Description
This Easy Crock Pot Potato Soup recipe is a comforting, creamy soup made with tender potatoes, aromatic vegetables, and melted cheddar cheese. It is slow-cooked to perfection in a crock pot, allowing flavors to meld beautifully with minimal effort. Perfect for chilly days, it combines the wholesome flavors of sautéed onions, carrots, celery, and herbs, finished with milk and cheese for a velvety texture. Optional toppings like bacon, chives, or extra cheese add a personalized touch.
Ingredients
Scale
Vegetables and Aromatics
- 2 tablespoons olive oil (for sautéing)
- 1 cup onions, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 4 cups potatoes, peeled and chopped into 1-inch pieces (about 1 lb or 5-6 medium-sized potatoes)
- 1 teaspoon fresh rosemary, chopped finely
Broth and Seasoning
- 4 cups vegetable broth
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon pepper
Final Additions
- 2 cups milk of choice
- 1 cup grated cheddar cheese
Instructions
- Sauté Vegetables (Optional): In a sauté pan, heat 2 tablespoons olive oil over medium heat. While the oil is warming, dice the onions, carrots, and celery. Add them to the pan and sauté until the onions become translucent and the vegetables soften, about 10 minutes. This optional step enhances the flavor of the soup but can be skipped if in a hurry.
- Add Ingredients to Crock Pot: Transfer the sautéed vegetables to the crock pot. Add the peeled and chopped potatoes, vegetable broth, garlic powder, fresh rosemary, salt, and pepper. Stir to combine all the ingredients evenly.
- Cook: Cover the crock pot with its lid and set it to cook for 6 hours on high or 8 hours on low. This slow cooking process ensures the potatoes become tender and the flavors fully develop.
- Blend and Serve: Once the cooking time is complete, stir in the milk and grated cheddar cheese. Use an immersion blender to puree the soup until smooth and creamy, or carefully transfer portions to a blender to achieve the desired texture. Serve hot, topped with optional garnishes such as cooked bacon bits, chopped chives, or additional cheese.
Notes
- Sautéing the vegetables before adding them to the crock pot is optional but adds a deeper flavor to the soup.
- You can use any type of milk (dairy or plant-based) according to your preference or dietary needs.
- For a thicker soup, reduce the amount of vegetable broth or cook uncovered for the last 30 minutes to allow excess liquid to evaporate.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- Feel free to add toppings like crispy bacon, shredded cheese, sour cream, or fresh herbs for extra flavor and texture.
