Crockpot Potato Soup
Ingredients
- Soup:
- 3 lbs russet potatoes peeled and diced
- 1 medium onion diced
- 3 cloves garlic minced
- 4 cups chicken broth
- 1 cup heavy cream
- 4 tablespoons unsalted butter
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme optional
- Toppings:
- 6 strips bacon cooked and crumbled
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- ¼ cup fresh chives or green onions chopped
Instructions
- Peel and dice potatoes into 1-inch cubes.
- Add potatoes, onion, and garlic to the crockpot.
- Pour in broth. Add butter, salt, pepper, and thyme. Stir.
- Cover and cook on low for 6–7 hours or high for 3–4 hours until potatoes are tender.
- Use a potato masher to mash about half the potatoes in the pot for a creamy texture.
- Stir in heavy cream. Cook on low for another 20–30 minutes.
- Taste and adjust seasoning.
- Ladle into bowls. Top with bacon, cheese, sour cream, and chives. Serve hot.
Notes
- Cut potatoes evenly so they cook at the same rate
- Mash only half the potatoes — leave the rest chunky for texture
- Add cream during the last 30 minutes to prevent curdling
- Do not over-mash or the soup will become gluey
- Store in the fridge for up to 4 days or freeze for up to 2 months
- Reheat gently and add a splash of broth or cream if needed
- For stovetop: simmer for 25–30 minutes instead of slow cooking