Description
A simple and comforting Easy Crockpot Potato Soup Recipe that’s perfect for weeknights. Creamy, hearty, and delicious, this slow cooker recipe is a go-to for a reason.
Ingredients
Scale
- 2 pounds Russet potatoes, peeled and cubed
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups low-sodium chicken broth (or vegetable broth)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- 8 ounces cream cheese, softened and cubed
- ½ cup milk (whole or 2%)
- Optional toppings: cooked bacon bits, shredded cheddar cheese, chopped chives, sour cream
Instructions
- 1. Place peeled and cubed potatoes, chopped onion, and minced garlic into your slow cooker.
- 2. Pour in the chicken broth (or vegetable broth), ensuring vegetables are mostly submerged.
- 3. Stir in salt, black pepper, and dried thyme.
- 4. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until potatoes are very tender.
- 5. About 30 minutes before serving, add softened, cubed cream cheese. Stir gently until mostly melted.
- 6. Stir in the milk to reach desired consistency. Heat through.
- 7. For a smoother soup, use an immersion blender or carefully blend about 2 cups in a regular blender and return to slow cooker. For chunkier, mash some potatoes against the side.
- 8. Taste and adjust seasonings as needed. Serve hot with optional toppings.
Notes
Store cooled soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or broth if needed to thin.
- Prep Time: 15 minutes
- Cook Time: 4-8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 400
- Sugar: 5g
- Sodium: 700mg
- Fat: 22g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 12g