Description
This easy Crock Pot Potato Soup recipe is a comforting, creamy soup perfect for a cozy meal. Made with simple ingredients like potatoes, onions, carrots, celery, and cheddar cheese, it simmers slowly to develop rich flavors. The soup is blended to a smooth consistency and can be customized with your favorite toppings.
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 cups milk of choice
- 1 cup grated cheddar cheese
Fats and Oils
- 2 tablespoons olive oil
Seasonings
- 1 teaspoon garlic powder
- 1 teaspoon fresh rosemary, chopped finely
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Sauté Vegetables: In a sauté pan, heat olive oil. While the oil is heating, chop the onions, carrots, and celery. Sauté the vegetables until the onions become translucent, about 10 minutes. This step is optional but adds depth of flavor to the soup.
- Add Ingredients to Crock Pot: Transfer the sautéed vegetables into the crock pot. Add the peeled and chopped potatoes, vegetable broth, garlic powder, fresh rosemary, salt, and pepper. Do not add the milk or cheese at this stage.
- Cook Soup: Set the crock pot to cook on high for 6 hours or on low for 8 hours. Allow the ingredients to simmer slowly until the potatoes are tender and the flavors meld together.
- Blend and Finish: Once the soup is cooked, stir in the milk and grated cheddar cheese. Use an immersion blender or transfer the soup to a regular blender to puree until smooth. Serve hot, garnished with your favorite toppings such as bacon, chives, or extra cheese.
Notes
- Sautéing the vegetables before adding to the crock pot is optional but enhances the flavor.
- You can use any type of milk, including dairy-free alternatives such as almond or oat milk.
- For a thicker soup, reduce the amount of broth slightly or add more cheese.
- Leftovers can be refrigerated for up to 3 days or frozen for up to a month.
- Use an immersion blender for easier blending directly in the crock pot.
