If you’re looking for an easy, hearty meal perfect for chilly evenings, this crock pot potato soup is just what you need! With simple ingredients and minimal prep time, this creamy soup warms you up and satisfies your cravings. Let your slow cooker do the work while you enjoy the comforting aroma filling your home. It’s an ideal dish for families or gatherings, and it’s perfect for meal prep!
Ingredients
– 6 medium potatoes, peeled and diced
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable or chicken broth
– 1 cup heavy cream
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 teaspoon dried thyme
– 1/2 cup shredded cheddar cheese (optional)
– Chopped chives for garnish
Servings and Cooking Time
This recipe yields approximately 6 servings. Preparation time is about 15 minutes, and cooking time is 6-8 hours on low or 3-4 hours on high.
Nutritional Value
Each serving (1 cup) of crock pot potato soup contains approximately 250 calories, 10g fat, 30g carbohydrates, 5g protein, and 3g fiber. This is for one person.
Step-by-Step Cooking Process
1. Start by peeling and dicing the potatoes into small cubes.
2. Chop the onion finely and mince the garlic cloves.
3. Place the diced potatoes, chopped onion, and minced garlic in the crock pot.
4. Pour in the vegetable or chicken broth over the vegetables.
5. Add salt, pepper, and dried thyme to the mixture.
6. Stir everything together to combine well.
7. Cover and cook on low for 6-8 hours or high for 3-4 hours until the potatoes are tender.
8. Once cooked, use a potato masher to mash some of the potatoes for a creamy texture.
9. Stir in the heavy cream and shredded cheddar cheese if using.
10. Serve hot, garnished with chopped chives.
Alternative Ingredients
You can substitute heavy cream with milk or a dairy-free alternative for a lighter version. Additionally, feel free to add vegetables like carrots or celery for extra flavor and nutrition.
Serving and Pairings
This crock pot potato soup pairs wonderfully with crusty bread or a fresh garden salad. It also works well as a side dish for grilled meats or sandwiches.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm on the stove or in the microwave. This soup can be frozen for up to 3 months, but it’s best to omit the cream before freezing.
Cooking Mistakes
- Don’t skip peeling the potatoes; the skin can affect the texture.
- Avoid overcooking the soup, which can make the potatoes mushy.
- Be careful with the salt; add gradually to avoid over-seasoning.
- Use fresh ingredients for the best flavor.
- Don’t forget to mash some potatoes for creaminess.
Helpful Tips
- Soak potatoes in cold water if you’re not using them immediately to prevent browning.
- Adjust the thickness by adding more broth or cream as desired.
- Garnish with crispy bacon bits for added flavor.
- For a spicy kick, add a pinch of cayenne pepper.
FAQs
Can I use frozen potatoes for this recipe?
Yes, frozen potatoes can be used, but they may alter the texture slightly. Ensure they’re fully cooked before mashing.
How can I make this soup vegan?
Simply replace the heavy cream with coconut milk and use vegetable broth instead of chicken broth.
Can I add meat to the soup?
Absolutely! Cooked bacon or shredded chicken can be added for extra protein and flavor.
How do I thicken the soup?
You can thicken the soup by mashing more potatoes or adding a cornstarch slurry.
Can I make this soup ahead of time?
Yes, this soup can be made a day in advance. Just reheat before serving.
Conclusion
This crock pot potato soup is not only easy to prepare but also a comforting and delicious meal. Perfect for busy days or cozy nights, it’s sure to become a staple in your household. Enjoy the creamy texture and rich flavors that make it a family favorite, and don’t forget to customize it to your taste!
Crock Pot Potato Soup
Ingredients
- 6 medium potatoes peeled and diced
- 1 onion chopped
- 3 cloves garlic minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1/2 cup shredded cheddar cheese optional
- Chopped chives for garnish
Instructions
- Peel and dice the potatoes into small cubes.
- Chop the onion finely and mince the garlic cloves.
- Place the diced potatoes, chopped onion, and minced garlic in the crock pot.
- Pour in the vegetable or chicken broth over the vegetables.
- Add salt, pepper, and dried thyme to the mixture.
- Stir everything together to combine well.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until the potatoes are tender.
- Use a potato masher to mash some of the potatoes for a creamy texture.
- Stir in the heavy cream and shredded cheddar cheese if using.
- Serve hot, garnished with chopped chives.
