Potato Soup Crock Pot
Potato Soup Crock Pot That Totally Comforts Your Soul
Because let’s be real — sometimes you need a soup that’s warm, creamy, and basically hugs you from the inside out.
Babe, hear me out…
I had one of those long, chilly evenings where my couch was calling my name and my stomach was like, “Feed me, please.” I glanced at my crock pot and thought, “Potatoes… soup… maybe magic?” Next thing I knew, I was chopping, stirring, and whispering to myself, “Let’s make something cozy.” And girl, it turned out better than I imagined.
Why I Love This Potato Soup Crock Pot Recipe
This soup isn’t just dinner. It’s comfort in a bowl. Creamy potatoes, savory broth, a hint of onion and garlic — every spoonful makes you go, “Whoa, I made this?! Yes girl, yes you did.” I love this recipe because it’s practically foolproof. Throw everything in the crock pot, let it do its thing, and by the time you’re ready, your kitchen smells like heaven.
It’s perfect for busy weeknights or lazy weekends. Plus, it’s super versatile — add some cheese, a sprinkle of fresh herbs, or even a dash of spice. Every bowl feels like a little celebration of cozy vibes.
Ingredients You’ll Need
Potato Soup Crock Pot Ingredients
- 6 medium potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup milk or cream
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried thyme or 1 tbsp fresh thyme
- 2 tbsp olive oil or butter
Optional Decorations
- Shredded cheddar cheese
- Chopped green onions or chives
- Crispy croutons
- A sprinkle of paprika
Step-by-Step Instructions
1. Prep Your Veggies
Peel and dice the potatoes, chop the onion, and mince the garlic. I always hum a little tune while chopping — it makes the kitchen feel alive.
2. Sauté (Optional but Amazing)
In a small pan, sauté onions and garlic in olive oil until fragrant. This step gives extra depth, but you can skip it if you’re lazy — the crock pot will still do its magic.
3. Assemble the Crock Pot
Add potatoes, sautéed onions and garlic (or raw if skipping), broth, salt, pepper, and thyme to the crock pot. Give it a quick stir, cover, and set on low for 6–7 hours or high for 3–4 hours. The house will start smelling like absolute heaven.
4. Blend It Up
Once the potatoes are tender, use an immersion blender to blend until smooth and creamy. Prefer a chunkier texture? Just mash a few potatoes and leave the rest chunky — totally up to you.
5. Finish With Cream
Stir in milk or cream, taste, and adjust seasoning. Heat through for another 5–10 minutes. At this point, I literally dance in my kitchen because it smells that good.
6. Serve & Enjoy
Ladle into bowls and top with cheese, green onions, or croutons if you’re feeling fancy. Sip slowly and let the creamy, cozy goodness hit you.
Tips for the Perfect Potato Soup Crock Pot
- Potato choice matters: Yukon Gold or Russet for creamy texture.
- Don’t over-blend: A little chunkiness = extra comfort.
- Season gradually: You can always add more salt and pepper later.
- Add herbs last: Fresh herbs lose flavor if cooked too long.
Variations You’ll Love
- Cheesy Potato Soup: Stir in shredded cheddar or mozzarella.
- Loaded Potato Soup: Add cooked chicken, corn, or bell peppers.
- Spicy Kick: A pinch of cayenne or smoked paprika gives warmth.
- Vegan Version: Use vegetable broth and coconut milk instead of dairy.
Serving Suggestions
Pair your potato soup with:
- Crusty bread or garlic rolls for dunking
- A side salad for a lighter balance
- A hot cup of tea or a cozy latte — because vibes matter
Every spoonful feels like a warm hug. It’s the kind of meal that makes you sigh, maybe dance a little, and text everyone you know: “You need this in your life.”
This potato soup crock pot recipe isn’t just dinner — it’s comfort, it’s cozy, and it’s proof that simple ingredients can make magical, heartwarming food.
Love you long time,
Maria
Potato Soup Crock Pot
Ingredients
Potato Soup Crock Pot Ingredients
- 6 medium potatoes peeled and diced
- 1 medium onion chopped
- 3 cloves garlic minced
- 4 cups chicken or vegetable broth
- 1 cup milk or cream
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried thyme or 1 tbsp fresh thyme
- 2 tbsp olive oil or butter
Optional Decorations
- Shredded cheddar cheese
- Chopped green onions or chives
- Crispy croutons
- A sprinkle of paprika
Instructions
Prep Your Veggies
- Peel and dice the potatoes, chop the onion, and mince the garlic. I always hum a little tune while chopping — it makes the kitchen feel alive.
Sauté (Optional but Amazing)
- In a small pan, sauté onions and garlic in olive oil until fragrant. This step gives extra depth, but you can skip it if you’re lazy — the crock pot will still do its magic.
Assemble the Crock Pot
- Add potatoes, sautéed onions and garlic (or raw if skipping), broth, salt, pepper, and thyme to the crock pot. Give it a quick stir, cover, and set on low for 6–7 hours or high for 3–4 hours. The house will start smelling like absolute heaven.
Blend It Up
- Once the potatoes are tender, use an immersion blender to blend until smooth and creamy. Prefer a chunkier texture? Just mash a few potatoes and leave the rest chunky — totally up to you.
Finish With Cream
- Stir in milk or cream, taste, and adjust seasoning. Heat through for another 5–10 minutes. At this point, I literally dance in my kitchen because it smells that good.
Serve & Enjoy
- Ladle into bowls and top with cheese, green onions, or croutons if you’re feeling fancy. Sip slowly and let the creamy, cozy goodness hit you.
Notes
- For extra richness, use half-and-half or heavy cream instead of milk.
- Yukon Gold potatoes make the soup naturally creamy, while Russets give a fluffier texture.
- You can leave the soup chunky by mashing just some of the potatoes instead of fully blending.
- Toppings take it over the top — cheese, chives, or even crispy croutons.
- Stores well in the fridge for up to 3 days; reheat gently on the stove or in the microwave.
- Freezer-friendly: let it cool, store in airtight containers, and freeze for up to 2 months (just thaw and stir well when reheating).
