Creamy Crockpot Potato Soup Recipe: The Coziest Comfort Food!
Cozy Up to This Creamy Goodness!
Picture this: a warm bowl of creamy potato soup, steaming gently, with buttery aroma wafting through the air. Who can resist that? This Creamy Crockpot Potato Soup is not just any soup; it’s your go-to comfort food! With the ease of a slow cooker, you get all the creamy, hearty goodness delivered straight to your table without spending hours slaving in the kitchen. You’ll be savoring this recipe in no time!
Why Make This Recipe?
This potato soup is all about simplicity and satisfaction. Here’s why you’ll want to whip it up:
- Effortless Cleanup: Just toss everything into the crockpot, and let it work its magic. 🌪️
- Budget-Friendly: Using basic ingredients, this soup won’t break the bank. It’s a win-win!
- Family-Friendly: Whether you’ve got picky eaters or adventurous ones, everyone will love this creamy delight. Who could say no to potatoes and cheese?
Ingredients
You don’t need fancy stuff — just these basics!
- 4 pounds russet potatoes, peeled and diced (about 1-inch chunks)
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 2 stalks celery, finely diced (optional)
- 2 (14-ounce) cans low-sodium chicken broth (or 4 cups)
- 2 teaspoons salt
- ½ teaspoon black pepper
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups half-and-half
- 1 cup shredded sharp cheddar cheese
- ½ cup sour cream
- Cooked bacon, crumbled
- Shredded cheddar cheese (for topping)
- Sliced green onions (for garnish)
- Extra sour cream (because why not?)
Directions
Ready to dive into creamy potato goodness? Follow these simple steps:
- Toss the potatoes, onion, garlic, celery (if you’re using it), salt, and pepper into a 5–6 quart slow cooker.
- Pour in the chicken broth. Easy, right?
- Cover and cook on low for 8 hours or high for 4–5 hours, until those potatoes are fork-tender.
- Meanwhile, in a saucepan, melt the butter over medium heat.
- Whisk in the flour and cook for 2–3 minutes. Gradually whisk in the half-and-half until it thickens up, about 3–4 minutes.
- Pour the roux mixture into the slow cooker. Add the sour cream and cheddar cheese.
- Mash about half of the potatoes with a potato masher to achieve that creamy texture.
- Cover and cook on high for an additional 20 minutes to get everything heated through. Taste and adjust seasoning if needed.
- Serve hot, topped with crumbled bacon, shredded cheese, green onions, and a dollop of sour cream.
How to Make Creamy Crockpot Potato Soup: The Coziest Comfort Food! (Overview)
Making this potato soup is as easy as pie—well, easier! Just dump and stir. Start by tossing your veggies into the crockpot, then get your roux going in a pan (ignore the flour explosions; it happens). Combine, mash, and voilà! Pro tip: Don’t skip toasting the garlic — it makes all the difference! 🌟
How to Serve Creamy Crockpot Potato Soup: The Coziest Comfort Food!
When it comes to serving, let’s get creative! Imagine a beautiful bowl filled with creamy potato soup, golden shredded cheese, and crumbled bacon on top. Add a sprinkle of green onions for a pop of color and crunch. The aroma alone will leave your guests weak in the knees! Pair it with some crusty bread or buttery biscuits for a meal that feels like a warm hug.
How to Store Creamy Crockpot Potato Soup: The Coziest Comfort Food!
Got leftovers? No problem! This soup keeps well in the fridge for 4–5 days. Just store it in an airtight container. Need it for later? This soup freezes beautifully — it can last up to 3 months in the freezer. For reheating, do it gently on the stovetop. Add a splash of broth or half-and-half to revive its creamy texture; no one likes a clumpy soup, right?
Tips to Make Creamy Crockpot Potato Soup: The Coziest Comfort Food!
Let’s level up your soup game! Here are some quick insider tricks:
- Keep the potato skins on if you like a bit of bite — they’re healthy and add flavor.
- Swap out the half-and-half for milk or almond milk if you want a lighter version.
- For extra creaminess, throw in some cream cheese when mixing in the cheddar.
- Want it spicy? Add a dash of hot sauce or a sprinkle of red pepper flakes.
- Timing is everything! Peel and chop your potatoes the night before to save time in the morning.
Variations
Feeling adventurous? Here are some easy ways to switch it up!
- Make it vegan by using coconut cream instead of dairy and vegetable broth instead of chicken broth.
- Add broccoli or spinach for some greens, or toss in corn for sweetness.
- For an Italian twist, add Italian seasoning or some sun-dried tomatoes for a delightful flavor boost.
FAQs
Can I use other types of potatoes?
Absolutely! Yukon Golds or red potatoes work well too; just keep them in similar-sized chunks for even cooking.
Is this soup good for freezing?
Yes! Just ensure it cools completely before transferring to a freezer-safe container. It’ll last up to three months!
Can I make this soup in advance?
Definitely! You can prep everything the night before and let it cook in the morning for dinner-ready perfection by evening.
📌 Pin this recipe for your next cozy dinner night!
Creamy Crockpot Potato Soup
Ingredients
Method
- Toss the potatoes, onion, garlic, celery (if you’re using it), salt, and pepper into a 5–6 quart slow cooker.
- Pour in the chicken broth.
- Cover and cook on low for 8 hours or high for 4–5 hours, until those potatoes are fork-tender.
- Meanwhile, in a saucepan, melt the butter over medium heat.
- Whisk in the flour and cook for 2–3 minutes. Gradually whisk in the half-and-half until it thickens up, about 3–4 minutes.
- Pour the roux mixture into the slow cooker. Add the sour cream and cheddar cheese.
- Mash about half of the potatoes with a potato masher to achieve that creamy texture.
- Cover and cook on high for an additional 20 minutes to get everything heated through.
- Taste and adjust seasoning if needed.
- Serve hot, topped with crumbled bacon, shredded cheese, green onions, and a dollop of sour cream.
