Crockpot Potato Soup
A comforting and creamy potato soup made in a slow cooker, perfect for cozy evenings with family.
Ingredients
Main Ingredients
- 4 cups Potatoes (russet or Yukon gold), peeled and diced
- 1 large Onion, chopped
- 3 cloves Garlic, minced
- 6 cups Vegetable or Chicken Broth (low-sodium)
- 8 oz Cream Cheese For a rich and creamy finish
- 1 cup Cheddar Cheese, shredded (for garnish) Optional for topping
- 4 slices Bacon (optional), cooked and chopped For a crispy topping
Seasonings
- 1 tsp Salt To taste
- 1 tsp Pepper To taste
- 1 tbsp Dried or fresh herbs (e.g., thyme or rosemary)
Instructions
Preparation
- Peel and dice the potatoes into even chunks.
- Chop the onion and mince the garlic.
Cooking
- Place the potatoes, onion, and garlic into the crockpot.
- Pour in the broth and season generously with salt, pepper, and herbs.
- Add the cream cheese directly into the pot.
- Cover and set your crockpot to low for 6-8 hours or high for 3-4 hours.
- When done, either blend the soup for a creamier texture or leave it chunky.
- Serve hot, garnished with shredded cheddar and crispy bacon if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. This soup freezes well; ensure it's cooled before packing into freezer-safe bags.