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Crockpot Potato Soup

Creamy Crockpot Potato Soup

This easy crockpot potato soup recipe is perfect for a chilly evening. Tender potatoes, hearty vegetables, and creamy broth make it a comforting and delicious meal.
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Prep Time 20 minutes
Cook Time 10 hours
Total Time 10 hours 20 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs Russet Potatoes Peeled and cubed
  • 1 Yellow Onion Chopped
  • 2 Carrots Chopped
  • 2 Celery Stalks Chopped
  • 6 cups Chicken Broth (or vegetable broth)
  • 2 cups Milk (or half-and-half)
  • 1/2 cup Heavy Cream Optional
  • 4 slices Bacon Cooked and crumbled, optional
  • 2 cloves Garlic Minced
  • 1 teaspoon Dried Thyme
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • 1/4 cup Chives or Green Onions Chopped, for garnish, optional

Equipment

  • Slow Cooker
  • Immersion Blender
  • Large Bowl
  • Cutting board
  • Knife

Method
 

Instructions
  1. In a large bowl, combine the potatoes, onion, carrots, celery, chicken broth, milk, garlic, thyme, salt, and pepper.
  2. Transfer the mixture to your slow cooker.
  3. Cook on low for 6-8 hours, or on high for 3-4 hours, or until the potatoes are very tender.
  4. Once the potatoes are tender, carefully use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a regular blender and puree until smooth. Always vent the lid when blending hot liquids.
  5. Stir in the heavy cream (if using) and crumbled bacon (if using).
  6. Ladle the soup into bowls and garnish with chives or green onions (if using).
  7. Serve warm and enjoy!

Notes

For a thicker soup, you can mash some of the potatoes before blending. Leftovers can be stored in the refrigerator for up to 3 days.