Sneaking Veggies (and Love) Into Soup—a Cozy Memory
So, you know those nights when you're hustling to get dinner on the table but somehow end up with flour in your hair and a kitchen that looks more like a war zone than a place for food? Yep, that's when I bust out my Easy Crockpot Potato Soup Recipe. Actually, the first time I ever tried this, my youngest mistook it for "mashed soup" (whatever that is) and demanded seconds. The Crockpot does most of the heavy lifting, and honestly, that's music to my ears after a long workday or... let’s be honest, just a day when I don’t wanna work too hard. Every time this gets going, that rich, savory smell fills the house and it takes me right back to Sunday evenings at my Nana’s, when she’d smother everything in chives—sometimes even cookies, oops. If you love meals that feel like a warm hug (without much fuss), pull up a chair—this one's for you.
Why This Soup's a Game Changer (At Least in My Kitchen)
I make this when I've got spuds hanging out too long in the pantry—waiting to sprout legs—or when the weather's turned gnarly (or both). My family goes crazy for this because it’s creamy without needing buckets of cheese, and it just feels so homey. Plus, the Crockpot means I’m not tied to the stove, nervously babysitting a pot (been there, done that, burnt the bottom). Sometimes, I just want a meal that looks impressive but takes almost zero brainpower. Oh, and if your day gets away from you, it still tastes brilliant after an extra hour—trust me, I’ve pushed the timing more than once.
Gathering Up the Ingredients (And Substitution Shenanigans)
- About 6 medium potatoes, peeled and diced (I use Yukon golds when I’m feeling fancy, but honestly, russets or even a random mix work fine—they all get mushy in the end)
- 1 large onion, chopped (red or sweet onions both work—even that rogue half-onion hiding in the crisper drawer)
- 3 cups chicken broth (or veggie broth if you want to keep things vegetarian—I’ve even made it with bouillon cubes in a pinch, but you might wanna taste as you go)
- 3-4 cloves garlic, minced (or a teaspoon of the jarred stuff—I won't judge!)
- 1 teaspoon salt (ish—maybe start there and adjust later)
- ½ teaspoon black pepper (or more if you like a kick)
- ½ teaspoon dried thyme (optional—Nana would say necessary, but do you)
- 1 ½ cups milk or half-and-half (I sometimes mix in some cream if I've got it... or just whatever's left in the carton)
- 1 cup shredded cheddar cheese (totally optional—sometimes I skip it, sometimes I dump in more, you do you)
- A handful of chopped green onions or fresh chives to finish (our family tradition, but if you forget them, no big deal)
- (Optional) 3 bacon strips, cooked and crumbled (add this if the week’s been particularly rough)
Let’s Get This Soup Started (Roughly Speaking)
- Dump your spuds, onion, garlic, salt, pepper, and thyme in the Crockpot. Pour in the broth. Don’t fuss too much about layering here—just toss it all in, maybe give it a quick stir for good luck.
- Set it and forget it—cook on low for 6-7 hours, or if you’re short on time, high for about 3-ish hours (I find it’s way creamier if you go slow, but honestly, both are tasty).
- Here’s where you do a little smashing: Get in there with a potato masher or the back of a big spoon and mash it up a bit—unless you love it chunky (then leave it alone). Don’t worry if it looks too thick or thin yet—that magic happens next.
- Pour in your milk (or whatever you’re using) and stir. This is where I usually sneak a taste. If it feels too thick, add another splash. If it’s too thin, give it some time; the potatoes thicken as they cool.
- Add cheese and cooked bacon (if using). Stir till melty and glorious. (If you want it ultra smooth, go at it with an immersion blender, but I rarely bother—chunky’s good!)
- Top with chives or green onions just before serving. Take a second to smell it—it just feels like all’s right with the world for a moment.
Notes From My Chaotic Kitchen
- Sometimes, I forget to peel the potatoes—on second thought, I kinda like the texture it adds, so skip it if you’re feeling lazy.
- If your soup ends up super thick, thin it out with a splash of broth or milk. Too thin? Stir in some instant mashed potatoes—I won’t tell.
- I once added frozen peas here. Wouldn’t recommend; color got weird and the fam revolted.
- You totally can clean your slow cooker easily—but let’s just say dried potato is stubborn, so soak early. Check this post if you need help; saved me more than once.
Variations I’ve Messed Around With
- A dash of hot sauce at the end really wakes things up.
- Sweet potatoes instead of regular—kinda sweet for my taste, but maybe you’ll love it?
- Swap the broth for beer once (well, half-beer) for a game night crowd. Actually, I find it works better if you mix beer with broth—it’s less funky.
- Lump in extra veggies (cauliflower, corn, whatever)—sometimes good, sometimes... questionable. I’d skip peas, like I said before. Learn form my mistakes, friend.
Do You Need Fancy Equipment?
Okay, yes, a Crockpot is ideal. But if you don’t have a slow cooker, any heavy, lidded pot will do—just simmer gently on the stove and stir often so nothing sticks (or do what I did once and "babysit" Netflix more than the soup, but keep an eye out!). If you don’t have a potato masher, the back of a spoon or even a whisk gets the job half-done (just go slow so you don’t paint the kitchen with potato).
How to Store This (If It Actually Lasts)
Just ladle leftovers into an airtight container and park them in the fridge; they’ll keep for up to three days—though honestly, in my house it never lasts more than a day! Soup does thicken up overnight, so add a bit of milk when you reheat if needed (I think this tastes even better the next day, by the way). For freezing, I’ve had mixed results—cream soups separate a bit, but if you stir well, it’s still pretty tasty.
How We Serve It Up Around Here
We always load up bowls with extra cheese, crackling bacon if we’ve got it, and a small mountain of green onions. Sometimes, a hunk of crusty bread for dunking (heaven). For something fancier, I’ll sprinkle in fresh herbs—once I tried parsley, but it kinda overpowered the whole thing, so maybe keep it simple. Oh, and if you’re feeling wild, toss on some kettle chips for crunch. Not traditional, but it makes dinner fun.
Pro Tips (a.k.a. My Lesson Book of Potato Soup Mishaps)
- I once rushed the step with adding the milk and poured it in before the potatoes were done—not my brightest move. Soup got weirdly grainy. Wait till everything’s cooked through!
- Don’t over-mash if you like it a bit chunky. I got carried away once and made potato glue, not soup. Oops.
- Use a Crockpot liner if you like, but don’t leave it sitting too long; it gets stuck. Here’s a good run-down of slow cooker liners I found, if you wanna check it out.
FAQ (Because You Asked, and I Messed Up Before!)
- Can I use instant potatoes?
Sure, in a pinch. Won’t get the same soul-warming texture, but hey, life happens. Add ‘em after cooking for thickness, not as the main base (learned that the hard way... trust me). - What if I forget to thaw the bacon?
No biggie, just leave it out (or microwave it for a quick minute if you must). Soup’s good on its own and vegetarians will thank you. - Could I make this dairy-free?
Yep, sub in unsweetened almond or oat milk—texture changes a smidge, but it still hits the spot. I skip the cheese too, though you could use a plant-based version; haven’t found one I love yet, but I keep looking! - Can I double the recipe?
Totally—just make sure your Crockpot’s big enough. I once overfilled mine and, let’s just say, cleaning potato glop off the counter is no picnic (but at least the pups were happy). - How do I get fancy with toppings?
I mean, I’m not Martha Stewart (though if you wanna go there, go wild), but crispy shallots, herby oil, or smoked paprika dust all make it shine.
There you have it! Ladle up a bowl, grab your favorite spoon, and let the Slow Cooker do the real work for once. If you want to get a bit nerdy about slow cooker science, this article from The Kitchn is a good read—but honestly, I just care that dinner’s ready and tastes like a special occasion, even if it’s just Tuesday. Enjoy!
Ingredients
- 6 cups russet potatoes, peeled and diced
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup shredded cheddar cheese
- 1 cup heavy cream
- ½ teaspoon black pepper
- 1 teaspoon salt
- 4 slices bacon, cooked and crumbled
- 2 tablespoons chopped fresh chives (optional)
Instructions
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1Add the diced potatoes, chopped onion, minced garlic, and chicken broth to the crockpot.
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2Season with salt and black pepper. Stir to combine.
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3Cover and cook on low for 6 hours, or until potatoes are very tender.
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4Use a potato masher or immersion blender to partially mash the soup, leaving some chunks for texture.
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5Stir in the heavy cream and cheddar cheese. Mix until the cheese is melted and soup is creamy.
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6Serve hot, topped with crumbled bacon and fresh chives if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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