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To make my Family Favorite Crockpot Potato Soup, you need these simple 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) - 2 cups frozen corn - 1 cup shredded carrots - 1 teaspoon thyme - 1 teaspoon smoked paprika - Salt and pepper to taste - Optional toppings: chives, shredded cheese, crispy onions These ingredients come together to create a warm, creamy soup. The russet potatoes give it a hearty base. The onion and garlic add great flavor. I love using vegetable broth for a rich taste. Heavy cream or coconut milk makes it creamy, while corn and carrots add sweetness and color. Thyme and smoked paprika give it a lovely aroma. Don't forget to season with salt and pepper! You can also add toppings to make it special. Chives, cheese, or crispy onions add great texture and flavor. {{ingredient_image_1}} 1. Start by placing the diced potatoes into the crockpot. 2. Next, add the chopped onion and minced garlic. 3. Pour in the vegetable broth and mix in the frozen corn and shredded carrots. 4. Add thyme, smoked paprika, salt, and pepper for flavor. 5. Stir gently to combine all the ingredients well. 6. Cover the crockpot. Cook on low for 6-8 hours or on high for 4-5 hours. The potatoes should be tender when done. 1. Once the cooking time is up, mash some of the potatoes. I like to use a potato masher for this. 2. This creates a creamier texture, but leave some chunks for heartiness. 3. Next, stir in the heavy cream or coconut milk. Let this heat through for an extra 30 minutes on low. 4. Finally, taste the soup. Adjust seasoning if needed. To make the best potato soup, texture is key. I recommend using a mix of mashed and whole potatoes. This gives the soup a creamy feel while keeping some chunks for heartiness. When you mash some potatoes, leave a few whole. This adds depth to each bite. Next, seasoning can really change the flavor. Always taste your soup before serving. Add more salt, pepper, or spices if needed. Thyme and smoked paprika add unique flavors, but don’t be shy about adjusting them to fit your taste. You’ll need a few tools to make this soup easy. A good knife helps chop the veggies quickly. A cutting board is also a must. Don’t forget a potato masher or an immersion blender for that perfect texture. When using your crockpot, decide on your cooking time. Cooking on low takes longer, about 6-8 hours. This lets the flavors blend well. If you're short on time, high heat cooks the soup in 4-5 hours. Both methods work great, so choose what fits your day best. Pro Tips Use Fresh Herbs: Fresh thyme can elevate the flavor profile of your soup. If possible, opt for fresh over dried for a more vibrant taste. Adjust Creaminess: If you prefer a thicker soup, blend more of the potatoes until smooth. For a lighter version, keep more chunks intact. Enhance Flavor: Consider adding a splash of lemon juice or vinegar just before serving to brighten the overall flavor of the soup. Storage Tips: This soup stores well in the fridge for up to 4 days. Reheat gently on the stove to prevent it from becoming too thick. {{image_2}} You can easily change some ingredients to fit your needs. For a dairy-free option, swap heavy cream with coconut milk. It still makes the soup rich and creamy. If you're looking for vegetarian choices, keep the vegetable broth and add more veggies. You might want to try sweet potatoes instead of russet potatoes. They add natural sweetness and a vibrant color. You can also add in some spinach or kale for extra nutrients. Both will wilt nicely and blend with the flavors. Spices and herbs bring your soup to life. Adding a pinch of cayenne pepper can give it a warm kick. You could also try adding fresh herbs, like parsley or dill, right at the end for a fresh taste. Toppings are a fun way to customize your bowl of soup. Chives add a nice crunch and flavor. Shredded cheese can make it richer, while crispy onions give a great texture. You can even drizzle some hot sauce for a spicy twist! To keep your potato soup fresh, follow these tips: - Refrigeration: Place the soup in an airtight container. It will stay good for about 3 to 4 days in the fridge. If you want to keep it longer, consider freezing it. - Freezing: For freezing, let the soup cool to room temperature. Then pour it into freezer-safe containers. Leave some space at the top for expansion. You can freeze it for up to 3 months. Just remember to label the containers with the date. When reheating, aim to keep the soup creamy and tasty: - Texture and Flavor: Reheat on the stove over low heat. Stir often to prevent sticking. If it looks too thick, add a little broth or water to thin it out. This keeps the soup smooth. - Storage Containers: For reheating in the microwave, use a microwave-safe bowl. Cover it with a microwave-safe lid or wrap. Heat in short bursts, stirring in between, to warm it evenly. Can I use fresh corn instead of frozen? Yes, you can use fresh corn. Just cut it off the cob. Fresh corn adds a sweet crunch. You should add it during the last hour of cooking. This way, it stays tender and tasty. How can I make this soup spicier? To add spice, try using cayenne pepper or chopped jalapeños. You can also add hot sauce for a kick. Start small, then taste and adjust. This way, you control the heat level to your liking. What can I serve with potato soup? Potato soup pairs well with crusty bread or a fresh salad. You can also serve it with grilled cheese. These sides make it a full meal. Caloric information per serving Each serving of this creamy potato soup has about 300 calories. This number may change based on the toppings you choose. Cream adds richness and calories, while veggies keep it light. Gluten-free and vegan options available This soup can easily be gluten-free. Just check your broth for gluten. For a vegan option, swap heavy cream with coconut milk. This keeps the soup creamy without dairy. This blog post shared a simple way to make potato soup in a crockpot. We covered essential ingredients, step-by-step instructions, and helpful tips to get it just right. You learned how to store and reheat leftovers, plus variations to suit your taste. Remember, experimenting with herbs and spices can elevate your soup. Enjoying this dish can warm your home and satisfy your hunger. I hope you try making this potato soup and customize it to fit your needs. Enjoy every comforting bowl!

Creamy Harvest Potato Soup

A comforting and creamy potato soup perfect for chilly days.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Main Course
Cuisine American
Servings 6
Calories 250 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)
  • 2 cups frozen corn
  • 1 cup shredded carrots
  • 1 teaspoon thyme
  • 1 teaspoon smoked paprika
  • to taste salt and pepper
  • optional toppings: chives, shredded cheese, crispy onions

Instructions
 

  • Place the diced potatoes, chopped onion, minced garlic, vegetable broth, frozen corn, shredded carrots, thyme, smoked paprika, salt, and pepper into the crockpot.
  • Stir gently to combine all the ingredients.
  • Cover the crockpot and cook on low for 6-8 hours or on high for 4-5 hours, until the potatoes are tender.
  • Once the potatoes are cooked, use a potato masher or immersion blender to mash some of the potatoes for a creamier texture, while leaving a few chunks for heartiness.
  • Stir in the heavy cream (or coconut milk) and let it heat through for an additional 30 minutes on low.
  • Taste and adjust seasoning if necessary.

Notes

Serve hot, garnished with chives, shredded cheese, and crispy onions for added texture and flavor.
Keyword creamy, potato, soup, vegetarian