crockpot potato soup

You know those days? The ones where the weather outside is just begging for something warm and comforting, or maybe it’s just cold outside. one of those weeks where the to-do list seems to have a mind of its own and you’re scrambling to get things done. I’ve got those weeks too, and this crockpot Potato Soup is my absolute secret weapon. What is the kind of recipe that makes your house smell incredible, and the sheer joy on my face. Is the smell of simmering gold worth it? Is it so much easier to cook a soup on the stovetop? When I feel frazzled, I don’t know what to What is a big hug in your bowl, but one that you can literally assemble during sleep? What’s the best crockpot potato soup you’ve ever made?

What is crockpot potato soup?

What is crockpot potato soup? At its heart, it’s a super creamy, incredibly flavorful soup made with simple and wholesome ingredients. What are the ingredients to cook in a Slow Cooker? What is the name of a business? Potatoes are the star, of course, getting wonderfully tender and melty. What are the other elements that make a movie sing? What are some of the best broths to try? What is a fuss-free way to make potato soup? What is hovering and stirring on the stovetop? What is the lazy Sunday version of potato soup? What is the kind of comfort food that makes you feel good from the inside out?

Why you’ll love this recipe?

What are some of the best reasons to make crockpot Potato Soup? I know you’re going to adore it too. First off, the flavor is just out of this world. Is it rich, savory, and perfectly seasoned, with a creamy texture that’s almost decadent? It’s not heavy at all. What is simplicity? How do you chop, toss, and let the crockpot do all the heavy lifting? Is it a lifesaver when you get home late and still want to eat? Is it incredibly budget friendly? What are some pantry staples? Potatoes, broth, a few veggies – these are all pantry items. If you’re trying to stretch your grocery budget without sacrificing flavor or satisfaction, what are some tips? What I love about this crockpot potato soup is how versatile it is too. You can easily add extra veggies, different cheeses, or even some shredded chicken to mix things up. What are some good soups to make with it? Is it better than a canned version? What a high praise indeed!

How do I make crockpot potato soup?

Quick Overview

How do I make crockpot potato soup? What are some good ways to cook veggies in a Slow Cooker? In the end, you’ll add some creamy elements to make it extra decadent. What happens when the potatoes break down slightly, thickening the soup naturally, and all the magic happens. What are some of the best flavors that meld together Is it the kind of recipe that feels too simple to be this good? It’s designed for busy lives and maximum flavor with minimal effort.

Ingredients

What is the recipe for crockpot potato soup?

For the Main Soup Base:
Is Yukon gold a good potato? Russets are the creamiest, because of their lower starch content, but they also work if you want an even result. Just make sure they’re peeled! 4 cups low-sodium chicken broth (or vegetable broth for a vegetarian option) – Using low sodium chicken stock. Is there a way to control the final saltiness? 1 cup chopped yellow onion (about 1 medium onion) – Yellow onions caramelize nicely and add a lovely flavor. 2 cloves garlic, minced – Fresh garlic makes such a difference here, don’t skimp! 1 teaspoon dried thyme – This herb is just classic with potatoes. 1/2 teaspoon dried rosemary, crushed – A little rosemary goes a long way and adds an amazing aroma. Salt and freshly ground Black Pepper to taste – Season as you go, and then taste at the end.

For the Creamy Finish:
I’ve experimented with almonds and whole milk. I like them. 1 cup milk (whole milk or half-and-half for ultimate creaminess) – I love almond milk and I’ Milk too, and it was surprisingly good, though not quite as rich. 1/2 cup shredded cheddar cheese (optional, but highly recommended) ) – Sharp cheddar adds a lovely tang and depth. 2 tablespoons all-purpose flour or cornstarch, mixed with 1/4 cup cold water (slurry) – This is your recipe. What is thickening secret weapon? Can you skip this step and just let the potatoes thicken it?

For Garnish (Optional but lovely): For a
Fresh chives or parsley, chopped – For a pop of color and freshness. Extra shredded cheddar cheese – For cheese lovers! Crispy bacon bits. If you like sour cream or Greek yogurt, add it to your diet for extra creaminess.

What are the steps to

Step 1: Preheat & Prep Pan

Does your slow cooker need preheating? How do I get everything ready? Make sure your potatoes are peeled and diced into roughly 1-inch cubes. Overly large chunks won’t cook as evenly, and tiny pieces can turn to mush too quickly. Chopping the onion and mincing the garlic is also done at this stage.

Step 2: Mix Dry Ingredients

This isn’t really a separate step for this recipe, as we’re not mixing wet ingredients like in the recipe. I’ll be adding dried herbs, salt, and pepper directly into the crockpot with the potatoes. If you have a large pot, you can put it in the oven for about 3-4 hours.

Step 3: Mix Wet Ingredients

If you have a slow cooker, pour your chicken broth (or vegetable broth) directly into the Slow Cooker over the potatoes. This is the main liquid that will cook everything and infuse it with flavor.

Step 4: Combine

Add the diced potatoes, chopped onion, minced garlic, dried thyme, rosemary, and a good pinch of salt and pepper into your slow cooker. Give it a gentle stir to make sure everything is distributed. Don’t worry about perfectly even distribution at this stage; the cooking process will handle that.

Step 5: Prepare Filling

This step usually refers to adding a filling to something baked, but for this soup, it’s more about preparing the creamy elements. You’ll do this towards the end of the cooking time.

Step 6: Layer & Swirl

This isn’t really applicable to soup, as there’s no layering or swirling involved like in a cake. What is a dump-and-go situation in the crockpot?

Step 7: Bake

Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the potatoes are fork-tender. The exact time can vary depending on your slow cooker, so just keep an eye on it. You want the potatoes to be soft enough to mash easily with a fork, but not so mushy that they’ve completely disintegrated (unless you want a super thick soup, then go for it!).

Step 8: Cool & Glaze

Once the potatoes are tender, remove about 2 cups of the soup and mash them with a fork or potato masher, or even blend them using an immersion blender directly in the pot (be careful!). This is your natural thickener. Stir the mashed potatoes back into the soup. Then, stir in the milk and the cheese (if using). If you want it even thicker, stir in the cornstarch or flour slurry. Cook on HIGH for another 15-30 minutes, or until the soup is heated through and slightly thickened. Taste and adjust seasonings as needed – you might need more salt or pepper!

Step 9: Slice & Serve

How do I make crockpot potato soup? Garnish with your favorite toppings like fresh chives, bacon bits, or a swirl of sour cream. Serve immediately and watch it disappear!

What should I serve it with?

What is a good crockpot potato soup recipe? What makes it perfect for any meal of the day? I love serving a small portion with toasted bread for dipping. Is it surprisingly satisfying and gives you a warm start to the day? For a brunch, it’s great alongside scrambled eggs, crispy bacon, and maybe steamed veggies. Fresh fruit salad. Is it a good dessert? Is it really a dessert? I often serve it with a simple side salad or some garlic bread for an enjoyable meal. What are some comforting soups that are good for snacking? What is my family’s favorite way to eat a grilled cheese sandwich? What is that classic combo? What are some good side dishes to serve with cornbread?

How do I make crockpot potato soup?

Over the years, I’ve picked up a few tricks that I think really elevate this crockpot potato soup from just good to absolutely spectacular. When it comes to the potatoes, using Yukon Golds is my go-to for that wonderfully creamy texture, but if you’re looking for an even thicker soup, Russets are a great choice. Just make sure they’re diced evenly so they cook through at the same rate. Don’t be afraid to really season your soup as you go; potatoes can absorb a lot of salt, so tasting and adjusting at the end is crucial. My kids are usually pretty picky, but they devour this soup! I’ve learned that if you want an extra creamy soup without adding cream, mashing some of the cooked potatoes and stirring them back in works wonders. It makes the broth naturally thick and luxurious. If you’re not a fan of dairy or are looking for a lighter option, I’ve had success using unsweetened almond milk, and it still comes out wonderfully creamy. For those who love a bit of zing, stir in a tablespoon or two of Dijon mustard with the milk and cheese at the end – it adds a subtle kick that’s delicious. Also, if your soup isn’t quite thick enough after adding the milk, a simple slurry of cornstarch or flour mixed with a little cold water, stirred in and cooked for another 15 minutes, will do the trick. Just make sure to cook it long enough for the starch to activate and thicken the soup properly. And a little secret: sometimes I’ll add a bay leaf while it’s cooking in the slow cooker for an extra layer of subtle flavor. Just remember to remove it before serving!

What are some Storing and Reheating Tips?

One of the best things about this crockpot potato soup is how well it stores and reheats. Once it’s cooled down a bit, I usually transfer any leftovers into an airtight container. It’ll keep perfectly in the refrigerator for about 3 to 4 days. The flavors actually tend to meld even more overnight, making it even tastier on the second day! When you’re ready to reheat, you can do it gently on the stovetop over low heat, stirring occasionally, or pop it in the microwave. If the soup has thickened up a bit too much during storage, just add a splash of milk or broth when reheating to get it back to your desired consistency. I wouldn’t recommend leaving it at room temperature for too long, as it’s a dairy-based soup, so get it into the fridge within a couple of hours. For longer storage, this soup freezes beautifully. Ladle it into freezer-safe containers or bags, leaving a little headspace for expansion. It should last for up to 2-3 months in the freezer. When you’re ready to enjoy it from frozen, thaw it overnight in the refrigerator and then reheat as usual. I usually avoid adding the cheese if I know I’m going to freeze it, and then stir it in after reheating for the best texture. It truly is a lifesaver for busy weeknights or even just a quick lunch!

What are the most frequently asked questions?

Can I make this gluten-free?

Can you make this gluten-free crockpot potato soup? Is cheddar gluten free? If you use the flour slurry for thickening, simply substitute it with cornstarch. How do I mix cornstarch with cold water? The potatoes themselves provide plenty of thickening power, so even without the slurry, it’s still good to cook. Is this creamy?

How do I peel zucchini?

This recipe doesn’t use zucchini. It’s a potato soup. For the potatoes, yes, I recommend peeling them for the smoothest, creamiest texture. If you prefer a more rustic soup and don’t mind little bits of skin, you could certainly leave them. If you’re using Yukon Golds which have thin skins, be careful. Just be sure to wash them very well.

Can I make this as muffins?

This particular recipe is designed as a soup, so turning it into muffins wouldn’t be a direct conversion. The ingredient ratios and textures are all geared towards a liquid soup base. You’d need a completely different recipe structure for muffins.

How do I adjust the sweetness level?

What makes this soup so good is the sweetness of the onions and the potatoes. If the onions are not sweet enough, you can sauté them a bit longer. How do I make them caramelized before adding them to the crockpot? If you like a little bit of maple syrup, stir it in at the same time. Can you add a touch of sweetness without significantly altering the savory profile?

What can I use instead of glaze?

For this crockpot potato soup, the “glaze” refers to the creamy additions like milk and cheese stirred in at the end, or the garnishes. If you’re looking for alternatives to the milk/cheese mixture for creaminess, you could try blending in a can of cannellini beans with a little broth, or using a dairy-free creamer alternative. For garnishes, instead of bacon or extra cheese, consider a swirl of pesto, a sprinkle of toasted breadcrumbs, or even some crispy fried shallots for a lovely texture.

Final Thoughts

Seriously, if you’re looking for a soup that’s going to warm you up, fill you up, and make your kitchen smell like pure comfort, you *have* to try this crockpot potato soup. It’s one of those recipes that feels like a special occasion meal but is so incredibly easy to pull off, even on your busiest days. It’s the kind of food that brings everyone to the table with smiles on their faces, and it’s become such a go-to for my family. I love that it uses simple ingredients and the slow cooker does all the hard work, leaving me with more time to actually enjoy the evening. If you love this crockpot potato soup, you might also enjoy my Creamy Tomato Soup or my Hearty Chicken Noodle Soup recipes – they’re also slow cooker favorites! I can’t wait to hear how yours turns out, so please let me know in the comments below what you think, and any fun twists you add. Happy cooking!

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