Warm and Creamy: The Crockpot Potato Soup You Need Right Now
Ever walked into a room and been instantly wrapped in a warm, creamy hug? That’s what this Crockpot Potato Soup offers! Rich, comforting, and surprisingly easy to whip up, it’ll soon become your go-to recipe. Using simple ingredients, this soup is practically a culinary miracle that seems to transform regular potatoes into a bowlsful of love!
Why Make This Recipe
Why should you make this luscious soup ASAP? Here are a few fantastic reasons:
- Set It and Forget It: You just toss everything into the slow cooker, and voilà—life is good!
- Wallet-Friendly: With simple, affordable ingredients, this soup won’t break the bank.
- Family-Approved: Kids (and adults) devour it like it’s candy, and who doesn’t want a meal everyone loves?
Ingredients
You don’t need fancy stuff — just these basics!
- 1 30 oz bag frozen shredded hashbrowns (or diced potatoes for a chunkier texture)
- 1 medium onion (chopped)
- 3 cloves garlic (minced)
- 4 cups chicken broth (or vegetable broth for a vegetarian version)
- 1 10.5 oz can cream of chicken soup (use cream of mushroom for a meat-free option)
- 1 cup shredded cheddar cheese
- 1 cup sour cream (or Greek yogurt for a lighter twist)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme (optional, for depth of flavor)
- 1/2 cup cooked crumbled bacon or browned sausage (optional, for added protein)
Directions
Ready to get cooking? Follow these simple steps for a cozy soup experience:
Prepare the Base: In your slow cooker, combine the frozen hashbrowns, chopped onion, minced garlic, chicken broth, and cream of chicken soup. Stir gently until everything is well mixed.
Slow Cook to Perfection: Cover and cook on low for 6–7 hours or high for 3–4 hours. You want those potatoes soft and tender. The soup will thicken as the starches release—yum!
Add Creaminess: Once the potatoes are tender, stir in the shredded cheddar cheese and sour cream. Let it cook on low for another 15–20 minutes until it’s rich and creamy.
Adjust & Taste: Season with salt, pepper, and thyme to your liking. If it’s too thick, simply add a splash of broth or milk.
Serve & Garnish: Ladle the soup into bowls and top with extra cheese, bacon, green onions, or a dollop of sour cream. The aroma is sure to be comforting and inviting, perfect for chilly days!
How to Make Crockpot Potato Soup (Overview)
Whipping up this soup is as easy as pie! Just combine your potatoes and a few other ingredients in the slow cooker. Let the magic of time turn them into creamy goodness. You’ll stir in cheese and sour cream later for that ultimate velvety finish. 🙌 Pro tip: Don’t skip toasting the garlic—it truly makes all the difference!
How to Serve Crockpot Potato Soup
When it comes to serving this soup, the choices are limitless! Try pairing it with crunchy garlic bread or a fresh garden salad for a color pop. The golden cheese on top melts deliciously—just imagine slurping up a hearty bowl while it fills the room with a savory aroma. It’s the ultimate cozy meal! 🥰
How to Store Crockpot Potato Soup
This soup keeps well! Store it in the fridge for up to four days. If you’re feeling ambitious, you can freeze it for up to three months. Just reheat on the stovetop or in the microwave—this soup is incredibly forgiving.
Tips to Make Crockpot Potato Soup
Here are some insider tricks for the best potato soup:
- Switch up the Broth: Use vegetable broth for a lighter option or beef broth for a heartier flavor.
- Spice it Up: Add cayenne pepper or paprika for a subtle kick.
- Creamy Alternatives: For a lighter twist, Greek yogurt works wonders in place of sour cream.
- Thickness Control: If you prefer a chunkier soup, use diced fresh potatoes instead of hashbrowns.
- Prep Ahead: Chop your onions and garlic in advance, so it’s a breeze to throw everything together at dinner time.
Variation
Feel like mixing things up? Try adding different veggies like carrots or celery for extra crunch. To make it vegan, switch to vegetable broth and a plant-based cream soup. You could even throw in some spinach at the end for a vibrant color explosion!
FAQs
1. Can I use fresh potatoes instead of frozen hashbrowns?
Absolutely! Just peel and chop them into bite-sized pieces. They’ll need a little more time to cook, so adjust accordingly.
2. Is this soup gluten-free?
If you use a gluten-free cream soup and broth, you’re all set for a gluten-free treat.
3. How can I make this soup spicier?
Add diced jalapeños or a teaspoon of cayenne pepper to kick up the heat.
4. Can I make this soup in advance?
You can prep it a day before and store it in the fridge, then slow-cook it the next day for an even richer flavor.
5. What can I serve with potato soup?
Crusty bread, a fresh salad, or even some tangy pickles on the side make a delicious pairing!
📌 Pin this recipe for your next cozy dinner night!
Crockpot Potato Soup
Ingredients
Soup Base
- 1 30 oz bag frozen shredded hashbrowns or diced potatoes for a chunkier texture
- 1 medium onion, chopped
- 3 cloves garlic, minced toasted for enhanced flavor
- 4 cups chicken broth or vegetable broth for a vegetarian version
- 1 10.5 oz can cream of chicken soup or cream of mushroom for a meat-free option
Finishing Touches
- 1 cup shredded cheddar cheese
- 1 cup sour cream or Greek yogurt for a lighter twist
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme optional, for depth of flavor
- 1/2 cup cooked crumbled bacon or browned sausage optional, for added protein
Instructions
Preparation
- In your slow cooker, combine the frozen hashbrowns, chopped onion, minced garlic, chicken broth, and cream of chicken soup. Stir gently until everything is well mixed.
Cooking
- Cover and cook on low for 6–7 hours or high for 3–4 hours until the potatoes are soft and tender. The soup will thicken as the starches release.
- Once the potatoes are tender, stir in the shredded cheddar cheese and sour cream. Let it cook on low for another 15–20 minutes until it’s rich and creamy.
Final Touches
- Season with salt, pepper, and thyme to your liking. If it’s too thick, simply add a splash of broth or milk.
- Ladle the soup into bowls and top with extra cheese, bacon, green onions, or a dollop of sour cream.
Notes
Printable Recipe Card
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