Crockpot Creamy Potato Soup
A comforting and easy-to-make creamy potato soup prepared in a slow cooker. This recipe features tender potatoes, aromatic vegetables, and a rich, velvety broth.
Equipment
- Crockpot
- Immersion blender or regular blender
Ingredients
Main Ingredients
- 2 pounds potatoes peeled and diced into 1-inch pieces (Russet or Yukon Gold)
- 6 cups chicken or vegetable broth low sodium
- 1 medium onion finely diced
- 2 stalks celery finely diced
- 3 cloves garlic minced
- 1 teaspoon dried thyme
- 1 teaspoon salt or to taste
- 1/2 teaspoon black pepper or to taste
- 1 cup heavy cream
- 4 ounces cream cheese softened and cut into cubes
- 1/2 cup whole milk
Optional Garnishes
- Shredded cheddar cheese
- cooked bacon bits
- fresh chives or green onions
Instructions
Instructions
- Peel and dice your potatoes, onion, and celery, then mince the garlic.
- Place the diced potatoes, onion, celery, and minced garlic into your slow cooker.
- Pour in the broth and stir in the thyme, salt, and black pepper.
- Cover and cook on low for 6-8 hours (or high for 3-4 hours) until potatoes are fork-tender.
- Remove the lid and use an immersion blender to blend a portion of the soup to your desired creaminess; alternatively, blend half the soup in a regular blender and return it to the Crockpot.
- Stir in the heavy cream, softened cream cheese cubes, and milk.
- Cover and cook on high for 30-60 minutes more, or until heated through and slightly thickened.
- Taste, adjust seasonings as needed, then ladle into bowls and garnish with your favorite toppings.
Notes
This soup is perfect for a cozy weeknight meal. Adjust the seasonings to your personal preference. For a thicker soup, you can mash more of the potatoes before adding the cream and milk.