slow cooker potato soup
This slow cooker potato soup is a comforting and creamy dish, perfect for chilly days. Packed with flavors and made with simple ingredients, it’s an easy meal that simmers to perfection in your slow cooker.
Equipment
- 1 slow cooker
- 1 cutting board
- 1 measuring cups
- 1 measuring spoons
- 1 potato masher
Ingredients
- 6 medium potatoes, peeled and diced About 2.5 lbs.
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon salt Adjust to taste.
- ½ teaspoon black pepper
- 1 cup shredded cheddar cheese For serving.
- 6 slices cooked bacon, crumbled For serving.
- 3 green onions, chopped For serving.
Instructions
- Peel and dice the potatoes into small cubes and place them in the slow cooker.
- Add the diced onion and minced garlic to the slow cooker.
- Pour in the chicken or vegetable broth and stir to combine all the ingredients.
- Sprinkle in the dried thyme, salt, and black pepper, mixing well.
- Cover the slow cooker and set it on low for 6 hours or high for 3 hours.
- Once cooked, use a potato masher to mash the potatoes slightly for a creamier texture (you can also blend some of the soup if desired).
- Stir in the heavy cream, and let it cook for an additional 30 minutes on low or 15 minutes on high.
- Serve hot, garnished with shredded cheddar cheese, crumbled bacon, and chopped green onions.
Notes
For a thicker soup, blend a portion of the soup and return it to the slow cooker.
This soup can be stored in the refrigerator for up to 3 days and freezes well for future meals.
Feel free to customize the toppings based on your preference!