Crockpot Potato Soup

A rich, creamy, and comforting potato soup made effortlessly in a slow cooker, perfect for busy nights and casual family dinners.

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Prep Time 15

Cook Time 6

Total Time 6 15

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

For the soup

6 cups Potatoes, peeled and chopped The star of the show, giving the soup a creamy base.
1 medium Onion, diced Adds aromatic flavor and sweetness.
2 medium Carrots, diced For a pop of color and slight sweetness.
2 stalks Celery, diced Adds crunch and a hint of earthiness.
4 cups Vegetable broth The foundation of the soup; feel free to swap with chicken broth if preferred.
1 cup Heavy cream For that rich, creamy texture.
to taste tsp Salt To taste.
to taste tsp Pepper To taste.
1/4 cup Chives, fresh or dried Brings a burst of flavor and color to the final dish.

Method

Preparation

Peel and chop your potatoes into bite-sized pieces.
Dice the onion, carrots, and celery, keeping everything uniform for even cooking.

Cooking

In your crockpot, combine the chopped vegetables with the vegetable broth, salt, and pepper.
Cover and set your crockpot on low for 6-8 hours or on high for 3-4 hours.
When the cooking time is up, stir in the heavy cream and mix well.
Use a potato masher to blend some of the potatoes into the soup for a creamier consistency.
Serve warm, garnished with fresh chives.

Notes

Feel free to personalize your soup by adding cheese, herbs, and a variety of toppings. Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat on the stove or in the microwave, adding more cream or broth if needed.