Description
This Easy Crock Pot Potato Soup recipe is a hearty, creamy, and comforting dish perfect for cozy meals. Made with simple ingredients like potatoes, vegetables, vegetable broth, and cheese, this slow-cooked soup requires minimal prep and delivers rich, flavorful results. Optional sautéing of vegetables adds depth, and blending creates a smooth, velvety texture that’s perfect for family dinners or meal prep.
Ingredients
Scale
Vegetables
- 1 cup onions, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 4 cups potatoes, peeled and chopped into 1-inch pieces (about 1 lb or 5-6 medium-sized potatoes)
Liquids & Dairy
- 4 cups vegetable broth
- 2 cups milk of choice
- 1 cup grated cheddar cheese
Seasonings & Oil
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon fresh rosemary, chopped finely
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Sauté Vegetables (Optional): In a sauté pan, heat 2 tablespoons of olive oil over medium heat. While the oil is heating, chop the onions, carrots, and celery. Sauté the vegetables until the onions become translucent, about 10 minutes. This step is optional but adds extra flavor to the soup.
- Add Ingredients to Crock Pot: Transfer the sautéed vegetables into the crock pot. Add the peeled and chopped potatoes, 4 cups of vegetable broth, 1 teaspoon of garlic powder, 1 teaspoon of finely chopped fresh rosemary, ½ teaspoon of salt, and ½ teaspoon of pepper. Stir to combine all the ingredients.
- Cook: Set the crock pot to cook on low for 8 hours or on high for 6 hours. Allow the soup to cook until the potatoes are tender and flavors have melded together.
- Blend and Serve: Once the cooking time is complete, stir in 2 cups of milk and 1 cup of grated cheddar cheese. Use an immersion blender directly in the crock pot or carefully transfer the soup to a regular blender to blend until smooth and creamy. Serve hot with your favorite toppings such as bacon bits, chives, or additional cheese.
Notes
- For a thicker soup, reduce the amount of vegetable broth or cook uncovered towards the end of cooking to evaporate some liquid.
- The sauté step is optional but enhances the flavor; you can skip it to save time.
- Use milk alternatives like almond, oat, or soy milk to make the soup dairy-free.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Optional toppings like crispy bacon, fresh herbs, or extra cheese add texture and flavor.
