Crockpot Potato Soup
Crockpot Potato Soup is the ultimate comfort food, perfect for chilly days and cozy evenings. This creamy, savory soup combines tender potatoes and vibrant vegetables, creating a warm and inviting dish that fills your home with delightful aromas. Simply set it in your slow cooker for a hassle-free meal that’s sure to please the whole family.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: Serves approximately 6 servings 1x
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
- 4 cups Russet potatoes, peeled and chopped
- 1 medium onion, chopped
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 8 oz cream cheese
- 1 cup whole milk
- Optional toppings: ½ cup crispy bacon bits, chopped green onions
Instructions
- Prepare the vegetables by peeling and chopping the potatoes, carrots, celery, and onion into bite-sized pieces. Mince the garlic.
- In a crockpot, combine the chopped vegetables and minced garlic. Pour in the chicken broth until all ingredients are submerged.
- Cover and cook on low for about 6 hours until potatoes are tender.
- Blend the soup until smooth using an immersion blender or regular blender, leaving some chunks for texture if desired.
- Stir in the cream cheese until melted, then add milk to achieve your preferred consistency.
- Serve hot, garnished with crispy bacon bits and green onions.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 330
- Sugar: 3g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 45mg
Keywords: - For added richness, substitute half-and-half for milk. - Consider adding shredded cheddar cheese or fresh herbs for extra flavor variations. - To store leftovers, cool completely and refrigerate for up to 3 days.