If you’re looking for a warm and comforting dish, this crockpot potato soup recipe is just what you need. Rich, creamy, and loaded with potatoes, this soup is a go-to for chilly evenings. With the convenience of a slow cooker, you can set it and forget it while it develops its delicious flavors. Perfect for busy days or cozy family dinners, this recipe will surely become a staple in your home.
Ingredients
– 6 medium potatoes, peeled and diced
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1 cup heavy cream
– 1 cup shredded cheddar cheese
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 teaspoon thyme
– 1/4 cup chopped parsley
Servings and Cooking Time
This recipe serves 6 people. Preparation time is about 15 minutes, and cooking time is approximately 6 to 8 hours on low or 3 to 4 hours on high.
Nutritional Value
Each serving (1 cup) contains approximately 300 calories, 15g fat, 35g carbohydrates, 5g protein, and 2g fiber. This nutritional information is based on one serving.
Step-by-Step Cooking Process
1. Peel and dice the potatoes into small cubes.
2. Chop the onion and mince the garlic.
3. Place the diced potatoes, chopped onion, and minced garlic in the crockpot.
4. Pour in the vegetable broth and stir to combine.
5. Add salt, black pepper, and thyme.
6. Cover and cook on low for 6-8 hours or high for 3-4 hours.
7. Once the potatoes are tender, use a potato masher to mash some of the potatoes for a creamy texture.
8. Stir in the heavy cream and shredded cheddar cheese until melted and combined.
9. Taste and adjust seasoning if necessary.
10. Serve hot, garnished with chopped parsley.
Alternative Ingredients
You can substitute heavy cream with a lighter option like half-and-half or coconut milk for a dairy-free version. Additionally, you can use chicken broth instead of vegetable broth, and swap fresh herbs for dried ones if that’s what you have on hand.
Serving and Pairings
This soup pairs wonderfully with crusty bread, a fresh salad, or grilled cheese sandwiches. For a heartier meal, consider serving it alongside a protein like chicken or bacon for added flavor.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stovetop or in the microwave. This soup can be frozen, but the texture may change slightly after thawing.
Cooking Mistakes
- Overcooking can make the potatoes mushy; check for tenderness after 6 hours on low.
- For a thicker soup, avoid adding too much broth initially.
- Not mashing enough potatoes can result in a less creamy texture.
- Forgetting to add seasonings will lead to bland soup; taste as you go.
- Adding the cheese too early can make it stringy; add it at the end.
Helpful Tips
- Experiment with different types of potatoes for varied flavors.
- Try adding bacon or ham for a smoky taste.
- Use fresh herbs for a brighter flavor.
- Consider a splash of hot sauce for a kick!
FAQs
Can I use frozen potatoes for this recipe?
Yes, you can use frozen potatoes, but make sure to adjust the cooking time as they may require additional time to cook through.
How can I make this soup vegetarian?
Use vegetable broth instead of chicken broth and ensure any added toppings, like bacon or sausage, are omitted.
Can I make this soup ahead of time?
Absolutely! This soup can be prepared in advance and reheated when you’re ready to serve it.
Is this soup gluten-free?
Yes, this recipe is gluten-free as all the ingredients used are naturally gluten-free.
What can I add for extra flavor?
Consider adding spices like smoked paprika, or herbs like rosemary for an extra burst of flavor.
Conclusion
This crockpot potato soup recipe is the perfect blend of convenience and comfort. With its creamy texture and rich flavor, it’s sure to warm your heart and satisfy your hunger. Enjoy this delicious soup with your loved ones and make it a regular part of your meal rotation.
Crockpot Potato Soup Recipe
Ingredients
- 6 medium potatoes peeled and diced
- 1 onion chopped
- 3 cloves garlic minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon thyme
- 1/4 cup chopped parsley
Instructions
- Peel and dice the potatoes into small cubes.
- Chop the onion and mince the garlic.
- Place the diced potatoes, chopped onion, and minced garlic in the crockpot.
- Pour in the vegetable broth and stir to combine.
- Add salt, black pepper, and thyme.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Once the potatoes are tender, use a potato masher to mash some of the potatoes for a creamy texture.
- Stir in the heavy cream and shredded cheddar cheese until melted and combined.
- Taste and adjust seasoning if necessary.
- Serve hot, garnished with chopped parsley.
