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Crockpot Potato Soup

This crockpot potato soup uses tender potatoes, onions, and broth simmered slowly to develop a creamy, velvety texture. Finished with a splash of cream and optional toppings, it’s a comforting, rustic dish that’s perfect for cozy nights. The hands-off cooking method makes it easy to prepare and full of hearty flavor.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups chicken or vegetable broth or more to cover potatoes
  • 4 large Russet potatoes peeled and diced into 1-inch pieces
  • 1 large yellow onion chopped
  • 3 cloves garlic minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried thyme
  • 1/2 cup heavy cream or coconut milk for dairy-free

Equipment

  • Slow Cooker
  • sharp knife
  • Cutting board
  • Potato masher or immersion blender
  • Ladle

Method
 

  1. Peel and dice the potatoes into uniform 1-inch chunks, then set aside.
  2. Chop the yellow onion into small pieces and sauté in a skillet with a little oil until translucent and fragrant, about 5 minutes. This deepens flavor and sweetness.
  3. Add the diced potatoes, sautéed onions, minced garlic, salt, pepper, and thyme to the slow cooker. Pour in enough broth to just cover the ingredients, about 4 cups.
  4. Cover the slow cooker and cook on low for 6-8 hours, until potatoes are tender and break apart easily when poked.
  5. Once cooked, use a potato masher or immersion blender to mash or blend the soup until smooth or slightly chunky, depending on your preference.
  6. Stir in the heavy cream (or coconut milk) until fully incorporated, then taste and adjust seasoning if needed.
  7. Let the soup sit uncovered for about 10 minutes to thicken slightly and develop flavor.
  8. Ladle the hot, creamy soup into bowls, garnish with your favorite toppings like cheese, bacon bits, or herbs, and serve immediately.

Notes

For a vegetarian or vegan version, substitute the cream with coconut milk and use vegetable broth. To make the soup chunkier, mash fewer potatoes or leave some in larger pieces. Feel free to add extra vegetables like carrots or celery for added nutrition.