This recipe for crock-pot potato soup delivers creamy, comforting goodness with minimal effort. Perfect for a chilly evening or a busy weeknight, this recipe is easily customizable to your taste preferences. Let's dive in!
Ingredients:
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 6 medium russet potatoes, peeled and cubed (about 2 pounds)
- 6 cups chicken broth (or vegetable broth for a vegetarian option)
- 2 cups milk (or cream for a richer soup)
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheddar cheese (optional)
- 2 tablespoons chopped fresh chives or green onions (for garnish)
- Bacon bits (optional, for garnish)
Instructions:
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Sauté Aromatics: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. This step adds depth of flavor that you'll miss if you skip it!
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Combine Ingredients in Crock-Pot: Transfer the sautéed onions and garlic to your slow cooker. Add the cubed potatoes, chicken broth, milk, thyme, salt, and pepper. Stir well to combine.
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Cook on Low: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the potatoes are very tender and easily mashed.
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Blend (Optional): For a creamier soup, carefully transfer about half of the soup to a blender (or use an immersion blender directly in the pot) and blend until smooth. Return the blended soup to the slow cooker and stir to combine. If using an immersion blender, blend until you reach your desired consistency. Leaving some potatoes chunky adds texture.
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Stir in Cheese (Optional): If using cheese, stir it into the soup during the last 15-20 minutes of cooking time on low, or until melted and incorporated.
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Serve: Ladle the soup into bowls and garnish with fresh chives or green onions and bacon bits (if desired).
Frequently Asked Questions (FAQs)
Can I use other types of potatoes?
Yes! Yukon gold potatoes will work well, adding a slightly sweeter flavor. Red potatoes will also work, but they might not get as creamy as russet potatoes. Just be sure to adjust the cooking time as needed, depending on the potato type.
How can I make this soup thicker?
If your soup is too thin after cooking, you can thicken it by stirring in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) or by adding a mashed potato or two.
Can I make this soup ahead of time?
Yes! This soup tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 3 days.
What are some other ways to customize this recipe?
Feel free to experiment with different herbs and spices! Add a pinch of paprika, cayenne pepper for a little heat, or some dried rosemary or oregano. You can also add other vegetables such as carrots, celery, or corn. For a heartier soup, add cooked sausage, ham, or shredded chicken.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free, as long as you use gluten-free broth.
This crock-pot potato soup recipe is a simple and delicious way to enjoy a comforting meal. Enjoy!
