Slow Cooker Potato Soup
A comforting and hearty dish that's easy to prepare in a slow cooker, perfect for busy days and using up vegetables.
Ingredients
Main Ingredients
- 4 large large potatoes, peeled and diced
- 1 onion, diced
- 3 carrots, diced
- 3 cups vegetable or chicken broth
- 1 cup heavy cream or milk
- 1 teaspoon garlic powder
- Salt and pepper to taste
Optional Toppings
- bacon bits
- shredded cheese
- chives
Instructions
Preparation
- Place the diced potatoes, onion, and carrots in the slow cooker.
- Add the broth, garlic powder, salt, and pepper.
Cooking
- Cover and cook on low for 6-8 hours or high for 4 hours until the vegetables are tender.
- Stir in the cream or milk before serving.
Serving
- Serve the Slow Cooker Potato Soup hot, straight from the slow cooker.
- Ladle into bowls and add your favorite toppings like crispy bacon bits, shredded cheese, or fresh chives.
Notes
To store any leftover soup, let it cool down to room temperature. Then, transfer it to an airtight container and refrigerate for up to 3 days. It can be frozen for 2-3 months, leaving space in the container as it may expand when frozen. For a creamier texture, blend a portion of the soup with an immersion blender. Adjust spices to taste and consider adding chopped jalapeños or red pepper flakes for heat. For variations, add celery or bell peppers, or mix in cooked sausage or chicken.