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Crock Pot Potato Soup

A creamy and comforting potato soup that warms both the heart and belly, perfect for family gatherings and chilly evenings.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 6 medium-sized potatoes, peeled and diced
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth (or chicken broth) Use chicken broth if desired
Creamy Mixture
  • 1 cup heavy cream (or whole milk) Use whole milk for a lighter version
  • 1 teaspoon salt Adjust to taste
  • ½ teaspoon black pepper
  • 1 teaspoon dried thyme (optional) Add for extra flavor
Optional Toppings
  • Shredded cheese
  • green onions
  • croutons
  • a drizzle of olive oil

Method
 

Preparation
  1. Start by peeling and dicing the potatoes. Chop the onion and mince the garlic.
  2. Place the diced potatoes in the bottom of the Crock Pot, followed by the chopped onions and minced garlic.
Cooking
  1. Pour in the vegetable broth (or chicken broth) to cover the ingredients.
  2. Sprinkle in the salt, pepper, and dried thyme, ensuring the seasonings distribute evenly.
  3. Cover and cook on high for 4 hours or low for 6–8 hours, until the potatoes are tender.
Finishing Touches
  1. Once finished cooking, use an immersion blender to puree the soup to your desired consistency.
  2. Stir in the heavy cream (or milk), and allow it to warm through for an additional 5–10 minutes.
  3. Ladle the soup into bowls and top with your favorite toppings.

Notes

For a lighter option, you can use low-fat milk instead of heavy cream. Avoid adding too much liquid initially; it's better to add more toward the end if you prefer a thicker soup.