Description
This easy crock pot potato soup recipe is a comforting and creamy dish perfect for warming up on chilly days. Made with simple ingredients like potatoes, vegetables, cheddar cheese, and herbs, it cooks slowly to develop rich flavors and can be effortlessly blended to a smooth, velvety texture. Ideal for busy households, this soup requires minimal prep and offers a hearty, satisfying meal for six servings.
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 and Dairy
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 2 cups milk of choice
- 1 cup grated cheddar cheese
Seasonings
- 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 olive oil over medium heat. Chop the onions, carrots, and celery while the oil heats. Sauté the vegetables until the onions become translucent, about 10 minutes. This step enhances the flavor but can be skipped if in a hurry.
- Add Ingredients to Crock Pot: Transfer the sautéed vegetables to the crock pot. Add the peeled and chopped potatoes, vegetable broth, garlic powder, fresh rosemary, salt, and pepper. Do not add milk or cheese yet.
- Cook: Set the crock pot to cook on high for 6 hours or on low for 8 hours. Allow the soup to cook until the potatoes are tender and the flavors have melded together.
- Blend and Serve: After cooking, stir in the milk and grated cheddar cheese. Use an immersion blender directly in the crock pot or transfer the soup to a regular blender to puree until smooth and creamy. Pour into bowls and garnish with your favorite toppings like bacon, chives, or extra cheese if desired.
Notes
- Sautéing the vegetables is optional but adds depth of flavor to the soup.
- You can substitute the vegetable broth with chicken broth if not vegetarian.
- For a richer soup, use whole milk or add a splash of cream.
- Dairy-free milk and cheese alternatives can be used to make a vegan version.
- Adjust seasoning to taste before blending.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently.
