CrockPot Potato Soup
Ingredients:
6 cups diced potatoes (peeled, if desired)
1 small onion, finely chopped
3 cloves garlic, minced
4 cups chicken broth (or vegetable broth for vegetarian option)
1 cup heavy cream (or milk for a lighter option)
1 cup sour cream
1 cup shredded cheddar cheese
4 slices bacon, cooked and crumbled (optional)
2 tablespoons butter
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika (optional)
1/4 teaspoon dried thyme (optional)
Green onions, chopped (for garnish)
Extra shredded cheese (for garnish)
Directions:
Prepare Ingredients:
Dice the potatoes and chop the onion and garlic.
Cook and crumble bacon if using.
Set Up CrockPot:
In your CrockPot, add the diced potatoes, chopped onion, minced garlic, butter, salt, black pepper, smoked paprika, and thyme.
Pour in the chicken or vegetable broth, ensuring the potatoes are mostly submerged.
Cook Low and Slow:
Cover the CrockPot and cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes are soft and tender.
Blend for Creaminess (Optional):
Once cooked, use a potato masher to mash some of the potatoes directly in the CrockPot, creating a creamier texture.
For a smoother soup, use an immersion blender or blend half the soup in batches.
Finish the Soup:
Stir in the heavy cream (or milk), sour cream, and shredded cheddar cheese.
Allow everything to heat through for about 15-20 minutes.
Serve:
Ladle the soup into bowls and top with bacon, extra cheddar cheese, green onions, and any other toppings you like.
Prep Time: 15 minutes | Cook Time: 6-7 hours (low) or 3-4 hours (high) | Total Time: 6-7 hours 15 minutes
Kcal: Approx. 300 per serving | Servings: 6