Description
A comforting and easy-to-make crock pot potato soup featuring tender potatoes, sautéed vegetables, and creamy cheddar cheese. This recipe uses simple ingredients slow-cooked to perfection, with an optional step to sauté the veggies first for enhanced flavor. Perfect for a cozy meal any day.
Ingredients
Scale
Vegetables
- 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)
Other Ingredients
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 cup grated cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon fresh rosemary, chopped finely
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 cups milk of choice
Instructions
- Sauté Vegetables (Optional): In a sauté pan, heat olive oil. While the oil is heating, chop the onions, carrots, and celery. Sauté the vegetables over medium heat until the onions become translucent, about 10 minutes. This step adds extra depth and flavor to the soup but can be skipped if you prefer.
- Add Ingredients to Crock Pot: Transfer the sautéed vegetables (or raw if skipping the sauté step) into the crock pot. Add the peeled and chopped potatoes, vegetable broth, garlic powder, fresh rosemary, salt, and pepper. Do not add the milk or cheese at this stage.
- Cook: Cover and cook in the crock pot on high for 6 hours or on low for 8 hours, until the potatoes are tender and the flavors have melded together.
- Blend and Serve: Once the soup is cooked, stir in the milk and grated cheddar cheese. Use an immersion blender directly in the crock pot or transfer the soup in batches to a regular blender to puree until smooth and creamy. Reheat gently if necessary. Serve hot with your favorite toppings such as bacon bits, chives, or extra cheese.
Notes
- Sautéing the vegetables first is optional but recommended for deeper flavor.
- You can use any type of milk, including dairy-free alternatives, based on preference.
- Adjust the thickness of the soup by adding more or less broth or milk.
- For a non-vegetarian version, consider adding cooked bacon as a topping.
- The soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
