Is there anything more comforting than a bowl of warm, creamy potato soup on a chilly evening? Imagine sinking your spoon into a rich, velvety texture, bursting with savory flavors that warm you from the inside out – and the best part? You barely have to lift a finger! With this Creamy Crock Pot Potato Soup recipe, a hearty and satisfying meal is just a few hours away, and I promise, it’s going to be your new go-to comfort food.
Ingredients
What you’ll need:
- Potatoes: 5 lbs Yukon Gold or Russet, peeled and cubed
- Onion: 1 medium, chopped
- Celery: 2 stalks, chopped
- Garlic: 2 cloves, minced
- Chicken Broth: 6 cups (low sodium preferred)
- Heavy Cream: 1 cup
- Sour Cream: 1/2 cup
- Butter: 4 tablespoons
- All-Purpose Flour: 4 tablespoons
- Salt: To taste
- Black Pepper: To taste
- Optional Toppings: Shredded cheddar cheese, crumbled bacon, green onions, sour cream
Let’s Get Crocking: Your Foolproof Guide
Step-by-Step Instructions
- Prep the Veggies: Peel and cube your potatoes into roughly 1-inch pieces. Chop the onion and celery. Mince the garlic. This is the most “laborious” part, and honestly, sometimes I buy pre-cut veggies to save time. Don’t judge!
- Combine in the Crock-Pot: Add the cubed potatoes, chopped onion, chopped celery, minced garlic, and chicken broth to your crock-pot.
- Season Generously: Season with salt and pepper. Remember, you can always add more seasoning later, but you can’t take it away! So, start conservatively.
- 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 pierced with a fork. This is where the magic happens!
- Thicken the Soup (the Secret Sauce!): In a small saucepan, melt the butter over medium heat. Whisk in the flour until smooth and cook for 1-2 minutes, creating a roux. This is crucial for a creamy texture without being grainy! Gradually whisk in about 1 cup of the hot broth from the crock-pot until the roux is smooth and there are no lumps.
- Combine and Blend (Carefully!): Pour the roux mixture back into the crock-pot. Using an immersion blender, carefully blend the soup until it reaches your desired consistency. If you don’t have an immersion blender, you can carefully transfer batches of the soup to a regular blender, but be extremely cautious when blending hot liquids! Make sure to vent the lid.
- Stir in the Creaminess: Stir in the heavy cream and sour cream. Heat through, but don’t boil. Boiling can cause the cream to curdle, and we want ultra-smooth Creamy Crock Pot Potato Soup!
- Taste and Adjust: Taste the soup and adjust seasonings as needed. More salt? More pepper? Maybe a pinch of garlic powder? It’s your masterpiece!
- Serve and Enjoy: Ladle into bowls and garnish with your favorite toppings, such as shredded cheddar cheese, crumbled bacon, green onions, and a dollop of sour cream.
Tips and Tricks for Potato Soup Perfection
Choosing the Right Potatoes
While both Yukon Gold and Russet potatoes work well in this recipe, they each offer a slightly different texture. Yukon Gold potatoes are naturally creamier and hold their shape a bit better, while Russet potatoes are starchier and will break down more, contributing to a thicker soup. I personally love the creamy texture of Yukon Golds, but feel free to experiment and see what you prefer! You can even use a combination of both!
The Importance of the Roux
The roux is your secret weapon for achieving that perfect creamy texture. Don’t skip this step! Cooking the flour in the butter before adding the broth helps to eliminate any raw flour taste and prevents the soup from becoming grainy. Make sure to whisk constantly while adding the broth to avoid lumps. Trust me; it makes all the difference!
Blending for the Right Consistency
Blending the soup is essential for achieving that smooth, creamy texture we’re after. An immersion blender is definitely the easiest and safest way to do this, but if you don’t have one, a regular blender will work just fine. Just remember to be extremely careful when blending hot liquids! Always vent the lid to allow steam to escape and prevent explosions. Blend in small batches to avoid overflow. Alternatively, you can use a potato masher for a chunkier soup.
Customizing Your Soup
One of the best things about Creamy Crock Pot Potato Soup is how easily you can customize it to your liking. Here are a few ideas:
- Add some heat: A pinch of cayenne pepper or a dash of hot sauce can add a pleasant kick.
- Make it cheesy: Stir in some shredded cheddar cheese or Gruyere cheese for an extra cheesy flavor.
- Load it up with veggies: Add diced carrots, bell peppers, or corn for a heartier soup.
- Spice it up with herbs: Fresh thyme, rosemary, or chives can add a delicious aroma and flavor.
- Make it healthier: Substitute the heavy cream with half-and-half or evaporated milk to reduce the fat content.
Serving Suggestions and Pairings
Creamy Crock Pot Potato Soup is a meal in itself, but it also pairs well with a variety of other dishes. Here are a few ideas:
- Grilled cheese sandwich: A classic combination!
- Side salad: A light and refreshing salad can balance out the richness of the soup.
- Crusty bread: Perfect for dipping and soaking up all that delicious broth.
- Cornbread: A sweet and savory pairing that’s sure to please.
Storing and Reheating Leftovers
Leftover Creamy Crock Pot Potato Soup can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply microwave until heated through or gently warm in a saucepan over medium heat, stirring occasionally. You may need to add a splash of broth or milk to thin it out if it has thickened too much during refrigeration.
Variations on a Theme: Explore the Potato Soup Universe!
Once you’ve mastered this Creamy Crock Pot Potato Soup, why not branch out and try some other variations? The possibilities are endless! For a smoky, savory flavor, try Outback Potato Soup. If you’re looking for an even simpler recipe, check out this Crockpot Potato Soup. Craving something extra decadent? Creamy Dreamy Potato Soup might be right up your alley. And for a classic, no-fuss version, consider this Creamy Potato Soup. Finally, if you want to add a little something extra, I highly recommend you try Crock Pot Crack Potato Soup and Crockpot Potato Soup – you won’t regret it!
Troubleshooting Common Issues
Soup is too thick
If your soup is too thick, simply stir in a little more broth or milk until it reaches your desired consistency.
Soup is too thin
If your soup is too thin, you can either continue cooking it on low heat with the lid off to allow some of the liquid to evaporate, or you can make a slurry of cornstarch and water (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and stir it into the soup. Cook for a few minutes until the soup thickens.
Soup is grainy
A grainy texture is usually caused by not cooking the roux properly or by adding the cream or sour cream while the soup is too hot. To avoid this, make sure to cook the roux until it’s smooth and golden brown, and add the cream and sour cream at the end, after the soup has cooled slightly.
Soup is bland
If your soup is bland, don’t be afraid to add more seasoning! Salt, pepper, garlic powder, onion powder, and even a pinch of cayenne pepper can all help to boost the flavor. You can also add a splash of Worcestershire sauce or soy sauce for a deeper, more savory flavor.
Final Thoughts: Enjoy Your Creamy Creation!
There you have it! A simple, delicious, and incredibly comforting Creamy Crock Pot Potato Soup recipe that’s sure to become a family favorite. With minimal effort and maximum flavor, this soup is perfect for busy weeknights or cozy weekends. So go ahead, gather your ingredients, fire up your crock-pot, and get ready to enjoy a bowl of pure potato perfection!
What kind of potatoes are best to use for Creamy Crock Pot Potato Soup?
Both Yukon Gold and Russet potatoes work well. Yukon Gold potatoes are creamier and hold their shape better, while Russet potatoes are starchier and break down more, contributing to a thicker soup.
Why is a roux important in this recipe?
The roux, made with butter and flour, is crucial for achieving a creamy texture without the soup becoming grainy. Cooking the flour eliminates the raw flour taste.
What’s the best way to blend the soup for a smooth consistency?
An immersion blender is the easiest and safest way. If using a regular blender, be extremely careful when blending hot liquids and vent the lid. Alternatively, a potato masher can be used for a chunkier soup.
How do I store and reheat leftover potato soup?
Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or in a saucepan over medium heat, adding a splash of broth or milk if needed to thin it out.
Creamy Crock Pot Potato Soup
Equipment
- Crock-Pot (slow cooker)
- Knife
- Cutting board
- Measuring cups
- Measuring spoons
- Small saucepan
- Whisk
- immersion blender (or regular blender)
- Ladle
- Bowls
Ingredients
- 5 lbs Yukon Gold or Russet potatoes, peeled and cubed
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 6 cups chicken broth low sodium preferred
- 1 cup heavy cream
- ½ cup sour cream
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- Salt to taste
- Black pepper to taste
- Optional Toppings: Shredded cheddar cheese, crumbled bacon, green onions, sour cream
Instructions
- Peel and cube the potatoes into roughly 1-inch pieces. Chop the onion and celery. Mince the garlic.
- Add the cubed potatoes, chopped onion, chopped celery, minced garlic, and chicken broth to your crock-pot.
- Season with salt and pepper to taste.
- 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 pierced with a fork.
- In a small saucepan, melt the butter over medium heat. Whisk in the flour until smooth and cook for 1-2 minutes, creating a roux.
- Gradually whisk in about 1 cup of the hot broth from the crock-pot into the roux until the mixture is smooth and there are no lumps.
- Pour the roux mixture back into the crock-pot.
- Using an immersion blender, carefully blend the soup until it reaches your desired consistency. Alternatively, carefully transfer batches of the soup to a regular blender, making sure to vent the lid. Or, mash with a potato masher for a chunkier soup.
- Stir in the heavy cream and sour cream.
- Heat through, but do not boil.
- Taste the soup and adjust seasonings as needed.
- Ladle into bowls and garnish with your favorite toppings, such as shredded cheddar cheese, crumbled bacon, green onions, and a dollop of sour cream.
