Potato Soup Crock Pot
A creamy, comforting potato soup made right in your crock pot. Easy prep, simple ingredients, and the kind of cozy flavor that feels like a hug in a bowl. Perfect for busy weeknights, lazy weekends, or whenever you need soul-warming comfort food.
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).