Easy Crockpot Potato Soup Your Family Will Devour
A creamy and comforting easy potato soup recipe made in the crockpot, perfect for busy weeknights and family dinners. Customizable, freezer friendly, and simple to make.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Ingredients
2 pounds russet potatoes, peeled and cut into 1 inch cubes
1 medium yellow onion, diced
2 large carrots, peeled and diced
2 stalks celery, diced
4 cups low sodium chicken broth or vegetable broth
1 cup water
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried thyme
1 bay leaf
1 cup half and half or heavy cream or full fat coconut milk
4 ounces cream cheese, softened
4 slices cooked bacon, crumbled, optional
1 cup shredded cheddar cheese, optional
2 tablespoons chopped chives or green onions
1 tablespoon butter or olive oil
Instructions
1. Prepare the vegetables and potatoes, wash, peel if desired, and cut into 1 inch cubes.
2. Add the potatoes, onion, carrots, celery, broth, water, salt, pepper, thyme, and bay leaf to the crockpot.
3. Cook on low for 6 to 7 hours, or high for 3 to 4 hours, until potatoes are very tender.
4. Remove the bay leaf and use an immersion blender to purée 30 to 50 percent of the soup for a creamy texture while keeping some potato chunks.
5. Stir in the half and half and cream cheese until smooth, and simmer on low for 10 to 15 minutes to heat through.
6. Taste and adjust seasoning with more salt and pepper as needed.
7. Serve hot topped with shredded cheddar, crumbled bacon, chives, and a pat of butter if desired.
Notes
For a lighter version, use low-fat milk or skip the cream cheese.
You can prepare the soup ahead of time and refrigerate for up to 3 days.
Freeze leftovers for up to 2 months, reheating gently before serving.
Add extra broth if the soup thickens too much after chilling.
Find it online: https://www.ketorecipesideas.com/easy-potato-soup-recipe/