Description
A comforting and creamy potato soup made in a slow cooker, perfect for family gatherings and chilly autumn nights.
Ingredients
Scale
- 4 large russet or Yukon Gold potatoes, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup cream or milk (can substitute with half-and-half or non-dairy alternative)
- 2 tablespoons butter
- Salt and pepper, to taste
- Optional: fresh thyme or bay leaves
Instructions
- Prepare your ingredients: Wash and dice the potatoes into bite-sized pieces. Chop the onions and mince the garlic.
- Sauté the aromatics: In a skillet, sauté the onions and garlic in butter to develop deeper flavors.
- Combine in the Crockpot: Add the sautéed mixture to the Crockpot, followed by diced potatoes and broth. Season with salt and pepper.
- Set it and forget it: Cover and cook on low for 6-7 hours or high for 3-4 hours until potatoes are tender.
- Cream it up: Stir in cream or milk 30 minutes before serving, mashing some potatoes for thicker consistency.
- Final touches: Adjust seasoning with fresh herbs and serve hot.
Notes
For added flavor, consider using a variety of potatoes and avoid lifting the lid of the Crockpot during cooking.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 30mg
Keywords: Crockpot, Potato Soup, Comfort Food, Slow Cooker, Family Meals