Description
This Easy Crock Pot Potato Soup recipe offers a creamy, comforting bowl of soup made with simple ingredients like potatoes, onions, carrots, and celery. Cooked slowly in a crock pot, it’s perfect for busy days and yields a deliciously smooth texture when blended with milk and cheddar cheese. Optional sautéing of vegetables adds an extra depth of flavor, making this soup both hearty and flavorful, ideal for a cozy meal.
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 & Dairy
- 4 cups vegetable broth
- 2 cups milk of choice
- 1 cup grated cheddar cheese
Seasonings & Oils
- 2 tablespoons olive oil
- 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 2 tablespoons of olive oil over medium heat. While the oil heats, chop the onions, carrots, and celery. Add them to the pan and cook until the onions become translucent, about 10 minutes. This step is optional but enhances the flavor considerably.
- Add Ingredients to Crock Pot: Transfer the sautéed vegetables (or raw if you skip sautéing) along with potatoes, vegetable broth, garlic powder, fresh rosemary, salt, and pepper into the crock pot. Stir gently to combine all ingredients.
- Cook: Set the crock pot to cook on high for 6 hours or on low for 8 hours to allow the vegetables to soften and flavors to meld.
- Add Dairy and Blend: After cooking, stir in the milk and grated cheddar cheese into the soup. Use an immersion blender directly in the crock pot or carefully blend the soup in batches using a regular blender until smooth and creamy.
- Serve: Ladle the soup into bowls and top with your choice of garnishes such as additional cheese, chopped bacon, or fresh chives. Enjoy warm.
Notes
- Sautéing the vegetables before adding them to the crock pot is optional but adds a richer flavor.
- Use milk alternatives like almond or oat milk for dairy-free options, but choose a mild-flavored cheese or omit to keep it vegan.
- If you prefer a chunkier soup, pulse the blender fewer times.
- Adjust seasoning with more salt and pepper to taste after blending.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 3 months.
