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Potato Soup Crock Pot: Easy & Delicious Recipe

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Potato Soup Crock Pot: Is there anything more comforting than a warm bowl of creamy potato soup on a chilly evening? I think not! Imagine coming home after a long day to the aroma of savory potatoes, rich broth, and perfectly melted cheese wafting through your house. This isn’t just any soup; it’s a culinary hug in a bowl, and the best part? It practically makes itself!

Potato soup has humble roots, tracing back to the peasant cuisines of Europe, where potatoes were a staple ingredient. It was a way to create a hearty and nourishing meal using simple, readily available ingredients. Over time, it has evolved into a beloved dish enjoyed worldwide, with countless variations reflecting local flavors and preferences.

What makes Potato Soup Crock Pot so irresistible? It’s the perfect combination of creamy texture, savory flavor, and incredible convenience. The slow cooker does all the work, transforming simple potatoes into a velvety smooth soup that’s bursting with flavor. Plus, it’s incredibly versatile! You can customize it with your favorite toppings, from crispy bacon and shredded cheese to fresh herbs and a dollop of sour cream. Whether you’re looking for a comforting weeknight dinner or a crowd-pleasing appetizer, this recipe is sure to be a hit. So, let’s get started and create some magic in your crock pot!

Potato Soup Crock Pot this RECIPE

Ingredients:

  • Potatoes: 5 lbs, peeled and cubed (Russet or Yukon Gold work best)
  • Onion: 1 large, chopped
  • Carrots: 2 medium, peeled and diced
  • Celery: 2 stalks, diced
  • Garlic: 4 cloves, minced
  • Chicken Broth: 8 cups (low sodium preferred)
  • Heavy Cream: 1 cup
  • Butter: 4 tablespoons
  • All-Purpose Flour: 4 tablespoons
  • Salt: 1 teaspoon (or to taste)
  • Black Pepper: 1/2 teaspoon (or to taste)
  • Dried Thyme: 1 teaspoon
  • Bay Leaf: 1
  • Optional Toppings: Shredded cheddar cheese, crumbled bacon, sour cream, chopped green onions, chives, hot sauce

Getting Started: Preparing the Vegetables

Okay, let’s get started! First things first, we need to prep our veggies. This is a crucial step because properly sized vegetables will cook evenly in the crock pot, giving us that perfect, creamy texture we’re after.

  1. Peel and Cube the Potatoes: This is probably the most time-consuming part, but trust me, it’s worth it. I like to use either Russet or Yukon Gold potatoes for this soup. Russets will give you a slightly thicker, starchier soup, while Yukon Golds will be a bit creamier. Peel all 5 pounds of potatoes and then cut them into roughly 1-inch cubes. Don’t worry about being too precise; just aim for a uniform size so they cook evenly.
  2. Chop the Onion: Dice one large onion. I usually go for a medium dice, not too fine, as it will cook down quite a bit in the crock pot.
  3. Dice the Carrots and Celery: Peel and dice two medium carrots and two stalks of celery. Again, aim for a similar size to the onion for even cooking.
  4. Mince the Garlic: Mince four cloves of garlic. Fresh garlic is key here for that wonderful aromatic flavor. If you’re short on time, you can use pre-minced garlic, but fresh is always best!

Building the Soup Base in the Crock Pot

Now that our vegetables are prepped, we can start building the flavor base of our soup right in the crock pot. This is where the magic happens!

  1. Combine Ingredients in the Crock Pot: Add the cubed potatoes, chopped onion, diced carrots, diced celery, and minced garlic to your crock pot.
  2. Pour in the Chicken Broth: Pour 8 cups of chicken broth over the vegetables. Make sure the vegetables are mostly submerged in the broth. If not, you can add a little more broth. I prefer to use low-sodium chicken broth so I can control the saltiness of the soup later.
  3. Add Seasonings: Add 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of dried thyme, and 1 bay leaf to the crock pot. The thyme adds a lovely earthy flavor, and the bay leaf will infuse the soup with a subtle aromatic note. Don’t skip the bay leaf! Just remember to remove it before serving.
  4. Stir Everything Together: Give everything a good stir to make sure the seasonings are evenly distributed.

Slow Cooking to Perfection

This is the easiest part! Now we just let the crock pot do its thing. The slow cooking process will meld all the flavors together and create a rich, comforting soup.

  1. Cook on Low or High: Cover the crock pot and cook on low for 6-8 hours, or on high for 3-4 hours. The potatoes should be very tender and easily pierced with a fork when they’re done. The cooking time may vary depending on your crock pot, so keep an eye on it.

Creating the Creamy Texture

Once the vegetables are cooked through, it’s time to create that creamy, dreamy texture that makes potato soup so irresistible. We’ll do this by thickening the soup with a simple roux and adding heavy cream.

  1. Remove the Bay Leaf: Before proceeding, remove the bay leaf from the crock pot and discard it.
  2. Thicken the Soup (Roux): In a separate saucepan, melt 4 tablespoons of butter over medium heat. Once the butter is melted, whisk in 4 tablespoons of all-purpose flour. Cook, whisking constantly, for 1-2 minutes until the mixture is smooth and golden. This is called a roux, and it will help thicken the soup. Be careful not to burn the roux, as it will give the soup a bitter taste.
  3. Temper the Roux: Slowly ladle about 1 cup of the hot soup broth from the crock pot into the roux, whisking constantly to prevent lumps from forming. This process is called tempering, and it helps to gradually raise the temperature of the roux so it doesn’t curdle when added to the rest of the soup.
  4. Add the Roux to the Crock Pot: Pour the tempered roux mixture into the crock pot and stir well to combine.
  5. Add the Heavy Cream: Stir in 1 cup of heavy cream. The heavy cream will add richness and creaminess to the soup. If you want a lighter soup, you can use half-and-half or milk, but the heavy cream will give you the best results.
  6. Mash Some of the Potatoes (Optional): For an even creamier texture, you can use an immersion blender to partially blend the soup. Be careful not to over-blend, as you still want some chunks of potatoes. Alternatively, you can use a potato masher to mash some of the potatoes directly in the crock pot. This will help thicken the soup and create a more rustic texture.
  7. Adjust Seasonings: Taste the soup and adjust the seasonings as needed. You may need to add more salt and pepper to taste.

Serving and Enjoying Your Potato Soup

The final step is the best part – serving and enjoying your delicious homemade potato soup! Get creative with your toppings and make it your own.

  1. Serve Hot: Ladle the potato soup into bowls and serve hot.
  2. Add Toppings (Optional): Top with your favorite toppings, such as shredded cheddar cheese, crumbled bacon, sour cream, chopped green onions, or chives. A dollop of sour cream adds a nice tang, while crumbled bacon adds a smoky, savory flavor. Chopped green onions or chives add a fresh, herbaceous note. A dash of hot sauce can add a little kick if you like it spicy.
  3. Enjoy! Enjoy your warm and comforting potato soup! This soup is perfect for a chilly day or any time you’re craving a hearty and satisfying meal.

Tips and Variations:

  • Add Ham or Bacon: For a heartier soup, add diced ham or cooked bacon to the crock pot along with the vegetables.
  • Use Different Vegetables: Feel free to add other vegetables to the soup, such as corn, peas, or green beans.
  • Make it Vegetarian: Use vegetable broth instead of chicken broth to make the soup vegetarian.
  • Spice it Up: Add a pinch of red pepper flakes or a dash of hot sauce for a spicy kick.
  • Make it Ahead: This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
  • Freeze it: Potato soup can also be frozen for up to 2 months. Let the soup cool completely before transferring it to freezer-safe containers. Thaw overnight in the refrigerator before reheating. Note that the texture may change slightly after freezing.
Why this recipe works:

This recipe is a classic for a reason! The slow cooking process allows the flavors to meld together beautifully, creating a rich and comforting soup. The roux ensures a creamy texture without being overly heavy, and the customizable toppings allow you to tailor the soup to your own preferences. Plus, it’s incredibly easy to make – just dump everything in the crock pot and let it do its thing!

Troubleshooting:
  • Soup is too thick: Add more chicken broth to thin it out.
  • Soup is too thin: Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the soup. Cook for a few minutes until thickened.
  • Soup is bland:

    Potato Soup Crock Pot

    Conclusion:

    And there you have it! This Potato Soup Crock Pot recipe is truly a game-changer, transforming humble potatoes into a creamy, comforting, and utterly satisfying meal with minimal effort. I know, I know, there are a million potato soup recipes out there, but trust me on this one. The slow cooker method infuses the potatoes with incredible flavor, creating a depth you just can’t achieve on the stovetop. Plus, the hands-off approach frees you up to tackle other tasks, making it perfect for busy weeknights or lazy weekends.

    Why is this a must-try? Because it’s ridiculously easy, incredibly flavorful, and endlessly customizable. It’s the kind of recipe that becomes a staple in your household, a go-to when you need a warm hug in a bowl. It’s also budget-friendly, using simple ingredients you likely already have on hand. Forget complicated recipes with long ingredient lists; this is pure comfort food, simplified.

    But the best part? The possibilities are endless! Serve it up with a dollop of sour cream, a sprinkle of crispy bacon bits, and a handful of chopped chives for a classic presentation. Or, get creative! Try adding shredded cheddar cheese for extra richness, a swirl of hot sauce for a spicy kick, or even some crumbled blue cheese for a more sophisticated flavor profile.

    For serving suggestions, consider pairing this creamy potato soup with a crusty loaf of bread for dipping. A simple side salad also complements the richness of the soup beautifully. And if you’re looking to make it a complete meal, add some grilled cheese sandwiches or a hearty ham and cheese panini.

    Feeling adventurous? Here are a few variations to try:

    * Loaded Baked Potato Soup: Add cooked bacon, shredded cheddar cheese, sour cream, and green onions right before serving.
    * Broccoli Cheddar Potato Soup: Stir in steamed broccoli florets and shredded cheddar cheese during the last 30 minutes of cooking.
    * Spicy Potato Soup: Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the slow cooker.
    * Creamy Chicken Potato Soup: Add shredded cooked chicken during the last hour of cooking.
    * Vegan Potato Soup: Use vegetable broth instead of chicken broth and coconut cream instead of heavy cream.

    I truly believe this Potato Soup Crock Pot recipe will become a new favorite in your kitchen. It’s the perfect way to warm up on a chilly day, and it’s guaranteed to please even the pickiest eaters.

    So, what are you waiting for? Grab your slow cooker, gather your ingredients, and get ready to enjoy the most delicious and effortless potato soup you’ve ever tasted. I’m confident you’ll love it as much as I do!

    And now, for the most important part: I want to hear from you! Once you’ve tried this recipe, please come back and share your experience in the comments below. Did you make any variations? What did you think of the flavor? What did you serve it with? Your feedback is invaluable, and it helps other readers discover new and exciting ways to enjoy this amazing soup. Don’t be shy – let me know what you think! Happy cooking!

    Potato Soup Crock Pot: Easy & Delicious Recipe

    A classic, creamy, and comforting potato soup made easy in the slow cooker. Perfect for a chilly day, this soup is packed with flavor and customizable with your favorite toppings.

    Save This Recipe
    Prep Time20 minutes
    Cook Time360 minutes
    Total Time380 minutes
    Yield6-8 servings
    👨‍🍳By: Lily
    📂Category: Dinner
    📊Difficulty: Easy
    🌍Cuisine: American
    🍽️Yield: 6-8 servings
    🥗Dietary: Vegetarian

    Ingredients

    Instructions

    Recipe Notes

    • For a thicker soup, use Russet potatoes. For a creamier soup, use Yukon Gold potatoes.
    • Use low-sodium chicken broth to control the saltiness.
    • Don’t skip the bay leaf, but remember to remove it before serving.
    • Be careful not to burn the roux.
    • For a lighter soup, use half-and-half or milk instead of heavy cream.
    • Optional additions: diced ham, cooked bacon, corn, peas, or green beans.
    • For a vegetarian version, use vegetable broth.
    • Add a pinch of red pepper flakes or a dash of hot sauce for a spicy kick.
    • Soup can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for up to 2 months.

    Frequently Asked Questions

    → How do I ensure the bread stays moist?
    Use fresh, ripe ingredients and avoid overmixing the batter. Store in an airtight container.
    → Can I substitute ingredients?
    Yes, you can substitute similar ingredients while maintaining the basic ratios for best results.
    → How long does this bread keep?
    Store tightly wrapped at room temperature for 2-3 days, or refrigerate for up to a week.
    → What if I don't have all the spices?
    You can adjust spices to taste or substitute with similar warming spices.
    → Can I freeze this bread?
    Yes, wrap individual slices and freeze for up to 3 months. Thaw at room temperature before serving.

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