Crockpot Potato Soup
A comforting and hearty crockpot potato soup with a creamy texture and rich flavors, perfect for chilly evenings or gatherings.
Ingredients
Main Ingredients
- 4 large large potatoes, diced Starchy potatoes like Russets or Yukon Golds work best.
- 1 onion, chopped Chop finely for better flavor integration.
- 3 cups vegetable broth Use low-sodium broth to control salt content.
- 1 cup heavy cream For a vegan version, substitute with coconut milk.
- 1 cup cheddar cheese, shredded Use a plant-based cheese for a vegan option.
- Salt and pepper to taste Season gradually as flavors concentrate during cooking.
- Chives for garnish Adds flavor and visual appeal.
Instructions
Preparation
- Peel and dice the four large potatoes into bite-sized pieces.
- Chop an onion finely.
- Place the diced potatoes and chopped onion into your crockpot.
- Pour in three cups of vegetable broth, ensuring the vegetables are submerged.
- Season with salt and pepper to taste.
Cooking
- Set your crockpot to cook on low for 6-8 hours, or high for 3-4 hours.
- After the cooking time, check potatoes for tenderness; they should easily mash with a fork.
- For a creamier texture, mash some of the potatoes in the crockpot.
- Stir in heavy cream and shredded cheddar cheese, allowing the soup to cook for another 30 minutes.
- Give the soup a final stir before serving.
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Notes
Serve with optional toppings like extra shredded cheese, heavy cream, or crispy croutons. Pair with warm bread or crackers.