Crockpot Potato Soup
Enjoy a comforting and creamy Crockpot Potato Soup, perfect for a chilly day. This easy recipe requires minimal effort and delivers maximum flavor.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Total Time: 375 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Crockpot
- Cuisine: American
Ingredients
Scale
- 5 lbs Russet Potatoes, peeled and cubed
- 1 large Yellow Onion, chopped
- 4 cloves Garlic, minced
- 6 cups Chicken Broth
- 1 tsp Dried Thyme
- 1/2 tsp Dried Rosemary
- 1/4 tsp Black Pepper
- 1 tsp Salt
- 8 oz Cream Cheese, softened
- 1 cup Milk
- Optional toppings: shredded cheese, bacon bits, sour cream, chopped green onions
Instructions
- Place the cubed potatoes, chopped onion, minced garlic, chicken broth, thyme, rosemary, pepper, and salt into a crockpot.
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the potatoes are very tender.
- Once potatoes are tender, use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup to a regular blender in batches and blend until smooth. Return to the crockpot.
- Stir in the softened cream cheese and milk until fully combined and smooth.
- Serve hot with your favorite toppings such as shredded cheese, bacon bits, sour cream, and chopped green onions.
Notes
For a richer flavor, use heavy cream instead of milk. You can also add cooked bacon to the soup during the last 30 minutes of cooking time.
Find it online: https://cubaqueen.com/crockpot-potato-soup/