Crockpot Creamy Potato Soup
Warm up with a bowl of comforting Crockpot Creamy Potato Soup. This easy recipe features tender potatoes, aromatic vegetables, and a rich, creamy broth, perfect for a cozy meal.
Equipment
- slow cooker
- saucepan
- whisk
- potato masher
- ladle
Ingredients
Main Ingredients
- 2 pounds potatoes peeled and diced into 1-inch cubes (Russet or Yukon Gold)
- 1 medium medium yellow onion chopped
- 3-4 cloves garlic minced
- 4 cups chicken or vegetable broth (32 oz) (low sodium)
- 1 evaporated milk (12 oz) can
- 4 oz cream cheese (half a block) softened and cut into cubes
- 2 tablespoons butter
- 2 tablespoons all-purpose flour (optional, for a thicker soup)
- 1 teaspoon salt or to taste
- 1/2 teaspoon black pepper or to taste
- 1/2 teaspoon dried thyme
For Garnish (optional)
- fresh chives or green onions for garnish
- cooked bacon crumbles for garnish
- shredded cheddar cheese for garnish
Instructions
Preparation
- Peel and dice potatoes into 1-inch cubes, then chop the onion and mince the garlic.
Cooking
- Place potatoes, onion, garlic, broth, salt, pepper, and thyme into your slow cooker.
- Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until potatoes are very tender.
Thickening & Finishing
- About 30 minutes before serving, melt butter in a saucepan, whisk in flour, and cook for 1 minute to form a roux (if desired).
- Stir the roux (if used), evaporated milk, and cubed cream cheese into the slow cooker until melted and smooth.
- Mash about half of the potatoes in the slow cooker with a potato masher to thicken the soup and add texture.
Serving
- Taste and adjust seasonings as needed, then ladle into bowls and garnish with chives, bacon, and cheddar cheese if desired.
Notes
For a richer flavor, you can sauté the onion and garlic in a little butter before adding them to the crockpot. If you don't have evaporated milk, heavy cream can be used as a substitute, but it will result in a richer soup.