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- 4 large russet potatoes, peeled and diced - 1 medium onion, chopped - 3 cloves garlic, minced - 4 cups vegetable broth - 1 cup heavy cream or coconut milk - 1 cup cheddar cheese, shredded - 1 cup fresh kale, chopped (optional) You need hearty russet potatoes for this soup. They give the best texture. Onions and garlic add a nice depth of flavor. Use vegetable broth to keep it light. Heavy cream makes it rich, while coconut milk offers a dairy-free twist. Shredded cheddar cheese brings a comforting taste, and kale adds a fresh touch. - 1 teaspoon dried thyme - 1 teaspoon paprika - Salt and pepper to taste Dried thyme gives the soup a warm, earthy flavor. Paprika adds a slight smokiness. Season with salt and pepper to bring all the flavors together. Taste as you go to find the right balance. - Fresh chives, chopped - Additional cheese Garnishing is key for presentation. Fresh chives add a pop of color and a mild onion flavor. Extra cheese on top? Yes, please! It makes each bowl look inviting and delicious. {{ingredient_image_1}} 1. Peeling and dicing potatoes: Start with your russet potatoes. Use a peeler to remove the skin. Cut them into small cubes. Aim for even sizes to ensure they cook well. 2. Chopping onion: Take your medium onion. Slice it in half, then chop it into small pieces. The onion adds sweetness and depth to the soup. 3. Mincing garlic: Grab three cloves of garlic. Smash them slightly with a knife. This will help release their flavor. Chop them finely to add a strong, savory element. 1. Combining ingredients in the crockpot: In your crockpot, combine the diced potatoes, chopped onion, and minced garlic. Pour in four cups of vegetable broth. Stir everything well to mix. 2. Cooking times for low and high settings: Cover your crockpot. Cook on low for 6-8 hours or on high for 3-4 hours. You want the potatoes tender enough to mash. 1. Mashing potatoes for desired texture: Once the cooking time is up, take a potato masher. Mash some of the potatoes in the soup. This will create a creamy texture while leaving some chunks for bite. 2. Adding heavy cream and cheese: Stir in one cup of heavy cream or coconut milk. Then, add one cup of shredded cheddar cheese. This makes the soup rich and creamy. 3. Final cooking time after adding kale: If you want to add kale, toss in one cup now. Let the soup cook on low for another 15-30 minutes. This will warm it through and melt the cheese. To boost the flavor of your soup, consider adding fresh herbs like rosemary or parsley. They add a bright taste that complements the creamy base. You can also try a pinch of garlic powder for more depth. Using homemade broth makes a big difference. It's richer and has fewer additives than store-bought. If you opt for store-bought, choose a low-sodium version. This allows you to control the salt level in your soup. If you want a thicker soup, mash more potatoes. This gives your soup a creamy texture without adding more ingredients. You can also reduce the broth by cooking it longer. For a dairy-free option, use coconut milk instead of heavy cream. This keeps your soup rich and creamy while being kind to your tummy. You can also add more potatoes to help thicken the soup naturally. Mashing some potatoes is key for a nice texture. It creates a creamy base while leaving other pieces chunky. This gives the soup a great mouthfeel. Also, adjust cooking times based on potato size. Larger chunks take longer to cook. If you're short on time, cut your potatoes smaller for a faster meal. This way, they will cook evenly in the crockpot. Pro Tips Use Fresh Ingredients: Fresh potatoes and vegetables will enhance the flavor of your soup, making it more vibrant and delicious. Cheese Variations: Experiment with different types of cheese such as Gruyere or pepper jack for added depth and flavor. Texture Matters: For a creamier texture, blend part of the soup with an immersion blender before adding the cream and cheese. Season to Taste: Always taste your soup before serving and adjust the seasonings, as the flavors develop during cooking. {{image_2}} You can switch up the cheese for a new taste. Try gouda or pepper jack for a fun twist. Mixing in other veggies can also add flavor and nutrients. Think about carrots or corn for sweetness and color. If you're dairy-free, use coconut milk instead of heavy cream. It makes the soup rich and creamy. For gluten-free options, ensure your broth and any added ingredients are gluten-free. This way, everyone can enjoy a warm bowl. Spices can really change the soup. Adding cumin or chili powder brings a nice kick. You can also toss in protein sources like cooked bacon or shredded chicken. This makes the soup heartier and more filling. To keep your potato soup fresh, cool it first. Then, pour it into an airtight container. Store the soup in the fridge for up to four days. If you want to save it longer, freeze it! Make sure to use a freezer-safe container. Freeze the soup for up to three months. Just remember to leave some space for expansion. You can reheat your soup in two ways: microwave or stovetop. For the microwave, pour the soup into a safe bowl. Heat it for about 2-3 minutes. Stir halfway through to warm it evenly. If you use the stovetop, pour the soup into a pot. Heat it over medium heat, stirring often, until it’s hot. This method can take about 5-10 minutes. In the fridge, your soup lasts about four days. If you freeze it, the shelf life extends to three months. After that, it may lose flavor and texture. Always check for any off smells or changes in color before eating. Enjoy your warm bowl of comfort! Yes, you can use other potatoes. Each type has a unique taste and texture. Here are some options: - Yukon Gold: These potatoes are creamy and buttery. They add a rich flavor to your soup. - Red Potatoes: They hold their shape well, giving a nice texture to the soup. - Fingerling Potatoes: These small potatoes add a fun twist. Their skin adds a bit of chew. Using different potatoes can change the soup's taste. Experiment to find your favorite! To add some heat to your soup, try these tips: - Red Pepper Flakes: Start with a pinch. You can adjust based on your spice level. - Hot Sauce: Stir in a few drops. It adds flavor and heat at the same time. - Jalapeños: Dice fresh jalapeños and mix them in during cooking. They bring a fresh spice. - Chipotle Powder: This adds a smoky flavor. A small amount can pack a punch. Feel free to mix and match these ideas to create your perfect spicy soup! Yes, you can make this soup ahead of time. Here are some tips: - Meal Prepping: Prepare the soup, then cool it before storing. It keeps well in the fridge for 3-4 days. - Freezing: You can freeze the soup for up to 3 months. Cool it completely, then store it in airtight containers. - Reheating: When ready to eat, thaw it in the fridge overnight. Heat it on the stove or in the microwave until hot. Making this soup in advance saves time. Enjoy the comfort of a warm bowl whenever you like! This blog post covers a simple and tasty potato soup recipe. It walks through the key ingredients, including potatoes, onion, and spices. I shared steps to prepare and cook the soup in a crockpot. I also included tips for flavor and variations for diets. In the end, you can enjoy this warm and comforting dish. Feel free to adjust it to your taste and needs. Happy cooking!

Creamy Crockpot Potato Bliss

A comforting and creamy potato soup made in a crockpot, perfect for chilly days.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 7 hours 15 minutes
Course Main Course
Cuisine American
Servings 6
Calories 300 kcal

Ingredients
  

  • 4 large russet potatoes, peeled and diced
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup heavy cream (or coconut milk for a dairy-free option)
  • 1 cup cheddar cheese, shredded
  • 1 cup fresh kale, chopped (optional)
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • to taste salt and pepper
  • for garnish fresh chives, chopped

Instructions
 

  • Begin by preparing your vegetables: peel and dice the potatoes, chop the onion, and mince the garlic.
  • In your crockpot, combine the diced potatoes, chopped onion, minced garlic, and vegetable broth. Stir to mix everything well.
  • Add the dried thyme, paprika, salt, and pepper to the mixture. This will give the soup a warm and aromatic flavor.
  • Cover the crockpot and cook on low for 6-8 hours, or on high for 3-4 hours, until the potatoes are tender.
  • Once cooked, use a potato masher to gently mash some of the potatoes in the soup, leaving some in chunks for texture.
  • Stir in the heavy cream (or coconut milk) and shredded cheddar cheese. If you're adding kale, toss it in at this stage as well.
  • Allow the soup to cook on low for another 15-30 minutes until heated through and the cheese has melted.
  • Taste and adjust seasonings if needed before serving.

Notes

Serve hot in bowls, garnished with chopped chives and an extra sprinkle of cheese if desired. Add a crusty slice of bread on the side for a complete meal!
Keyword creamy, crockpot, potato, soup, vegetarian