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Crockpot Potato Soup

Creamy Crockpot Potato Soup

This easy crockpot potato soup recipe is creamy, comforting, and perfect for a chilly evening. Minimal prep work makes it ideal for busy weeknights.
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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 Large, chopped
  • 2 Carrots Large, 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, for extra richness
  • 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 Cutting Board
  • Chef's knife

Method
 

Instructions
  1. Combine potatoes, onion, carrots, celery, chicken broth, milk, garlic, thyme, salt, and pepper in your slow cooker.
  2. Stir well to ensure all ingredients are evenly distributed.
  3. Cook on low for 6-8 hours, or on high for 3-4 hours, or until potatoes are very tender. Check for doneness with a fork.
  4. Once 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 heavy cream (if using) and crumbled bacon (if using).
  6. Taste and adjust seasoning as needed, adding more salt, pepper, or thyme to your preference.
  7. Ladle into bowls and garnish with chives or green onions (if using). 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.