Crockpot Potato Soup
This Crockpot Potato Soup is a creamy, hearty comfort dish that cooks itself while you go about your day. Packed with tender potatoes, veggies, and rich flavor, it's the ultimate fuss-free meal for chilly nights or busy weekdays.
Equipment
- 6-quart crockpot
- Knife
- Cutting board
- immersion blender optional, for smoother soup
- Ladle
Ingredients
- 6-8 medium russet potatoes, peeled and cubed
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 2 stalks celery, chopped
- 2 carrots, chopped
- 6 cups chicken broth (or vegetable broth)
- 0.5 cup butter, cut into pieces
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup milk, cream, or half-and-half
- Optional toppings: cooked bacon, shredded cheese, sour cream, green onions, chives
Instructions
- Peel and cube the potatoes. Chop the onion, celery, and carrots. Mince the garlic.
- In a 6-quart or larger Crockpot, combine the potatoes, onion, garlic, celery, carrots, chicken broth, butter, thyme, salt, and pepper.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the potatoes are very tender.
- For a smoother soup, use an immersion blender to partially blend the soup. Alternatively, blend some in a regular blender and return it to the pot. Be cautious with hot liquids!
- Stir in the milk, cream, or half-and-half.
- Cook on low for another 15–30 minutes to warm the dairy. Do not boil.
- Taste and adjust seasoning as needed — more salt, pepper, or herbs.
- Ladle soup into bowls and top with your favorite toppings: bacon, cheese, sour cream, green onions, or chives.
Notes
Cook time: 6–8 hours on low, or 3–4 hours on high. You can adjust broth to reach your preferred consistency. Stir in cheese or bacon near the end for a loaded version. Reheat gently and avoid boiling to preserve texture. Not ideal for freezing due to potato texture changes.