Here’s a cozy and easy recipe for Slow Cooker Potato Soup—creamy, hearty, and perfect for chilly days.
Ingredients (Serves 4–6)
- 4–5 medium potatoes, peeled and diced
- 1 medium onion, finely chopped
- 2–3 cloves garlic, minced
- 3 cups (720 ml) chicken or vegetable broth
- 1 cup (240 ml) milk or heavy cream
- 2–3 slices bacon, cooked and crumbled (optional)
- 1 cup shredded cheddar cheese (optional)
- 2 tablespoons butter
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon dried thyme or parsley (optional)
- Green onions or chives for garnish
Instructions
1. Prep Ingredients
- Peel and dice potatoes.
- Chop onions and mince garlic.
- Cook bacon until crispy, then crumble if using.
2. Combine in Slow Cooker
- Add potatoes, onion, garlic, broth, butter, salt, pepper, and thyme to the slow cooker.
- Stir to combine.
3. Cook
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until potatoes are tender.
4. Blend for Creaminess (Optional)
- For a smoother texture, use an immersion blender to partially mash the potatoes.
- Alternatively, mash some potatoes with a fork for a chunky version.
5. Add Dairy
- Stir in milk or cream and shredded cheese, if using.
- Cook for an additional 15–20 minutes until heated through and creamy.
6. Serve
- Ladle soup into bowls and garnish with crumbled bacon and chopped green onions.
Tips
- For extra flavor, sauté onions and garlic in a little butter before adding to the slow cooker.
- Add carrots, celery, or leeks for more vegetables.
- Store leftovers in the fridge for up to 3–4 days, and reheat gently to prevent curdling.
If you want, I can also give a “lighter, healthier version” using Greek yogurt instead of cream and low-sodium broth that’s just as creamy and delicious.
Do you want me to do that?
