The creamy texture, combined with tender potatoes and savory herbs, makes this crockpot potato soup a beloved classic. Perfect for busy days, you can prep it in the morning and let it simmer until dinner. Whether enjoyed on a chilly evening or as a cozy lunch, this soup is sure to satisfy. Let’s dive into the simple ingredients and easy steps to create this delightful dish!
Ingredients
– 6 medium potatoes, peeled and diced
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1 cup heavy cream
– 1 cup shredded cheddar cheese
– 1 tsp salt
– 1/2 tsp black pepper
– 1 tsp thyme
– 1/2 cup green onions, sliced for garnish
Servings and Cooking Time
This recipe makes 6 servings. Preparation time is approximately 15 minutes, with a cooking time of 6-8 hours on low or 3-4 hours on high.
Nutritional Value
Here is a list of the nutritional value of the dish based on 1 serving (about 1 cup):
– Calories: 320
– Protein: 8g
– Carbohydrates: 45g
– Fat: 14g
– Fiber: 4g
This is for one person.
Step-by-Step Cooking Process
1. Peel and dice the potatoes. 2. Chop the onion and mince the garlic. 3. Add the diced potatoes, onions, and garlic to the crockpot. 4. Pour in the vegetable broth. 5. Season with salt, pepper, and thyme. 6. Stir the ingredients to combine. 7. Cover and cook on low for 6-8 hours or high for 3-4 hours. 8. Once the potatoes are tender, mash a few with a fork for texture. 9. Stir in the heavy cream and shredded cheddar cheese. 10. Cook for an additional 30 minutes until heated through. 
Alternative Ingredients
Feel free to substitute heavy cream with coconut milk or almond milk for a lighter option. For a vegan version, replace the cheddar cheese with a plant-based alternative and use vegetable broth.
Serving and Pairings
This dish can be served with crusty bread, salad, or even paired with a grilled cheese sandwich for a comforting meal. For added flavor, sprinkle fresh herbs on top just before serving.
Storage and Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stovetop or microwave until heated through. This soup can also be frozen for up to 3 months; just let it cool completely before transferring it to freezer-safe containers.
Cooking Mistakes
- Don’t skip the mashing step; it adds a nice texture.
- Be careful not to overcook the potatoes; they should be tender but not mushy.
- Don’t add too much salt at once; adjust to taste after cooking.
- Remember to stir occasionally to prevent sticking.
- Using cold broth can slow down cooking time; use room temperature broth instead.
- Don’t forget to garnish; it enhances flavor and presentation.
- Ensure your crockpot is set to the right temperature for even cooking.
Helpful Tips
– Use Yukon Gold potatoes for a creamier texture. – Add cooked bacon or ham for extra flavor and protein. – Incorporate other vegetables like carrots or celery for added nutrition. – Adjust the thickness by adding more broth or cream based on preference.
FAQs
Can I make this soup vegan?
Absolutely! Substitute heavy cream with coconut milk and use vegan cheese for a delicious plant-based version.
How can I thicken the soup?
To thicken the soup, mash some of the potatoes or add a cornstarch slurry (cornstarch mixed with water).
Can I use frozen potatoes?
Yes, frozen potatoes can be used, but they may change the texture slightly.
How long does this soup last in the fridge?
It can last up to 4 days when stored in an airtight container in the refrigerator.
What can I serve with potato soup?
It pairs well with crusty bread, salads, or grilled sandwiches for a satisfying meal.
Conclusion
This crockpot potato soup recipe is not only easy to prepare but also incredibly satisfying. With its creamy texture and comforting flavors, it’s sure to become a staple in your home. Perfect for any occasion, this dish is both nutritious and delicious, making it a go-to choice for busy days or cozy evenings.
Crockpot Potato Soup
Ingredients
- 6 medium potatoes peeled and diced
- 1 onion chopped
- 3 cloves garlic minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp thyme
- 1/2 cup green onions sliced for garnish
Instructions
- Peel and dice the potatoes.
- Chop the onion and mince the garlic.
- Add the diced potatoes, onions, and garlic to the crockpot.
- Pour in the vegetable broth.
- Season with salt, pepper, and thyme.
- Stir the ingredients to combine.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Once the potatoes are tender, mash a few with a fork for texture.
- Stir in the heavy cream and shredded cheddar cheese.
- Cook for an additional 30 minutes until heated through.
Nutrition
