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–+ servings

Crockpot Potato Soup

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A simple, creamy, and comforting potato soup made easily in a slow cooker. Perfect for chilly days and requires minimal active prep time.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 290
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 4 large potatoes, peeled and diced Russets give a fluffier texture; Yukon Golds make it creamier
  • 1 large onion, diced yellow or sweet
  • 2 cloves garlic, minced
  • 4 cups vegetable or chicken broth use low-sodium if you plan to salt later
  • 1 cup heavy cream
  • Salt and freshly ground black pepper, to taste
  • Chives or green onions, thinly sliced, for garnish

Method
 

Preparation
  1. Add the peeled, diced potatoes, diced onion, minced garlic, and broth into the slow cooker. Stir to combine.
Cooking
  1. Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the potatoes are tender when pierced with a fork.
  2. Use a potato masher to mash about a third to half of the cooked potatoes right in the crockpot.
Finishing Touches
  1. Stir in the heavy cream. Taste and season with salt and pepper, adding gradually.
Serving
  1. Ladle hot soup into bowls and sprinkle with chopped chives or green onions.

Nutrition

Serving: 1gCalories: 290kcalCarbohydrates: 35gProtein: 4gFat: 15gSaturated Fat: 8gSodium: 600mgFiber: 3gSugar: 2g

Notes

For a completely smooth soup, transfer portions to a blender in batches or use an immersion blender until smooth. Keep it simple with warm crusty bread or top with cooked bacon and cheddar for a loaded baked potato-style bowl.
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