Are you ready to indulge in a warm, creamy bowl of potato soup that practically cooks itself? This crockpot potato soup recipe combines simple ingredients and slow cooking to create a rich, comforting meal that’s perfect for chilly evenings. Just set it and forget it, and enjoy the delightful aroma wafting through your home. Let’s dive into this deliciously easy recipe that will have everyone asking for seconds!
Ingredients
– 6 medium potatoes, peeled and diced
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1 cup heavy cream
– 1 teaspoon salt
– ½ teaspoon black pepper
– 1 teaspoon dried thyme
– 1 cup shredded cheddar cheese
– Fresh parsley for garnish
Servings and Cooking Time
This recipe makes approximately 6 servings. Preparation time is about 15 minutes, and cooking time is 6-8 hours on low or 3-4 hours on high in the crockpot.
Nutritional Value
Each serving (about 1 cup) contains approximately:
– Calories: 320
– Protein: 7g
– Carbohydrates: 40g
– Fat: 15g
– Fiber: 4g
This nutritional information is based on one serving.
Step-by-Step Cooking Process
- Peel and dice the potatoes into bite-sized pieces.
- Chop the onion and mince the garlic.
- Add the diced potatoes, chopped onion, and minced garlic to the crockpot.
- Pour in the vegetable broth and stir to combine.
- Season with salt, black pepper, and dried thyme.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Once the potatoes are tender, mash some of them for a creamier texture.
- Stir in the heavy cream and shredded cheddar cheese until melted.
- Garnish with fresh parsley before serving.
- Enjoy your delicious bowl of potato soup!
Alternative Ingredients
You can substitute heavy cream with half-and-half or coconut milk for a lighter version. Additionally, feel free to add vegetables like carrots or celery for extra flavor and nutrition.
Serving and Pairings
This delicious soup pairs wonderfully with crusty bread, a fresh garden salad, or a grilled cheese sandwich. For a heartier meal, serve it alongside a protein of your choice, such as grilled chicken or bacon.
Storage and Reheating
Store leftover potato soup in an airtight container in the refrigerator for up to 5 days. Reheat on the stovetop or in the microwave, adding a splash of broth or cream to thin it out if necessary. This soup can also be frozen for up to 3 months; just thaw and reheat when ready to enjoy.
Cooking Mistakes
- Don’t skip the seasoning; it enhances the flavor.
- Be careful not to overcook the potatoes; they should be tender but not mushy.
- Ensure to use enough liquid to prevent burning.
- Don’t forget to mash some potatoes for a creamier texture.
- Overcrowding the crockpot can lead to uneven cooking.
Helpful Tips
- Try using Yukon Gold potatoes for a buttery flavor.
- Prep ingredients the night before for a quicker morning start.
- Adjust the consistency by adding more broth or cream if desired.
- Top with additional cheese or croutons for added texture.
FAQs
Can I make this soup vegetarian?
Absolutely! Simply use vegetable broth and omit any meat toppings for a delicious vegetarian option.
How can I make this recipe dairy-free?
You can substitute heavy cream with coconut milk or cashew cream to keep it creamy without dairy.
Can I add meat to the soup?
Yes! Cooked bacon or ham works great in this soup and can be added for extra flavor.
Is it possible to use frozen potatoes?
While fresh potatoes are preferred, you can use frozen diced potatoes; just adjust cooking time as needed.
How do I thicken the soup?
To thicken, mash some of the potatoes or add a cornstarch slurry to achieve your desired consistency.
Conclusion
This crockpot potato soup recipe is not just a dish; it’s a warm hug in a bowl. With its simple ingredients and easy preparation, you can have a comforting meal ready without the hassle. Perfect for family dinners or cozy nights in, give it a try and enjoy the delightful flavors that will warm your heart and soul.
Crockpot Potato Soup Recipe
Ingredients
- 6 medium potatoes peeled and diced
- 1 onion chopped
- 3 cloves garlic minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 1 cup shredded cheddar cheese
- Fresh parsley for garnish
Instructions
- Peel and dice the potatoes into bite-sized pieces.
- Chop the onion and mince the garlic.
- Add the diced potatoes, chopped onion, and minced garlic to the crockpot.
- Pour in the vegetable broth and stir to combine.
- Season with salt, black pepper, and dried thyme.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Once the potatoes are tender, mash some of them for a creamier texture.
- Stir in the heavy cream and shredded cheddar cheese until melted.
- Garnish with fresh parsley before serving.
- Enjoy your delicious bowl of potato soup!
