Easy Crockpot Potato Soup

We love us some potato soup around here! I used to make it on the stove and was notorious for letting it begin to stick to the bottom. Most times I would catch it before it began to burn, but I was not always that lucky. Then I discovered I could make it in the crockpot and I’ve never looked back!

I have variations to my potato soup. I like to at least add carrots and celery; however, my daughter prefers it without vegetables and so occasionally I give in. Sometimes I will add ham and corn to make it more of a ham and potato chowder. I have even add finely chopped cauliflower to add some extra hidden vegetable goodness.

I rarely measure anything unless I’m baking, so you won’t find exact amounts of anything in this recipe. However, that is really what makes it so easy and versatile. Use what you have, stretch it like you need to, and make it your own.

Ingredients:

• 2-3 lbs potatoes, peeled and cut
• 1 – 1.5 quarts chicken broth
• 1/2 -1 cup carrots
• 1/2- 1 cup celery
• 1.5 – 2 cups milk
• 1-2 cups shredded cheddar cheese
• salt & pepper – to taste
• thyme, onion powder, garlic powder – to taste
• bacon bits & shredded cheese for topping, optional

How much liquid you need all depends on how many potatoes you end up starting with. You simply want to make sure you have plenty of liquid to cover the potatoes.

Also, feel free to use actual onion and garlic rather than the powder. Due to some sensitivities in the family, I can’t cook with onion. However, I have found onion powder works well as a substitute for us.

Instructions:

Start with pouring about 1 quart of chicken broth into the crockpot. Cut up the veggies and add them to the broth, then begin peeling and cutting the potatoes. You can also leave the skin on and just cube them up.

I like to cut my potatoes up small since they tend to cook a little faster that way. As you cut the potatoes, go ahead and put them into the broth to keep them from turning brown.

Once all the potatoes are cut up and in the crockpot, make sure there is enough liquid to cover the potatoes. If not, simply add some water or more broth.

Put the lid on and cook on low for about 8 hours. If I am late getting the crockpot started or know that we are going to be pressed for time in the evening, I will start it on high for about 3-4 hours then turn it down to low for the rest of the time.

Once the potatoes are soft and smelling yummy, I will mash them just a little bit. Sometimes I just use the spoon and sometimes a potato masher. If I have added the vegetables, I don’t want to mash too much. Other wise the mashed carrots will make my potato soup look orange. Potato soup really shouldn’t be orange.

Now it is time to add the seasonings, milk and cheese.

Start by sprinkling in about a cup of the shredded cheese. Stir until the cheese melts. (After you add the milk and seasoning, you can add more cheese if you so desire.)

Then add about a cup of milk. Stir it and see if you like the consistency. If not, pour in a little more. Do you like your potato soup on the thick side or on the thin side? It’s completely up to you.

Add the salt, pepper, onion powder, garlic powder, and thyme. Try a little taste and add more if you need it.

Ladle this yummy goodness into your bowl. Top with bacon bits and a little extra shredded cheese, then enjoy!

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Easy Crockpot Potato Soup

An easy and delicious potato soup.

Course Main Course

Cuisine American

Keyword Potato Soup

Prep Time 15 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 15 minutes minutes

Ingredients

• 2-3 lbs potatoes, peeled and cut
• 1 – 1.5 quarts chicken broth
• 1/2 – 1 cup carrots
• 1/2 – 1 cup celery
• 1.5 – 2 cups milk
• 1 – 2 cups cheddar cheese, shredded
• salt & pepper, to taste
• thyme, onion powder & garlic powder, to taste
• bacon bits & shredded cheese for topping, optional

Instructions

• Pour 1 quart of chicken broth into the crockpot. Cut up the veggies and add them to the broth, then begin peeling and cutting the potatoes. Add the potatoes as you cube them to keep them form turning brown.
  
• Put the lid on and cook on low for about 8 hours.  Once the potatoes are soft, mash some with a spoon or potato masher. (Try not to mash the vegetables too much.)
  
• Add about 1 cup of shredded cheese and stir till melted.
• Pour in 1-2 cups of milk, depending on the consistency you desire.  Season with salt, pepper, onion powder, garlic powder, and thyme to taste.  Add more cheese if desired.
  

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