Creamy Crock-Pot Potato Soup: A Simple, Delicious Recipe
Are you looking for a comforting and easy-to-make potato soup recipe? Look no further! This creamy crock-pot potato soup recipe is perfect for a chilly evening. It's incredibly simple to prepare, requiring minimal effort, and the slow cooker does all the work for you. The result? A hearty, flavorful soup that’s sure to become a family favorite.
Ingredients You'll Need:
This recipe uses readily available ingredients, ensuring it's easy to whip up even on a busy weeknight.
- 1 tablespoon olive oil: For sautéing the aromatics.
- 1 medium onion, chopped: Adds a savory base.
- 2 carrots, chopped: Adds sweetness and nutrition.
- 2 celery stalks, chopped: Enhances the overall flavor profile.
- 4 cloves garlic, minced: Provides a pungent and aromatic flavor boost.
- 6 cups chicken broth: Forms the base of the soup, providing a savory flavor. You can substitute with vegetable broth for a vegetarian option.
- 2 pounds Yukon gold potatoes, peeled and cubed: The star of the show! Yukon gold potatoes offer a creamy texture. Russet potatoes also work well.
- 1 teaspoon dried thyme: Adds an earthy and herbaceous note.
- 1/2 teaspoon salt: Enhances the flavors. Adjust to your taste.
- 1/4 teaspoon black pepper: Adds a touch of spice. Adjust to your taste.
- 1 cup heavy cream or milk: Adds richness and creaminess. For a lighter option, use half-and-half or milk.
- Optional toppings: Chives, bacon bits, shredded cheddar cheese
Step-by-Step Instructions:
This recipe is designed for simplicity and ease of use, perfect for beginner cooks and busy schedules.
- Sauté the Vegetables: Heat the olive oil in a large skillet over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Combine Ingredients in Crock-Pot: Transfer the sautéed vegetables to your slow cooker. Add the chicken broth, potatoes, thyme, salt, and pepper. Stir well to combine.
- Slow Cook: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the potatoes are tender.
- Blend (Optional): For a smoother, creamier soup, use an immersion blender to partially or fully blend the soup to your desired consistency. Alternatively, carefully transfer portions of the soup to a regular blender and blend until smooth, then return to the slow cooker.
- Stir in Cream: Stir in the heavy cream (or milk) and heat through. Do not boil.
- Serve: Ladle the soup into bowls and garnish with your favorite toppings, such as chives, bacon bits, or shredded cheddar cheese.
Tips and Variations:
- Spice it up: Add a pinch of red pepper flakes for a little heat.
- Add protein: Cooked chicken, ham, or sausage would be delicious additions.
- Make it cheesy: Stir in some shredded cheese during the last 30 minutes of cooking.
- Make it ahead: This soup tastes even better the next day!
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