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Crockpot Cream Of Potato Soup Recipe

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SteakNPotatoesKindaGurl Crockpot Potato Soup
SteakNPotatoesKindaGurl Crockpot Potato Soup from steaknpotatoeskindagurl.blogspot.com

Description

This crockpot cream of potato soup recipe is a perfect comfort food for a chilly day. The soup is thick and creamy, with a hearty potato flavor that will warm you from the inside out. The best part is that it's easy to make in your crockpot, so you can set it and forget it while it cooks.

Prep Time

The prep time for this recipe is about 20 minutes.

Cook Time

The cook time for this recipe is 6-8 hours on low or 4-6 hours on high.

Ingredients

  • 6-8 medium potatoes, peeled and diced
  • 1 onion, chopped
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream
  • 2 tablespoons butter
  • 2 garlic cloves, minced
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Optional toppings: shredded cheddar cheese, bacon bits, sliced green onions

Equipment

  • Crockpot
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Soup ladle

Method

  1. Add the diced potatoes, onion, garlic, thyme, broth, and butter to your crockpot.
  2. Cover and cook on low for 6-8 hours or high for 4-6 hours, or until the potatoes are tender.
  3. Use an immersion blender or transfer the soup to a blender and puree until smooth.
  4. Stir in the heavy cream and season with salt and pepper to taste.
  5. Let the soup cook for an additional 10-15 minutes on low to heat through.
  6. Serve hot with optional toppings like shredded cheddar cheese, bacon bits, and sliced green onions.

Notes

  • You can use any type of potato for this recipe, but russet or Yukon gold potatoes work best.
  • For a vegetarian version, use vegetable broth instead of chicken broth.
  • If you don't have an immersion blender, be careful when blending hot soup in a regular blender. Let it cool slightly and blend in batches.

Nutrition Info

  • Serving size: 1 cup
  • Calories: 250
  • Total fat: 13g
  • Saturated fat: 8g
  • Cholesterol: 45mg
  • Sodium: 600mg
  • Total carbohydrates: 27g
  • Dietary fiber: 3g
  • Sugar: 3g
  • Protein: 6g

Recipes FAQ

Can I freeze this soup?

Yes, you can freeze this soup in an airtight container for up to 3 months. Thaw in the refrigerator overnight and reheat on the stove or in the microwave.

Can I use milk instead of heavy cream?

You can use milk instead of heavy cream, but the soup won't be as thick and creamy. You can also use half-and-half for a lighter option.

Can I add other vegetables to this soup?

Yes, you can add other vegetables like carrots, celery, or broccoli to this soup. Just chop them up and add them to the crockpot with the potatoes.

Recipe Tips

  • If you like your soup chunky, reserve some of the diced potatoes and add them back in after blending.
  • For a richer flavor, use bacon fat instead of butter to sauté the onions and garlic.
  • If you don't have a crockpot, you can make this soup on the stove. Just simmer the potatoes, onion, garlic, and broth in a pot for 20-25 minutes or until the potatoes are tender. Then blend and add the cream.

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