Creamy Crockpot Potato Soup
This creamy crockpot potato soup recipe is a comforting and effortless meal perfect for chilly days. The slow cooking process allows the flavors to meld together beautifully, creating a rich and savory broth with melt-in-your-mouth potatoes. It's customizable, budget-friendly, and sure to become a family favorite.
Equipment
- 6-quart or larger slow cooker
- Large skillet
- Potato masher or immersion blender
- Measuring cups and spoons
- Cutting board
- Knife
- Ladle
- Soup bowls
Ingredients
- 5 pounds Yukon Gold potatoes, peeled and cubed
- 1 large onion, chopped
- 4 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ¼ teaspoon black pepper
- ½ teaspoon salt or to taste
- 1 cup heavy cream
- 4 ounces cream cheese, softened
- 4 slices bacon, cooked and crumbled optional
- Shredded cheddar cheese, for topping
- Chopped green onions, for topping
Instructions
- Prep the Potatoes: Peel and cube the potatoes into roughly 1-inch pieces.
- Combine Ingredients: In your slow cooker, combine the cubed potatoes, chopped onion, minced garlic, chicken broth, thyme, rosemary, pepper, and salt. Stir well.
- Slow Cook: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, or until the potatoes are very tender.
- Mash (or Blend!) the Potatoes: Use a potato masher to partially mash the potatoes for a chunkier soup, or use an immersion blender to blend until smooth. Be careful when using an immersion blender in hot liquid.
- Add the Creamy Goodness: Stir in the heavy cream and softened cream cheese until melted and incorporated.
- Taste and Adjust: Taste the soup and adjust the seasonings as needed. Add more salt, pepper, or garlic powder to enhance the flavor.
- Serve and Enjoy: Ladle the soup into bowls and top with crumbled bacon, shredded cheddar cheese, and chopped green onions.
Notes
For best results, use Yukon Gold potatoes for their creamy texture. Soften the cream cheese before adding it to the soup to prevent lumps. Add the dairy at the end of the cooking process to avoid curdling. Customize your toppings with different cheeses, herbs, or sour cream. The soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Thaw overnight in the refrigerator before reheating. Consider adding a bay leaf during the cooking process for extra flavor; remember to remove it before serving.