Description
This Classic Crockpot Potato Soup is a creamy, comforting dish perfect for chilly days. Made with russet potatoes, cheese, and aromatic onions, it simmers slowly to develop rich flavors. Easy to prepare and packed with hearty ingredients, this soup is ideal for a satisfying family meal with minimal effort.
Ingredients
Scale
Main Ingredients
- 6 cups russet potatoes, peeled and diced
- 1 cup yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon salt
- ½ teaspoon black pepper
Dairy
- 1 cup cream cheese, softened
- 1 ½ cups shredded cheddar cheese
- 1 cup milk or half-and-half
Toppings
- ½ cup fried onions, for topping
- ¼ cup green onions, chopped, for garnish
Instructions
- Prepare the Vegetables: Peel and dice russet potatoes into small cubes. Chop the yellow onion and mince the garlic cloves to get them ready for cooking.
- Combine Ingredients in Slow Cooker: In your slow cooker, add the diced potatoes, chopped onion, minced garlic, and chicken broth. Season the mixture with salt and black pepper, then stir everything together thoroughly.
- Slow Cook the Soup: Cover the slow cooker and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the potatoes are tender and easily pierced with a fork.
- Thicken the Soup: Once the potatoes are cooked, use a potato masher to mash some of the potatoes directly in the slow cooker to thicken the base. For a smoother consistency, you can alternatively use an immersion blender to puree part of the soup.
- Add the Cheeses and Milk: Stir in the softened cream cheese, shredded cheddar cheese, and milk or half-and-half. Cover the slow cooker again and cook for an additional 15 to 20 minutes, allowing the cheeses to melt and the soup to become creamy.
- Serve with Garnishes: Ladle the soup into bowls and top with crispy fried onions and chopped green onions for added texture and flavor. Serve hot and enjoy your comforting meal.
Notes
- For a vegetarian version, substitute the chicken broth with vegetable broth.
- If you prefer a thicker soup, mash more potatoes or reduce the amount of milk.
- You can prepare the ingredients the night before to save time on cooking day.
- Leftovers keep well in the refrigerator for up to 3 days.
- Reheat gently on the stove or in the microwave, adding extra milk if needed to maintain creaminess.
