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Crockpot Potato Soup

A creamy and hearty potato soup that's perfect for a chilly evening, easy to make in your crockpot, and great for family gatherings.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large large potatoes, diced Ensure they are washed and diced.
  • 1 medium onion, chopped Chop finely for even cooking.
  • 3 cloves garlic, minced Fresh garlic enhances flavor.
  • 4 cups chicken or vegetable broth Ensure it's Halal if necessary.
  • 1 cup heavy cream Can be substituted with half-and-half for a lighter version.
  • to taste Salt and pepper Adjust seasoning to preference.
  • to garnish Chives or green onions Adds freshness on top.

Method
 

Preparation
  1. Begin by dicing your potatoes into bite-sized pieces, chopping the onion, and mincing the garlic.
  2. In your crockpot, add the diced potatoes, chopped onion, and minced garlic.
Cooking
  1. Pour in the chicken or vegetable broth, ensuring all ingredients are submerged.
  2. Add salt and pepper to taste and stir gently to combine.
  3. Cover and cook on low for 6-8 hours or on high for 3-4 hours until the potatoes are tender.
  4. Once the potatoes are cooked, add the heavy cream and stir well.
  5. Let it simmer for an additional 20-30 minutes.
  6. Ladle into bowls, garnish with chives or green onions, and enjoy.

Notes

This soup keeps well in the refrigerator for about 3-5 days. Store in an airtight container. For longer storage, freeze it for up to 3 months. Thaw overnight before reheating.