why make this recipe
Crockpot Potato Soup is a comforting and hearty dish perfect for cold days or when you’re craving something warm and filling. It uses simple ingredients that you may already have at home. The best part is that it cooks slowly in a crockpot, allowing flavors to blend beautifully while you go about your day. This recipe is easy to prepare and perfect for families or gatherings.
how to make Crockpot Potato Soup
Ingredients:
- 4 cups of diced potatoes
- 1 cup of diced onion
- 2 cloves of garlic, minced
- 4 cups of vegetable broth
- 1 cup of heavy cream
- Salt and pepper to taste
- Optional toppings: shredded cheese, green onions, bacon bits
Directions:
- Place the diced potatoes, onion, garlic, and vegetable broth in the slow cooker.
- Cook on low for 6-8 hours or on high for 3-4 hours until the potatoes are tender.
- Use a potato masher to mash some of the potatoes for a creamier texture.
- Stir in the heavy cream and season with salt and pepper.
- Serve hot, topped with optional shredded cheese, green onions, or bacon bits.
how to serve Crockpot Potato Soup
Serve the soup hot in bowls. You can add toppings like shredded cheese, sliced green onions, or bacon bits for extra flavor. It pairs well with crusty bread or a light salad. This meal is delightful for lunch or dinner.
how to store Crockpot Potato Soup
Once the soup cools down, you can store it in an airtight container in the fridge for up to 3-4 days. If you want to keep it longer, consider freezing the soup. Pour it into freezer-safe containers, leaving some space at the top for expansion. It can last in the freezer for up to 2-3 months.
tips to make Crockpot Potato Soup
- Choose waxy potatoes like Yukon Gold for a creamier texture.
- Adjust the amount of garlic according to your taste preference.
- For a lighter version, you can substitute heavy cream with milk or a non-dairy alternative.
- Add herbs like thyme or parsley for extra flavor.
- Make a larger batch and freeze leftovers for a quick meal later.
variation
You can customize this potato soup by adding other vegetables like carrots or celery. For more protein, consider adding cooked chicken or beans. You could also make it cheesy by adding shredded cheese during the last few minutes of cooking.
FAQs
1. Can I use skin-on potatoes for this recipe?
Yes, using skin-on potatoes adds extra nutrients and texture to the soup. Just make sure to wash them thoroughly.
2. How can I make this soup vegetarian?
This recipe is already vegetarian as it uses vegetable broth. Make sure your toppings, like bacon bits, are vegetarian or replace them with another topping like roasted chickpeas.
3. What can I do if the soup is too thick?
If the soup is too thick for your liking, simply stir in some additional vegetable broth or water until you reach your desired consistency.
Crockpot Potato Soup
Ingredients
Main Ingredients
- 4 cups diced potatoes Waxy potatoes like Yukon Gold recommended for creaminess.
- 1 cup diced onion
- 2 cloves garlic, minced Adjust according to taste preference.
- 4 cups vegetable broth Make sure it's vegetarian.
- 1 cup heavy cream Can be substituted with milk or non-dairy alternative.
- Salt and pepper to taste
Optional Toppings
- shredded cheese Add during the last minutes of cooking for a cheesy version.
- green onions Sliced, for garnish.
- bacon bits Make sure they are vegetarian if desired.
Instructions
Preparation
- Place the diced potatoes, onion, garlic, and vegetable broth in the slow cooker.
Cooking
- Cook on low for 6-8 hours or on high for 3-4 hours until the potatoes are tender.
- Use a potato masher to mash some of the potatoes for a creamier texture.
- Stir in the heavy cream and season with salt and pepper.
Serving
- Serve hot, topped with optional shredded cheese, green onions, or bacon bits.
Notes
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