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Creamy Crockpot Potato Soup

This comforting crockpot potato soup is easy to make and packed with flavor. Perfect for a chilly evening!
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs Russet Potatoes peeled and cubed
  • 1 Onion large, chopped
  • 2 Carrots chopped
  • 2 Celery Stalks chopped
  • 6 cups Chicken Broth (or vegetable broth)
  • 2 cups Milk (or half-and-half)
  • 1/2 cup Heavy Cream optional
  • 4 slices Bacon cooked and crumbled, optional
  • 2 cloves Garlic minced
  • 1 teaspoon Dried Thyme
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • 1/4 cup Chives or Green Onions chopped, for garnish, optional

Equipment

  • Slow Cooker
  • Immersion Blender or Regular Blender
  • Large Mixing Bowl
  • Cutting board
  • Knife

Method
 

Instructions
  1. Combine potatoes, onion, carrots, celery, chicken broth, milk, garlic, thyme, salt, and pepper in your slow cooker.
  2. Stir well to ensure all ingredients are evenly distributed.
  3. Cook on low for 6-8 hours, or on high for 3-4 hours, or until potatoes are very tender and easily mashed with a fork.
  4. Once the potatoes are tender, carefully use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a regular blender and puree until smooth. Always vent the lid when blending hot liquids.
  5. Stir in heavy cream (if using) and crumbled bacon (if using).
  6. Taste and adjust seasoning as needed, adding more salt, pepper, or thyme to your preference.
  7. Ladle into bowls and garnish with chives or green onions (if using). Serve warm and enjoy!

Notes

For a thicker soup, you can mash some of the potatoes before blending. Leftovers can be stored in the refrigerator for up to 3 days.