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Crockpot Potato Soup

Creamy Crockpot Potato Soup

This comforting crockpot potato soup is easy to make and packed with flavor. Perfect for a chilly evening!
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Prep Time 20 minutes
Cook Time 6 minutes
Total Time 11 hours
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds Yukon Gold Potatoes peeled and cubed
  • 1 Yellow Onion chopped
  • 2 Carrots chopped
  • 2 Celery Stalks chopped
  • 6 cups Chicken Broth (or vegetable broth)
  • 2 cups Milk (or cream)
  • 1/2 cup Sour Cream or Plain Yogurt
  • 4 slices Bacon cooked and crumbled (optional)
  • 2 tablespoons Butter
  • 1 teaspoon Dried Thyme
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper

Equipment

  • Crockpot (Slow Cooker)
  • Immersion blender or regular blender
  • Large Cutting Board
  • Chef's Knife

Method
 

Instructions
  1. In a large crockpot, melt butter over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
  2. Add the cubed potatoes, chicken broth, thyme, salt, and pepper to the crockpot.
  3. Stir well to combine.
  4. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until potatoes are very tender.
  5. Once the potatoes are tender, carefully use an immersion blender to partially or fully puree the soup to your desired consistency. Alternatively, carefully transfer the soup in batches to a regular blender and puree until smooth. Be cautious when blending hot liquids.
  6. Stir in the milk (or cream) and sour cream (or yogurt). Heat through for another 15-20 minutes on low, stirring occasionally. Do not boil.
  7. Stir in the cooked bacon bits (if using).
  8. Serve hot, garnished with your favorite toppings, such as chives, bacon bits, or shredded cheese.

Notes

For a thicker soup, use less milk or cream. You can also add other vegetables like corn or peas. Leftovers can be stored in the refrigerator for up to 3 days.