Creamy Crockpot Potato Soup
This comforting Crockpot Potato Soup is easy to make and packed with flavor. Perfect for a chilly evening, it's a delicious and satisfying meal.
Equipment
- Slow Cooker/Crockpot
- Immersion blender or regular blender
- Cutting Board
- Chef's Knife
Ingredients
Main Ingredients
- 2 pounds Yukon Gold Potatoes peeled and cubed
- 1 large 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
Instructions
Instructions
- In a large crockpot, melt butter over medium heat on the stovetop. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Add the cubed potatoes, chicken broth, thyme, salt, and pepper to the crockpot.
- Stir well to combine.
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until potatoes are very tender.
- 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.
- 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.
- Stir in the cooked bacon bits (if using).
- Serve hot, garnished with your favorite toppings, such as chives, bacon bits, or shredded cheese.
Notes
For a thicker soup, use less milk/cream. Add a pinch of red pepper flakes for a little heat. Leftovers can be stored in the refrigerator for up to 3 days.