot Potato Soup
A comforting and creamy potato soup cooked slowly in a crockpot, perfect for chilly days and meal prep.
Ingredients
Main Ingredients
- 4 large potatoes, diced Russet or Yukon Gold potatoes preferred for creaminess.
- 1 onion, chopped
- 3 cloves garlic, minced Provides a rich flavor base.
- 4 cups vegetable or chicken broth Choose based on dietary needs.
- 1 cup heavy cream or milk For a rich, creamy texture.
- Salt and pepper to taste Adjust according to preference.
Optional Toppings
- shredded cheese Enhances richness.
- green onions Add a fresh pop of flavor.
- bacon bits For an extra crunch.
Instructions
Preparation
- Dice the potatoes into small cubes for even cooking. Chop the onion and mince the garlic.
Cooking
- In your crockpot, combine the diced potatoes, chopped onion, minced garlic, and broth.
- Cover the crockpot and set it to cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- Check that the potatoes are tender when pierced with a fork.
- For a creamier texture, gently mash some of the potatoes in the crockpot.
- Stir in your choice of heavy cream or milk and season with salt and pepper to taste.
- Allow the soup to heat through for an additional 30 minutes.
Serving
- Ladle the warm soup into bowls and add optional toppings as desired.
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Notes
Store leftover soup in airtight containers. It lasts 3 to 5 days in the fridge or up to 3 months in the freezer. Reheat on stovetop or in crockpot.