Crockpot Potato Soup
A comforting and hearty potato soup that cooks slowly in a crockpot, perfect for cold days or gatherings.
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
This soup can be stored in an airtight container in the fridge for up to 3-4 days, or frozen for 2-3 months. Consider adding herbs like thyme or parsley for extra flavor, and make larger batches for quick meals later.